Mulberry Chiffon
1.
Sift an appropriate amount of mulberries
2.
Press out 30g mulberry juice for later use
3.
Add 10g white sugar to the egg yolk paste, mix well, pour in mulberry juice and mix well
4.
Add corn oil, low-grade cornstarch, mulberry jam and mix into egg yolk paste
5.
150g egg whites, add 50g white sugar in portions and beat until dry foaming
6.
Take one-third of the meringue and mix with the egg yolk paste, and be careful not to defoam (the process diagram forgot to take, and a previous picture was used)
7.
Pour the mixed egg yolk paste into the remaining meringue and stir evenly
8.
Pour into the 8-cun mold, smooth the surface, sprinkle a part of the mulberry on the surface, and shake out the bubbles inside.
9.
Preheat the oven at 160 degrees, turn to 150 degrees and bake for 50 minutes, take out the heat inside, shake it upside down, let it cool, and remove the mold.
Tips:
The egg white bowl must be oil-free and water-free, otherwise it will affect the egg white
The specific baking time is appropriately adjusted according to the temper of each oven
