Peach Cream Chiffon
1.
Peel the peaches and cut into pieces, then add fine sugar and marinate for about 1 hour
2.
Peach juice will precipitate in the middle
3.
Then put the peach juice and peaches into the wall-breaking machine and beat them into peach puree
4.
Put it in a non-stick pan on medium and low heat and simmer slowly
5.
Boil until it reaches a viscous state, let cool and set aside
6.
Prepare all the ingredients and separate the egg whites and yolks. Preheat the oven at 170 degrees
7.
Add milk and corn oil to the egg yolk
8.
Stir well
9.
Add peach sauce and mix well
10.
Sift in low-gluten flour, mix well and set aside
11.
Add fine sugar to the beaten egg white three times until the beaten egg white is wet and dry.
12.
Take one third of the meringue into the egg yolk paste
13.
Stir well
14.
15.
Pour the evenly mixed cake batter into the remaining meringue
16.
Stir evenly, pour the evenly stirred cake batter into the mold to shake out bubbles
17.
Put it in the oven, 165 degrees for 50 minutes, and shake the heat out of the oven.
18.
It can be demoulded only after it is completely cooled.
19.
Whip the weighed cream to six portions
20.
Whip the weighed cream to six portions
21.
Then use a spatula to spread on the surface of the cake and decorate with your favorite fruit
22.
Finished product
23.
Finished product
24.
Finished product
25.
Finished product
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