#新良first Baking Competition#zebra Pattern Chiffon Cake

#新良first Baking Competition#zebra Pattern Chiffon Cake

1. Separate the egg white and the yolk, and put the egg white in a clean container without water and oil, and put it in the refrigerator freezer for later use.

2. Pour the egg yolk into the milk and beat evenly, pour in the corn oil and beat evenly, and finally pour in the sugar and beat evenly.

3. Sift in cornstarch and low-gluten flour, use a spatula or manual egg beater to cut and mix into a uniform egg yolk paste. Do not draw circles to prevent the egg paste from producing gluten.

4. Cut and mixed egg yolk paste

5. Take out the egg whites, squeeze in a little lemon juice or white vinegar, use an electric whisk to beat at high speed until the egg whites are frothy, pour in the remaining sugar 1/3 and continue to beat.

6. Beat until thick, then pour in 1/3 of the sugar, and continue to beat at high speed.

7. Beat until the egg whites have slight lines, pour in the remaining sugar, turn the whisk to a low speed, and continue to beat.

8. Lifting the egg beater, the short and hard little pointed end of the egg white is the best state for making chiffon cakes.

9. Take 1/3 of the egg white paste and egg yolk paste and cut and mix evenly with a spatula. The method is similar to the cooking method, and stir evenly from the bottom up.

10. Pour the mixed cake batter into the remaining egg white batter, and continue to mix with a spatula. The technique must be gentle and rapid. Do not make a rough circle. Pay attention to the mixing time to avoid defoaming.

11. Take out half of the mixed cake batter, pour in the sifted cocoa powder, stir evenly with a spatula and set aside. Since cocoa powder tends to defoam the cake batter, the technique must be gentle and quick. Preheat the upper and lower tubes of the oven at this time to 140 degrees

12. In an 8-inch mold, use a spoon to scoop a spoonful of custard in the center and pour gently

13. In the center of the cake batter, scoop another spoonful of cocoa custard and pour in gently and evenly

14. Scoop another spoonful of the original color custard, gently pour in the center of the cocoa custard, and so on, pour all the custard into the mold.

15. Put it into the third compartment of the preheated oven for 60 minutes (time and temperature are for reference only, please adjust according to your own oven temperament). During baking, the oven door cannot be opened, and the temperature cannot be lowered but only higher, otherwise The cake will collapse in the oven.

16. Take it out immediately after it is out of the oven, shake it vigorously on a clean floor a few times to shake out the heat inside, and then buckle for at least two hours before demolding.

17. If you like large patterns, you can use a larger spoon to scoop more custard. If you like fine stripes, you can use a small spoon to scoop less custard. The lines of the pattern after multiple additions will be thinner, but the latter will be more difficult and test. Our patience!

18. Finished product

19. Finished product