Wave Pattern Two-color Chiffon Cake
1.
Pour water and oil into the basin.
2.
Pump and stir by hand for about a minute, you can see that the color becomes milky white after the water and oil are mixed, and there is no oil star floating on the water, this is the emulsified state.
3.
Sift the flour in.
4.
Z-shape and mix until there is no dry powder. Pour in the egg yolk.
5.
Mix evenly, lift your hand and pump, the egg yolk liquid can flow down, divide the egg yolk paste into two parts, one of which is dipped in food coloring with a toothpick, and mixed well.
6.
Add sugar to the egg white three times, and beat with an electric whisk until the meringue is dry and foamy. Divide the whipped meringue into two equally.
7.
For one portion of the meringue, take 1/3 of the meringue and the egg yolk paste with pigment and stir evenly, then pour it back into the remaining meringue, and mix into a delicate cake batter.
8.
Stir another portion of meringue with the original color egg yolk paste, the same way. Put the cake batter of the two colors in two piping bags and cut a small mouth.
9.
Squeeze the green cake batter on the bottom of the mold and squeeze out a small hill shape against the mold wall, making it thicker.
10.
Then squeeze the original color cake batter and shake the mold lightly.
11.
Put it into the lower layer of the Dongling K40C oven that has been preheated to 120 degrees and 150 degrees, and bake for about 30 minutes (the actual baking temperature depends on the temper of the oven). When the time is up, take the cake out, throw it on the table, shake it out, buckle it upside down, and let it cool before releasing it from the mold.
