Xylitol small fresh colorful powder chiffon (delicate and soft, 6 inch hollow) C60

Before, chiffon was made with fresh colorful leaves, which was very troublesome to break and then filtered, and there was a fishy smell that I didn't like very much, but now the taste made with freeze-dried colorful powder is no different, and it is easy to store and use. In fact, the feeling of colorful powder and spinach powder is quite similar, but it is more fragrant than spinach powder, and if you only need this touch of green, it can also be used as a replacement for Japanese matcha powder. - 6 inch live bottom hollow one.

Ingredients

Cornoil 25 grams

Milk 45 grams

Salt 1 gram

Lowflour 42 grams

Freeze-driedcolorfulpowder 8 grams

Eggs 3 pieces

Whitevinegar 2 grams

Xylitol 35 grams

Cornstarch 3 grams

Cooking Instructions

Corn oil + milk + salt, whisk with an egg whisk until thick and emulsified;
Sift in low powder and colorful powder, and mix until there is no dry powder;
Separate the egg yolk into the batter, divide the egg white into another clean basin, mix the egg yolk and batter until it is delicate and set aside for later use;
Preheat the oven at 150 degrees and beat with white vinegar and xylitol to the egg whites;
Add cornstarch after there is a texture;
Continue to beat until rigid foaming;
Divide a small portion of meringue into the batter and mix roughly evenly;
Pour the batter back into the meringue basin and mix well with 2 points in the center and 8 points in the way to pick up;
Pour the batter into the mold at a height of 30cm;
Shake the surface lightly to create large bubbles, and bake at the bottom layer for 47 minutes;
Shake out of the furnace and let it cool thoroughly with the inverted buckle;
It can be combined with freehand and demoulding knife assistance.
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