Recipe for glutinous rice flour striped chiffon cake

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  1.Put corn oil in the container and heat over low heat until lines appear.Finally, sift in the low-gluten flour, turn off the heat, and stir with a spatula until there is no dry powder.

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  2. Separate the yolks and egg whites of 4 eggs and put them into anhydrous In a pot of oil, break an egg into the yolk.

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  3. Add milk to the egg yolk and stir quickly with your hands until the color turns white.That’s it.

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  4. Add the batter to the egg yolk liquid, mix well and sift in the glutinous rice flour.Use a spatula to stir until there is no dry powder.

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  5. Add lemon juice to the egg whites and beat with a whisk until the egg whites appear.After the fish eyes are thickly soaked, add sugar in three batches and beat until a hard hook appears when you lift the whisk head, which means the beating is complete.

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  6. Add one-third of the egg whites to the egg yolk liquid and stir evenly.Pour all into the remaining egg whites and continue to mix evenly.

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  7. Pour out half of the batter, sift in the purple sweet potato powder, and stir evenly.

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  8. At this time, preheat the oven and heat it up and down to 120 degrees for 10 minutes.Prepare two spoons of the same size, scoop out one spoonful of the original color batter, and then another spoonful of the purple potato batter, alternating until all the batter is used up.

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  9.Shock the mold a few times to make the bubbles come out.

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  10. Bake for 50 minutes, shake it vigorously a few times after taking it out of the oven, and then Invert and let cool.

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  11.There are patterns inside! Make your food more beautiful with a little thought!

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  12.Try it!