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20minutes
Divide the egg into yolk and egg white, and chill the egg white in the freezer for about 10 minutes.
Add 40g of sugar to the egg yolk, mix well until whitish, add milk and olive oil, and sift the pancake mix.
Add sugar to the egg whites in 3 portions to make meringue, and mix in the egg yolk dough in 3 portions.
Pour the dough to about half of the paper chiffon mold, drop the mold and deflate it, then wrap it gently and heat it in a 500w range for 2 minutes 30 seconds to 3 minutes. If you stab a toothpick and nothing comes along, turn the mold over and let it cool.
When it cools, cut it into pieces of appropriate size and add fresh cream that has been stood for 6 minutes if you like.
Separate the eggs into yolks and whites, and remove the karaza.
Instead of olive oil, melted butter or salad oil can be used instead.
If you don't have a pancake mix, you can substitute 40g of flour, 10g of sugar, and 3g of baking powder.
When combining the egg white and yolk dough, mix them little by little, first by blending them well, and then gradually cutting the foam.
The chiffon type is No. 5 15 cm.
If you put an inverted mold on the mouth of a thin bottle such as wine, you can cool it efficiently.
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