6 Inch Two-color Chiffon Cake
1.
Prepare all materials
2.
Add corn oil one by one, and stir with milk until completely mixed and no oil can be seen floating on the surface
3.
Add sifted flour and mix until no dry powder is visible
4.
Add the egg yolk, stir the egg yolk in two batches and stir irregularly. Remember not to make a circular motion to prevent the batter from becoming stiff
5.
Set aside the mixed egg yolk paste for later use
6.
Whip the egg whites, add a few drops of lemon juice and adjust to gear 5 for 8 minutes
7.
Dispense until the fish is soaked in the eyes. Add the fine sugar for the first time and continue to beat until you can see the shallow lines. Then add the second sugar.
8.
Add the third sugar and 2 grams of salt and continue to beat
9.
Stir at high speed until the egg whites become foamy and fine, and hit until the sharp corners pulled up by the meringue gently bend down.
10.
(Pictured)
11.
Add 5 grams of boiling water to the red yeast rice powder and stir until there is no dry powder, and it is in a smooth state
12.
Beaten meringue and egg yolk paste
13.
Pour 1/2 of the meringue into the egg yolk paste, and use a manual whisk to quickly stir from the bottom of the basin from the bottom to the top. (Friends who are not accustomed to using a manual whisk, please use a silicone knife
14.
Mixed cake batter
15.
First put 1/3 of the original cake batter
16.
Dig a little cake batter and red yeast rice batter and mix first
17.
Mixed red yeast cake batter
18.
Dig a little red yeast cake batter into the original cake batter
19.
Put it into the piping bag and squeeze it into the mold
20.
Put it into the preheated oven and fire up and down at 120 degrees for 45 minutes
21.
Shake the mold out of the oven and let it cool down
22.
Finished picture
23.
Finished picture
24.
Finished picture
25.
Finished picture
26.
Finished picture
27.
Finished picture
28.
Finished picture
Tips:
1. I use native eggs, which are relatively small. I made two with a hollow mold and a heart-shaped mold. The chiffon of the heart-shaped mold is relatively short. If you use 4 foreign eggs, you can make 2 6-inch ones.
2. The red yeast rice powder can be adjusted according to personal preference
3. The temperature is 120 degrees for up and down for 45 minutes, (this temperature is for reference only, please adjust according to the temperature of your own oven)
