How to make fluff caramel savarin chiffon cake

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  1. Prepare the materials.

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  2. Milk and oil are emulsified until no oil spots are visible..

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  3. Separate the egg yolk and egg white, add the egg yolk to the milk and oil mixture middle.

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  4.Stir evenly.

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  5.Sift in the cake flour.

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  6. Draw a Z shape and gently stir the egg yolk paste evenly.Be careful not to Mix too much to avoid stiffening.

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  7. Add a little lemon juice to the egg white, and add fluff marshmallows in three times Dismiss.

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  8. Beat until dry and foamy.The meringue whipped with fluff marshmallows instead of white sugar has a more delicate structure, no obvious large bubbles, is more stable, and is not easy to defoam.

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  9.How to check whether there is dry foaming: you can insert a chopstick in it Just keep the whipped meringue from falling with chopsticks.

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  10. Add the meringue to the egg yolk paste in three portions.

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  11. Stir, mix evenly, do not stir too many times , to avoid defoaming.

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  12.Pour into the mold and bake at 150 degrees for 60 minutes.

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  13. After the furnace is released, the mold will fall off by itself., let cool.

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  14. While the cake is cooling, you can make the fluff glaze: milk and Mix fluff marshmallows and soak gelatin sheets in cold water until soft.

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  15. Heat the mixture with hot water and stir until the marshmallows melt, add bubbles Stir the soft gelatine sheets and cocoa powder evenly, and put it into a piping bag for frosting.

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  16. Appreciation of the finished product.

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  17. Appreciation of the finished product.

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  18. Appreciation of the finished product.

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  19. Appreciation of the finished product.