How to make hollow latte art chiffon cake

• 

  1.Take an oil-free and water-free basin and separate the egg whites and egg yolks.

• 

  2. Add 20 grams of spun sugar to the egg yolk.Mix well.

• 

  3. Mix the milk and salad oil and pour it into the egg yolk.

• 

  4. Stir evenly.

• 

  5.Sift in the cake flour and cornstarch.

• 

  6. Stir evenly.

• 

  7. Take a small spoonful and mix it with a little chocolate powder.

• 

  8. Beat the egg whites.First add 2 drops of lemon juice and beat until the fish is frothy.Add 20 grams of fine sugar and beat at medium speed.

• 

  9.The protein becomes whiter and larger in volume.Add 20 grams for the second time Fine yarn sugar, high-grade whipping.

• 

  10.The egg white has obvious fine lines, and the third time, add spun sugar, high-grade Dismiss.

• 

  11. Lift the egg beater, the egg white on the egg head will form an upright tip, and the egg white will Dismissed.

• 

  12.Take one third of the egg white, mix it with the egg yolk, and stir evenly.

• 

  13. Take a small amount of egg white and add it to the chocolate egg yolk paste, and stir evenly.Then mix the remaining egg white and egg yolk paste evenly.The technique is to stir it up and down, not in circles.

• 

  14. Stirred egg yolk paste and chocolate paste.Preheat the oven to 150°C.

• 

  15. Pour the cake batter into the 8-inch hollow mold, and squeeze the chocolate batter into the piping bag , make a latte art shape on it.

• 

  16.Put it in the oven at 140℃ and bake for 50 minutes.

• 

  17.The cake is baked.

• 

  18. Immediately place upside down on the grid, let cool naturally, and then demould.

• 

  19.Look, the cake is 8 cm high.

• 

  20.The internal structure of the cake is very delicate and soft.

• 

  21. I really want to take a bite!

• 

  22.Perfect hollow latte art chiffon cake.