Scallion chiffon

Overview

The first time I saw the name "Scallion Oil Chiffon", my eyes lit up. I thought: Could this be a chiffon with a different taste? So I made it according to the recipe. My feeling was: it is salty and sweet, and I like this taste.

Tags

• baking
• pregnant women
• maternity
• old man
• breakfast
• students
• baking powder
• cake flour
• egg
• peanut oil
• white sugar
• chopped green onion
• milk
• salt

Ingredients

Steps

1. 1 Separate the egg whites and yolks.

   

2. 2 Heat the peanut oil, let it cool slightly, add the chopped green onions, and use the remaining heat to sauté the green onions until fragrant.

   

3. 3 Cool onion oil and milk.

   

4. 4 Required flour and sugar.

   

5. 5 Add 10 grams of sugar to the egg yolks and beat well. Add the milk and scallion oil (actually 65 grams were used) in portions and beat well. Then add the flour and salt and mix well.

   

6. 6 Add a few drops of white vinegar to the egg whites, beat with an electric egg beater until the fish eyes are frothy, then add the first white sugar.

   

7. 7 Add the remaining sugar to the egg whites in two batches, and beat until the egg whites are wet and foamy (that is, when the egg beater is lifted, the angle is curved).

   

8. 8 Add one-third of the egg white batter into the egg yolk batter and mix evenly with a spatula.

   

9. 9 Pour the mixed egg yolk batter into the egg white batter and mix evenly.

   

10. 10 Pour the cake batter into the baking pan and shake it up and down a few times to remove any air bubbles in the batter. Preheat the oven in advance to 170 degrees and bake for about 20 minutes.

    

11. 11 Bake the cake slices, let cool and then slice.