Sugar-free chiffon cake practice is as follows:

Materials: 100 grams of low-gluten flour, 5 eggs, 80 grams of milk, 30 grams of erythritol, a few drops of lemon juice.

Steps:

1, refrigerated eggs removed back to temperature for a while, egg white yolks separated into two containers, egg white containers must ensure that no sugar and oil.

2, put 80 grams of milk in the egg yolks and mix well.

3. Sift 100 grams of low gluten flour.

4. Use a spatula to cut the "Z" word to mix the egg yolk paste well.

5. Add a few drops of lemon juice to the egg whites and beat, then add 10 grams of sugar when large bubbles appear and continue to beat at high speed.

6, dense small bubbles when adding 10 grams of sugar substitute continue to beat, appearing lines after adding the last sugar substitute continue to beat.

7, whipping feel resistance, lift the whisk appeared small sharp corners is stiff foam, this is the meringue beat the state.

8, take 1/3 of the meringue to the egg yolk paste, take from the bottom to the top of the mixing technique to mix well.

9. Pour into the remaining bowl of meringue, and continue to mix well with a bottom-to-top mixing technique, do not stir in circles.

10, take two six-inch chiffon molds, or an eight-inch mold into the egg batter, smooth, shock a little to shake out the air bubbles, into the preheated oven, 150 degrees bake 40 minutes, eight inches of the need to bake 60-70 minutes, according to their own oven to adjust the time and temperature.

11, after baking, take out the inverted buckle on the cooling net thoroughly cooled off the mold, no oil sugar substitute chiffon cake natural very beautiful, the height is also good, very fragrant flavor, taste is also very good! Can be eaten directly, can also be done as a cake embryo smeared cream modeling, low calorie equally good flavor!