Mango chiffon cake

Overview

I was guarding so many mangoes and didn’t even think of using them in hurricanes. Isn’t it a bit silly and ignorant? It’s not too late to get enlightened now. There is no ready-made recipe for mango chiffon, and I am too lazy to look for it. It doesn't matter, adaptation is our strength. I remember that Teacher Meng had a pumpkin chiffon that I had always wanted to make, but was too lazy to gather the necessary ingredients. I used it to make two passion fruit chiffons, and now I use it to make a mango chiffon. As for the original version, it doesn’t hurt to put it aside for a while. After some analysis and consideration, pumpkin puree, apple puree and orange juice were all converted into mango puree. I was a little negligent during baking and failed to turn down the heat in time. The surface cracked a little, but the color revealed in the cracks was very pleasing. The hair rose quite well, slightly beyond the edge of the mold. Although it was only a little bit, I still couldn't bear to have it ruin the hue on the striped drying rack. Then let’s practice straddling a horse. Although it’s a bit harder, it’s still worth it to keep a full face. That little bit of mango puree is spread throughout the cake, and the rich flavor of eating mango is diluted to the point where it is almost non-existent, while the golden color of mango makes every corner splendid and compelling. . .

Tags

• baking
• afternoon tea
• baking powder
• cake flour
• corn oil
• cream of tartar
• egg yolk
• mango puree
• fine sugar
• protein
• salt

Ingredients

Steps

1. 1 Materials

   

2. 2 Add 15 grams of sugar, salt, and egg yolks

   

3. 3 Beat evenly

   

4. 4 Pour in mango puree

   

5. 5 Mix well

   

6. 6 Add corn oil

   

7. 7 Mix well

   

8. 8 Mix flour and baking powder and sift into egg yolk liquid

   

9. 9 Stir in irregular directions to form a uniform batter

   

10. 10 Mix the cream of tartar and remaining sugar evenly

    

11. 11 Beat the egg whites into rough peaks, add the cream of tartar and sugar mixture in three batches and beat

    

12. 12 It becomes a 9 distribution state with a small curved hook

    

13. 13 Take one third of the egg white and add it to the egg yolk paste

    

14. 14 Mix slightly

    

15. 15 Add remaining egg whites

    

16. 16 Stir evenly from the bottom

    

17. 17 Stir evenly from the bottom

    

18. 18 Flatten the surface and make big bubbles

    

19. 19 Put in the oven, middle layer, heat up and down at 140 degrees, bake for about 40 minutes,

    

20. 20 Discount immediately after release

    

21. 21 Turn over after cooling completely

    

22. 22 Demold

    

23. 23 Cut into pieces and eat