How to make shepherd's purse rice flour chiffon cake

For those who have just entered the marriage hall, do you feel a little anxious? Since my parents prepared everything for me when I was young, now I have to do everything by myself. Do you feel uncomfortable? Especially cooking. Don’t worry, now let me introduce you to the recipe of shepherd’s purse rice flour chiffon cake.

1. Boil shepherd's purse and chop it into small pieces. Separate the egg white and yolk.

2.1 Add the remaining sugar to the egg whites three times and beat until a small hook appears as shown in the picture. Be sure to add sugar in batches so that the egg whites are stable and not easy to defoam.

3.2 Beat the egg yolk with 20g sugar until it turns pale, add salad oil and mix until thick, add rice flour and mix well, then add shepherd's purse and mix well

4. Add one third of the whipped egg whites into the egg yolk paste and mix well.

5. Add the batter to the remaining egg whites, stir from bottom to top, like scooping the moon from the bottom of the sea, until smooth, then put it into the mold and bake at 170 degrees for about 45 minutes. You can use a toothpick to check if there is any liquid. If there is no liquid, it means it is cooked.

6. After it comes out of the oven, turn it upside down on the rack and wait for it to cool before removing it from the mold. A successful chiffon cake will not shrink and the height should be above 6CM.

Healthy and nutritious food should start with cooking. After seeing the editor’s introduction of shepherd’s purse rice flour chiffon cake today, everyone should quickly learn how to make it so that our family can eat healthier!