Creamy tomato chiffon
Overview
527 is a good day, it is the finals of ACA#ACA’s fourth baking competition, and it is also the day for the Neighbors’ Day dinner in our building. I also work hard to participate in activities, and I work hard to make life enjoyable. I am somewhat famous in our building. Everyone knows that I love to stay in the kitchen, and I am always asked to attend dinner parties and the like. This time I will make two big cakes for Neighbors' Day. The big cake is more grand, and children and the elderly love to eat this. I also thoroughly enjoyed the screams he and the others made when they saw him. In their eyes, they felt that playing with big cakes at home was an impossible task. I wish everyone good results in the finals and look forward to a good performance myself. Note: The following dosage is for two eight-inch cubes, friends can increase or decrease according to needs.
Tags
Ingredients
Steps
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Prepare all ingredients.
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Peel the tomatoes and use a juicer to extract the juice.
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Separate the egg whites using the egg separation method and add the sugar.
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Beat until the protein paste is thickened and not runny.
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Then add tomato juice, sugar and salad oil to the egg yolk.
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Beat until combined, then sift in the flour.
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Mix until no dry powder forms.
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Add the egg white batter gradually to the egg yolk batter.
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After mixing, put it into the baking mold, shake it slightly and then put it into the preheated oven.
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Bake at 150 degrees for 45 minutes. Note that different ovens have different temperatures. You should consider the actual situation.
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Once the baked cake is cool, unmold and slice.
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Add sugar to the light cream and beat until ready.
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Spread cream on one slice and garnish with cherry pulp.
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Put another piece of cake on top and spread it well. You guys can spread it even better. I am handicapped and can only do this.
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Then decorate with your favorite decorating tips.
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Finally, garnish with cherries and mint leaves.
