Rice Flour Flaxseed Chiffon

Rice Flour Flaxseed Chiffon

1. Separate the yolks and whites of the three eggs, add 18g sugar to the yolks, and start to beat

2. Add oil in batches during the process of blowing, and be careful of water and oil separation

3. In good condition, it is thick and close to white

4. Add water and beat evenly at low speed

5. Add 70g rice noodles

6. Add appropriate amount of flaxseed according to your preference

7. Mix well (rice noodles is good for this, low protein, so it is not easy to get gluten in random mixing)

8. Add three egg whites to the remaining 30g sugar and start to beat

9. Sent to a dry foaming state

10. Take out a part of the egg white and egg yolk and mix well

11. Then pour it back into the egg white basin

12. Just mix evenly~

13. Pour into a 6-inch hollow mold and shake the surface flat

14. The preheated oven is fired up and down, the lower level, 165 degrees for 35 minutes!