Mugwort flavored chiffon

Overview

Every spring, I always go to the fields to pick up some fresh mugwort and take it home to make delicious food. This year is no exception, but everyone is tired of making green dumplings. This time, I added wormwood juice into the cake. The finished product has a faint wormwood flavor, but it still tastes very good~

Tags

• baking
• children
• afternoon tea
• cake flour
• corn starch
• egg
• salad oil
• white sugar
• wormwood juice

Ingredients

Steps

1. 1 This is called Mianmianqing here and can be used to make green dumplings and dumplings⋯⋯

   

2. 2 Clean the green to remove impurities ~

   

3. 3 Blanch the green greens in water, blanch them and add them to the food, smash them and drain out the juice ~

   

4. 4 After draining the juice, prepare other ingredients~

   

5. 5 Egg yolk protein separation

   

6. 6 Mix egg yolk, oil, 25 grams of sugar and juice evenly

   

7. 7 Sift in the flour in batches

   

8. 8 Mix the egg yolk paste well

   

9. 9 Beat the egg whites with sugar in portions

   

10. 10 Fold the beaten egg whites into the egg yolk batter twice

    

11. 11 Put the mixed batter into the mold and set aside

    

12. 12 Put it in the oven at 175° for about twenty minutes~

    

13. 13 After baking, let cool and unmold

    

14. 14 There is a faint smell of mugwort~😍

    

15. 15 It tastes good~

    

16. 16 😍