1. The picture shows the ingredients used for the bottom of the chiffon cake.
2. First separate the yolk and egg white.
3. Add 30 grams of sugar to the egg yolk and mix well.
4. Add salad oil and milk one by one and mix well.
5. Sift in low-gluten flour, stir evenly into egg yolk paste, and put the finished egg yolk paste in the refrigerator first.
6. Add 3 drops of white vinegar to the egg whites and beat until the fish eyes are soaked.
7. Add one-third of the sugar, beat the egg whites to a delicate state, then add one-third of the sugar, continue to whip the egg whites to wet foaming, add the last third of the sugar, and beat the egg whites to dry hair bubble.
8. First take one-third of the meringue and add it to the egg yolk paste, mix well by cutting or turning up and down, then add one-third of the meringue to the egg yolk paste, and mix well in the same way. Pour the egg yolk batter into the remaining meringue and mix well in the same way to form a cake batter.
9. Pour the cake batter into the mold from a high place, smooth the surface, and shake it a few times to remove large bubbles.
10. Put it in the preheated oven and bake at 160°C for 1 hour.
11. Take out the baked chiffon cake and shake it to remove the heat.
12. Reverse the button and release it for later use after cooling.
13. Whipped cream and fruit for decoration as shown in the picture.
14. Wash blueberries, raspberries and strawberries clean and control the moisture.
15. Dice kiwi and mango, these two fruits are used as a sandwich.
16. Add sugar to the whipped cream and whip until it can be decorated.
17. Cut the bottom of the cake into 3 slices. Make two fruit sandwiches in the middle.
18. Take a slice of cake, spread an appropriate amount of light cream, spread diced mango, cover a slice of cake, spread an appropriate amount of cream, spread diced kiwi, and cover another slice of cake. Spread an appropriate amount of cream on the side, and use a spatula to smooth it.
19. Put a circle of Pocky biscuits around the edge, and use a ribbon to fix it slightly. The length of the biscuits is better.
20. Just decorate the fruits that have been washed before.
Tips:1. The whipped cream needs to be refrigerated before whipping. I feel that the whipped cream that is whipped slowly at a low speed is more stable, but I am not a professional, it is my own experience.
2. The temperature of the oven is adjusted appropriately according to the temper of the oven.
