#春食野菜香# Chrysanthemum Chiffon Cake

Name: #春食野菜香# Chrysanthemum Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs yolk; 25g Corn oil; 7g milk; 33g Chrysanthemum chrysanthemum; 35g Low-gluten flour; 2 pcs protein; 35g Caster sugar

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Chrysanthemum chrysanthemum season is again. Ever made a sesame chrysanthemum chiffon, it seems to be sweet and salty? forget.
Seeing Chrysanthemum chrysanthemum coming and going, my heart suddenly itchy, I don't know what other stories about Chrysanthemum chrysanthemum can be interpreted. With an idea, spinach can have so many changes, why can't Chrysanthemum chrysanthemum? As a result, spinach changes into Chrysanthemum chrysanthemum, and there are distinct grains of Chrysanthemum chrysanthemum chiffon. Sweet, the taste seems to be okay, the fragrance of Chrysanthemum chrysanthemum is faint, not as strong as imagined.
The cake cooled, and the dome was put away, a little helpless in my heart. However, after cutting it, the state of the cake seems to be good. . . . "

Ingredients

#春食野菜香# Chrysanthemum Chiffon Cake

1. Ingredients: 2 egg yolks, 25 grams of corn oil, 7 grams of milk, 33 grams of chrysanthemum chrysanthemum, 35 grams of low-gluten flour, 2 egg whites, 35 grams of fine sugar

2. After the chrysanthemum chrysanthemum is blanched in water, control the moisture and chop.

3. Beat the egg yolks, add corn oil, and stir well.

4. Add milk and mix well.

5. Pour chrysanthemum chrysanthemum and stir well.

6. Sift in the flour,

7. Mix well and set aside.

8. The egg whites are whipped into thick froth, and the sugar is added three times and whipped.

9. Into rigid or partial rigid foam.

10. Take one-third of the egg whites into the egg yolk paste and stir evenly.

11. Pour back into the remaining egg whites,

12. Mix well.

13. Pour into a 6-inch round mold with movable bottom, knock out large bubbles, and shake the surface flat.

14. Put it in the oven, the middle and lower level, the upper and lower fire 140 degrees, bake for about 60 minutes.

15. Immediately after being released.

16. After cooling down completely, turn it over.

17. Demoulding.

Tips:
The blanched chrysanthemum chrysanthemum can be dried to control the moisture without squeezing water.
When mixing the batter and protein paste, it is not advisable to stir in a circular motion to prevent the flour from becoming gluten and protein defoaming.
The baking time and firepower need to be adjusted according to the actual situation.