No need to seperate egg’s yolk and white, it save a lot of effort. The cake has good stability and fine texture. It tastes moist and melts immediately in the mouth. This product has good elasticity, high toughness. It can make cakes of different styles and replace traditional starch as main products.

Production process:

Chiffon Rice premix powder 1000g, whole egg mix 1440g, cake oil SP 56g, water 160g, salad oil 320g

1.Put items 1-4 into the mixing cylinder, stir with a ball mixer at a slow speed for 1 minute.

2.Beat on high speed until the batter is 0.33-0.35. Beat on low speed for 1 minute.

3.Add the salad oil and mix on low speed for 2 minutes.

4. Pour into the cake paper mold, about 150 grams.

5. Upper heat 180℃, lower heat 160℃, about 25-30 minutes (depending on the size of the paper mold)

6. Bake the cake, put it on stainless steel net, cool for 2 hours

Mixing method: whole egg method

Stirring degree: beat to specific gravity

Batter weight: 150g

Baking temperature: upper 180 degrees, lower 160 degrees

Baking time: 30 minutes

Baking sheet Style: Length 60m* width 40cm

Number: 16