Main Ingredients:
Egg: 1, 60g; Low-gluten flour: 20g; Fine sugar 1: 15g, added to egg whites; Milk: 15g; Vegetable oil: 10g; Fine sugar 2: 10g, added to egg yolks.
Additional Ingredients:
Condensed milk: 10g; Mango: 1.
Flavor: Milky; Technique: Baking; Time: One hour; Difficulty: Advanced.
Step-by-Step Cooking Instructions for 4-Inch Chiffon Cake
Super delicious!
Start by separating the egg, placing the egg whites and yolks in separate oil-free and water-free bowls.
Add 10g of sugar to the egg yolks and beat until the color lightens. Add 10g of vegetable oil, mix well, then pour in the flour and fold gently to make the egg yolk batter. Set aside.
Add sugar and a few drops of lemon juice to the egg whites. Beat the egg whites with an egg beater until stiff peaks form.
Add half of the egg whites to the egg yolk batter and fold gently. Then add the remaining egg whites and fold until well combined.
Pour the batter into a 4-inch mold, bake at 150 degrees Celsius for 30 minutes on the middle rack. Remember to preheat the oven.
After baking, gently shake the cake on the table and invert it to prevent the center from sinking.
Bake two cakes by doubling the ingredients in the recipe.
Let the cakes cool completely before removing them from the mold.
Cut the mango in half, then slice one half thinly with a fruit knife.
Arrange the mango slices into a flower shape.
Simple and beautiful mango flower.
Top with diced mango.
Drizzle with condensed milk.
No additives, enjoy a piece!
