Two-color Vegetable Chiffon

Name: Two-color Vegetable Chiffon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Low powder; 2g yolk; 22g Corn oil; 35g Alfalfa; 35g Sugar; 35g carrot; 4 protein

by Little handsome cook

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Recently, I fell in love with alfalfa. My mother delivered it from Hebei all the way. I changed my way to make it for my baby and my family. Today, the chiffon cake made with it and carrots tastes amazing.

Are you drooling while looking at the picture? "

Ingredients

40g Low Powder
2g Yolk
22g Corn Oil
35g Alfalfa
35g Sugar
35g Carrot
4 Protein

Two-color Vegetable Chiffon

1. All ingredients are ready

2. After squeezing the vegetable juice, put the egg yolk in the corn oil and stir evenly, then sift in the low flour and stir evenly.

3. Put the white sugar into the white sugar for the first time after the fish eyes are beaten and continue to beat at high speed

4. Whipped egg white

5. Put one-third of the egg whites into the vegetable juice, then pour the batter into the egg whites and stir evenly

6. Pour the vegetable paste layer by layer, then preheat the oven for 15 minutes, and bake at 156°C for 50 minutes. The finished product is out of the oven.