[france] Spicy Tomato Sauce Chiffon

Name: [france] Spicy Tomato Sauce Chiffon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 80g Low powder; 50g Linseed oil; 3g salt; 25g Sugar; 10g ketchup; 50g water; 1g pepper; 2g Chili powder

by Soft blue crystal

4.9 (1)

Favorite

1

Difficulty

Normal

Time

2h

Serving

2

I often make cakes recently. I really feel toothache when I see sweet cakes. If I eat too much, I feel too tired. So I want to have some salty snacks. I have made salty pie, but salty cakes are really not there. I tried it, and I saw a recipe on the Internet. It has a wonderful flavor, which is a mixture of spicy and tomato flavor. If you are curious, you must try it!
After the final product is released, it has a wonderful taste, neither sweet nor salty. It tastes like the topping of small octopus balls. It is a mixture of katsuobushi and teriyaki sauce. It is also very special and interesting. You can try. "

Ingredients

[france] Spicy Tomato Sauce Chiffon

1. Add 5 grams of sugar to the egg yolk and beat evenly.

2. Add linseed oil and stir well.

3. Add tomato sauce, chili powder and pepper and stir well.

4. Add water and stir well.

5. Sift in low powder, mix until there is no dry powder, cover with damp cloth and set aside.

6. Add 20 grams of sugar to the egg whites in three times and beat them to nine to distribute. The egg whites pulled out are close to dry foaming, and the tip is a little bit curved.

7. Mix the egg whites and egg yolks evenly.

8. Pour into molds and bake at 170°C for 30 minutes.

Tips:
1. If the egg whites are not added with sugar, it is difficult to pass, so put a little bit to help pass it. If you use xylitol to beat the egg whites, the finished product may shrink a little.
2. Make a hollow chiffon, hit dry foam, or nine parts.
3. In actual operation, I think that a little more water will affect the protein and cause defoaming, and the size of the finished product is not high. It is recommended to change it to 30g-40g