#新良第一节烤大赛# Fresh Mint Chiffon Cake
1.
Wash mint leaves and dry water
2.
Juicing with a juicer
3.
Weigh all materials
4.
Separate the egg yolk protein into a clean basin without water and oil
5.
13 grams of sugar, mint juice, vegetable oil are poured into the egg yolk
6.
Stir until emulsified
7.
Sift in low powder
8.
Sifted low powder
9.
Cut and mix well
10.
Add egg whites to lemon juice, add sugar in three times and beat until stiff foaming
11.
Add the meringue to the egg yolk paste three times
12.
Cut and mix well
13.
Pour into a 6-inch mold, vigorously shake out bubbles
14.
Preheat the oven at 150°C for 10 minutes, put the cake batter at 135°C and bake for 50 minutes (lower layer)
15.
Take out the inverted button and let it cool off the mold
16.
Light mint fragrance, fresh taste