Camouflage Chiffon

Name: Camouflage Chiffon
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs yolk; 30g Soybean oil; 20g Caster sugar; 50g Low-gluten flour; 10g Cornflour; 35g milk; 3 pcs Egg white

by Moe City Food

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Chiffon cakes are very soft and elastic, with the aroma of wheat, which is endless aftertaste. Chiffon cakes are bulky, high in water content, three flavors, light and not greasy, moist and tender, and beautiful camouflage patterns are amazing. The fragrance is one bite with milk tea, and the afternoon tea is just like that. "

Ingredients

Camouflage Chiffon

1. Separate the egg white and egg yolk and put them into a non-oil and water-free container.

2. Put soybean oil, milk, and white sugar into the egg yolks and use a manual whisk to stir until the white sugar melts.

3. Add sifted low-gluten flour and cornstarch.

4. Stir the batter evenly and let it stand for 10 minutes until it is smooth and no particles.

5. Add the white sugar to the egg whites in 3 times and beat them with an electric whisk until the foam is wet.

6. Weigh out 70g of the mixed batter and add matcha powder. (Matcha powder add a few drops of boiled water in advance), mix and stir evenly.

7. The mixed batter weighs out 70g, and the red yeast rice powder is added. (Add a few drops of boiled water to red yeast rice powder in advance), mix and stir evenly.