Recipe for red velvet chiffon cake (6 inches)

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  1.First separate the egg whites and yolks.The egg whites are first placed in the refrigerator for later use.

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  2.To make egg yolk paste, first beat the egg yolks p>

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  3.Add 6 grams of milk powder, corn oil, electric or manual egg beater Either way, until mixed evenly.

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  4.As shown in the picture, you can see no oil floating on the surface.

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  5.Add the liquid mixed with red yeast rice powder and milk, as shown in the picture.

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  6.Add sifted low flour and corn starch.(You can omit it if you don’t have cornstarch.) Use a spatula to turn the mixture left and right.If you don’t see any flour, as shown in the picture.Delicate and smooth.Remember not to stir in circles.

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  7. Prepare to beat the egg whites at medium speed until large bubbles.Add 1/3 of the sugar.

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  8.Finally add the remaining 2 times of sugar, as shown in the picture A pointed hook is OK

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  9.Preheat the oven in advance 150 degrees for 5 minutes...There is too much batter and it is difficult to mix evenly.First use a spatula to mix half of the meringue into the egg yolk batter

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  10.As shown in the picture, pour the other half of the meringue and mix evenly.

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  11. Pour into a 6-inch angel mold and gently smash it on the table 2 times until the bubbles on the surface disappear.Place in the oven at 145 degrees for about 46 minutes.

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  12.20 minutes...

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  13.35 minutes...

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  14. After 48 minutes, I dropped it on the table several times to shake out the heat at the bottom, and immediately flipped it upside down...as shown in the picture

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  15.2 hours later...remove the mold with bare hands

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  16.3 pieces, 2 pieces can be cut however you like



17.Too soft, 90-degree waistline roar

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  18.Decorate it as you like

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  19. Try cakes and mooncakes made by yourself during the Mid-Autumn Festival.Send health to your family.