Two-color latte art chiffon cake

8 inch flat bottom mold! Six-inch multiplication 0, 567-inch multiplication 0, 77 Tips: First of all, the basin for beating egg whites must be oil-free and water-free, before making cakes, be diligent and diligent, clean all the utensils, and wipe them clean with kitchen paper, which is the key to the success of beating egg whites! To summarize the batter part, about the batter mixed with the cocoa powder part, the method in the recipe is one of them, and the other method: mix the batter first, then weigh the cocoa powder, put it back into another clean basin, use 15-20 grams of water to dissolve the cocoa powder first, mix it to a delicate and particle-free state, and then add half of the batter and continue to mix evenly. This method can also be successful. Regarding the problem that many people say that meringue will defoam, you can put the protein in the refrigerator after separating it, and take it out when the egg white starts to freeze, this method of meringue is not easy to defoam, you can also try it. You can add my WeChat Jinjin622955 when you add me, please indicate the kitchen friend, thank you, thank you!

Ingredients

Eggs 5

CakeMix(CakeFlour) 85 g

Sugar 60 g

CornOil 40 g

Milk 50 g

CocoaPowder 12 g

Lemonjuice(orwhitevinegar) 3-4 drops

Cooking Instructions

The eggs I bought are not very big, 5 of them add up to only 283 grams.
Weigh all the ingredients and separate the yolk from the egg white.
Pour the milk and corn oil into a clean basin and mix the milk and corn oil with a manual whisk.
Add the egg yolks.
Scatter the egg yolks.
Sift in the low powder from a high place.
Stir the egg batter in a Z-shaped way until it is smooth and particle-free, and cover with plastic wrap.
Beat the egg whites with a whisk until they are coarse and bubbled fish eyes, add a few drops of white vinegar or lemon juice, add 20 grams of sugar and beat the egg whites at low speed.
Beat the egg whites until they change from fish-eye to more delicate, then add 20 grams of sugar and continue to beat at low speed.
Finally, I saw that the egg whites began to have lines, and they could still be in a flowing state. Add the last 20 grams of sugar and continue to beat at low speed.
To beat the egg whites to a hard foam, that is, when we lift the whisk, pull up the meringue to appear in the shape of short sharp corners, and the meringue is ready.
Remove the plastic wrap and scratch the batter a few times with a spatula.
Add a part of the meringue and mix the egg whites evenly, the meringue is best to be added in 3 times, the action should be light, and !!fast.
The tossed egg batter should be thicker and more delicate, and the whole egg batter should be relatively fine. (If at this step, the egg batter is relatively thin, it is meringue defoaming.) ï¼‰
Divide the egg batter into two equal portions and refill half of the egg batter in a clean, oil-free and water-free basin.
Sift one of the egg batters into 12 grams of cocoa powder.
Quickly toss the cocoa batter well.
Dip one of the colors of batter into the center of the mold as shown in the picture! (Don't pour too much at once)
Pour another batter of another color on top. (pictured)
Alternate this until all the batter is done. Then lift the mold with both hands and shake it gently a few times, and the batter will be flat.
Use a toothpick to draw the batter from the outside to the center of the mold, and it becomes a beautiful latte art. Immediately send it to the lower layer of the preheated oven, bake at 135 degrees for 75 minutes, shake the mold out of the oven and immediately buckle it upside down on the baking net or put it on both sides of the mold with two large bowls to cool, and then remove the mold after it is completely cooled. (If the cake is full of molds, it is recommended to put the second way upside down to keep the pattern beautiful)
The son couldn't wait to pick at it with his little hand, which was perfect, and left his little handprint on it
A treat for the eyes and the palate.
This is the second time I have grilled!
It feels more beautiful after cutting.