Ten six-inch cake cups, using 20 eggs, baked in convection oven mode at 165°C for 42 minutes.
Ingredients:
Eggs: 20
Fine granulated sugar 268 g
Lemon juice a few drops Pork floss appropriate amount Salad dressing appropriate amount Specific preparation steps: Step 1: Prepare the ingredients. Step 2: Mix oil and milk. Step 3: Mix until emulsified. This step is crucial. Step 4: Add sifted flour and starch to avoid lumps. Step 5: Stir the flour mixture evenly. Do not overmix to prevent gluten development. Step 6: Separate the eggs into yolks and whites. Add the yolks to the batter bowl and place the egg whites into the stand mixer bowl. Step 7: Stir the batter until uniform and set aside. Step 8: Whip the egg whites with the stand mixer on speed 10. Add all the fine granulated sugar and a few drops of lemon juice. Whip for about six minutes (I whipped 20 egg whites, so it takes longer). Check for stiff peaks with a slight curve.Step 9: Preheat the oven to 180°C in advance and activate the convection mode.
Step 10: Add the egg whites to the egg yolk batter in three portions and mix until well combined.
Step 11: Prepare the filling ingredients.
Step 12: Pour one-third of the cake batter evenly into the box.
Step 13: Add meat floss and drizzle with salad dressing.
Step 14: Add another layer of cake batter, then add meat floss, and finally drizzle with salad dressing. Before placing into the oven, spray water evenly on the surface so that the meat floss will not turn black or burn due to prolonged baking.
Step 15: Place into the preheated convection oven and bake at 165°C for 42 minutes (twenty eggs, ten six-inch cake cups).
Step 16: Invert the baked chiffon cake and let it cool.
