How to make 6-inch latte art chiffon cake

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  1.Separate the egg whites in a clean, oil-free and water-free basin

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  2. Beat the egg whites first, add 1/3 of the white sugar when it becomes thick and foamy, (add the white sugar in three times)

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  3.Continue to beat until the egg whites appear textured and add sugar for the second time

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  4.Add the final sugar when the egg whites have resistance.Just lift the beaten egg whites and there will be two hooks on the egg beater

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  5. Next, beat the egg yolks, add 15 grams of weighed sugar, cooking oil, and milk with a whisk at low speed Beat (no need to beat)

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  6.Sift in the flour

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  7.Stir until there is no dry powder

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  8.Put an appropriate amount of cocoa powder into a bowl, add a little egg yolk paste and meringue, stir evenly, put it into a piping bag and set aside.This time Preheat the oven to 150℃ for 10 minutes

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  9.Pour in half of the meringue Stir the egg yolk batter evenly and then pour it into the egg white plate and continue to stir in the remaining batter

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  10.Pour the mixed batter into the mold and use a toothpick to draw horizontal lines to defoaming

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  11.Cut a small opening in the cocoa batter in the piping bag and squeeze it into a round shape

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  12.Use a toothpick to pull out the lines from the middle

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  13. Place in the preheated oven at 150°C for 45 minutes in the middle and lower racks (this was taken when the exam was about to be completed)

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  14.After baking, take it out and invert it, use a bowl to vent the air, let it cool and then unmold

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  15.The delicious cake is ready

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  16.Let’s take a front view

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  17.Cut and enjoy p>