Caramel Farov Chiffon Cake

Name: Caramel Farov Chiffon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 32g Low-gluten flour; 24g Corn oil; 32g milk; 30g Caramel Faroff Marshmallow; a little Lemon juice; a little salt

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The remaining bit of caramel faroff is just enough to make such a 6-inch chiffon.
The legend that Farov can increase protein stability is true. The 6-inch chiffon of 2 eggs was higher than the mold, although it was broken, it looked like a mouth and teeth. Don't want to buckle the indentation on the drying rack, use two bowl sides to set up the mold. Maybe the side of the bowl was hit by the side of the bowl during the movement, and when it cooled down, it turned over and found that the nice round was a little flat, like a bicycle wheel after a car accident. Fortunately, it just touched the left and right, and didn't compact the top and bottom. . . .
The cut cake looks very soft. . . . "

Ingredients

2 pcs Egg
32g Low-gluten Flour
24g Corn Oil
32g Milk
30g Caramel Faroff Marshmallow
a little Lemon Juice
a little Salt

Caramel Farov Chiffon Cake

1. Ingredients: 2 eggs, 32 grams of low-gluten flour, 24 grams of corn oil, 32 grams of milk, 30 grams of caramel Faroff marshmallow, a little lemon juice, a little salt.

2. Pour milk and corn oil into a large bowl.

3. Stir well.

4. Sift in the flour and mix well.

5. Add egg yolks in portions and stir.

6. Make a smooth egg yolk paste.

7. Pour Farov into the egg whites.

8. Beat until the sharp corners can be pulled out.

9. Take one third of the egg whites into the egg yolk paste and mix well.

10. Pour back into the egg whites.

11. Mix well.

12. Pour into the mold, knock the surface flat, and shake out large bubbles.

13. Put it in the oven, the middle and lower level, the upper and lower heat 140 degrees, bake for about 45 minutes.

14. Immediately after being released.

15. Turn over after cooling thoroughly.

16. Demoulding.

17. Cut into pieces.

Tips:
There is no farov to use sugar instead.
When mixing the cake batter, it is not advisable to stir in a circular motion to prevent the protein defoaming from affecting the hair.
The baking time and firepower need to be adjusted according to the actual situation.