The first birthday cake I made for myself
Overview
Thirty-two years ago today, you gave birth to me and raised me. On the road of life, it was my mother's hands that protected us from the wind and fish and held up a clear sky; it was my mother who walked through the mud and paved a smooth road for us. Day by day, month by month, year by year, it has never changed! Mother gives us life and makes us understand life. Being with mother always feels warm, safe and solid! Time is ruthless, it took away the mother's youth, in exchange for our maturity, the washing of time bleached the mother's short hair. I just want to say to you, mom, thank you, because I am only possible because of you.
Tags
Ingredients
Steps
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A. Basic chiffon - egg yolk beating process 1. Separate the yolks and egg whites of the eggs into two larger containers;
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Add 80g sugar to the egg yolks and stir with an electric egg beater until white; add the salad oil in three batches and beat evenly each time; add the milk once and beat evenly; 3. Mix the flour and salt and sift into the beaten egg yolks and gently stir with a manual egg beater; then use a rubber spatula to make crosses and gently turn the egg bowl to mix thoroughly;
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Pour 1/3 of the beaten egg whites into the egg yolk batter, pick up from the bottom and mix gently, then pour into the remaining 2/3 of the egg whites, still use a rubber scraper to make cross shapes and turn the container pot; 6. Preheat the oven to 150 degrees for 8 minutes, and bake at 150 degrees for 45 minutes (insert a toothpick, if there is no stickiness on it when it is pulled out, it means it is ready), take it out of the oven ~ let it cool and then turn it upside down to unmold~~ Basic chiffon - molding and baking process
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Beat the cream at medium speed for about 10-15 minutes. If you see that the cream gradually develops satin-like textures and the cream can hang on and the tip droops after the beater is pulled out, it is OK;
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The beautiful cake is finished
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The cream layer here is beautiful and delicious
