1. Make the chiffon cake first. Separate the egg from the refrigerator, the egg white and the egg yolk, and make sure that there is no oil or water in the egg white bowl.
2. Squeeze the lemon juice into the egg white, add oil to the egg yolk, emulsify, then add sugar and milk, and mix well. Sift the low-gluten flour, add it to the egg yolk, and mix well.
3. Whisk the egg whites and add the sugar in 3 times. For the first time, use the first gear of the whisk to make the egg whites and add one-third of the sugar; for the second time, use the third gear of the whisk to increase the volume of the egg whites, and add them to the white color. One-third of the sugar; for the third time, beat the egg whites with the 5th gear of the whisk until the egg whites have obvious lines and the egg whites are shiny and delicate. Add the remaining one-third of the sugar and beat until the egg whites are stiffly foamed.
4. Put one-third of the egg white into the egg yolk, use the technique of stirring, and then pour it into the egg white after mixing, and use the same technique to mix evenly. Pour the cake batter into an 8-inch chiffon cake mold, shake it lightly on the countertop a few times to eliminate large bubbles.
5. Preheat the oven at 150 degrees for 5 minutes, then put the mold in the oven at 130 degrees for 30 minutes, and 150 degrees for 30 minutes.
6. After the cake is baked, shake it a few times on the countertop and buckle it upside down on the drying net. Wait for the cake to cool down completely, and then unmold.
7. Divide the chiffon cake into 3 slices, wash and peel the mangoes, and cut into small pieces.
8. Take the whipped cream out of the refrigerator, pour it into an oil-free and water-free basin, and whip the cream at a medium speed. Generally, 10% sugar is added to the cream. I used more than 600 grams of cream and added 60 grams of sugar. Don’t beat the cream until it has obvious lines. After that, it will look like tofu
9. Put the mango evenly on the cake slice, smear the cream, wipe the surface after finishing, wash the doll, wrap it with plastic wrap, determine the position, and dig a doll-sized hole with a toothpick. Then draw the circle of the bathtub.
10. Add the strawberry powder to the cream, stir evenly, put it into the piping bag, cut a small opening in the piping bag, squeeze a few times in the basin, try the size, then squeeze the noodles with the method, and then squeeze the bubble with the white cream bubble.
11. After everything is done together, put the doll in, in order to be more cute, squeeze bubbles on the face and arms. Insert the birthday card, it's OK. Just wait to surprise the children.
Tips:1: After the chiffon cake is baked, it must be cooled thoroughly before demoulding. 2: The cream must be refrigerated before use, and must not be passed over. The color can be pigmented. In my heart, I used a healthier strawberry powder. 3: Made it by yourself, did you take pictures, liked them, and answered questions if you didn’t understand
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