Fluff Caramel Flavor Marshmallow Chiffon Cake
1.
Warm milk + corn oil, stir until emulsified
2.
Sift in low powder, mix clockwise
3.
Add egg yolks in portions
4.
Stir until smooth egg yolk paste
5.
Fluff marshmallow weighs good
6.
Beat the egg whites until thick, add lemon juice and a little salt, and add marshmallows to the egg whites several times.
7.
Beat to dry foaming
8.
Mix the egg yolk paste with the whipped egg whites and stir up and down until smooth
9.
Pour into a 6-inch hollow chiffon mold and drop lightly to remove bubbles
10.
Preheat the oven at 120 degrees for 25 minutes in the upper and lower fire, and turn at 170 degrees for about 20 minutes
11.
After a few shocks, it will be buckled immediately after being out of the oven, and it will be demoulded by hand after cooling.
12.
Finished picture
13.
Finished picture
14.
The organization is super fine and uniform, and there are no small bubbles of different sizes. You can double-click to enlarge the picture and observe carefully. Below is a comparison picture, which is a chiffon cake with white sugar. The difference can be seen from the inner cut surface of the cake.
15.
Pay attention to the bubbling structure of the chiffon in the picture below. The size is different and it is very uneven.
16.
Detail image
Tips:
Fangzi can make two 6-inch hollow molds or one 6-inch and one 4-inch heightened mold!
