How to make beetroot chiffon

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  1. Wash and peel the beetroot, cut into small pieces, add a small amount of water and make juice

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  2.Separate the egg yolk and protein, add 20 grams of sugar to the egg yolk and stir evenly with an egg beater until the sugar melts slightly



3.Put 40 grams of corn oil and 40 grams of beetroot juice and mix thoroughly

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  4.Sift in the low-gluten flour and stir in Z-shaped rows without particles

• 5.Approximately in this ribbon state, the particles inside are beetroot that has not been completely broken
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  6.Put the egg whites in a water-free and oil-free basin, add fine sugar in three or two batches, and stir with an electric egg beater

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  7. Beat into hard foam, lift the egg beater and there will be hard sharp corners

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  8.Put in the egg yolk paste in batches

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  9.It is not necessary to completely blend for the first time

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  10. Mixing completed The final state

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  11.Put it into two six-inch molds or one eight-inch mold

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  12.Although beetroot is dark in color, it will become lighter after roasting.If you want a darker color, it is recommended to add some red velvet fluid