Ingredients
Egg yolk ( three ) | Egg white ( three ) |
Low-gluten flour ( 40g ) | Salad oil ( 25g ) |
White sugar ( 50g ) | Salt ( a little ) |
Lemon juice ( a little ) | Milk ( 25g ) |
Monascus powder ( 5g ) |
Red velvet chiffon cake Recipe
1.Three egg yolks plus Mix salad oil, 15 grams of sugar, and milk evenly.Sieve the low-gluten flour through a high-altitude sieve and stir into a batter
2.In a water-free and oil-free basin, beat the egg whites until they are thick and foamy.Add a little salt and lemon juice and beat.Then add 35 grams of sugar in three or one batch and beat until the beater has short straight peaks
3. Pour one-third of the egg white into the egg yolk paste and mix evenly, then pour in another third Mix evenly, then pour the mixed egg yolk paste into the egg whites at once
4.Then add red yeast rice powder and stir evenly.Preheat the oven to 180 degrees
5. Pour the paste into the mold and shake it a few times Make bubbles
6.Put it in the oven at 140 degrees for 50 minutes
7.When the time is up, immediately come out and drop from the high altitude, and immediately buckle
8.Remove the mold after cooling
Tips
1.The egg white and egg yolk basin must be free of water and oil.
2.The egg whites should be sent to a short right angle.
3.You can also mix the red yeast rice powder into the egg yolk paste and then add the egg white.
4.Pay attention to baking at low temperature for a long time.
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