Marshmallow Hollow Chiffon

Name: Marshmallow Hollow Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 65g milk; 50g Salad oil; 80g Low powder; 60g Liquid marshmallow

by Soft blue crystal

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The child likes to eat cakes, so I have to make it every three or five times. Not only can it be a snack, a dessert that can be hungry in the afternoon, but it can also be used as breakfast. There are some in the other mold, enough for breakfast tomorrow morning, hot milk directly, it is a time-saving meal, even if the child sleeps a few minutes in the morning, he is not afraid of being late!
This time I used liquid marshmallows instead of ordinary sugar. The baked cakes have a caramel aroma. The cakes are soft, and the chiffon that I usually eat is slightly different, as if it is more fragrant and softer. I sent some cream and poured it on, and put two ice cubes made of yogurt. The son was so happy that he yelled for ice cake! "

Ingredients

Marshmallow Hollow Chiffon

1. Add milk to the egg yolk and stir well.

2. Add salad oil and stir well.

3. Sift in low powder and mix well.

4. 4. Add liquid marshmallow to the egg white.

5. First use 5th gear to pass, then 3rd gear, and finally 1st gear to sort the bubbles.

6. Mix the egg whites and egg yolks evenly.

7. Pour into a hollow chiffon mold and bake at 170°C for 40 minutes. Coloring should be covered with tin foil in time.

Tips:
1. Liquid marshmallows tend to sink to the bottom, so it's best to stir them along the bottom after a while.
2. If there is no liquid marshmallow, use 50 grams of sugar instead.
3. This recipe cake batter, a 7-inch mold is a bit too big to fit, you can use two 6-inch hollow molds. The mold used is the 7-inch hollow mold of HELLO KITTY.