Mango Flower Hokkaido Chiffon

Name: Mango Flower Hokkaido Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 30g Low-gluten flour; 35g Caster sugar (egg white); 20g Caster sugar (egg yolk); 24g Corn oil; 24g Pure milk; 120g White bean paste; 20g chocolate sauce; Some Mango pulp

by Q pig baby

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Hokkaido Chiffon is the softest and most moist Chiffon cake I have ever tasted. This cake has a high liquid content and low flour content, so it is not enough to support the cake. It usually collapses and shrinks after it is out of the oven. Because of this, we have room to fill it with fillings to make it full again. This time, with the help of white bean paste mixed with chocolate sauce, the surface of the hollow Hokkaido Chiffon is smoothed, and then the surface is decorated with sweet and soft mango flowers, which is especially suitable as a small snack for banquets.
In the process of making mango flowers, I use porcelain knives, which are sharp and have good antioxidant properties, and do not produce metallic tastes like metal knives, maintaining the original taste of the ingredients and eating more healthily.
Cake size: 9"

Ingredients

Mango Flower Hokkaido Chiffon

1. Whip the egg whites: Add 35 grams of caster sugar to the 3 egg whites in 3 times to beat.

2. Beat at low speed and then high speed until the egg whites are stiff and foamed, and set aside for later use.

3. 3 egg yolks, add 20 grams of caster sugar, 24 grams of corn oil, 24 grams of milk, and beat until the sugar melts.

4. Sift in low-gluten flour and beat until smooth.

5. Mix one-third of the egg white paste with the egg yolk paste.

6. Then pour the mixture into the remaining egg white batter, cut and mix into a smooth cake batter.

7. Put the large paper coaster into the large 6-cup muffin cake mold, pour the cake batter, and it is 8 minutes full.

8. Put it in the middle layer of the oven preheated at 180 degrees and bake for 18-20 minutes. It is normal for the cake to shrink when it is cooled after being baked.

9. Mix the chocolate sauce and white bean paste evenly.

10. Spread chocolate bean paste on the surface of each chiffon cake to make the surface smooth.

11. Prepare a large fleshy mango that is not too cooked (easy to rot) and not too raw (cannot be rolled) and a set of porcelain knives.

12. Peel the mango and remove half of the dander.

13. Cut the pulp into slices of about 3 mm, as shown in the picture.

14. Take a mango slice with a slightly smaller head and roll it up to form the flower core. The larger mango slices in the middle are placed out of the periphery, and the more they go to the outermost layer, the more they must be placed in a patchwork.

15. After placing the mango flowers, squeeze a little chocolate bean paste in a suitable position and insert mint leaves to decorate.

16. Follow the above method to decorate all cupcakes.

Tips:
1. After Hokkaido Chiffon is ready, you can put it in the refrigerator first. After refrigeration, it will taste better. You can decorate it with mango meat before eating. Don't leave the cake for too long after adding fresh pulp to avoid breeding of bacteria. Eat it as soon as possible.
2. Because the pulp is acidic, try not to eat metal knives for cutting to avoid chemical reactions. It is recommended to use anti-acid and anti-oxidant porcelain knives or ceramic knives to maintain the original taste of the food and the food to be healthy.