How to make latte art chiffon cake

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  1. Beat the egg whites and egg yolks in a clean, oil-free and water-free basin.Add a little sugar to the egg yolks and stir until the sugar dissolves

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  2.Add water and stir evenly

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  3.Add corn oil and mix evenly until no oil is visible on the surface

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  4.Sifter into low Stir the gluten flour until there is no dry powder and set aside

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  5. Add a few drops of lemon juice to the egg whites and beat After large bubbles, add one-third of the sugar

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  6. Beat until smooth and then add in 1/3 white sugar

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  7. Beat until there are lines and add the last remaining sugar

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  8. Lift the head of the egg beater and there will be a vertical sharp corner, and the egg white will not flow.了

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  9.Use a spatula to scrape one-third of the egg whites into the previously mixed into the egg yolk paste, stir evenly

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  10.Pour all the egg yolk paste into the egg whites and stir.Evenly, this is the mixed cake batter

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  11.Add a little cake to the cocoa powder Paste and stir until there is no dry powder

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  12.Pour into a disposable piping bag, tip Use scissors to cut off a corner so that the cocoa powder can be squeezed out

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  13.Pour the cake batter In the eight-inch cake mold, use a spatula to smooth it out and gently shake it twice to release the large air bubbles inside

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  14. Squeeze cocoa powder paste in circles on the surface of the cake batter

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  15.Use a toothpick to lightly draw patterns from the inside out

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  16.Put in advance Bake in the preheated oven at 130 degrees for 60 minutes

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  17.Take out the cake and shake it twice Turn upside down and let cool

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  18.Off-mold posing