Vanilla chiffon cake
Let's make a basic chiffon cake!
2 serving
Within 90 minutes
소미v
Ingredients
  • Eggs
    80g
  • Sugar
    85g
  • Vanilla bean
    1/4g
  • Water
    85g
  • Heavenly Horse Powder
    115g
  • Baking powder
    5g
  • egg
    160g
  • lemon juice
    1/2ts
  • Sugar
    50g
Cooking Steps
STEP 1/7
*Getting ready for the bottom*
with less sugar
It's a combination that's easily separated
The edge of the egg white in the freezer
It's slightly frozen.
Mix yellow and sugar
STEP 2/7
until the yolk is unripe
Mix warm water and salad oil
Mix in the yellow side.
I'll mix it'
Put the white meringue on top.
STEP 3/7
The timing of adding sugar to the white meringue
First, a pinch of sugar before putting it on top,
Once when the foam is full,
And then
Whenever the bubbles go up and it'slightly
Add about two more times.
STEP 4/7
with a pointed horn
But it's so
Put the meringue on top so that it doesn't get round.
STEP 5/7
Mix in egg mixture two or three times.
At the end, change it to a spatula to make the foam alive.
STEP 6/7
It's NG when it's slightly flowing.
When you scoop it out with a spatula
It's stuck together
It's the best.
180 to 190 degrees
45 minutes. Plus Alpha
I'm going to use brown
Bake until it floats.
STEP 7/7
When cooling, cool it upside down by supporting cups and ceramics like this so that it does not turn off.
When you take it out of the mold, press the middle part with your hand,
Draw the edges with a spatula, and then take it out
You can also scratch the separated floor with a spatula and pull it out.
It's good to do icing with whipped cream Just. Casual Yogurt or Take a spoonful of whipped cream With fruits Or sour With fruit sauce It's delicious even if it's served. I strongly recommend it!
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