Heart shaped strawberry Chiffon Cake
Introduction:
"Today, I bought a new set of three spring buckle bottom mold in Amazon. It's so cute, so I used the heart mold to make chiffon cake. But the bottom mold is really ordinary. Later, some of the bottom was leaked under the baking tray... Well, without saying much, let's start the tutorial. "
Production steps:
Step 1: prepare all the materials
Step 2: separate the yolk from the protein, and add 40 grams of white granulated sugar to the yolk
Step 3: beat the yolk with an egg beater, add oil slowly, then add milk and vanilla essence
Step 4: sift in flour and baking powder
Step 5: stir with a rubber scraper
Step 6: clean the egg beater, beat the egg white, and add the remaining sugar four times as shown in the picture
Step 7: beat the protein until it foams hard
Step 8: add 1 / 3 protein into the egg yolk paste, mix well by turning, and then pour it into the protein paste
Step 9: preheat the oven, put it in the oven at 170 degrees, about 1 hour in the middle
Step 10: after coming out of the oven, turn it upside down on the baking net to cool it. Use a knife to make a circle around the edge of the cake and take out the cake
Step 11: cream the cake all around
Step 12: Mount flowers on the bottom and top, decorate strawberries and blueberries, and finish
Materials required:
Eggs: 5
White granulated sugar: 120g
Milk: 60 ml
Vegetable oil: 60 ml
Low gluten flour: 100g
Vanilla extract: half teaspoon
Lemon juice: 2 to 3 drops
Baking powder: half teaspoon
Fresh cream: 250 ml
Strawberry: a box
Blueberries: a box
Note: I'm lazy. In fact, I can cross cut the cake, spread cream and put strawberries on it, which will be more delicious. ^_ ^ENJOY
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Xin Xing Cao Mei Xue Fang Dan Gao
Heart shaped strawberry Chiffon Cake
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