How to make mango chiffon

For everyone, when they reach a certain age, they have to get married and have children, and then they will face frequent visits from relatives and friends. When relatives and friends come to visit, decent meals are essential. If you can't do it, wouldn't it be embarrassing? Well, now I will teach you how to make mango chiffon.

1.121 Separate the egg yolk and egg white and put them into different bowls

2.212 Take out the mango pulp, cut into small cubes, sift the low flour, and weigh the other ingredients

3.1 Continue to beat the egg whites until fine bubbles appear, add one third of the sugar

4.2 Add a small amount of white vinegar to the egg whites, beat until it is like a fishing net, and add one-third of white sugar

5.1 Continue to beat until it is in a wet foaming state.

6.2 Beat until thick, add the remaining one third of sugar

7. This is the state of dry foaming, it is OK

8. At this time, turn the small bowl upside down and the egg white will not fall out

9. Add milk and sugar to egg yolk and mix well

10. Use a small spoon to crush the mango

11. Add mango to egg mixture and mix well

12. Add low flour to the egg mixture and stir evenly.

13. Add one-third of the egg whites to the batter and mix well.

14. Pour the mixed batter into the remaining egg whites and mix well.

15. Pour into mold

16. Pick up the mold and lower it from a high place three times to shake out the bubbles.

17. Oven 170 degrees, upper and lower fire, 30 minutes

18. Take out the inverted shape, let it cool and demould

Maybe you have eaten mango chiffon before, but you never knew it was made like this. And since you are well aware of the real practices, what reason do you have to do it yourself? In this way, you will experience the true sweetness.