Rosemary Strawberry Chiffon

Rosemary Strawberry Chiffon

by s sister_xu

4.9 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

Rosemary, also called the dew of the sea, is a very romantic and mysterious name. When combined with strawberry marshmallows to make chiffon cakes, it has a rich aroma during the baking process. The rich fragrance of rosemary and the clearness of strawberries are in the mouth. The sweetness hits your taste buds instantly, so friends can try it. "

Rosemary Strawberry Chiffon

1. Weigh the marshmallows first, wash the rosemary, take the leaves and chop them.

Rosemary Strawberry Chiffon recipe

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.

Rosemary Strawberry Chiffon recipe

3. Take a clean pot and add vegetable oil and milk. Quickly beat with hands until fully integrated.

Rosemary Strawberry Chiffon recipe

4. Sift in low powder. Hand zigzag beaten until the batter is fine and without particles.

Rosemary Strawberry Chiffon recipe

5. Add half of the egg yolk first, and continue to pull the zigzag with your hands to mix well.

Rosemary Strawberry Chiffon recipe

6. Add the remaining egg yolk and mix well.

Rosemary Strawberry Chiffon recipe

7. Add rosemary and dried strawberries. Stir evenly.

Rosemary Strawberry Chiffon recipe

8. Add some lemon juice to the egg whites and add marshmallow three times to beat.

Rosemary Strawberry Chiffon recipe

9. Beat until the whisk is lifted up with a flexible short hook.

Rosemary Strawberry Chiffon recipe

10. Put 1/3 of the meringue into the egg yolk paste first. Stir and mix well.

Rosemary Strawberry Chiffon recipe

11. Pour the mixed batter back into the meringue basin. Continue to stir and mix well.

Rosemary Strawberry Chiffon recipe

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.

Rosemary Strawberry Chiffon recipe

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)

Rosemary Strawberry Chiffon recipe

14. Turn the cake upside down immediately after it is out of the oven and shake the mold.

Rosemary Strawberry Chiffon recipe

15. It can be demoulded manually after cooling.

Rosemary Strawberry Chiffon recipe

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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