Shepherd's purse rice flour chiffon cake

Overview

The shepherd's purse effect hasn't ended yet, and he even teased people by saying that he should bake shepherd's purse into the cake. What you say and what you put out can never be taken back. When I get home from get off work, I continue to fight hard. I have been so tired for these two days because of the shepherd's purse. I don't want to say anything. Lao Chen continues to work overtime at the end of the year to earn some New Year money, while I continue to practice. Practice this fur-eating technique.

Tags

• baking
• children
• afternoon tea
• egg
• rice noodles
• salad oil
• shepherd's purse
• sugar
• vanilla extract

Ingredients

Steps

1. 1 Boil the water and chop the shepherd's purse into small pieces and set aside. Separate the egg whites and egg yolks

   

2. 2 Add 20 grams of sugar to egg yolks and beat until pale, add salad oil and mix until thick, add rice flour and mix well, then add chopped shepherd's purse and mix well

   

3. 3 Add the remaining sugar to the egg whites in three batches, and beat until small sharp hooks appear as shown in the picture. Be sure to add sugar in batches, so that the egg whites are stable and strong and difficult to defoam

   

4. 4 Add one-third of the beaten egg whites into the egg yolk batter, mix well

   

5. 5 Add the mixed batter to the remaining egg whites, and stir from the bottom up like Haidilao Yue until it is smooth, then put it into the mold and bake at 170 degrees for about 45 minutes. You can insert a toothpick to see if there is any liquid. If there is no liquid, it means it is cooked

   

6. 6 After coming out of the oven, place it upside down on a rack and wait for it to cool before demoulding. The successful chiffon will not shrink back and the height will be above 6CM