Ingredients for Chiffon Cake
| Chiffon Cake |
Recipe for Chiffon Cake
Step 1
【Chiffon Cake Batter】 Prepare an 8-inch chiffon cake the night before, refrigerate with plastic wrap Mix 80g egg yolks with 10g sugar until pale Combine 70g milk with 50g corn oil until emulsified Sift in 90g cake flour, fold in with a zigzag motion, add the egg yolk mixture, set aside Whip 160g egg whites with 1 tsp vinegar and 60g sugar in 3 additions until stiff peaks Fold one-third of the egg yolk mixture into the egg whites, then fold in the rest Bake at 140°C for 1 hour, then invert to cool 【Coconut Sea Salt Cream】 500g whipping cream + 100g chocolate + 10g sugar, heat until melted, then add in 250g more cream, 3g salt, and 50g coconut milk powder, mix well, sift, refrigerate overnight, add a few drops of vanilla extract before use 【Cheese Cubes】 150ml milk, 15g sugar, 2 cheese slices, heat until 60°C, add in 10g softened gelatin sheets, pour into mold and refrigerate
Step 2
The cake layers are filled with mango and cheese pudding, my friends always compliment how delicious the cream is.
Step 3
Red date coconut layer cake, tasty but heavy on the stomach, hence moderate sales.
Step 4
Orleans chicken wings, marinate around 600g chicken wings with a packet of Orleans powder, slightly spicy, not very popular among kids.
Step 5
Glutinous rice eggs, made a dozen this time with 120g rice, 2 dried shiitake mushrooms, 20g Chinese sausage, and 20g carrots. They were so delicious that the kids begged for more.
Step 6
These cookies were highly praised by everyone who tried them. They need to be thick to taste good, comparable to Jenny Cookies.
Step 7
Snowflake pastries were also made this time, but they didn’t sell well, probably too sweet for most people’s taste.
