Fluff marshmallow Chiffon Cake
Marshmallow fluff is the leading brand in the American marshmallow cream market! It is the unique cotton candy cream classic in people's hearts! Fluff is a kind of liquid marshmallow. Today, it is used instead of sugar to make Qifeng cake, which tastes more delicate!The baking time shall be adjusted according to the actual situation of your oven. If there is no fluff marshmallow, use granulated sugar
Step 1 . Brush the new mould with butter in advance for standby
Step 2 . 6 egg whites separated from yolks
Step 3 . Add 20g Fluff marshmallow into the egg yolk and mix well
Step 4 . Then slowly add corn oil and stir well
Step 5 . Add milk and a few drops of vanilla essence and mix well
Step 6 . Sift in low powder and milk powder
Step 7 . Mix well with a scraper until the egg yolk paste is smooth
Step 8 . Beat the egg whites with a cook's machine. First, beat them with a low-grade mixer to make coarse bubbles
Step 9 . Add 1/3 of fluff marshmallow, and then beat it with high-grade whisk
Step 10 . Add 2/3 of fluff marshmallow in two times (add 60g of fluff marshmallow in total to the protein)
Step 11 . Finally, the high-grade beating lasted another 30 seconds, a total of 2 minutes and 30 seconds
Step 12 . This is a protein cream sent to hard foaming
Step 13 . Add 1/3 of the protein cream to the egg yolk batter
Step 14 . Stir evenly
Step 15 . Pour it back into the protein cream
Step 16 . Evenly stir
Step 17 . Pour the batter into the mold and shake bubbles with force
Step 18 . Put in the preheated oven and bake at 150 ° C for 30 minutes to 170 ° C for 20 minutes
Step 19 . Demoulding by tapping
Step 20 . The simplest decoration is sprinkled with a little powdered sugar
Step 21 . Cutting the internal tissue is very delicate
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