[seaweed and White Sesame Chiffon Cake]-a Faint Scent and A Long Aftertaste

Name: [seaweed and White Sesame Chiffon Cake]-a Faint Scent and A Long Aftertaste
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs yolk; 20g Corn oil; 35g milk; 50g Low powder; 4 protein; 40g White sugar; 3g Nori powder

by Dutch private kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The chiffon tissue made by this recipe is often gray and soft. In addition to the Q bomb, it is also very warm and scent. It is not strong, but the aftertaste is long. Give it to the little girl. Half of it looks like three mouthfuls and five mouthfuls.

I sometimes forget to eat the seaweed slices that I always have at home. I use them to break, and I just sprinkle them into the cake. There are also fried white sesame seeds that are not only the ingredients that I usually eat.

It's already a new year, I wish you all happy and peace and enjoy everything you do:)"

Ingredients

2 pcs Yolk
20g Corn Oil
35g Milk
50g Low Powder
4 Protein
40g White Sugar
3g Nori Powder

[seaweed and White Sesame Chiffon Cake]-a Faint Scent and A Long Aftertaste

1. Add the egg whites three times and add sugar and beat until dry and foamy

[seaweed and White Sesame Chiffon Cake]-a Faint Scent and A Long Aftertaste recipe

2. Egg yolk + oil + milk, use an electric whisk at low speed to beat evenly, sift into the powder, beat with electricity to continue to beat, then scrape the edge of the basin with a spatula and mix well

3. Take one third of the meringue and egg yolk paste and mix well

4. Then pour all into the remaining meringue and stir evenly

5. Then pour all into the remaining meringue and stir evenly

6. Pour the cake batter into the mold, flatten the surface, press the chimney in the middle, shake a few bubbles to produce bubbles, preheated oven at 170 degrees, lower layer, bake for 30 minutes