Four-inch Cake
by Gemini Zhuo
Favorite
Difficulty
Easy
Time
1h
Serving
2
The story of a little cake, a long time ago..."
1. The above formula is suitable for 2 kitchen 4-inch anode chiffon molds. The above materials can be prepared, and two kitchen 4-inch heightened chiffon molds can be made.
2. Whisk sunflower oil and pure milk evenly until emulsified.
3. Add the egg yolk and continue to mix well!
4. Sift in low powder and continue stirring.
5. The stirred egg yolk paste is silky.
6. Add white sugar and lemon juice to the egg whites at one time and whip until they are small and pointy!
7. Take one third into the egg yolk paste, and quickly stir evenly with the J-shaped technique.
8. Pour the egg yolk paste into the remaining egg whites and continue to mix!
9. Pour evenly into 4-inch anode chiffon mold
10. Preheat the oven to 150 degrees and put it on the bottom of the oven for 45 minutes.
11. Mommy, mommy coax... bulge up...
12. Be sure to buckle upside down on the grid after it's out! Cool thoroughly before demoulding!
13. The whipped cream is mixed with sugar and beaten until it is distributed to touch the noodles. "This is the best face I have ever touched. This turntable is too slippery! I like it"
14. The chocolate coins and whipped cream are melted over the water and poured to the edge, then let's play it freely! Decorate with your favorite fruits!
15. Finished picture!
Tips:The baking temperature of the cake needs to be adjusted appropriately according to my own oven.I also tried baking at 115 degrees for 90 minutes.The effect is also good.High-temperature baking relatively shortens the time.This cake is baked 6 back and forth, which is very soft. The surface decoration is free, let yourself play.
