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30 gr cheese, cut into small squares, sprinkled with a little flour (you can add more if you like)
20 gr shredded
1 salted cooked egg yolk crushed
3 egg whites
45 gr sugar
3 gr lemon juice
How to make
1. Mix egg yolks, cooking oil, milk, mix well, add flour and cornstarch by sifting, mix well.
2. Enter the cheese, shredded, and egg yolk stir well to taste.
3. Beat egg whites and lemon juice until foamy, add sugar in 3 stages, beat until firm peaks.
4. Enter the egg white mixture into the egg yolk mixture in 3 stages. Mix well, don't overmix, don't let there be egg whites that haven't been mixed.
5. Pour into the chiffon pan, beat once and shake to flatten the surface.
6. Bake in a preheated oven at 150°C for 15 minutes, slit chitton, return to oven for 5 minutes, lower to 140°C for 5 minutes, then lower the temperature to 125 for 35 minutes (set according to your respective oven).
7. Lift, hit once immediately turn the baking sheet over, let it cool. Remove by hand.
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