Halloween Spooky Cake Castle

Halloween Spooky Cake Castle

by Big pear

4.9 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

I’m a Chiffon Monster~Ticketika~Are you looking at me? This Halloween Chiffon I will use all the Lekui Savarin I have~ I want to make a Savarin castle...combine it into a spooky cake Castle~All kinds of Halloween objects come to the castle to open the party together. The following are a few points to note every time I make chimney chiffon cake~ share it~ The mixing bowl must be dry and clean, and be careful not to have oil or water residue. It’s best to use ice for egg whites. In addition to being better whipped, the meringue is more stable. When you want to beat the egg whites, you must start the oven preheating... avoid forgetting to preheat or the temperature is not enough... Chiffon custard can't bear the long wait, the egg whites The degree of frosting is about eight minutes. The egg beater pulls up the meringue. The meringue is hooked and shiny. When mixing the meringue and the egg yolk paste, do not draw a circle. Turn the basin and slide the scraper from the edge to the bottom of the basin. The method is mixed evenly, the baking must be reversed, the demoulding must be cooled, the gloomy chiffon castle party is unfolding~ the protagonists are plasma chiffon and eyeball chiffon. The pumpkin macarons and ghost lollipop cakes come to participate in the party kicks. Chocolate Skull Man, Greedy Pony Brother, Little Spider, Red Eyeball, Plasma Chiffon The main body of the cake is maple syrup spice chiffon, and the top is topped with freshly boiled blueberry syrup to drench the sauce~ Is there any feeling of bleeding... the main body of the eyeball chiffon It is two-color, purple sweet potato chiffon with a trace of orange ~ with macarons eyeballs, the eyeballs are really funny~Halloween are you funny??!! Let's play the spooky cake castle Right~

Ingredients

Halloween Spooky Cake Castle

1. Chiffon cake: 10g sugar, 1/4 tsp salt, 30g maple syrup, 1 tsp vanilla wine, 70g salad oil, 150g low-gluten flour, 1/2 tsp of tulip powder (can be omitted) 7 B ice protein, Tartar powder 1/4 (can be changed to 2 drops of vinegar), 50g sugar; after the egg yolk is beaten, add the salad oil in 4-5 times, each time you add the salad oil, you need to use a hand-held whisk to mix well before adding it once

Halloween Spooky Cake Castle recipe

2. Sift the low flour 2-3 times (or other flour can be sifted in together), then add it to Practice 2, mix gently to form a particle-free batter; when you want to beat the egg whites, you can start the oven to preheat, 160 degrees C Fire up and down

Halloween Spooky Cake Castle recipe

3. Add tartar powder to the ice egg, and use an electric whisk to beat until coarse foam; add sugar to the egg in 3 times, and the egg white will be beaten at high speed to neutral foam, and then changed to medium speed until it is dry, and the egg white will stand upright Take 1/3 of the meringue into the egg yolk paste of Practice 3 and mix it evenly with a spatula. Then pour it all into the remaining meringue basin and continue to mix it evenly.

Halloween Spooky Cake Castle recipe

4. Take the savarin cake mold, pour all the cake batter into the mold, and then drop the mold twice on the table to remove the air in the batter. The mold is placed in the preheated oven, and the oven temperature is changed to 150 degrees C/ Bake in an oven at 140°C for about 40 minutes (eight-inch savarin takes about 50 minutes to bake); after the oven is out of the oven, gently drop the mold on the lifting surface, and then buckle until it is completely cool, with bare hands Demold

Halloween Spooky Cake Castle recipe

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