• Ingredients: steamed chiffon cake
Eggs 5 (each about 60 grams, separate the egg white with egg yolk) 0:30,
Corn oil 50 grams, 0:54,
Milk 75 grams, 0:59,
Lemon peel pieces a little bit, 1:11,
Low-protein flour 80 grams, 1:31,
White granular sugar 50 grams, 1:47,
Corn starch 25 grams, 2:27,
An 8-inch cake mold, 3:31,
• Heat the water to be boiling before steaming the cake. Steam it with medium low heat, just make sure the water is boiling with small bubbles. Steam it for 50 mins, turn out the heat and keep it in the pot for another 5 mins. Then remove the plastic wrap,and let cool by inverting it and keeping some space between the cake and the desk.
• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.
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