How to make corn persimmon jam chiffon

People eat a lot of food in their lifetime. Only delicious food that is cooked with care will make people linger. Well, let me introduce to you how to make corn persimmon jam chiffon dish.

1.12 Prepare 6 eggs, 60g of sugar, 50g of corn oil, 90g of low flour, 30g of corn starch, 120g of persimmon jam, and 4 drops of white vinegar.

2.21 Add 4 drops of white vinegar to egg white.

3.1 Add 40 grams of sugar to the egg whites in three times and beat. Put it in the refrigerator after beating.

4.2 Add salt to egg whites.

5. Add jam to the egg yolk paste and beat.

6. Add salad oil to the egg yolk paste and beat well.

7. Add flour (90g low flour, 30g corn flour) in two batches and mix well.

8. Pour 1/3 of the egg white into the egg yolk paste and mix well.

9. Pour all the egg yolk paste into the egg whites and mix well.

10. Pour into the mold and smooth it.

11. Place in the lower middle layer of the preheated oven and bake at 180 degrees for 35 minutes.

Well, after reading the editor’s introduction, I think housewives should quickly throw away the corn-persimmon jam chiffon in your hands, and learn how to make this nutritious, healthy and delicious dish that the editor will introduce to you today. Come on and make it.