Recipe for red velvet chiffon cake (fluff marshmallow version)

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  1. First take out the refrigerated eggs and separate the egg whites and yolks.Add the fluff marshmallows to the egg whites...Set aside at room temperature.

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  2.Add mineral water, corn oil, and milk powder to the egg yolk , then use a manual egg beater to mix in circles.

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  3.Add the above and sift in low-gluten flour, red Koji powder...

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  4. Manually animated z characters (try to Do not stir in circles to avoid the gluten from the low flour leading to serious cracking of the cake body) until the mixture is fine and no dry flour can be seen, as shown in the picture, the egg yolk paste is ready.

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  5. Then beat the egg white and fluff in step 1, Whisk until stiff peaks form...as shown in the picture.(Advantage 1 of using fluff marshmallow syrup to directly beat: it can omit the troublesome step of adding white sugar in batches during the process of beating egg whites)

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  6.The meringue is in perfect condition...Advantage 2 of egg whites whipped with fluff cotton syrup: strong and not easy to defoam, delicate and more glossy.

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  7. Pour the whipped meringue directly into the egg yolks at once In the paste, use a silicone spatula to stir and mix evenly.(Don’t draw circles, no matter how strong it is, don’t draw circles to avoid the cake body shrinking after defoaming)

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  8.The state of even mixing...as a reference.

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  9.Preheat the oven to 150 degrees in advance for 5 minutes.Immediately pour the above cake liquid into the cake mold.

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  10.After pouring, gently knock it up and down on the table.Next, shake out the bubbles and immediately put it into the oven.Place the mold on the middle and lower layers and set it at 130 degrees for 45 minutes.

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  11. Take it out of the oven, remember to turn it upside down...cool completely Unmold again.

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  12.I am a guy who doesn’t really like to retouch pictures.I love the original colors of all kinds of food...take some time off today to enjoy the outdoors.