Purple rice chiffon method ingredients Super delicious purple rice chiffon method

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6 inch chimney mold one egg yolk 50 g egg whites 95-100 g corn oil 26 g whole milk 40 g baby sugar 45 g purple rice flour 50 g low gluten flour 20 g

<h1 class="pgc-h-arrow-right" > super delicious purple rice chiffon </h1>

Prepare the above materials.

Stir the egg yolks, corn oil, milk using an egg beater.

Sift in purple rice flour and low gluten flour.

Stir again using the whisk "Z" shape to a particle-free state.

Prepare another clean basin and add the baby sugar to the egg whites three times and beat until wet dry. (Of course, the one-time addition of young granulated sugar can also be sent)

Send to the state shown below

Use an egg whisk to take a portion of the meringue, and mix well with step 4.

The remaining meringue is cut and mixed with a rubber spatula.

Pour into the mold and shake twice. Heat the oven on high and low, preheat at 155-160 degrees and bake for about 30 minutes.