Chiffon cake
Overview
The simplest birthday cake without fruit and cream. It is an unprecedented sense of ritual and attempt.
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Ingredients
Steps
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Temporarily separate the egg whites and egg yolks, and beat the egg whites separately into the basin.
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Put the five egg yolks into another basin one by one.
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After the ingredients are prepared and the egg whites and egg yolks are temporarily separated, use a whisk to start beating the cream or meringue.
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Add sugar, cake flour, yeast powder, drop in cooking oil, and start stirring the egg whites.
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Beat the cream or meringue until it becomes frothy. When it becomes thick, add sugar and continue beating.
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After adding a small amount of white sugar several times at intervals, stop when the egg beater is lifted and the consistency becomes viscous or an inverted triangle is formed.
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Prepare a piece of Dove chocolate, which can be crushed or placed whole into a basin containing egg yolks.
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Add yeast powder and Dove chocolate to the egg yolks.
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Form into egg yolk paste.
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Use a whisk to stir the egg yolk paste formed by adding sugar and Dove chocolate in a Z-shape.
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Add the egg white whipped cream or meringue to the egg yolk paste in steps.
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Pour the bubbly egg white and egg yolk mixture into a 6-inch or 8-inch mold. You can shake the mold. Before pouring into the mold, apply an appropriate amount of cooking oil on the bottom of the mold and around the mold.
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Continue to pour the remaining meringue into the mold.
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Fill the mold with all the egg white and egg yolk mixture.
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If you have an oven, you can put it in the oven and bake the cake directly. If there are no conditions, make it like a steamed chiffon cake.
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The imperfect state of the cake before it is formed.
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The cake🍰 is soft and crispy and melts in your mouth.
