Red Wine Chiffon Cake
1.
The flavor I bring to you today is the recipe of Bentley Red Wine Chiffon. The amount of red wine is 30 grams, 3 eggs, sugar (25 grams in the yolk, 15 grams in the egg white) 20 grams of corn oil, and wheat flour for Arowana pastries. 40 grams. Then the cream and sugar used for decorating the flowers are not weighed, just the right amount.
2.
Chiffon’s method of separating eggs: separate the egg whites, first make a coarse bubble, and add sugar in portions.
3.
Beat until the protein paste does not flow, and the corners can be lifted to pull the small hooks.
4.
Then mix the red wine, egg yolk, corn oil, and sugar together, and beat with a whisk until it is completely blended, and the state is slightly whitish.
5.
Then add low-gluten flour to it and mix until there is no dry powder.
6.
Mix the beaten egg white batter into the egg yolk batter.
7.
After mixing, put it into a piping bag, and put baking paper cups in the six-hole mold.
8.
Eighth full is good, this amount can make 12 cakes.
9.
Then put it in the preheated oven at 140 degrees and bake for 18 minutes. The temperature and time should be adjusted according to the performance of the oven at home.
10.
The whipped cream is mixed with sugar, and it can be used for decorating.
11.
Note that the cake must be completely cool. Squeeze the cream and garnish it with chocolate beans.
12.
If you don’t take a picture, the whole process will go down. The total time to bake the cake is about 25 minutes, and then it takes about 10-20 minutes to cool it down and then mount the cream.
Tips:
There are many types of red wine, I use AMALEE Bentley red wine. In addition, the baking temperature and time of the oven should be adjusted according to the performance of the own oven.
