Colorful Fruit Push and Push
1.
Here is an example of Coco Chiffon and Matcha Chiffon. If you want pumpkin Chiffon and Purple Sweet Potato Chiffon, please refer to the recipe I posted earlier. Cocoa Chiffon and Matcha Chiffon can also be made separately. I made them here. Together, the original Chiffon recipe is 45 grams of low powder, 2 eggs (65-70 grams in shell), 30 grams of milk, 30 grams of salad oil, and 30+10 grams of sugar. For cocoa or matcha flavors, use cocoa powder or matcha. 10g powder replaces 10g low powder
2.
First prepare two clean basins. The container for egg whites should be oil-free and water-free. Separate the egg whites from the yolks. Add a few drops of lemon juice to the egg whites. The addition of lemon juice to the egg whites will help the stability of the egg whites. The egg white is not easy to defoam. If you don’t have lemon juice, you can use white vinegar or tartar. The same principle is true.
3.
Add the egg yolk to 15 grams of caster sugar and beat well, then add salad oil and beat well, add milk and stir well
4.
Sift low-gluten flour into the egg yolk
5.
Stir into a particle-free hungry egg yolk paste
6.
The egg whites are added three times with fine sugar to beat until stiff foaming
7.
Take one-third of the egg whites into the egg yolk paste and mix evenly
8.
Pour the egg yolk batter into the remaining egg whites and mix into a light and thick cake batter
9.
Preheat the oven up and down to 150 degrees, divide the cake batter evenly into two portions, sift in the cocoa powder and matcha powder, and continue to mix evenly. I didn’t divide it well here. The cake batter with matcha powder is less.
10.
Pour the cake batter into an 8-inch square mold and put it in the oven at 150 degrees and bake for 30-40 minutes.
11.
The baked cake is upside down and demoulded after cooling
12.
The cakes I prepare here are cocoa cake, matcha cake, pumpkin cake, purple sweet potato cake, original cake, cocoa matcha chiffon is cut into two pieces, original pumpkin and purple sweet potato are baked in a six-inch round mold, so they are divided into 3 Slices, fruits include kiwi, small tomatoes, canned yellow peaches
13.
Use a push mold to cut the cake into small round pieces, and cut the fruit into almost round pieces.
14.
Add 20 grams of fine sugar to the whipped cream and beat until stiff foaming
15.
Put the cream in the piping bag and you can start to assemble
16.
Assemble one layer of cake, one layer of fruit, one layer of cream until it is full, put it in the refrigerator, and take it out when eating
17.
Enjoy the deliciousness
Tips:
1: Pumpkin chiffon recipe: low powder 45g, 2 large eggs, 30g salad oil, 40g steamed pumpkin puree, sugar 25g+7g, a few drops of lemon juice,
2: Purple sweet potato chiffon recipe low powder 45g, 2 large eggs, 30g salad oil, 40g water, 80g steamed purple potato mash, 25+7g sugar, a few drops of lemon juice
