Marshmallow Chiffon Cake (8 Inches)
1.
Find two clean, non-water-stained ceramic basins to separate the egg whites from the yolks.
2.
Put a milk pan into solid white marshmallows, put an appropriate amount of water on the fire to melt.
3.
Converted into caramel syrup.
4.
Put 15 grams of marshmallow invert syrup into the egg yolk bowl and stir evenly. Put a few drops of lemon juice in the egg white basin and put it in the refrigerator freezer.
5.
Pour in 50 grams of corn oil and stir well.
6.
Pour 50 grams of milk and stir well.
7.
Sift the cake flour in the egg yolk batter bowl.
8.
Stir with the word "Zhi", and never stir in a circular motion to avoid tendons.
9.
Whip the egg whites and add 1/3 of the marshmallow invert syrup when fisheye bubbles appear.
10.
When soap bubbles appear, add 1/3 of the marshmallow invert syrup.
11.
When the protein liquid has lines, add the last 1/3 marshmallow invert syrup.
12.
When the meringue is beaten to dry foaming, just insert a chopstick and keep it from falling.
13.
Spoon 1/3 of the meringue into the egg yolk paste to neutralize, and stir evenly with a tossing method.
14.
Add 1/3 of the meringue and mix well.
15.
Pour the egg yolk paste into the remaining meringue and stir well.
16.
Pour into the cake mold, lift the mold with both hands and shake it in the air a few times to shake off the bubbles in the batter.
17.
Invert the mold and prepare for demolding.
18.
Finished picture.
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