Two-color latte art chiffon cake

Overview

There are exquisite patterns floating on the fragrant coffee. This is coffee latte art. Every time I go to a coffee shop, I must order coffee latte art. I like the pattern very much. I have always wanted to combine latte art with cakes. I failed the first time I made it. The reason is that the cocoa powder is less and the pattern is not so obvious. This is the third time I have tried two-color latte art chiffon cake. It's better than the previous two times, but during the baking process, I was afraid that the color would be too dark. Halfway through baking, it was covered with tin foil, which caused the cake to be baked. When I took out the tin foil, the surface of the cake was damaged, but it did not affect the cut surface. The cut surface is very beautiful. Make a cup of coffee and have a piece of two-color latte art chiffon cake. Can you still resist such an afternoon tea?

Tags

• baking
• children
• afternoon tea
• birthday
• cocoa powder
• corn oil
• egg
• low gluten flour
• milk

Ingredients

Steps

1. 1 Prepare the required main ingredients.

   

2. 2 First pour the milk and corn oil into a clean basin, and use a manual egg beater to stir the milk and corn oil until combined. Add the egg yolks again. Continue to stir evenly.

   

3. 3 Divide the egg yolk paste into two parts and sift 25g of low flour into one part.

   

4. 4 Fold the egg batter in a Z-shape until it is smooth, fine and grain-free.

   

5. 5 Sift in 16 grams of sifted low flour and 9 grams of cocoa powder into the other part, and continue to mix in a Z-shape until it is smooth, fine and grain-free (this is two kinds of batter)

   

6. 6 Use a whisk to beat the egg whites until they resemble rough fish eyes, add a few drops of white vinegar or lemon juice, add 20 grams of white sugar and beat the egg whites at low speed.

   

7. 7 Beat the egg white until it changes from fish-eye shape to more delicate, then add 15 grams of white sugar and continue beating at low speed.

   

8. 8 Finally, you can see that the egg whites have been beaten until they start to have lines and are still in a flowing state. , then add the last 15 grams of sugar and continue beating at low speed.

   

9. 9 To beat the egg whites to stiff peaks, when we lift the egg beater, pull up the meringue and it will appear in the shape of short and pointed corners, and the meringue is ready.

   

10. 10 Put half of the egg whites into the colorless egg yolk paste and use a stirring technique to stir the egg whites evenly. The movement should be light and fast. (When stirring the meringue, do not stir in circles, as it will easily defoam.) The correct technique should be like stir-frying. Remember to stir up, down, left, and right! ! !

    

11. 11 This is the mixed cake batter.

    

12. 12 Add the remaining egg whites to the cocoa cake batter in the same way and mix evenly.

    

13. 13 Put the two cake batters into piping bags separately.

    

14. 14 Pour one of the primary colors of batter into the center of the mold (don’t pour too much at one time)

    

15. 15 Pour another color of batter on top.

    

16. 16 Keep alternating like this until all the batter is used. Then lift the mold with both hands and shake it gently a few times until the batter becomes flat.

    

17. 17 Use a toothpick to score the batter from the outside to the center of the mold. Immediately put it into the second-to-last level of the preheated oven and bake it at 155 degrees for 35 minutes. When it comes out of the oven, do not turn the mold upside down on the baking grid, just lay it flat. It can only be removed from the mold after it is completely cool. .