# Fourth Baking Contest and is Love to Eat Festival#fluff Marshmallow Red Velvet Chiffon Cake
1.
First take out the refrigerated eggs, separate the egg white and egg yolk, add marshmallows to the egg white...standby at room temperature.
2.
Add mineral water, corn oil, and milk powder to the egg yolk, then use a manual whisk to draw a circle and mix into one.
3.
After the above, sift in low-gluten flour, red yeast rice...
4.
Animate the z-shape by hand (try not to stir in circles, so as not to cause serious cracking of the cake body due to low flour tendons) until the mixture is delicate and no dry powder can be seen, and the egg yolk paste is ready as shown in the figure.
5.
Then beat the egg whites in step 1 until they are hard foamed...... as shown in the figure.
6.
The meringue is in perfect condition...The advantage of the egg whites made by adding fluff marshmallow syrup 2: It is firm and not easy to defoam, it is delicate, and the gloss is more obvious.
7.
Pour the whipped meringue directly into the egg yolk paste at one time, and use a silicone knife to stir and mix evenly. (Don’t draw a circle, no matter how strong it is, you can’t draw a circle, so as not to cause the cake body to shrink after defoaming)
8.
The well-mixed state... serves as a reference.
9.
Preheat the oven to 150 degrees in advance for 5 minutes. Pour the above cake liquid into the cake mold immediately.
10.
After being poured, gently drop it up and down on the table top a few times, shake out the bubbles and immediately put it into the oven, put the mold on the middle and lower layer, 130 degrees for 45 minutes.
11.
Once out of the oven, remember to buckle... Cool thoroughly before demoulding.
12.
I'm a guy who doesn't like to retouch pictures. I like the original colors of all kinds of delicacies... The weather is good, let's get some outdoor photos.
Tips:
Tips Every oven has its own temper. Only by mastering the temper of your own oven can you bake the cake that suits you best. The above temperature is for reference only. I actually wrote many recipes for chiffon cakes, because I prefer the six-inch size. If you like eight-inch friends, just double all the ingredients. This cake is re-mixed. Some friends may ask why there is no lemon juice in the recipe, why is there no salt, and why mineral water is used? Don't use milk? Roar, pure water is okay, there is no, boiled water is okay!
Author: Zi Ping
