How to make scallion oil chiffon

Some people often say that they can cook, but in fact they are only good at making instant noodles. In order to avoid this situation, the editor now introduces scallion oil chiffon dish to you, so hurry up and learn it.

1. Separate egg whites and egg yolks.

2.1 Cool down the scallion oil and milk.

3.2 Heat the peanut oil, let it cool slightly, then add the chopped shallots and use the remaining heat to fry the shallots until fragrant.

4.12 Flour and sugar needed.

5.21 Add 10 grams of sugar to the egg yolk and mix well. Add the milk and scallion oil (actually 65 grams) in batches and mix well. Then add the low flour and salt and mix well.

6. Add a few drops of white vinegar to the egg whites, and beat with an electric whisk until large bubbles appear, then add the first batch of white sugar.

7. Add the remaining white sugar to the egg whites in two batches and beat until the egg whites are moist and foamy (that is, the angle of the whisk is bent when it is lifted).

8. Add one third of the egg white paste into the egg yolk paste and stir evenly with a spatula.

9. Pour the egg yolk paste into the egg white paste and mix well.

10. Pour the cake batter into the baking pan and shake it up and down a few times to expel the bubbles in the batter. Preheat the oven to 170 degrees and bake for about 20 minutes.

11. Let the baked cake cool down and then slice it.

Obviously, after reading the introduction of scallion oil chiffon dish, you should have understood it clearly now. But practice makes perfect, so I believe you will be taking action soon. When you taste the delicious food you made, you will definitely feel extremely happy and excited.