Carrot Salty Chiffon

Overview

After eating too many sweet cakes, let’s try something salty to change the taste! The chiffon I made today contains carrots. It can also be made for children who don’t like carrots. They won’t be able to eat it at all! Arowana rice oil is added to the cake. Rice oil does not have the strong flavor of the ingredients like peanut oil, sesame oil, etc. It only has a light rice fragrance, is refreshing and not greasy, and is more suitable for use in various cakes and biscuits. (The recipe comes from Hui Mama Hui) A rice grain only contains 5% of rice bran and rice embryo, and this 5% of rice bran and rice embryo contains 64% of the nutrients of rice. However, with the refinement of rice, these nutrients are lost in vain and have not been utilized by people. The United Nations Industrial Organization calls rice bran and rice embryo an underutilized source of God-given nutrients. Only 1kg of rice oil can be obtained for every 150kg of rice, which is extremely rare and precious! Rice oil originated in Japan. It is precisely because of the Japanese people’s dedication and innovative spirit in rice that they extract essential nutrients from the rice bran and rice germ to become a healthy cooking oil. In today’s Japan, rice oil is designated by the Japanese Ministry of Health and Welfare as a special cooking oil for nutritious lunches in primary and secondary schools in Japan. Rice oil is one of the three healthy oils recommended by the World Health Organization (WHO). Arowana Rice Oil uses advanced production technology to retain the rich nutrients and bioactive substances of rice, especially the unique high content of oryzanol, and is also rich in phytosterols and natural vitamin E (including tocotrienols), with a reasonable and balanced fatty acid ratio.

Tags

• baking
• cake
• chiffon cake
• arowana rice oil
• carrot (grated)
• egg
• fine sugar (for egg whites)
• fine sugar (for egg yolks)
• low gluten flour
• lemon juice
• salt
• water

Ingredients

Steps

1. 1 Separate the egg yolk and protein, grate or grate the carrot into thin strips, and set aside all ingredients.

   

2. 2 Add salt and 10 grams of sugar to the egg yolk part and mix until the sugar dissolves.

   

3. 3 Add water and arowana rice oil and mix well.

   

4. 4 Add grated carrots and mix well.

   

5. 5 Sift in the low flour and mix into a thicker egg yolk paste without dry flour.

   

6. 6 Add a few drops of lemon juice to the egg whites and beat into a rough foam. Add 20 grams of sugar in three batches and beat until dry. Lift the beater to have a short tip.

   

7. 7 Add 1/3 of the egg whites into the egg yolk batter and mix well.

   

8. 8 Pour the above batter into the remaining 2/3 of the egg whites.

   

9. 9 Stir evenly in a J shape.

   

10. 10 Pour into molds.

    

11. 11 degrees for 40 minutes. Take it out and shake it upside down to release it from the mold.