4-inch Chiffon Cake:
Egg: 1; Caster Sugar: 30g; Low-Gluten Flour: 20g; Milk: 10g; Corn Oil: 10g; Lemon Juice: a few drops.
Whipped Cream:
Nestle Whipped Cream: 250g; Red Food Coloring: as needed; Yellow Food Coloring: as needed; Black Food Coloring: as needed; Blueberry Jam: as needed.
Flavor: Creamy; Technique: Baking; Time: One day; Difficulty: Advanced.
Detailed Steps for Making Five-Nut Mooncake (Cream Cake Version)
Prepare ingredients: milk egg whites, low-gluten flour, caster sugar, egg yolks, corn oil.
Mix some caster sugar, corn oil, milk with egg yolks, and stir with an egg beater.
Fully emulsify (key to cake rising).
Sift the low-gluten flour.
Pour the low-gluten flour into the egg yolk mixture and mix in a zigzag pattern until smooth.
Add caster sugar to egg whites in three parts, beat until stiff peaks form.
Pour the batter into the mold and remove air bubbles by tapping.
Bake at 140°C for 40 minutes, no collapse or cracks, visually appealing.
Cool, remove from mold, a neatly baked 4-inch chiffon cake.
Cut the cake into two layers.
Prepare blueberry jam.
Place a cake layer on a 4-inch paper tray and spread blueberry jam on top.
Top with the second cake layer.
Whip the whipped cream.
When the electric egg beater forms stiff peaks, it can be used for spreading.
Add red, yellow, and black food coloring to the white whipped cream, mix to a brownish color, then gently spread on the cake layers.
Smooth the surface with a knife.
Use the knife to create mooncake edge lines.
Insert the knife from above the edge and pull out.
Prepare a piping bag filled with brownish whipped cream, cut a small hole at the tip.
Pipe a circle on the cake top and draw a circle.
Pipe a rectangular border in the center of the circle.
Fill another piping bag with brownish whipped cream, cut a smaller hole at the tip.
Pipe patterns around the cake.
Write on the square frame.
“Five-Nut Mooncake” is complete.
