Rose oatmeal chiffon cake recipe

Eating out frequently is neither healthy nor economical, but we don’t have time to cook. A rose oatmeal chiffon cake can solve this problem. This dish is simple to prepare, delicious, healthy, and takes only a short time to prepare. It can be prepared immediately while you are waiting in line for your meal.

1. Prepare the ingredients, weigh the flour, and prepare other ingredients

2. Crush the roses and sift through the fine powder, leaving the broken rose braids for later use.

3. Separate the eggs into a clean, water-free and oil-free basin

4. Beat the egg yolk and add salad oil

5. Add sugar-free yogurt and mix well

6. Add sieved rose petals and mix well

7. Finally, add low-gluten flour and oatmeal powder

8. Use a spatula to stir evenly and set aside for later use (no need to use egg beaters to prevent gluten formation in this step)

9. Add a few drops of lemon juice or white vinegar to the egg whites to remove the egg smell

10. Beat with an electric whisk at high speed until large bubbles appear. Add sugar at a time.

11. Beat until wet and with texture, and when you pull up the egg whip, there is a small curved hook without dripping.

12. Add 1/3 egg white into the egg yolk paste and mix well.

13. Pour back into the remaining egg whites and continue to stir evenly.

14. Put it into a 6-inch removable bottom mold and vibrate out the bubbles (wrap the bottom of the mold with tin foil)

15. Preheat the oven to 150 degrees, pour clean water into the baking tray, bake for 60 minutes, and bake at low temperature.

16. After it is cooked, take it out and shake it a few times, then turn it upside down and put it on the grill to cool.

17. After drying, demoulding can be done before cutting

18. Isn’t it great to be fluffy and soft?

19. How beautiful it is to dress up

Rose oatmeal chiffon cake is a dish suitable for novice women to make. Simple dishes can help people practice their unfamiliar skills and study different cooking methods.