Wolfberry Pine Nut Chiffon Cake

Wolfberry Pine Nut Chiffon Cake

1. The raw materials are weighed separately, and the wolfberry is washed and dried.

2. Separate egg white and egg yolk, add 10g sugar to egg yolk and stir evenly

3. Add milk and corn oil

4. Stir evenly and complete the emulsification

5. Sift in low-gluten flour and mix well

6. Add goji berries and pine nuts

7. Stir well

8. Add 40g of sugar to the egg whites three times and beat until almost dry foaming

9. Take 1/3 of the meringue into the egg yolk paste, quickly stir evenly

10. Mix well and pour it back into the remaining meringue

11. Mix quickly and evenly

12. Pour into the mold and shake out bubbles

13. After preheating the oven at 180℃, lower it to 150℃ and bake for 50 minutes.

14. After being out of the oven, it will be reversed and demoulded after 5 minutes to continue cooling

Tips:

If the purchased pine nuts are raw, they need to be roasted in advance.