Latte art chiffon

Overview

Latte art coffee, latte art chiffon, delicious two-color latte art chiffon is easy to make.

Tags

• baking
• children
• afternoon tea
• birthday
• cake flour
• cocoa powder
• corn oil
• egg
• white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Weigh the required ingredients, separate the egg whites and yolks, and wipe all water out of the containers, no water or oil.

   

2. 2 Mix the corn oil and milk well first, then add the egg yolk, use a whisk (without turning it on) to make circular motions, and mix the egg liquid and milk evenly.

   

3. 3 Sift in the flour.

   

4. 4 Use a spatula to stir the cake flour and egg yolk liquid evenly until there are no particles and the mixture is smooth and ribbon-like. Set aside.

   

5. 5 Take the egg whites out of the refrigerator and beat them into rough foam with a whisk at low speed.

   

6. 6 Add a few drops of lemon juice and 20 grams of white sugar and beat at low speed.

   

7. 7 Whip until the egg whites are more delicate and soft, add 20 grams and continue whipping.

   

8. 8 When the egg whites are whipped until there are lines as shown below, add 20 grams of white sugar and continue beating.

   

9. 9 Finally, when the meringue is successfully beaten, lift the egg beater to form a pointed triangle.

   

10. 10 Take 1/3 of the meringue and pour it into the egg yolk paste. Use a spatula to quickly and gently stir the egg yolk paste up and down evenly.

    

11. 11 Take another 1/3 of the egg white and continue to mix it into the above step (add the meringue to the egg yolk paste in three batches and mix well).

    

12. 12 Finally, add the egg yolk paste to the remaining 1/3 of the meringue and mix evenly.

    

13. 13 Take half of the mixed egg batter, sift in the cocoa powder, and mix evenly.

    

14. 14 Put the two colors of egg paste into a piping bag, squeeze it into the mold alternately, and finally shake it a few times to knock out the air, then use a toothpick to draw from the outer circle inward to form a beautiful latte art.

    

15. 15 Preheat the oven for 5 minutes in advance, set the middle layer to 135 degrees, and wait for 75 minutes. After taking it out of the oven, shake it hard a few times to remove it from the mold (use a non-stick mold, if it is an anode cake mold, shake it hard a few times after taking it out of the oven, then turn it upside down on the drying rack and let it cool down completely before releasing it).

    

16. 16 Finished product picture.

    

17. 17 Finished product picture.

    

18. 18 Finished product picture.