Fruit Wreath Cake Soft Like A Cloud
by Susuai Food
Favorite
Difficulty
Normal
Time
1h
Serving
2
This beautiful fruit wreath cake was made for myself when I celebrated my birthday a few days ago. My birthday is in March, so it is best to make a spring-like cake.
The caramel chiffon I used for the cake body, the soft cloud-like cake with a rich caramel flavor, the taste is really amazing, even if the cake is eaten naked, it is quite good. Make a small wreath with strawberries and pineapples, so beautiful for yourself.
How can we bake a chiffon cake with perfect shape and taste? First of all, I personally feel that the cracking or non-cracking of Chiffon is not a sign of success. Don't be too entangled in children's shoes. First, if you want the round mold to not crack, please use low temperature baking. If you use a hollow mold, it must be cracked to be more perfect. In addition, if you want to prevent cracking, don’t beat the egg whites too hard, especially don’t need to beat to 10 for distribution. Baking egg whites in a round mold at low temperature beats to 7 minutes, don’t make the egg yolk paste too dry, and don’t stir it for too long. Cracked.
Second, try not to use anti-sticking cake molds, and do not apply oil around the molds, otherwise the chiffon will not grow tall.
Third, start from choosing eggs, try to choose fresh and normal eggs. In addition, do not use the egg immediately after it is taken out of the refrigerator. It is best to put it at room temperature for a while to allow the egg to adapt to the better.
Fourth, beat the egg yolk first, add sugar to beat it to melt the sugar, then add water or milk, stir until it is uniform, and then add oil to stir. Let them wait for a while to fully emulsify, the surface is white, the egg yolk underneath is slightly darker when stirring gently, and the surface appears with lines to indicate that the emulsification is complete.
Fifth, it is recommended to put it on the middle and lower layer to prevent the top of the cake from being burnt when it is expanded too close to the heating tube.
Sixth, the baking temperature and time should be based on the temper of your own oven. It is best not to open the door and cover the tin foil, otherwise it will easily collapse in an instant.
Seventh, after baking, the mold must be thrown down immediately, and then let it cool, and the cake must not be unmolded in a hurry before it is completely cold. "
The caramel chiffon I used for the cake body, the soft cloud-like cake with a rich caramel flavor, the taste is really amazing, even if the cake is eaten naked, it is quite good. Make a small wreath with strawberries and pineapples, so beautiful for yourself.
How can we bake a chiffon cake with perfect shape and taste? First of all, I personally feel that the cracking or non-cracking of Chiffon is not a sign of success. Don't be too entangled in children's shoes. First, if you want the round mold to not crack, please use low temperature baking. If you use a hollow mold, it must be cracked to be more perfect. In addition, if you want to prevent cracking, don’t beat the egg whites too hard, especially don’t need to beat to 10 for distribution. Baking egg whites in a round mold at low temperature beats to 7 minutes, don’t make the egg yolk paste too dry, and don’t stir it for too long. Cracked.
Second, try not to use anti-sticking cake molds, and do not apply oil around the molds, otherwise the chiffon will not grow tall.
Third, start from choosing eggs, try to choose fresh and normal eggs. In addition, do not use the egg immediately after it is taken out of the refrigerator. It is best to put it at room temperature for a while to allow the egg to adapt to the better.
Fourth, beat the egg yolk first, add sugar to beat it to melt the sugar, then add water or milk, stir until it is uniform, and then add oil to stir. Let them wait for a while to fully emulsify, the surface is white, the egg yolk underneath is slightly darker when stirring gently, and the surface appears with lines to indicate that the emulsification is complete.
Fifth, it is recommended to put it on the middle and lower layer to prevent the top of the cake from being burnt when it is expanded too close to the heating tube.
Sixth, the baking temperature and time should be based on the temper of your own oven. It is best not to open the door and cover the tin foil, otherwise it will easily collapse in an instant.
Seventh, after baking, the mold must be thrown down immediately, and then let it cool, and the cake must not be unmolded in a hurry before it is completely cold. "
