Nanyang Curry Chiffon Cake
1.
Find a small bowl and put 10 grams of coconut flour in it
2.
Add 20 grams of water
3.
Add 5 grams of curry powder and mix well
4.
Add 10 grams of chicken powder and mix well
5.
Separate the two egg yolks, add 5 grams of sugar, and stir at high speed with a whisk
6.
Then add 24 grams of olive oil in portions, and whip it at high speed until it turns white
7.
Add the mixed curry solution just now, and stir evenly at low speed
8.
Sift in low-gluten flour and mix evenly
9.
Add 15 grams of sugar to two egg whites and beat them at high speed until they don’t fall down.
10.
Then mix it with egg yolk paste three times evenly
11.
Then pour it into a 6-inch chiffon mold, knock out big bubbles
12.
The lower level of the oven is 165 degrees, about 30 minutes.