How to make peach juice chiffon

In today's world where cancer is rampant, have you ever felt scared? Why is cancer, a terrible disease, getting closer and closer to humans? Dietary factors play a decisive role. Therefore, to stay away from cancer, the first thing to do is to eat healthily. The first step to healthy eating is to make it yourself at home. Next, let me introduce you to peach juice chiffon

1. Beat the egg yolk and 40g of fine sugar until the sugar is dissolved and the egg liquid becomes thick. Gradually add salad oil and peach juice to the egg yolk liquid, and add a few drops of vanilla extract to enhance the flavor.

2. Mix the low flour and salt, sift twice and add to the egg yolk liquid, stir evenly with a rubber spatula until there are no small particles of flour

3. Add lemon juice to the egg whites, beat with an electric whisk until large bubbles appear, then add 60 grams of fine sugar in three times and beat until hard foam forms.

4. Set up the tin foil wall and preheat the oven to 145 degrees

5. Mix the egg yolk paste with 1/2 of the egg white paste, stir quickly and evenly, then add another 1/2 of the egg white paste, mix well and pour into the cake mold, shake it gently, and gently scrape the surface

6. Place the cake in the lower middle layer of the oven and bake for about 70 minutes without opening the oven door. After baking, immediately turn it upside down on the wire rack to cool it down to prevent shrinkage.

To make peach chiffon dish well, you first need to fully understand how to make it. Once you understand how to do it, you can then take action. I believe that you, who have strong execution power, will be able to "be competent" soon.