#aca Fourth Session Baking Contest# Making Erotic Coffee Chiffon Cakes
1.
The coffee powder and coffee liqueur I used
2.
Mix coffee powder, hot water and liqueur evenly
3.
Corn oil and pure milk are mixed evenly (I made the chiffon after the egg method)
4.
Sift in low-gluten flour, stir in Z-shape, mix the flour evenly, remember not to stir in circles...
5.
Add egg yolk and mix well
6.
Add the fine granulated sugar to the egg whites in 3 times and beat until there are double small hooks, that is, dry state
7.
Add 1/3 of the egg whites to the egg yolk paste, and stir evenly, mixing and cutting
8.
Finally, pour all the egg yolk paste into the remaining egg yolk paste, add 1/3 of the egg whites, and stir evenly, turn and cut into 2/3 of the egg whites, and stir evenly
9.
Add coffee mixture
10.
Stir (originally I wanted to make zebra patterns, but if I accidentally stirred it more evenly, the final product pattern was not clear enough) If you want clear patterns, just stir it a few times!
11.
Pour into 2 6-inch hollow molds, scrape the batter to make the batter smooth, and shake it lightly for 2, 3 times
12.
Preheat the oven at 150 degrees for 10 minutes in advance, put the mold into the bottom of the oven, and bake at 150 for 50 minutes
13.
Slightly shake the oven for 2 or 3 times and let it cool down for 2 hours
14.
Simple coffee chiffon cake without losing your taste buds!
15.
The finished product is beautiful...
16.
It’s great to eat it alone or with some cream!
17.
Afternoon tea, let's have a piece! Either?
