Eight inch chiffon cake embryo

2024-06-28 20:14:13  Views 2 Comments 0

Ingredients

Protein part ( )
Egg whites ( four )
Tartar powder ( 2g )
Marshmallow ( 80g )
Yolk part ( )
Egg yolk ( four )
Marshmallow ( 10g )
Salad oil ( 40g )
Water ( 40g )
Low powder ( 80g )

How to make eight-inch chiffon cake embryo

  • Illustration of how to make eight-inch chiffon cake embryo 1

    1.Material family portrait

  • Illustration of how to make eight-inch chiffon cake embryo 2

    2.Take two water-free and oil-free basins and separate the egg whites and egg yolks

  • Illustration of how to make eight-inch chiffon cake embryo 33.Make the egg yolk part first, and stir the egg yolk evenly with a manual egg beater

  • 4.Add marshmallow and stir evenly

  • Eight-inch chiffon cake embryo Illustration of how to do it 5

    5.Add liquid water and oil and stir evenly

  • Illustration of how to make eight-inch chiffon cake embryo 6

    6.Add in cake flour and stir Evenly form a paste and set aside

  • Illustration of how to make eight-inch chiffon cake embryo 7

    7.Protein part marshmallow, tartar powder disposable Join

  • Illustration of how to make eight-inch chiffon cake embryo 8

    8.Use a manual egg beater to stir the marshmallow and tartar powder evenly

  • Illustration of how to make eight-inch chiffon cake embryo 9

    9. Use an electric egg beater to beat the egg whites at low speed, and the fish eye bubbles will become smaller and smaller.High speed

  • Illustration of how to make eight-inch chiffon cake embryo 10

    10. As the egg beater stirs, the protein texture becomes clearer and clearer , indicating that the egg whites are almost beaten, you can stop and check the softness and hardness of the egg whites

  • Eight-inch chiffon cake embryo Practice illustration 11

    11.This is beaten egg white, with pointed triangles

  • Illustration of how to make eight-inch chiffon cake embryo 12

    12.Oven Preheat the upper and lower temperature to 100,

  • Illustration of eight-inch chiffon cake embryo 13

    13.Take a part of the protein and turn it up and down.Stir evenly, do not make circles, as it will defoaming

  • Illustration of how to make eight-inch chiffon cake embryo 14

    14.Place the mixed cake Pour the batter into the mold, sprinkle with black sesame seeds, and flatten it from left to right to pop out the air bubbles

  • Eight-inch chiffon cake embryo Illustration of how to do it 15

    15. Bake in the oven at 100 degrees for 30 minutes.The temperature should be based on your own oven

  • Eight inches Illustration of how to make chiffon cake embryo 16

    16.This is what it looks like after baking for 15 minutes

  • Illustration of how to make eight-inch chiffon cake embryo 17

    17. This is what it looks like in 30 minutes

  • Illustration of how to make eight-inch chiffon cake embryo 18

    18. Take out the cake embryo and shake it a few times, then Turn it upside down (shake it a few times to prevent the cake from collapsing)

  • Illustration of how to make eight-inch chiffon cake embryo 19

    19.Slowly take off Place the mold

  • Illustration of how to make eight-inch chiffon cake embryo 20

    20.Cut it into pieces and you can eat it,

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