Healthy Color How to make chiffon cake

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  1.Finished picture , the pattern is beautiful (☆_☆)

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  2.Another one*^o^ *

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  3.Prepare all raw materials

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  4.Separate the egg yolk and protein in a water-free and oil-free container.There should not be a little yolk in the egg white, otherwise it will be difficult to beat the egg white.

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  5. Put 30g of sugar into the egg yolks, stir evenly with a manual egg beater to make the sugar completely Just melt it

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  6. Then add the water (or milk) and oil mixture and stir To the emulsified state, that is, no separation of water and oil can be seen

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  7.Put the low-gluten flour into Mix evenly with the vanilla powder and sift into the egg yolk liquid.Use the cross-cutting method to stir until smooth and set aside.Remember not to make circles to cause the batter to become glutened

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  8.Put cream of tartar or a few drops of white vinegar into the egg whites, and use an electric egg beater to roughly form fish-eye bubbles

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  9.Add 20g of sugar for the first time and continue to beat at medium speed

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  10. Beat until the foam is fine and add 20g of sugar for the second time

• 11.Beat until there are obvious lines and the liquid on the egg head does not disappear immediately, add 20g of sugar at the end and continue to beat at low speed

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  12. Observe at all times.If there is obvious resistance to the egg beater, beat for 10 seconds or until the head of the egg beater has a small upright tip.Keep in the refrigerator for later use

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  13. Divide the egg yolk paste into four parts, with slightly more primary color.Sift cocoa powder, red yeast powder and matcha powder into the other three parts respectively, and mix well

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  14.Take out the egg whites and divide them into four portions and put them into the egg yolk paste.There is still more of the original color, and the other three portions are the same.At this time, preheat the oven at 160 degrees for 10 minutes

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  15. Stir evenly, remember not to make circles to avoid defoaming of the protein

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  16. Take an eight-inch cake mold, pour cocoa, original flavor, red yeast rice, and matcha into the center of the mold in two batches, and put the original flavor in three batches.Layer the original flavor, as shown in the picture

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  17. Use a toothpick to draw the numbers from the middle to all sides.Next, create a latte art effect

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  18. Turn the oven temperature to 155 degrees and bake the bottom layer for 50 Minutes

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  19. The coloring is a bit overdone, I forgot to cover it with tin foil, and the pattern is not obvious.了

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  20.Cut inside view

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  21.Let’s eat (≧3≦)