Become A Chiffon
1.
Preparation: Weigh all the materials, separate the egg white and yolk, and make the egg white (white). Put the egg whites in an oil-free and water-free container, put water in the pot to boil until smoke and turn off the fire, put the egg whites in the water, add white vinegar, and make at least big bubbles with a manual whisk. Take out the container and pour 30g granulated sugar, beat it with an electric whisk, and put it in the refrigerator.
2.
Stir the egg yolks manually, add oil, water (or milk), and the remaining sugar. Use an electric whisk to continue beating evenly, add the low powder and continue to mix evenly with a rubber knife after completely mixing. The point is that no matter how you disturb the flour and the previous mixture to mix evenly, it must be slow. Draw a circle, flip up and down, draw a cross, etc. You can use whichever method you like. Slow is the right thing to do.
3.
Remember there was a pot of hot water before? While making the egg white yolk, take Dove out of the bag and put it in the container, then put the container in hot water to melt it. So while the egg white and egg yolk is done, the chocolate melts. Look, I just like to use my time like this.
4.
Take the beaten egg whites from the refrigerator, scoop out a spoonful into a chocolate bowl, and mix the other medium egg yolks. Again, no matter what method you use to mix, it must be slow. While mixing, the oven 170 is preheated.
5.
Pour the mixed egg white and egg yolk liquid into a baking tray lined with greased paper, put the chocolate mixture into a fresh-keeping bag, cut a small opening at the corner of the bag, and then freely play on it to make your own masterpiece. Be careful. I just started to be serious, and then I was casual, so it was more abstract.
6.
After the masterpiece is finished, put it in the preheated oven at 175 degrees for 20 minutes. Then the finished product came out? No... after it's baked, take it out and turn it over and brush it with your favorite jam, cut it, and combine the two pieces together. Go ahead.
Tips:
Whether it is mixing egg yolks and flour, or mixing egg yolks and egg whites. The method is arbitrary, but the movement must be slow and gentle. Be slow and gentle. Be slow and gentle. The important thing is said three times.
