1. Wash and dice the chives, bake in the oven at 200 degrees for 5 minutes
2. Baked chives, I didn’t roast them very dry~ it doesn’t matter
3. Separate the egg whites (remember that there must be no water and no oil in the egg beater!)
4. Add fine sugar to the egg yolk and mix well
5. Add corn oil and mix well
6. Add pure milk and mix well
7. Sift in low-gluten flour and salt, stir in a Z-shape, mix the flour evenly, remember not to stir in circles...
8. Add the caster sugar to the egg whites in 3 times and beat
9. Send until there are double small pointed hooks, that is, dry state
10. Add half the amount of pork floss and dried chives to the egg yolk paste (you can add a little more if you like, it doesn't matter if it does not exceed 20g)
11. Add 1/3 of the egg whites to the egg yolk paste, and stir evenly, mixing and cutting
12. Finally, pour all the egg yolk paste into the remaining egg yolk paste, add 1/3 of the egg whites, and stir evenly, turn and cut into 2/3 of the egg whites, and stir evenly
13. Pour into the mold, scrape the bottom batter, make the batter flat, and shake it lightly for 2, 3 times
14. Sprinkle with remaining pork floss, if you like pork floss, add a little more on the surface
15. Preheat the oven at 150°C for 10 minutes in advance, put the mold in the middle and lower layer of the oven, bake at 150 for 50 minutes, shake it gently for 2 or 3 times, and let it cool for 2 hours
16. Finished product
17. Finished product
Tips:1. Each oven has a different temper. Adjust the temperature and time according to your own oven.
2. The amount of scallion and pork floss can be increased at will, as long as the chiffon technique is correct and the amplitude is not more than 20g, the effect will not be significant~
