The cake is a chiffon cake, but the two batters are divided into two kinds of primary color and black. Except for a few more procedures in the production, there are not many other changes, but there is a different visual experience. It looks like a cow from the outside, and looks like a zebra when cut.
The height of the cake is not low, 3 eggs are almost 8 cm, the key is to beat the egg whites and mix the cake batter.
Ordinary round molds are usually used to bake chiffon, this time they are replaced with hollow cake molds. Because it is hollow, there will be a lot of hot air flowing in the chimney, so the inside and outside are pinched, the cake heats up quickly and matures quickly, so the time is shortened accordingly.
The cake baked well, although there is no perfect 5 or 6 cracks, but the organization is delicate and the black and white are very cute.
[Materials] 3 eggs, 60 grams of low-gluten flour, 40 grams of caster sugar, 25 grams of corn oil, 45 grams of milk, 2 grams of bamboo charcoal powder
[Quantity] 1 piece, learn kitchen 6-inch hollow chiffon cake mold
【Baking】In the middle and lower layer, heat up and down at 170 degrees for 25 minutes
1. Group photo of materials and tools;
2. Separate the egg white and egg yolk, and put the egg white into an oil-free and water-free egg beater;
3. Put milk and corn oil into the same pot;
4. Fully whipped and emulsified with egg cream;
5. Add egg yolk, beat well and mix well;
6. Sift in low-gluten flour;
7. Stir evenly in an irregular direction, without dry powder, lift the egg sour, the egg yolk paste falls down like a thin ribbon;
8. Take 1/3 of the egg yolk paste into another pot, add 2 grams of bamboo charcoal powder, and mix it with a spatula without dry powder;
9. Both black and white egg yolk pastes are ready, put them aside for later use;
10. Whisk the egg whites below: When whipping coarse bubbles at high speed with an electric whisk, add 1/3 fine sugar;
11. High-speed whipping for 1 minute to medium-speed whipping, add 1/3 fine sugar when the meringue paste is delicate and has slight lines;
12. When the protein paste is more delicate and the texture is clearer, add the remaining 1/3 of the fine sugar;
13. Change from medium speed to medium or low speed or even low speed for whipping; the egg white paste is delicate and shiny, and when there is obvious resistance to the egg beating head, lift the egg beater, the egg white paste is at a small bend or a small right angle; at this time, the oven starts to preheat 170 degree;
14. Take a little egg white paste into the original color egg yolk paste and mix well;
15. Then put the remaining half of the egg white paste into the original color egg yolk paste, and mix evenly. This is the complete original color cake batter;
16. First take a little of the remaining protein paste and mix it with bamboo charcoal egg yolk paste;
17. Then mix all the remaining protein paste evenly, this is the complete bamboo charcoal cake paste;
18. Two kinds of cake batter come together for a photo;
19. Pour the original color cake batter and bamboo charcoal cake batter into a 6-inch hollow cake mold at irregular positions;
20. Pour in layer by layer, and pour in the black and white cake batter crosswise. When all of them are poured, lift the cake mold and gently shake it a few times;
21. Put it into the middle and lower layer of the preheated oven, so that the cake mold is basically in the middle layer; the upper and lower heat is 170 degrees for 25 minutes;
22. This is the cow cake that is about to be baked. The rise is very good;
23. After being out of the oven, shake it a few times, buckle it upside down on the drying rack, and release the mold after it is completely cooled.
1. The ratio of black and white egg yolk paste is not necessarily 1:1, you can adjust the amount between the two according to your own preferences; this is a standard 6-inch chiffon cake recipe, using hollow or ordinary round molds;
2. The hollow chiffon cake mold needs to be baked at a high temperature, and the temperature and time are not necessarily the same as that of the ordinary round mold. The top is evenly exploded as the most beautiful; if the ordinary round mold is used, the temperature and time can be adjusted to 150 degrees 45-55 up and down. Minutes; the baking temperature and time are adjusted according to the actual situation of the oven and the material and size of the mold.