Grapefruit Chiffon

Grapefruit Chiffon

1. Peel the grapefruit and divide it into two parts. One part is divided into individual granules carefully by hand, and the other part is juiced.

2. The squeezed grapefruit juice is filtered through a sieve to remove impurities, weigh out 30g for later use

3. White and egg yolk separation

4. Add 10g sugar in egg yolks, beat up

5. Add 30g grapefruit juice and stir well

6. Add salad oil and stir well

7. Sift in low-gluten flour and mix evenly

8. Pour in the fruit pieces

9. Mix well and set aside. Preheat the oven, 130 upper heat, 110 lower heat

10. Beat the egg whites into fish-eye bubbles, add 1/3 sugar, and drop a few drops of white vinegar

11. It is thicker foam, add 1/3 sugar for the second time when it starts to thicken

12. Add sugar for the third time and beat it to dry foaming state

13. Take 1/3 of the egg whites into the egg yolk paste and mix evenly

14. Pour the well-mixed egg yolk paste back into the egg white bowl and stir evenly

15. Pour into the mold, smooth the surface, and shake out the bubbles inside. Put it into the preheated oven. 130 on the fire, 110 off the fire, 60 minutes

16. After taking it out, it will be undercut and demoulded after cooling

17. Lots of fruit pieces

Tips:

Six-inch round mold, the fruit size can be increased or decreased according to my preference, I put a little bit.