Internet celebrity small fresh - colorful chluck

Colorful, also known as pandan, is one of the commonly used spices in Southeast Asia, and is loved by local residents because of its unique aroma and therapeutic value. I use colorful freeze-dried powder for this chiffon, and the taste and appearance are excellent.

Ingredients

Eggs 5-7(totalweightisabout280 grams)

Whitesugar(oricingsugarpowder) 70 g

Saladoil 60 g

Milk 80 g

Cakeflour 70 g

Salt 1 g

Cornstarch 20 g

Banlanfreeze-driedpowder(soldonTaobao) 10 g

Lemonjuice 5 g

Chimneymold 1 pc

Cooking Instructions

Preparation: Take a bowl, bring out the small beauty scale, pour in 70 grams of low flour, 20 grams of cornstarch, 10 grams of colorful flour, and 1 gram of salt. Prepare another 70 grams of sugar. Separate the egg yolk protein (the total weight of the egg is about 280 grams). Put the egg whites in the refrigerator for about 10 minutes, freeze until there is a thin layer of ice residue on the surface, and return to the temperature after overfreezing.
In a large bowl, add 80 grams of milk, then 60 grams of salad oil, and mix well with an egg whisk until it becomes white and milky. Then sieve the weighed powder and add it to the milk, and mix it evenly with an egg pump without particles. Add the egg yolk and mix well in a straight line. Important: Don't stir in a circular motion, and don't over-stir, the flour gluten cake will not be fluffy. When stirred, it is a liquid liquid, and when you lift the egg pump, the liquid will drip in a streamlined shape.
If it is too thick and too thin, add some milk or low powder. Set aside the mixed flour and set aside.
This is a zigzag stirring technique (replace the previous video)
Start preheating the oven and heat it to 150 degrees.
Next, whisk the egg whites: the main pot, the knife head, the butterfly stick, and the lid must be dry without oil and water. Insert the butterfly stick into the main pan and add the frozen egg whites (a thin layer of ice slag on the surface of the egg whites). Add 5g of lemon juice, cover and set for 4 minutes/3.5 whisk egg whites.
After beating the egg whites for 30 seconds, wait for the egg to turn white, and pour the white sugar through the hole in the pot three times, with an interval of 30 seconds each time.
I passed the 3 minutes and 30 seconds this time, and it means that there are small sharp corners when I pull it up. The passing time depends mainly on the final state.
First, take 1/3 of the egg white into the batter and mix well with the cutting and mixing technique. (Stir in the middle and slice a few times while turning the bowl.) The first 2 egg whites can be cut and mixed a few times, not too evenly. Remember not to over-stir.
Stir in the remaining egg whites in 2 more portions. Mix well with a chopping technique.
Finally, lift the egg mixture high and pour it into the mold. Shake the mold a few times to expel the large bubbles in the egg mixture.
I put the cake liquid in the oven and set the top and bottom heat to 150 degrees Celsius and bake it for 60 minutes. Chimney mold put in the lower layer of the oven.
After baking, let it cool upside down, without drying racks, and you can also rack wine bottles. Chiffon must wait for cold to remove the mold, and it is best to take it off after 1 hour, otherwise it is easy to cause waist shrinkage.
Isn't it beautiful, and the organization is also very delicate.
Colorful leaf powder looks like this.