#aca烤明星大赛#mango Savarin Chiffon Cake

#aca烤明星大赛#mango Savarin Chiffon Cake

1. The mango is pureed from the pulp.

2. Separation of white and egg yolk. Add fine sugar to the egg yolk and stir well.

3. Then add corn oil and mango puree and mix well.

4. Sift in low powder.

5. Z-shape and stir evenly.

6. Separate the egg whites into a water-free and oil-free container. Use a whisk to beat them to form a thick bubble. Add lemon juice and add 80 grams of fine sugar in 3 times. After the egg whites are whipped in a quick way, the egg whites gradually become foamy. While whipping, lines appear obviously. Finally, when you lift the egg beater, the egg white can pull up a short, upright sharp corner.

7. Stir the egg white paste into the egg yolk paste three times. Using a J-shaped technique, stir evenly with a spatula.

8. Put the 8-inch savarin mold into the baking pan, pour the cake batter, and shake out the bubbles.

9. Insert a wooden chopstick into the savarin mold with the cake batter, stir in a small circle clockwise to remove small bubbles.

10. Preheat the oven at 130 degrees for 30 minutes to 170 degrees for 30 minutes. Take it out immediately after baking

11. And deducted.

12. After letting cool, the mold will be released with a light stroke.

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