Farov Mulberry Chiffon Cake
1.
Ingredients: 2 eggs, 33 grams of low-gluten flour, 33 grams of vanilla Farov marshmallow, 26 grams of corn oil, 26 grams of milk, 2 grams of mulberry leaf powder.
2.
Pour the milk and corn oil into a bowl and mix well.
3.
Sift in low-gluten flour.
4.
Sift in the mulberry leaf powder and stir evenly.
5.
Add the egg yolks one by one and stir.
6.
Into a uniform egg yolk paste. spare.
7.
Add Farov to the egg whites.
8.
Beat until you can pull out the small sharp corners.
9.
Take one-third of the egg white and add it to the egg yolk paste and mix well.
10.
Pour it back into the remaining egg whites.
11.
Stir gently to form a smooth and smooth batter.
12.
Pour into a 6-inch round mold with movable bottom, shake the surface flat, and knock out large bubbles.
13.
Put it in the oven, the middle and lower level, the upper and lower heat 120 degrees, bake for about 60 minutes.
14.
Immediately after being out of the oven, buckle upside down and let it cool completely.
15.
Turn it over.
16.
Demoulding.
17.
Cut into pieces.
Tips:
Mulberry leaf powder can be replaced with matcha powder or green juice powder, and the amount is increased or decreased according to the color effect you want.
The baking time and firepower need to be adjusted according to the actual situation.