Chiffon Decorated Cake
1.
1. Add oil with water or milk
2.
2. Stir evenly
3.
3. Add the sieved low powder and mix well
4.
4. Remove the eggs from the refrigerator, divide the eggs, set aside, divide the egg yolks into the batter and mix well
5.
5. Beat the egg whites at a low speed, add sugar, white vinegar, and salt three times
6.
6. Beat the egg whites at a medium speed until it is close to rigid foaming.
7.
7. Add one-third of the egg white to the egg yolk paste and mix well
8.
8. Finally, stir all the egg yolk paste into the remaining egg whites,
9.
9. Mix well by cutting and mixing,
10.
10. Slowly pour into the mold after mixing well
11.
11. After shaking out the bubbles, put it into the preheated oven, 150 degrees, 50 minutes. Put it out of the oven and let it cool before releasing the mold
12.
12. After the cake is unmolded, the finished chiffon cake
13.
13. Spread the whole cake and whip the whipped cream: Whip the whipped cream to 6 minutes. It is best to refrigerate for more than 12 hours before use, and keep it fresh in the refrigerator. The basin should be water-free and oil-free, preferably powdered sugar or fine sugar , The amount of sugar is arbitrary. You can add more if you like sweet ones. Don’t add sugar first. It should be a bit thicker before adding. It should be passed at a medium speed. Don’t look at the time. The time is 6 minutes. It looks very delicate. Don’t pass it too. It is very rough and turned into tofu residue, the cream used for decorating flowers,
14.
You can decorate the flowers with the decorating mouth
