Ingredients milk 150g water 50g Anchor cream cheese 220g butter 110g sugar 80g egg yolk 180g low powder 220g baking powder 8g egg white 340g sugar 160g Anchor whipping cream 100g sugar 16g mango small amount Method step 11 Whip whipping cream Before whipping whipping cream, certain preparations are required.
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Use measuring cups to measure 100g of whipping cream respectively (I chose Anchor butter for animal butter. Personally, I feel it is better to use it. I went to Anchor’s official website to find a genuine picture for your reference. Beware of fakes)
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Refrigerate it at a temperature of 7-10°C for a period of time, about 12 minutes.
In addition, it is best to refrigerate the egg beater and egg bowl.
Since the whisk will generate heat due to friction during whipping, which will affect the whipping work, it is best to place an ice pack under the whisk bowl.
ps: Because I didn’t do my job well before, I always failed to beat the whipped cream. Later, I asked a lot of people for advice and I figured it out.
If you want to eat delicious food, you have to do it right.
step22 After the preparations for whipping the whipped cream are complete, you can start whipping the whipped cream.
Pour the refrigerated whipping cream into the egg-beating basin. There should be no water or oil in the egg-beating basin, and it should be very clean.
step33 Whip the whipped cream. When you first start whipping the whipped cream, do not add sugar. The speed should not be too fast or too slow. Maintain this speed of neither fast nor slow for 1 minute.
After one minute, slowly add sugar (about 80g), then keep beating at high speed for 2 minutes.
Step 44: Whip the whipping cream. Wait until the whipping cream has obvious lines and no cream will drip down when you lift the egg beater. The whipping of the cream is basically considered successful.
Next we can prepare the cake embryo.
The cake embryo made in the recipe for making chiffon cake embryo in step55 is chiffon cake embryo (ps: to be honest, its texture is the best among all basic cakes).
Use an egg separator to separate the egg whites and yolks of 10 eggs.
Step 66: Make chiffon cake embryo. Pour the separated egg whites into the egg beating basin. Do not add sugar first, and use an electric egg beater to beat into a rough foam state.
step77 Make the chiffon cake embryo and beat it into a rough foam state before adding sugar (***160g).
First add 1/3 of the sugar, then adjust the electric egg beater to medium-high speed and beat the roughly foamed egg whites into fine foam.
Then add 1/3 of the sugar and turn to high speed to beat into a fine foam until it becomes textured.
step88: Make the chiffon cake embryo. Finally, add all the remaining sugar. Use an electric egg beater to continue beating the meringue until it reaches a dry foamy state. That is, when the egg beater is lifted, the egg whites can pull out a short, upright sharp corner.
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(If you don’t make it obvious by yourself, just search it on Baidu. If it’s Anjia’s whipped cream, the color will be a little yellower. I’m just being lazy here and you can figure it out for yourself.) Step 99 After making the chiffon cake embryo meringue
, we start making egg yolk paste.
Put the separated egg yolks and 80g of granulated sugar into a mixing bowl, and use a mixing tool to beat the egg yolks until the color of the egg yolks becomes lighter.
step1010 Make chiffon cake embryo and add 110g butter, 150g milk, 50g water and mashed cream cheese while stirring, stir evenly.
Step 1111 Make chiffon cake embryo. Next, mix 220g of low flour with 8g of baking powder, sift together into the egg yolk paste with a flour sieve, and slowly stir evenly until the egg yolk paste is smooth and delicate, and no particles can be seen.
step1212 After making the chiffon cake embryo egg yolk paste, add 1/3 of the meringue to the egg yolk paste, and mix evenly with a rubber spatula; then add 1/3 of the meringue to the egg yolk paste, and also use a rubber spatula to stir.
Mix evenly, and finally pour all the remaining meringue into the egg yolk batter, and mix thoroughly until smooth and fine without any particles.
step1313 Make chiffon cake embryo. Pour the cake batter into the cake mold (because you are making a square cake, so the mold is square, but don’t worry about these details, the important thing is to understand it), and lightly tap it on the table a few times.
Shake out the large bubbles in the cake batter to prevent the surface of the baked cake from being uneven.
step1414 Make the chiffon cake embryo. After preheating the oven for 10 minutes, put the cake batter into the middle layer of the preheated oven, heat up and down to 170 degrees, and bake for 30 minutes.
step1515 Make the chiffon cake embryo. After the cake is baked, immediately take it out with heat-insulating gloves. First eat it on the table a few times, then flip it upside down on the grill. After the cake is completely cooled, you can unmold it.
Next, spread the cream evenly on the cake base and place it in the refrigerator for half an hour.
step1616 Decorating and Decorating Finally, you only need to decorate the surface with cream and mango and grapefruit slices, and you're done!
step17171. In the process of making this most detailed cheesecake recipe in history, the most difficult thing to grasp is the whipping time of the cream.