Swan Chifeng cake

1

Quantified material backup. This is a 6-inch aluminium cake grinder。

2

With two large, clean, oil-free bowls, carefully separate yolk and protein (one of which is double yolk, so three eggs have four yellows), never leave any yolk in the protein。

3

Add 10 grams of sugar powder to the yolk and mix it evenly with a manual omelet。

4

The sunflower seeds are placed into the yolk three times, evenly mixed. Then join the milk, mix。

5

Flour is sifted into the yolk, mixed with a hand-to-egger and then evened with a razor to scrape the sticky paste on the edge of the bowl。

6

The mixed paste is evenly flat, and it'll flow down with a razor。

7

Squeeze a few drops of lemon juice in the protein and mix it with an electric omelet. (Alarm: Preheat oven at this time)

8

When fish eye bubbles appear, a third of the fine sugar is placed and continues to stir。

9

When a fine little bubble appears, a third of the fine sugar is placed and continues to be stung。

10

When the texture appears, the rest of the fine sugar is put in and the beating continues。

11

The vertical lifting of an egg-beater and the presence of a small, straight angle on the protein surface indicate that the drop is in place。

12

TAKE A THIRD OF THE PROTEIN AND PUT IT IN THE YOLK PASTE, TURN THE BOWL WITH ONE HAND, PUT IT WITH A RAZOR AND FLIP IT EVENLY UP AND DOWN。

13

PUT THE MIXED YOLK PASTE IN THE PROTEIN, TURN THE BOWL WITH ONE HAND, PUT A RAZOR IN THE J FONT AND DOUBLE IT FAST. DON'T SPIN AROUND AND STIR IT UP。

14

The paste is poured from 15 cm high into the mold, the scrape is flattened with a razor, and the mould is struck twice, and the bubble is blown out of the atmosphere, so that the bubble on the surface can be punctured with toothpicks。

15

The moulds are quickly placed in the oven and then baked at 150 degrees for 30 minutes, turning to 170 degrees and continuing at 150 for 20 minutes. (Each oven is different, the timing and temperature of the oven is for reference only)

16

A post-cooking shock with some of the remaining heat, which is immediately rewinded to the drying web, requires that the air flow below be maintained. At least two hours before it is completely cool。

17

Draw the swan profile on hard paper, cut it. And cut an empty circle of six inches in size。

18

Put round paper on the cake and spread cocoa powder evenly。

19

Put the swan spectroscopy on, and put a layer of sugar powder over the colour of cocoa powder. Be careful not to move a piece of paper so that the graphics are spent。

20

Scatter gold beads next to the swan pattern and tie gold bands, if only with ribbons。

21

The product appreciates it。

1. You must practice making chiffon cake frequently and analyze the reasons for each failure to master the technique; therefore, do not be discouraged if you are not successful the first or second time. 2. When mixing egg yolks, oil, and milk, be sure to mix thoroughly to achieve full emulsification; otherwise, the cake may easily shrink from the pan during baking. Of course, do not overmix, as this can cause the flour to develop gluten. 3. When combining the egg whites and yolk batter, the action must be fast and broad; do not hesitate. 4. During baking, observe the cake's rise. It generally reaches its highest point at 35 minutes before falling back. If it rises too quickly, lower the temperature to prevent the surface from cracking; if it rises too slowly, increase the temperature. 5. The actual temperatures of home ovens vary even within the same brand and batch, so it is very important to know your oven's temperature characteristics.