Millet Honey Chiffon

Overview

Millet is usually used to make porridge and rice. Millet is ground into flour to make multigrain pancakes and multigrain cakes, which are popular among northerners. Today, millet ground flour is used instead of cake flour to make paper cup chiffon every day. It is fluffy and soft, does not crack or collapse, does not shrink, and is perfect. Eggs are added to the cake, and honey is often eaten with calcium, and the iron supplement effect is better

Tags

• baking
• little fresh
• breakfast
• afternoon tea
• summer recipes
• students
• add sugar to egg whites
• add sugar to egg yolks
• egg
• honey
• millet flour
• vanilla essential oil
• milk
• vegetable oil

Ingredients

Steps

1. 1 Ingredients picture

   

2. 2 Separate the egg whites and egg yolks and put them into a clean and oil-free basin

   

3. 3 Add egg yolks to sugar and mix well

   

4. 4 Add milk, oil and honey and stir until pale

   

5. 5 Sift in millet flour

   

6. 6 Mix well and set aside

   

7. 7 Add vanilla extract to egg whites

   

8. 8 Add sugar in three batches and beat into dry meringue

   

9. 9 Add the meringue to the millet egg yolk paste in three batches and mix well

   

10. 10 Mixed millet cake batter

    

11. 11 Pour into cupcake grinders

    

12. 12 Preheat the oven to 110 degrees and bake for 30 minutes, 130 degrees for 25 minutes, and 170 degrees for 5 minutes to brown

    

13. 13 Baked

    

14. 14 The finished product tastes great when topped with honey

    

15. 15 Very soft, cake flour is not so soft