Red Velvet Chiffon Cake
Material A
- 220 gr low protein flour
- 100 gr sugar
- 1 tsp Baking Powder @zeelandia_indonesia
- tsp salt
- 2 gr instant coffee powder
Material B
- 180 gr full cream liquid milk
- 100 gr new cooking oil
- 7 egg yolks
- tsp melted vanilla
- Redvelvet paste (customized color)
- tbsp chia seeds
- 30 g DCC (melted)
Material C
- 7 egg whites
- 100 gr sugar
- tsp cream of tartar / 2 tbsp lemon juice
How to make
- 1. Prepare a chiffon D 22 tin, preheat the oven to 150 delci fire up and down
- 2. Sift all ingredients A, mix well with a spatula
- 3. Gradually add ingredients B, while stirring using a whisk, the dough is perfectly mixed and the resulting color is appropriate, then set aside
- 4. Mixer ingredients C, egg whites and cream of tar² mixer until foamy, add sugar gradually, until the dough is lifted to form a crest
- 5. Take a little mix into the egg yolk mixture, stir using a spatula until homogeneous
- 6. Then bake for 1 hour, in the 15th minute remove the chiffon, make slits, bake again, in the 30th minute turn on the oven blower, so that it cooks more evenly, do a toothpick test, remove and incline the chiffon, let it come to room temperature, remove it from the pan
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