How to make xylitol cake?

Add a little lemon juice to the egg whites and beat with a whisk at low speed until coarse foam, add 30G xylitol

beat Beat the egg whites with an egg mixer until they become dry peaks. Lift the head of the egg beater and the meringue will be in the shape of short sharp corners

Add 24G xylitol to the egg yolks and beat at low speed until evenly mixed. Mix the milk and corn oil and stir thoroughly. Evenly, pour into the beaten egg yolk liquid, beat with a low speed egg beater evenly

Add xylitol in three times

Take one third of the beaten egg yolk to the egg yolk In the batter basin, mix roughly evenly with the egg yolk paste

⑹Pour into the meringue, continue to stir, and mix well with the meringue

Preheat the oven in advance and place On the penultimate level, first set the upper heat to 170 degrees and the lower heat to 170 degrees. Bake in oven for 30 minutes. Then adjust the baking temperature to 160 degrees for upper heat and 150 degrees for lower heat and continue baking for 20 minutes.

Pour the cake batter into a 6-inch removable bottom cake mold from a height of about 10CM. Place a rag on a flat work surface. Gently drop the cake mold from a height of about 10CM and shake it a few times to shake out the cake batter.

Take it out after finishing, invert it for 30 minutes and then demold. The 3-egg xylitol chiffon cake made with an 8-inch cake mold is completed, without cracking, shrinkage, or shrinkage. Waist, complete victory

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