Ingredients
Protein ( 6 ) | Sugar (into protein) ( 60 grams ) |
Lemon juice ( appropriate amount ) | Egg yolks ( 6 pieces ) |
Sugar (into egg yolks) ( 3 pieces ) | Vegetable oil ( 45g ) |
Milk ( 45g ) | Low-gluten flour ( 80g ) |
Cocoa powder ( 3 grams ) |
How to make Latte Art Chiffon Cake (baking pan method)
1.Separation of egg whites and yolks
2.Add sugar to egg yolks and beat well
3.Add oil and Milk, beat until fully combined
4.Sift in the flour
5.Stir until smooth without particles and set aside
6.Squeeze the egg whites into lemon juice
8. Beat until the foaming gradually reduces, then add the second sugar
9. Beat until there is no foaming at all and then add the last sugar
10. Beat until dry and foamy, and preheat the oven p>
11.Pour the egg whites into the egg yolk paste and mix gently
12. Mix well and then add some protein and mix well
13. Then pour the egg yolk paste into the remaining egg white paste, and gently Gently cut and mix evenly
14.The mixed state is like this Textured
15.Pour into the baking paper-lined In the baking pan, leave a little batter in the basin, and shake it several times to knock out the bubbles
16.Add cocoa powder to the remaining batter, stir evenly, and put it into a piping bag,
17.Push on the batter
18.Use a toothpick to lightly score a line
19.Put it into the preheated oven and bake for 35 minutes
20.When it comes out of the oven, the house is filled with fragrance
21.Meimei
7. Beat until small bubbles form, add the first sugar,
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