Dried fruit millet chiffon cake

Overview

This is a coincidence. I, an economical and lazy person, found that I had run out of noodles, but I still had a lot of cereals, which would go bad if I didn’t use them. The weather was bad and I was worried about the moisture when buying noodles, so I suddenly thought of grinding millet into rice flour to make cakes. I used millet paste to make cakes before, but this time it is easier and more convenient. I can eat cereals without worrying that too fine desserts are bad for the body~~

Tags

• baking
• children
• afternoon tea
• aphrodisiac
• clear water
• dried fruits
• egg
• millet flour
• olive oil
• sugar

Ingredients

Steps

1. 1 A pack of organic millet, put it in a food processor or breaker

   

2. 2 Choose a grain breaking program and grind it into fine millet flour

   

3. 3 Add 18g sugar to three egg yolks and beat at high speed

   

4. 4 Add 36g of olive oil in batches, beating evenly each time

   

5. 5 The whipped state is slightly white and thick

   

6. 6 Add 36g of water or milk and stir evenly at low speed

   

7. 7 Add millet flour sifted twice

   

8. 8 About 5g each of dried cranberries, dried cherries and dried blueberries, cut into small pieces

   

9. 9 Add to the egg yolk paste

   

10. 10 Add 30g of sugar to three egg whites and start beating

    

11. 11 Just whip it until it looks like it has small sharp corners~

    

12. 12 Add one-third of the egg whites to the egg yolks and mix

    

13. 13 Then add the egg yolk paste back into the egg whites and mix

    

14. 14 Pour into the mold and shake out big bubbles

    

15. 15 Place it in the middle of the oven and heat it up and down to 165 degrees for 35 minutes~