How to make tomato egg white chiffon

Many people don’t know how to cook, which is normal in modern society. After all, with the prosperity of the modern catering industry, we can eat in restaurants. But many times, the taste is really different when you make it yourself. As for the method of making tomato and egg white chiffon, you can try it yourself and then taste it yourself. I believe the taste will definitely be different.

2. Beat until it expands and turns white.

3. Stir the tomatoes evenly, add sugar and salad oil

4. Sift in flour, salt and baking powder

5. Stir the tomato batter evenly

6. Add the whipped egg whites into the tomato batter in three batches, stirring evenly in a clockwise direction.

7. Put it into the mold and preheat the oven to 200°

8. Bake at 200° for about 20 minutes, and it’s done when cooked. :) You can eat it alone, it has a light tomato flavor, and it can also be eaten with condensed milk.

Having seen this, don’t be scared by the recipe of tomato and egg white chiffon dish introduced above. Although the process is a bit longer, it is very coherent when actually done. So just do it while it is still fresh in your memory.