Red Velvet Chiffon

Red Velvet Chiffon

1. Separate the egg white and egg yolk and put them into oil-free and water-free containers.

2. Add milk, corn oil and 10 grams of sugar to the egg yolk and mix well.

3. Sift in low-gluten flour and red yeast rice powder.

4. Stir evenly and set aside.

5. Add 60 grams of sugar and a few drops of white vinegar to the egg whites.

6. Beat with a whisk until the egg white can pull out the small triangle.

7. Take 1/3 of the beaten egg white, put it in the egg yolk paste, and mix evenly.

8. Pour the mixed egg batter into the remaining egg whites.

9. Stir evenly.

10. Pour the egg batter into the mold and vigorously shake out the bubbles.

11. Preheat the oven to 155 degrees, and bake the lower layer for 40 minutes.

12. The baked cake is upside down on the baking net, and it can be removed from the mold after it is allowed to cool.

13. I was eaten by the bear kid before I had time to take a picture, and the internal tissues were cut very delicately.

14. Finished picture.

Tips:

This mould is 8 inches.