Main Ingredients
5 Eggs
120g of Light Cream
65g of Sugar
85g of Low Gluten Flour
1g of Salt
3 Drops of Lemon Juice
Supplementary Ingredients
850g of Light Cream
600g of Mango
68g of Powdered Sugar
Honey beans 50g
Cream chiffon cake practice
To do this 8-inch cake with the blue windmill light cream
2. In two clean, waterless and oil-free pots separate egg whites and yolks, yolks added to the light cream, and vigorously hand pumping whipped for five minutes for the emulsification
3. Low-flour sieve added to the yolks liquid, with the cut and tossed The egg yolk paste is a little thick after mixing,
4. egg white add lemon juice and beat until coarse foam add salt, beat until there are small bubbles add one-half of the sugar, beat until the egg white is more delicate, add the second sugar, beat until the egg white has a small crook can be
5. in the egg yolk paste add one-third of the egg white paste, cut mixing tossing technique mix evenly and then poured back to the egg white batter
6. Pour into an 8-inch mold and shake out large air bubbles into the preheated oven, 120 degrees, 45 minutes, if you want to do framed cake embryo, add another 5 minutes to make the cake a little tighter
7. The last ten minutes, the cake height slowly fall back, indicating that it has been baked through, take out the shock of molds and inverted to cool down, low-temperature baking cake is generally less likely to be open columns of cracks
8. After removing the mold and evenly divided into three slices, see how delicate, eat alone will make people stop, here I did a Korean framed cake
9. The materials to make cheese frosting: Cheese cream frosting materials: 130 grams of unsalted butter, 60 grams of mascarpone cheese or cream cheese, 60 grams of powdered sugar, condensed milk 1 tablespoon, 60 ml of plain yogurt, lemon juice 5 grams of homemade Vanilla rum 5 grams 1. butter softened to paste, add powdered sugar and mix well 2. electric whisk whip until the color becomes white, fluffy, add the cheese and beat well, this time it will be dry 3. add lemon juice, condensed milk, yogurt, vanilla rum, each time you add it to beat well and then add the next 4. at this time, you will find that the emergence of the crumbs of the bean curd, the separation of oil and water, it does not matter, sit in hot water and continue to stir 5. Two or three minutes later, you can see the smooth cream frosting appeared, add the required color, you can do flowers
10. self-taught rose, I added a little bit of ac's pink pigment, the specific operation of the online video to find the next reference
11. do the shades of five-petal flowers and roses, refrigerator freezes for twenty minutes
12. 850 grams of light cream plus powdered sugar 68 grams (8% of the cream) beat to 8 points, 600 grams of mango cut into pieces
13. Cake slices coated with buttercream, sprinkled with pieces of mango, and then randomly sprinkled with a little honey beans
14. Mango pieces and honey beans on the buttercream
15. Covered with the cake slices, the second layer of the cake, and then wipe the surface of the repair light
16. In the cake with a coloring cheese Frost the cake with the color of the cheese and squeeze out the lines of the tree branches, put on the good cheese frosting flowers, the beautiful cake is finished.
Cooking tips:
When whisking the oil and egg yolks, be sure to emulsify them into place! The temperature of the baking is adjusted according to the temperature of your oven!