Slender Lady Cake
1.
6-inch Chiffon Cake Ingredients: 3 eggs (about 50 grams/piece), 51 grams of low-gluten flour, 24 grams of salad oil (unflavored vegetable oil), 24 grams of fresh milk, 36 grams of fine sugar (adding egg whites), fine sugar 18 grams (adding to the egg yolk) separate the egg white from the egg yolk, and ensure that the egg white bowl is oil-free and water-free
2.
Use a whisk to beat the egg whites until they are fish-eye bubbles, add 1/3 of the fine sugar, continue to beat until the egg whites begin to thicken the cake, and when it becomes thicker, add 1/3 of the sugar and continue stirring Beat until the egg whites are thicker and lines appear on the surface, add the remaining 1/3 sugar
3.
Continue to beat for a while. When the egg beater is lifted, the egg white can pull out the curved sharp corner, indicating that it has reached the level of wet foaming. When the egg beater is lifted, the egg white can pull out a short, upright sharp corner. It shows that it has reached a dry foaming state, and you can stop whipping. Put the beaten egg whites in the refrigerator
4.
Add salad oil and milk to the egg yolk one by one
5.
Stir the egg yolk paste evenly
6.
Then add the sifted flour
7.
Use a rubber spatula to gently stir evenly. Don't over-mix to avoid gluten in the flour
8.
Put 1/3 of the egg whites into the egg yolk paste. Use a rubber spatula to gently stir and mix evenly (turn up from the bottom, do not stir in a circular motion, so as not to defoam the protein)
9.
After mixing evenly, pour all the egg yolk paste into the egg white bowl, and stir evenly with the same method until the egg white and egg yolk paste are fully mixed
10.
Pour the mixed cake batter into the mold, smooth it, hold the mold with your hands and shake it twice on the table to shake out the large bubbles inside
11.
Put it in the preheated oven, 150 degrees for 30 minutes, 175 degrees for 30 minutes. The baked cake is taken out of the oven, and immediately buckled on the cooling rack until it cools, and then demoulded
12.
Cut the cake into 3 slices and set aside
13.
Whip the whipped cream with sugar until there are obvious lines
14.
Take a slice of cake, spread whipped cream and then put yellow peach particles
15.
Repeat the above steps, and finally put the third piece of cake dough
16.
Use whipped cream to smooth the face, try to smooth it out, I’ve tried my best
17.
First use a toothpick to outline the whipped cream surface, and then use the softened chocolate to outline the border
18.
Take part of the whipped cream, add big red pigment and a little blue pigment to adjust the color of the skirt, put the adjusted whipped cream into the piping bag, slowly squeeze it into the border of the skirt, and finally decorate some cream frosting. Small flowers and fresh mint leaves, sprinkled with small silver beads
Tips:
If it is decorated with fresh rose petals, the skirt is more layered, I will decorate it in a lazy way
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