How to make red yeast chiffon cake

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  1.Separate the egg yolk and egg white, add sugar to the egg yolk and stir until dissolved, then add milk and oil and stir until emulsified.
  
  
  
  

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  2. Sift in the flour and stir in a Z-shape until the powder disappears.

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  3. Divide the egg yolk paste into two parts, and stuff red yeast rice powder into one part.Mix well.

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  4. Add a few drops of white vinegar to the egg white, add the white sugar in three batches, beat with ACA Beat the eggs with a whisk,

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  5. Beat the egg whites until stiff peaks,

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  6.Add the beaten egg whites to the red yeast egg yolk paste and stir evenly,

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  7. Add the remaining meringue to the original egg yolk paste and stir evenly,

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  8. Then scoop a spoonful of original egg yolk cake batter and a spoonful of red yeast cake batter into the mold at a time.

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  9. After scooping everything out, shake it lightly a few times and put it into the preheated oven., bake at 150°C for 50 minutes.

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  10. After taking it out of the oven, drop it freely from a height of 40cm on the kitchen table and fall down immediately.buckle.
  

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  11.Very beautiful.