Lycopene chiffon cake
Overview
Tomato paste: It is a processed product of tomatoes. It is a thick paste and is often used in Western cuisine. Tomato juice: is another processed tomato product that can be consumed directly or used in baking. Teacher Meng explained it very clearly. However, neither of these two processed products are available. Beat a tomato into a puree, heat and boil the water to form a dough. This is used to pretend to be tomato paste. Tomato juice? Last time I squeezed tomatoes and discarded the pulp to make a light pink cake. Later I discovered that Teacher Meng’s tomato juice was as rich as blood. This time, a tomato with its meat and juice was beaten into a fine paste, pretending to be tomato juice. I wonder if it will be as amazing as Teacher Meng’s cake. Looking forward to the final effect. It seems good, the color is much darker than last time. It seems that Teacher Meng is still not amazing enough. Finally, I saw Teacher Meng’s TIPS. Finally, choose tomato juice with low sugar and high concentration. . . . .
Tags
Ingredients
Steps
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Materials
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Pour egg yolks, 15 grams of sugar, and salt into a bowl and beat evenly
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Add oil, tomato juice, stir evenly
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Add tomato paste and mix well
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Mix flour and baking powder and sift into egg yolk liquid
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Mix evenly in irregular directions
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Add the cream of tartar to the remaining sugar, mix well, and set aside
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Beat the egg whites into rough peaks, add the cream of tartar and sugar mixture in three batches and beat
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It becomes a 9 distribution state with a small curved hook
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Add one-third of the egg whites into the batter,
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Mix well
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Add remaining egg whites
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Mix well
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Pour into a 6-inch removable bottom round mold
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Make big bubbles and flatten the surface
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Put in the oven, middle and lower layers, heat up and down at 140 degrees, bake for about 40-50 minutes
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Immediately after coming out of the oven
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Turn over after cooling completely
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Demold
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Cut into pieces
