#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches)

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches)

by Angelasong123

4.8 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

I really like the color of the cake with caramel texture. I should have made it with a musket. I didn’t have it. In order to achieve the effect of musket production, I transformed it into this abstract irregular cocoa chiffon cake. To be honest, I no longer like the smooth surface It’s troublesome to make a white cream cake. It seems that I prefer simple abstraction. The chiffon cake is loved by everyone because of its light and soft taste.
Chiffon cake is a transliteration of "CHIFFON CAKE".
CHIFFON means "chiffon". Just looking at the name, you know that this is a delicate and soft silky cake. Although this cake is added with cocoa powder, it does not affect its original taste at all.
There are many mature methods for making chiffon cakes everywhere, and there are also recipes related to chiffon cakes, but there are still many relatives who don’t even know what the taste of chiffon cakes should be. How can they make a cake? What? Today I will describe the details of the problem with the attached drawings. The reason why Chiffon is prone to failure is because compared with other cakes, there are some small details to pay attention to. Please pay more attention to the details when doing it. "

Ingredients

#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.

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches) recipe

2. Pour corn oil, milk, 20 grams of white sugar into the container and stir evenly...Be sure to mix them evenly.

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches) recipe

3. Attached drawing: the above emulsified state.

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches) recipe

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)

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches) recipe

5. Add the egg yolk above and continue drawing Z and mix well.

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches) recipe

6. Attached detailed picture: the mixed state, the egg yolk paste is ready...standby

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches) recipe

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)

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches) recipe

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)

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches) recipe

9. The above mixed egg yolk paste is then poured into the other half of the meringue (continue the above method to stir evenly)

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches) recipe

10. Attached drawing: mixed state.

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches) recipe

11. Pour into an 8-inch cake mold and sprinkle black raisins on the surface. Tip: (Novices are best to use anode cake mold).

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches) recipe

12. Preheat the oven at 150 degrees for 8 minutes in advance... Put the cake mold in the lower layer of the baking tray.

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches) recipe

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.

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches) recipe

14. After demoulding... Take out and refrigerate 210 grams of cream and pour it into a container.

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches) recipe

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)

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches) recipe

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)

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches) recipe

17. In addition, take 30 grams of cream and 30 grams of chocolate to melt in water...

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches) recipe

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.

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches) recipe

19. You can use your imagination again and sprinkle a little bit of cocoa powder. Nuts etc.

#四sessional Baking Contest and is A Love to Eat Festival#fluff Caramel Marshmallow Cocoa Chiffon Cake (8 Inches) recipe

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

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