Cream Chiffon Cake
1.
Blue pinwheel whipped cream is used to make this 8-inch cake, which is a bit extravagant.
2.
Separately put the egg white and egg yolk in two clean, water-free and oil-free basins. Add whipped cream to the egg yolk. Swipe vigorously with your hands for five minutes to emulsify
3.
After the low powder is sieved, add it to the egg yolk liquid, and mix it with the cutting and mixing method until there is no dry powder. The egg yolk paste is a bit thick after mixing.
4.
Add lemon juice to the egg whites and then add salt. When there are small bubbles, add one-half sugar. When the egg whites are more delicate, add the second sugar. Beat until the egg whites have small hooks.
5.
Add one-third of the egg yolk paste to the egg yolk paste, cut and mix and mix well, then pour it back into the egg white paste, continue to cut and mix and mix evenly
6.
Pour into an 8-inch mold, shake out large bubbles, and put it into the preheated oven, 120 degrees, 45 minutes, if you want to decorate the cake embryo, add another 5 minutes to make the cake firmer
7.
In the last ten minutes, the height of the cake slowly drops, indicating that it has been baked completely. After taking out the mold and shaking it down, it will cool down. The cakes baked at low temperatures are generally not likely to crack.
8.
After removing the mold, it is divided into three pieces evenly, to see how delicate it is, and it will make people unable to stop eating it alone. Here I made a Korean framed cake.
9.
Ingredients for making cheese frosting: Cheese cream frosting Ingredients: 130g unsalted butter, 60g mascarpone or cream cheese, 60g powdered sugar, 1 scoop of condensed milk, 60ml plain yogurt, 5g lemon juice, homemade vanilla 5 grams of rum
1. Soften the butter to a paste shape, add powdered sugar and stir evenly
2. Stir the electric whisk until the color turns white and fluffy. After adding the cheese, beat it evenly, it will be dry at this time
3. Add lemon juice, condensed milk, yogurt, vanilla rum in batches, beat well after each addition, and add the next one
4. At this time, you will find tofu residue, oil and water separated, it's okay, sit in the hot water and continue to beat
5. Two or three minutes later, you can see the smooth cream frosting appear, add the required color, you can make flowers
10.
For self-taught roses, I added a little AC pink pigment. Please refer to the online video for specific operations.
11.
Made five-petal flowers and roses in different shades, and freeze them in the refrigerator for 20 minutes
12.
850g whipped cream, 68g powdered sugar (8% of the cream), beat into 8 and distribute, 600g mango, cut into pieces
13.
Coat the cake slices with cream, sprinkle with mango chunks, and sprinkle some honey beans at will
14.
Coat the mango cubes and honey beans with cream
15.
Cover the cake slices, the second layer is still the same, and then smooth the surface
16.
Use the color-adjusted cheese frosting on the cake to squeeze out the lines of the branches, and put the cheese frosting on the cake. The beautiful cake is completed
Tips:
The oil and egg yolk must be emulsified in place when whipping! The baking temperature is adjusted according to the temperature of your own oven!
