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Turn on the subtitles for detailed explanation and Tip~
Today's baking is 'Vanilla chiffon cake (Chiffon sand)'.
This time, I made the buttery and fluffy chiffon cake, the general chiffon cake with vegetable oil.
And I made the chiffon sand filled with fresh cream fully!!
Let's make this vanilla chiffon cake and chiffon sand!
Vanilla chiffon cake (18cm)
Chiffon sand (12 pieces)
Ingredients
4 (72g) Egg yolk
4 (145g) Egg whites
110g Sugar
65g Milk
65g Unsalted butter
80g Cake flour
1.5g Baking powder
1 pinch Salt
300g Fresh cream
30g Sugar
1. Melt milk and butter by placing it on hot water.
(It's okay to use microwave)
2. Separate the egg yolk from the egg white.
Place the egg white in refrigerator to keep the cool status.
3. Beat the yolk until it pectinizes and becomes bright.
4. Mix the milk mixture with it.
5. Sieve cake flour, baking powder and salt.
6. Mix it without lumpy powder.
7. Add the sugar into cool whites in three times and make the smooth and glossy meringue.
Whisk it to remove the air bubble at low speed for 2 minutes.
8. Mix a half of meringue with the yolk mixture by whisk and add the remnant meringue.
9. Pour the batter into chiffon mold.
10. Whisk it to make dense batter for 2 minutes by chopstick.
11. Bake at 175℃ for 25-30 minutes.
12. To prevent the shrinkage, beat the mold on the floor.
13. Place it upside down.
(Because the chiffon cake is shrunk)
14. Cover the mold with a cold wet cloth and cool down.
(This is how to cool down fast)
15. When the chiffon cool completely, take it out by rotating with spatula.
16. Cut the chiffon into quarters.
17. Cut each pieces into three equal parts.
12 equal parts in total.
18. Cut center for being flat.
19. Whip fresh cream to 80%.
20. Place fresh cream into a piping bag with 1cm round tip and squeeze in three rows.
21. Squeeze fresh cream on the top with leaf-shaped tip.
(Use wanted tip)
22. After placing it in refrigerator, it becomes much delicious.
Blog : blog.naver.com/asy1347551
Instagram: / brechel__
E-mail: asy1347551@naver.com
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