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245 gr egg whites (-/+ 7 eggs size A at room temperature)
70 gr castor sugar
1 tsp lemon juice
Complementary
Shredded chicken for filling & topping, scoop
SKM + Mayonnaise, mix well
Method
Mix the liquid milk, oil, and salt and mix well with a whisk.
Add the flour, mix well until smooth, the dough is slightly sticky.
Beat egg whites on high speed until foamy 3x the volume, add lemon juice and 1/4 sugar, beat continuously, add 1/4 sugar again, continue to beat until no clear traces appear, add 1/4 sugar again, continue to beat until traces appear clear, lower to medium speed, add the last remaining sugar, beat until soft peak, moist, glossy.
Take 1/4 of the meringue mixture, mix it into the pasta mixture, stir it with a spatula, add another 1/3 of the remaining dough, mix well. Pour the mixed mixture into the meringue mixture, stir until evenly distributed.
Pour some of the dough into a D. 18 cm tin, sprinkle with abon. Then pour the rest of the dough.
Oven at 160°C for -/+ 1 hour (adjust oven msg2).
Turn the pan over, wait until it cools down.
Remove the chiffon with the help of a knife. Brush with SKM + Mayonnaise, sprinkle with shredded chicken.
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