#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches)
1.
Prepare all the ingredients... and corn oil and butter! Can't shoot anymore. First separate clean egg whites and egg yolks, and refrigerate the egg whites for later use.
2.
Pour corn oil, milk, 20 grams of white sugar into the container and stir evenly...Be sure to mix them evenly.
3.
Attached drawing: the above emulsified state.
4.
Then sift in the low flour and cocoa powder, use a manual whisk to draw a Z-shape and mix until no dry flour is visible. Tips: (Do not stir the batter in a circular motion, so as not to cause serious cracking due to low flour and tendons)
5.
Add the egg yolk above and continue drawing Z and mix well.
6.
Attached detailed picture: the mixed state, the egg yolk paste is ready...standby
7.
Take out the refrigerated egg whites and add salt, 4 drops of white vinegar and 30 grams of white sugar to beat the moist state, then add the remaining 30 grams of white sugar to beat until it is hard...after a big bend, beat it for 30 seconds. Tips: (Wet foaming refers to the rough meringue at the beginning stage when the egg white has just changed from liquid to solid)
8.
First take about half of the meringue and mix it into the egg yolk paste. Tip: (Use a spatula to stir from the bottom of the bowl from the edge to the middle of the bowl and mix well)
9.
The above mixed egg yolk paste is then poured into the other half of the meringue (continue the above method to stir evenly)
10.
Attached drawing: mixed state.
11.
Pour into an 8-inch cake mold and sprinkle black raisins on the surface. Tip: (Novices are best to use anode cake mold).
12.
Preheat the oven at 150 degrees for 8 minutes in advance... Put the cake mold in the lower layer of the baking tray.
13.
Another 140 degrees and 52 minutes... out of the oven. Remember to buckle when out of the oven, cool it down thoroughly before demoulding.
14.
After demoulding... Take out and refrigerate 210 grams of cream and pour it into a container.
15.
Prepare fluff marshmallow syrup with caramel flavor. Tips: (Use a rubber spatula to insert the syrup in a 360-degree circle to pull out the syrup)
16.
Pour it into the cream... Just send it to the state of spreading. Tips: (the upside down egg beater does not flow, the fluff cream is ready)
17.
In addition, take 30 grams of cream and 30 grams of chocolate to melt in water...
18.
Mix the cream frosting and the cooled chocolate liquid on the surface, and use a spatula to spread it around the edges. It is rough and beautiful. Tip: (Do not mix the two evenly, otherwise there will be no two colors and textures) Chop the sweet chocolate and sprinkle it on the surface.
19.
You can use your imagination again and sprinkle a little bit of cocoa powder. Nuts etc.
Tips:
Tips The temperature of the oven is different, and you are familiar with your own oven. The above temperature is for reference only. Add marshmallow syrup to the cream and you can spread it at will. The caramel taste and the cocoa chocolate match have a different taste, and the appearance is different!
It is suitable for lazy people like me, and it is because of laziness that I came up with it, haha, I hope everyone likes it. Author: Zi Ping