Osmanthus Chiffon
1.
Four egg whites, put them into a basin without water and oil
2.
Four egg yolks, put in another pot
3.
Low powder sieved for use
4.
Milk, lemon juice, salad oil
5.
Add the salad oil in three portions, each time waiting for it to be fully integrated before adding the next time.
6.
Pour the milk and mix well
7.
Sift in low-gluten flour and stir gently
8.
Stir in sugar osmanthus, set aside
9.
Add a few drops of lemon juice to the egg whites and beat them into a thick bubble like fish eyes. Add the fine sugar for the first time
10.
After it becomes a fine bubble, add the second sugar, at this time you can preheat the oven
11.
Beat to dry foaming
12.
Take one-third of the egg white to the yolk, cut and mix evenly, never make a circle, it will defoam
13.
Pour the mixed egg yolk paste into the remaining egg white paste, cut and mix evenly.
14.
Pour into a hollow mold, shake it twice on the table, and put it into the lower and middle layer of the oven that has been preheated at 180 degrees for about 40 minutes.
15.
After baking, take out the inverted button and let cool overnight
16.
Let's eat
Tips:
The low powder must be sieved twice, and the egg whites must be water-free and oil-free. When separating the eggs, if the egg yolks are mixed with the egg whites, discard them and start again. This amount can be made two six inches Yes, you can also make an eight-inch.
