Rosemary Strawberry Chiffon
1.
Weigh the marshmallows first, wash the rosemary, take the leaves and chop them.
2.
Separate the egg white and egg yolk first. Note that the egg white basin must be oil-free and water-free, and the egg yolk must not be mixed in during the separation process.
3.
Take a clean pot and add vegetable oil and milk. Quickly beat with hands until fully integrated.
4.
Sift in low powder. Hand zigzag beaten until the batter is fine and without particles.
5.
Add half of the egg yolk first, and continue to pull the zigzag with your hands to mix well.
6.
Add the remaining egg yolk and mix well.
7.
Add rosemary and dried strawberries. Stir evenly.
8.
Add some lemon juice to the egg whites and add marshmallow three times to beat.
9.
Beat until the whisk is lifted up with a flexible short hook.
10.
Put 1/3 of the meringue into the egg yolk paste first. Stir and mix well.
11.
Pour the mixed batter back into the meringue basin. Continue to stir and mix well.
12.
Pour the mixed batter into a 7-inch hollow mold in the entrance kitchen, draw a circle with thin chopsticks to eliminate large bubbles, and then shake the mold a few times.
13.
Put it into the Dongling cube electric oven, the upper tube is 165 degrees and the lower tube is 170 degrees, and bake for about 35 minutes. (Please adjust the time and temperature according to the actual situation of your own oven)
14.
Turn the cake upside down immediately after it is out of the oven and shake the mold.
15.
It can be demoulded manually after cooling.
Tips:
1. The egg size of this recipe is about 60 grams per piece with the shell.
2. The bowl for whisking the egg whites and the egg beater must be oil-free and water-free, and egg yolks must not be mixed.
3. The baking time and temperature are for reference only, please adjust according to the actual situation of your own oven.
4. The amount of recipe is suitable for a 7-inch hollow mold for learning kitchen.
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