Chinese Vegetable Sauce Ba Cun Chiffon
1.
Wash the vegetables, add an appropriate amount of water, break them in a food processor, filter out the residue, take 60g of the juice and put it in a clean basin without water and oil.
2.
Add 50g of salad oil, 20g of sugar, and stir evenly with a manual whisk
3.
Separate egg whites, egg yolks, (note: there should be no egg yolks in the whites), put the egg yolks in the cabbage juice and mix well
4.
Sift in low powder
5.
Mix well without dry powder, set aside
6.
Use an electric whisk for the egg whites, beat the fish bubbles, add 20 grams of white sugar, 3 drops of vanilla extract,
7.
Beat until fine, add 20 grams of white sugar
8.
Beat until the edges are dew, add the last 20g white sugar
9.
Beat until there is obvious resistance, and the whisk has a straight sharp corner. (Note: this state must be in this state, a straight sharp corner)
10.
Take one third of the protein
11.
Stir it up and down evenly, (note: do not draw a circle) to see if the color is even, then mix thoroughly, and the remaining egg whites, mix evenly in two batches, mix well each time, do not draw circles, and preheat Oven for ten minutes
12.
Into the eight-inch cake mold, shake a few times, shake out bubbles,
13.
Put it in the middle and lower level of the oven and heat it up and down at 150 degrees for 45 minutes!
14.
Take it out, shake it upside down, take it out in the cool, gently press the edge with your hand, and then push the cake up, and take out the bottom of the cake.
15.
Cut a piece, so beautiful color
16.
It looks so beautiful no matter what
17.
Divide into small pieces and share with your family😍😋😋
Tips:
1. The precautions have been written in the steps,
2. Every oven is different, and the oven temperature is set by yourself!
