Chinese Vegetable Sauce Ba Cun Chiffon

Name: Chinese Vegetable Sauce Ba Cun Chiffon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 (about 60g each) egg; 90g Low-gluten flour; 20g Caster sugar for egg yolk; 50g Salad oil; 3 drops Vanilla extract; 60g Bok vegetable juice; 60g Caster sugar for egg whites

by Shaer Feifei❉

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Chiffon cake feels so difficult to succeed, but it is not difficult at all. As long as the details are in place, it will succeed, and it will become more and more addictive, 😁
This chiffon cake has boiled vegetable juice and looks so refreshing, and the family likes it very much!
Spinach is a seasonal vegetable in spring. It nourishes yin and moisturizes dryness, soothes liver and nourishes blood...

Ingredients

4 (about 60g each) Egg

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90g Low-gluten Flour
20g Caster Sugar For Egg Yolk
50g Salad Oil
3 drops Vanilla Extract
60g Bok Vegetable Juice
60g Caster Sugar For Egg Whites

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.