Chrysanthemum

By VicentaLakin

Chrysanthemum
CHIFENG CAKE IS A SOUND TRANSLATION OF CHIFFONCAKE. CHIFFON MEANS SNOW SILK, WHICH FEELS SOFT AND SILKY, AND WHICH IS JUST SO SOFT AND LUBRICATED, WHICH HAS BEEN A COMPULSORY FIRST-TIME BAKER, AND ANOTHER INTERESTING COSMOPOLITAN NAME, "AIRCRAZY CAKE," WHICH MEANS THAT TO BE SUCCESSFUL MUST GO THROUGH THE PROCESS OF BEING MAD, BUT THE CLASSIC CAKE IS WORTH TRYING AGAIN. AT THE BEGINNING, I WAS MAD, TRYING TO FIND THE SQUARES, MASTERING THE FLOW OF PROTEINS, AND FLIPPING MUST HAVE MADE SUCCESSFUL TWILIGHT CAKES. AND THEN YOU CAN TRY TO ADD FOODS LIKE JUICE, NUTS OR CHOCOLATE THAT YOU LIKE, SO BASIC TWILIGHT CAN TURN INTO DIFFERENT TWILIGHT, AND THEY'LL TASTE BETTER THAN ORIGINAL。

Recipe Recommendations

  • eggs of 4
  • white granulated sugar 60 grams
  • Passion fruit jam 60 grams
  • water 10 grams
  • corn oil 50 grams
  • low-gluten flour 70 grams

Steps for Chrysanthemum

  • Make Chrysanthemum step 0
    1
    Preparation material。
  • Make Chrysanthemum step 1
    2
    Separate protein from yolk and add 20 grams of sugar to the yolk。
  • Make Chrysanthemum step 2
    3
    We add corn oil and mix it evenly。
  • Make Chrysanthemum step 3
    4
    60 grams of jam with 10 grams of water modulated and poured into the yolk paste。
  • Make Chrysanthemum step 4
    5
    Sifted low-banded flour into the yolk paste。
  • Make Chrysanthemum step 5
    6
    Low-banded flour sifting is easier to mix, and this is a well-baked yolk paste。
  • Make Chrysanthemum step 6
    7
    A single third of the fine sugar is added when the protein hits a fish bubble。
  • Make Chrysanthemum step 7
    8
    Continue to stir until the protein becomes thicker and added a third of sugar。
  • Make Chrysanthemum step 8
    9
    One third of the remaining sugar is added to the straight surface when it continues。
  • Make Chrysanthemum step 9
    10
    When you hit, you spin the eggbeater around the basin, and you make sure you're even until the eggbeater pulls out a short, straight angle。
  • Make Chrysanthemum step 10
    11
    One third of the protein goes to the yolk paste. Scrambled with a rubber razor to match the tangled motion (rolling up from the bottom, cutting away from the circle so that the protein does not melt)。
  • Make Chrysanthemum step 11
    12
    Smash the yolk paste。
  • Make Chrysanthemum step 12
    13
    Put all the mixed yolk paste in the protein-rich basins, evenly with the same hand。
  • Make Chrysanthemum step 13
    14
    Protein paste and yolk paste are completely woven。
  • Make Chrysanthemum step 14
    15
    Put the mixed cake in the mold, with the molds on the table, and shake a couple of times, and blow the internal bubble。
  • Make Chrysanthemum step 15
    16
    The oven, which is pre-heated at 170 degrees, is baked for about 40 minutes and is re-cooled and defiled as soon as it is released。

    • Chrysanthemum Make Tips

    1. When separating egg whites and yolks, ensure the bowl for the egg whites is thoroughly clean and free of oil and water; otherwise, the whites will not whip up. 2. Add the sugar in three batches while whipping the egg whites; move the beater around the bowl to ensure every part is beaten evenly. 3. Pay attention to the mixing technique when combining the whipped egg whites with the yolks: fold from the bottom and use a cutting motion, as stirring in circles will cause the batter to deflate easily. 4. It is best to use a neutral oil, such as corn oil, for making cakes; if you use peanut oil or olive oil, the baked cake will have a strong oily flavor. 5. Place the mold on the lower-middle rack of the oven, as the chiffon cake will rise significantly during baking. 6. Wait until the cake is completely cool before unmolding; run a small knife around the edge of the mold, then gently remove the cake.

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