How to make seaweed ham chiffon cake

If you eat at home every day, you may have a picky eating habit and a poor appetite. This may be because the food at home is too monotonous or tastes bad. At this time, you need to redefine the "standards of cooking". Now, please follow me to learn how to make seaweed ham chiffon cake

1.1 Add orange juice and stir well

2.2 Add corn oil to the beaten egg yolk and stir evenly

3.1 Add chopped ham and seaweed powder in turn and mix well

4.2 Sift in low flour and mix well

5.1 After the volume has increased significantly, continue to add 1/3 of the white sugar and beat until it becomes a wet foam with a large curved hook.

6.2 Add a few drops of concentrated lemon juice and a little salt to the egg white liquid, beat until it becomes coarse foam, then add 1/3 of the white sugar

7. Add the last 1/3 of the sugar and beat until it is nearly dry and foamy with a small hook. This completes the egg white beating process.

8. Take 1/3 of the meringue and add it to the egg yolk batter. Use a spatula to stir evenly up and down (do not stir in circles to avoid defoaming).

9. Pour it back into the remaining meringue, use a spatula to scoop the bottom, and stir evenly (do not stir in circles to avoid defoaming)

10. Pour into the mold, smooth the surface, and apply some batter on the chimney (which is conducive to the expansion and climbing of the batter during baking), shake the mold a few times to shake off the large bubbles, put it into the preheated oven at 175 degrees, on the lower layer, with upper and lower fire, for about 35 minutes, turn it upside down when it comes out of the oven, and remove it from the mold after cooling.

After reading the detailed introduction to the recipe of seaweed ham chiffon dish, are you excited and can’t wait to try it yourself? Then don't hesitate, take action now. Enough practice will surely make you successful and allow you to make the most delicious one.