Zebra pattern chiffon
Overview
Irregular zebra patterns are more stunning when cut. No pigment is added, making them beautiful and healthier.
Tags
Ingredients
Steps
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Separate the egg yolks and proteins and put them into two egg beating basins respectively.
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Add salad oil and milk to the egg yolk, add 20G fine sugar, beat with a manual egg beater until the sugar dissolves, sift low-gluten flour and baking powder, sift into the egg yolk bowl and mix until there are no particles.
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Add condensed milk and continue mixing.
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Use a spatula to scoop two portions of the egg yolk paste into two other bowls. (These two are made in two colors, cocoa flavor and matcha flavor. You can control the amount yourself. If it is really difficult to control, you can use an electronic scale, because the protein needs to be added in equal proportions later.)
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Add cocoa powder and matcha powder respectively and mix well.
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Add 50G fine sugar to the egg whites and beat with an electric egg beater until dry peaks form. Lift the whisk head up to a firm right angle as shown in the picture.
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Divide the meringue into three parts and scoop them into three egg yolk paste basins respectively. The amount of egg white and egg yolk here is best in equal proportions. The batter with the addition of cocoa powder and matcha powder will be a little drier. You can add a little more meringue if you want. It's up to you.
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Mix separately.
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Put the mixed batter into three piping bags.
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Squeeze the original flavor into the mold, then squeeze in the matcha flavor in the middle, and then squeeze in the cocoa flavor
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Squeeze all the batter into the mold in this order, and knock the mold lightly on the countertop a few times to shake out any big bubbles.
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Place in the middle and lower racks of the oven, turn the heat up and down, and bake at 130 degrees for 40 minutes. Remove and turn upside down.
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After it cools down, use a stripping knife to draw a circle around the edge to release it from the mold.
