Two-color chiffon honey bean cake

2024-06-28 20:38:22  Views 2 Comments 0

Health benefits

Eggs: Protect eyes and improve eyesight
Cocoa powder: Fight and prevent cancer

Ingredients

Eggs ( 4 )
White sugar ( 85 grams )
Corn oil ( 40g )
Milk ( 40g )
Cake powder ( 85g )
Honey beans ( 20g )
Cocoa powder ( 30g )
How to make two-color chiffon honey bean cake

  • 1. Separate the egg yolks and egg whites with the egg separator and put them into two oil-free and water-free containers respectively!

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    2. Add 25 grams of sugar to the egg yolks and beat until the sugar melts!

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    3.Add corn oil and milk and continue stirring!

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    4. Stir evenly and add sifted flour!

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    5. Stir into a fine egg yolk paste!

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    6. Beat the egg whites with a whisk until rough and add 20 grams of sugar.Continue beating with two drops of white vinegar!

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    7. Beat until the foam gradually becomes fine, then add 20 grams of sugar and continue beating!

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    8. Add the last 20 grams of sugar when the foam is fine!

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    9. Beat until the keratin becomes sharp when you lift the egg beater.Got it!

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    10.First take a portion of the meringue and put it into the egg yolk paste and stir! (Don’t make circles, be sure to stir)

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    11.Add the protein in three times in total Egg yolk batter, this is the mixed cake batter!

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    12. Pour out half of the mixed cake batter and add cocoa powder and mix well.!

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    13. Preheat the oven to 180 degrees in advance, and mix the cocoa cake batter Pour into an eight-inch mold and gently tap to release air bubbles, then bake in the oven at 140 degrees for 10 minutes!

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    14. Add the remaining original cake batter to the honey beans and mix well!

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    15.Ten minutes later, the surface of the cocoa cake has gradually solidified!

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    16. Gently pour the original cake batter on top and smooth it out, do not shake it because The bottom is not fully cooked yet! Bake in the oven at 120 degrees for one hour!

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    17. Take it out in one hour!

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    18. Take it out and immediately flip it upside down to leave space!

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    19. After cooling, remove the mold and a perfect hurricane is ready.!

Tips

When baking the two-color chiffon, do not shake the egg yolk batter that is poured in at the last step, because the bottom layer is not yet cooked, and the top layer will collapse and mix together when shaken.The egg whites must be whipped in place, otherwise it will not be good if they are not whipped in place.When cooked, stir in the egg yolks and egg whites without making circles to avoid gluten formation.The temperature should be flexibly controlled according to your oven conditions!

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