Sweet Potato Chiffon
by Flying summer flowers
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Separate the egg white and egg yolk, add 20 grams of salad oil and 15 grams of sugar to the egg yolk and mix well
2. Then add milk and sweet potato mash, mix well, add in sieved low powder, mix well and set aside
3. The remaining 30 grams of white sugar was added to the egg whites in 3 times and beaten until stiff foaming.
4. Take 1/3 of the beaten egg white and the egg yolk paste and mix well, then pour it into the remaining egg white, stir evenly, pour it into the mold and shake it a few times
5. Preheat the oven and bake at 160℃ for about 40 minutes
