+ Banana chiffon cake
I think it was when I was in high school when I first found out about chiffon cake. It was a chiffon cake that my friend bought from a famous bakery on my birthday. Chiffon cakes were just starting to come out, and the coolness of seeing a cake with a "ppong" hole in the middle after looking at a cake with fresh cream or butter cream on it. I remember thinking, "There's a cake like this in the world," unlike the cake I've tasted before, with its dense flesh as if it were Sung-geun and the texture that moves flexibly in my mouth as if it's alive. It's been quite popular for a while, but these days, it's a little lame, but when you want to eat a cake lightly I don't think there's anything like a chiffon cake.^-^
4 serving
Within 60 minutes
분홍돌고래
Ingredients
  • Soft flour
    60g
  • egg
    42g
  • egg
    100g
  • Sugar
    32g
  • Sugar
    35g
  • Cooking oil
    30g
  • Water
    30g
  • Banana
    80g
  • Dark Cover Chocolate
    30g
Cooking Steps
STEP 1/5
1. Mix mashed bananas and chopped dark coverts and prepare.
2. Add egg yolk and sugar a and whip until yolk turns milky.
STEP 2/5
3. Mix water and vegetable oil and whisk little by little into whipped egg yolk.
4. Add 1 to 3 and mix.
STEP 3/5
5. Add the flakes to the sieve and mix lightly.
6. Lightly beat the whites.
STEP 4/5
7. Whip sugar b in 3 times, and when the meringue is firm enough to raise the whisk marks
Whip at low speed for 1 minute to make dense meringue.
8. Add 1/3 meringue to 5 and mix lightly.
STEP 5/5
9. Divide the rest of the meringue in two at a time and mix.
10. Pan the dough in a mold with water spray and remove the bubbles by drawing a circle with chopsticks.
Bake in an oven preheated to 180 degrees for 35 to 40 minutes. When baked, turn the chiffon mold over to cool.
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