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.