Eight-inch Latte Art Chiffon Cake
Overview
This time I tried to make a latte art chiffon. It was my first debut. It was not ideal, but it looked good. I will try to be more beautiful next time!
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Ingredients
Steps
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Prepare all materials
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The first step is to find two water-free and oil-free basins to separate the egg whites and yolks
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Add oil to the egg yolks and stir the milk evenly
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Then sift in the flour and mix evenly, without making circles
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Mix well and set aside for later use
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Now let’s start beating the egg whites. Anyone who can make cakes knows how to beat them. Add a few drops of white vinegar or lemon juice. When the foam is thick, add sugar for the first time. When the foam is fine, add sugar for the second time. If there are obvious lines, add sugar for the third time
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Beat until dry foam is achieved, hold it in place for ten seconds, and lift the egg beater until it forms a small upright triangle!
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Then add the egg whites to the egg yolk paste in three batches, stir evenly, and stir up and down like stir-fry!
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Mix until there are no lumps
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Then divide the cake batter into two parts, and sift the cocoa powder into one part. I am afraid that if some particles are melted after adding some water, it will be a bit failed. Sifting it directly will work better!
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After mixing, you can preheat the oven to 140 degrees for 10 minutes
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Then find two clean, water-free and oil-free spoons, scoop one spoonful of each cake batter into the mold, not too much at a time, just find the center and put it
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After you're done, give it a gentle shake
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Then use a toothpick to scratch it from the outside in, and it will look like a flower. Bake it in the oven at 140 degrees for 50 minutes!
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Isn’t it delicious after making it? Pair it with daily nuts and vegetable juices in the morning, and it will be a delicious breakfast! My wx:jianhuaACE518 welcomes consultation
