Fluff Marshmallow-black Sesame Chiffon Cake
1.
Clean the bucket of the cook machine, pour the egg whites, put the remaining marshmallows at one time, and put them in the refrigerator for later use
2.
Add 20 grams of marshmallow (or granulated sugar) to the egg yolks and mix until saccharification
3.
Add salad oil and mix well
4.
Pour room temperature milk
5.
Add black sesame powder and mix for a few times
6.
Sift in low powder and mix until there is no dry powder
7.
Take out the egg whites, start the cook machine, beat at low speed for one minute and then turn to gear 5 and beat for 10 minutes
8.
Lift the egg beater and make a big hook.
9.
Mix the egg yolk paste with the egg white 3 times, and mix up and down evenly
10.
Pour the 6-inch hollow mold in the entrance kitchen (the cube is 2 pieces)
11.
Preheat the oven at 130 degrees and bake on the top and bottom for 25 minutes, then turn to 160 degrees for about 20 minutes
12.
After the oven is lightly shaken, let it cool down
13.
Press the edge of the cake repeatedly and demould by hand
14.
Add whipped cream and caster sugar, beat to 70% to 80%, and the surface is a little harder
15.
The cake is divided evenly into 4 portions
16.
Apply whipped cream evenly on each layer, superimposed
17.
Spread the whole cake (no need to be too flat)
18.
Take another cake (you can also leave a slice in the first cake) and cut a small piece into cake pieces
19.
Glue evenly to the cake base
20.
Put the prepared fruits at will (they will test your display skills if they look good or not!)
21.
Sift a little moisture-proof powdered sugar to decorate
22.
Do you want to have a piece?
23.
slice
Tips:
Tips You can bake two 6-inch hollow cake tins, one for the base of the cake, and I used 1/3 of the amount of the other for the decoration of the cake. If you find it troublesome, you can make one, and a thicker one is enough.
Original: Xier
