Rose Oatmeal Chiffon Cake Recipe

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  1. Prepare ingredients and powder Weigh and prepare other ingredients

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  2.Crush the roses and sift until fine.Remove and leave the broken rose braid for later use

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  3.The eggs are separated and clean, water-free and oil-free In a basin

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  4. Beat the egg yolks and add salad oil

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  5.Add sugar-free yogurt and beat well

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  6.Add sifted rose flowers and beat well

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  7.Finally add low-gluten flour and oat flour

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  8.Use a spatula to stir evenly and set aside for later use (no need to beat the eggs in this step to prevent tendons)

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  9.Add a few drops of lemon juice or white vinegar to the egg whites to remove the eggy smell

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  10. Use an electric mixer to whip the eggs into large peaks at high speed, and add sugar one at a time

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  11.Hit When the hair is wet and has lines, pull it up until there is a small curved hook without dripping

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  12.Put 1/3 of the egg white into the egg yolk batter and mix well

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  13. Pour back the remaining egg whites and continue to mix evenly

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  14. Six-inch live bottom Shake out air bubbles in the mold (wrap tin foil at the bottom of the mold)

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  15.Put in preheating In a 150-degree oven, pour water into the baking pan, bake for 60 minutes with upper and lower heat on the middle and lower layers, and bake at low temperature until cooked

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  16.After cooked, take it out and shake it for a few times, turn it upside down and place it on the grill to cool

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  17.After drying, remove from the mold before cutting

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  18.Fluffy and noisy Isn’t it great to be soft

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  19.How beautiful it is to dress up