【korean Decorated Cake】
1.
Separate the egg whites and egg yolks into a clean, oil-free and water-free basin. Add milk, corn oil, and 15 grams of fine sugar to the egg yolks, and mix them evenly with a manual whisk. Then sift in the mixed powder and stir into a delicate egg yolk paste.
2.
After adding a few drops of white vinegar to the egg whites, add sugar in three times and beat until stiff foaming.
3.
Take one third of the egg white and add it to the egg yolk paste.
4.
Stir gently and mix evenly.
5.
Then pour into the remaining two-thirds of the egg whites and stir evenly.
6.
Pour the mixed cake batter slowly into a 6-inch cake mold to shake off large bubbles.
7.
The unmolded chiffon cake does not collapse or shrink.
8.
Use the slicer to slice the Chiffon according to the height of the Chiffon. Divide it into 3 equal parts so that you can place it at will when you wipe the noodles without worrying about the unevenness of the cake. (My colleague sends an appropriate amount of whipped cream, I usually use 250 grams for 6-inch chiffon, if you want to use cream for decoration, you can send 300 grams)
9.
Spread cream on the first slice of cake, spread mango, and then spread a layer of cream.
10.
Fold the second cake slice, continue to spread the cream, spread the mango, and then spread a layer of cream.
11.
Then cover the top cake slice.
12.
Smooth the surface and put it in the refrigerator after being worn. See the log for the specific wiping steps: Right-angle wiping.
13.
According to your own ideas, frame the flowers needed for the cake.
14.
Finally, decorate it on the cake.
15.
Finished picture
16.
Finished picture
17.
Finished picture
18.
Finished picture
