Main Ingredients

100 grams of low gluten flour 60 grams of corn oil

80 grams of milk 5 eggs

60 grams of sugar 10 grams of eagle cornstarch

2-3 drops of lemon juice 1 gram of sea salt

Rose Chiffon Cake Step by Step

1.? In a waterless and oil-free bowl, add milk, corn oil. Beat well with a hand whisk.

2.? Separate the egg whites and yolks, set aside the egg whites. Add egg yolks and mix well.

3.? Add the sifted flour and use a spatula to toss or cut the mixing technique.

4.? Until you can't see the flour, minimize the number of times you toss. To avoid gluten in the batter.

5.? Add one gram of salt, lemon juice, and eagle cornstarch to the egg whites and beat on low speed until you reach fish-eye bubbles, add 20 grams of sugar. Continue beating on medium speed.

6.? Add the sugar in three parts and whip to dry peaks.

7.? Add rose petals, egg white in three parts, using the flip method, so that the egg white and egg paste mix well. Pour into the 8-inch molds, on the table lightly knocked twice. The air bubbles will be shaken out.

8. Preheat the oven for 5 minutes, upper and lower 160 degrees, bake half an hour, according to their own oven to observe and grasp the time. Almost to the time, you can use a bamboo skewer and put it down, not to bring out the batter, that the cake can be. Remove the inverted buckle on the grill, cool and then release the mold can be.

9.? There is the flavor of roses. Can be used as breakfast.