Cream Chiffon

Cream Chiffon

Introduction:

"It's very healthy and delicious to fill in some color. It's good to be a breakfast bar and have afternoon tea. "

Production steps:

Step 1: separate the egg white and yolk, and put sugar into the egg white twice

Step 2: beat the egg white into hard foam with the chef's machine

Step 3: add water and oil to egg yolk and stir well

Step 4: sift in the low powder

Step 5: mix well

Step 6: put it in the oven, bake at 175 ℃ for 50 minutes, come out and turn it upside down

Step 7: add sugar to the cream and beat

Step 8: add pigment and mount

Materials required:

Eggs: 5

Oil: 50g

Milk: 50g

Sugar: 25g (in cream)

Cream: 250g

Note: 1, the egg white and yolk should be clean. In case of influence. 2. The ratio of cream to sugar is 10:1

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet