#trust of Beauty# Chiffon Latte Cup Cake
1.
Get all the materials ready
2.
Sift the flour first
3.
Pour the corn oil into a small milk pot and heat it to about 70 degrees
4.
Heated corn oil, turn off the heat, pour in the sifted low-gluten flour
5.
Mix the flour until you can't see the dry powder, set aside to cool
6.
After letting cool, start adding the egg yolks, add the egg yolks one by one, mix well and then add the next one, add the cows in portions and mix, after mixing, add the condensed milk and mix well and set aside for later use
7.
Mixed egg yolk paste
8.
Take another bowl and divide 4 scoops of egg yolk paste out (I divided half of the egg yolk paste because I want to make a few cocoa flavored ones)
9.
Sift the cocoa powder into the separated egg yolk paste and mix well
10.
Add a few drops of lemon juice or white vinegar to the egg whites, beat until the fish is soaked in the eyes, add one-third of the fine sugar, beat the protein until fine, add the second fine sugar, and continue to beat
11.
For the third time, add the fine sugar when the lines are obvious and continue to whip until the meringue is dispensed into a meringue foam and small sharp corners appear. Send until the figure shows small sharp corners.
12.
Pour one-third of the meringue into the cocoa egg yolk paste, (if the egg yolk paste is 4 scoops, then add 4-6 scoops for the meringue, don’t make too much meringue so that it will not be too thin) with a manual whisk Stir up from the bottom until it is smooth and delicate. Prepare the piping bag in advance and put the bag in a cup to avoid rushing when pouring the egg yolk paste.
13.
Pour one-third of the meringue into the egg yolk paste, stir up from the bottom with a manual whisk until it is smooth and delicate
14.
Use the remaining meringue in the original egg yolk paste. Use a manual whisk to mix from the bottom with a manual whisk from the bottom up until it is smooth and delicate. Prepare a piping bag in advance and put it in a cup. Good, so as not to rush up when pouring the egg yolk paste until it is smooth and delicate
15.
Use a manual whisk to stir up from the bottom until it is smooth and delicate. Prepare a piping bag in advance and use a cup to put the bag in order to avoid rushing when pouring the egg yolk paste.
16.
Look at yourself for the next step, and use your imagination to use the 12-piece muffin cake mold made by French Baker
17.
I use Dongling Electric’s new oven DL-K38E. The cube-shaped oven body is fed into the oven. The bottom layer is heated to 130 degrees, 120 degrees to 120 degrees for 30 minutes, and then shaken from a height of 20 cm to shake the heat. Out, upside down on the grill
18.
The finished product is out
19.
The finished product is out
20.
The finished product is out
Tips:
This temperature is for reference only. Please adjust it according to the temperature of your own oven. If you find it troublesome, you can just remove this part if you don’t want to draw the pattern. All the original flavor, the same recipe, just remove the cocoa powder.
