Salti Caramel Chiffon Cake
It's a salti caramel chiffon cake made of caramel in the refrigerator. There's a lot of salt in it for confectionery, and the salt taste enhances the taste of caramel chiffon. The scent of caramel and the salty taste of salt go well together. It's easy to make as long as you have caramel. Sweet, salty, salty, salty, salty, and salty caramel chiffon cake
3 serving
Within 60 minutes
초록바람N
Ingredients
  • egg
    3ea
  • Sugar
    10g
  • Water
    50g
  • grape seed oil
    30g
  • caramel
    70g
  • egg
    3ea
  • Sugar
    50g
  • Salt
    5g
Cooking Steps
STEP 1/7
Gently dissolve the yolk and add sugar and whip to ivory color. Add oil and water in turn and mix well.
STEP 2/7
Add caramel cream and mix well. Microwave caramel cream in 30 seconds if refrigerated, and let it run.
STEP 3/7
If the caramel cream is well blended, add sifted flour and whisk lightly.
STEP 4/7
Divide the white into 3 times of sugar and make meringue with a slightly curved horn.
STEP 5/7
Add meringue 3 times to the yolk mixture and mix well with a large motion. If the meringue is almost mixed, add salt and mix well until the white part is not visible.
STEP 6/7
Panning in a sprinkled chiffon pan and draw a circle or two with chopsticks. Then bake in an oven preheated to 170-180 degrees for about 30 minutes. It's all cooked when the top color and the crack color. Poke it with a skewer and if it's clean, it's done
STEP 7/7
Turn it upside down and remove from the mold. Allow to cool completely in a cooling net. Finished!
Let's stop making caramel cream. http://blog.naver.com/ardour/220779816605
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