How to make hollow coffee chiffon cake with glaze

• 

  1.Prepare ingredients for later use

• 

  2.Put a pack of instant coffee (13 g), brew with 37 grams of boiling water

• 

  3.First separate the egg whites and egg yolks, separate the egg whites and egg yolks into two water-free and oil-free basins, and take the egg whites to the refrigerator to freeze,

• 

  4.Then add corn oil, egg yolk, and coffee liquid into a water-free and oil-free basin

• 5. Stir evenly and set aside

• 

  6.Sift the low-gluten flour again

• 

  7.Draw a z-shape and stir evenly To no dry powder particles

• 

  8. Add a few drops of lemon juice to the egg white and add in three times Beat fine granulated sugar until dry peaks

• 

  9.Take 1/3 of the meringue Fold into the egg yolk batter and mix evenly

• 

  10. Pour in the remaining meringue inside, stir evenly using the same technique

• 

  11. Stir evenly using the same technique , the mixed batter is shiny and delicate

• 

  12.Pour In a 6-inch hollow mold, shake it a few times to release big bubbles

• 

  13.Send Put in the preheated oven and bake at 150 degrees for 35 minutes

• 

  14. After baking, take it out and shake it a few times to release the heat, turn it upside down to cool and then unmold

• 

  15. Add Anchor whipped cream to fine sugar and beat at low speed until 5 minutes.Lift the egg beater and drip, and the lines will not disappear immediately

• 

  16.Put it into a piping bag and squeeze it onto the top of the cake, then use a spatula to spread the surface cream to the edge to form a dripping state

• 

  17.Then sprinkle an appropriate amount of chocolate beans and sift in a little cocoa powder for decoration

• 

  18.A fragrant, delicate and soft frosted coffee cake is ready

• 

  19.One bite will make you fall!