1. Chiffon cake ingredients eggs 4 white sugar 80 g salad oil 50 ml low-gluten flour 60 g corn starch 10 g baking powder 3 g salt 3 g lemon juice 15 ml milk 50 ml
2. Separate egg yolk and egg white
3. Add the egg whites to the lemon juice
4. Add 20 grams of sugar to the egg yolk liquid and stir, add the salad oil in 3-4 times and stir, and finally add milk and mix well.
5. Mix flour, cornstarch, baking powder, and salt through a sieve, and sieve into the stirred egg yolk
6. Mix the flour and egg yolk by cutting and mixing, making sure that there are no flour particles in the mixture.
7. Add the egg whites and lemon juice to make a big bubble, add 20 grams of sugar, and add the remaining 40 grams of sugar in two batches and continue stirring until hard foaming. The sharp corners as shown in the picture do not fall.
8. Add the beaten egg whites to the egg noodle mixture three times and mix well.
9.
Preheat the oven at 180 degrees, pour the mixed liquid into the mold, and shake the mold on the table to shake out the bubbles inside.
Heat up and down at 180 degrees, middle level, and bake for 40 minutes. If you are afraid that the surface of the cake will be battered, just cover it with a layer of tin foil.
Note: The power of each oven is different, so always pay attention to the oven.
10. Slice the baked cake and trim around it to make a circle smaller than the mold. The chiffon cake baked this time was not very effective because the middle oven was cut off, so no photos were left, ha ha.
11. Soak the gelatine slices in cold water. This is very soft. Ten minutes is enough. Then put the base dry water in a bowl and melt it in water. Set aside to cool for later use.
12. This time I used Nestlé’s whipped cream and sweetened it (the texture appears). I originally wanted to buy Anjia’s whipped cream and I didn’t see it clearly and took a picture of Nestlé’s. They all said that Nestlé’s whipped cream is not good. Fortunately, there is no rigid foaming this time.
13. Peel the mango, cut into small cubes, puree the mango with a food processor, and add the cooled gelatin slices and mix well.
14. Mix the whipped cream and mango puree into the mold, refrigerate overnight, and you can enjoy the mango mousse the next day.
15. Dangdang, it's out of the oven, no, it's out of the refrigerator, haha. Here is a long-winded sentence, if it is not easy to take out, you can use your own hair dryer to blow around and it will be easy to take out.
16. Take it out.
17. Another one on the side
18. Recent photos
Tips:Delicious mango mousse, let’s enjoy it O(∩_∩)O haha~
