Red Yeast Chiffon Cake Block
by Lost love
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Add corn oil and milk to eggs. I chose grass eggs.
2. Stir until there are no particles, set aside
3. Add a few drops of vinegar to the egg whites and stir at low speed to form fish eye bubbles.
4. Add the powdered sugar in three times and stir at medium speed until neutral foaming.
5. Red yeast rice powder, low powder, sieved and added to the egg yolk paste. Mix evenly
6. Add the egg yolk paste to the egg white paste twice, finally pour into the egg yolk paste, and finally pour into the mold, shake it lightly, and put it in the oven.
7. Heat up and down at 160 degrees and bake for 45 minutes.
8. It can be cooled and demoulded.
9. Finished picture
10. Finished picture
