Halloween Blueberry Bamboo Charcoal Chiffon Cake Making Tutorial

Low gluten flour 55g

Bamboo charcoal powder 5g

3 eggs (about 55g each)

Pure milk 40g

Corn oil 30g

White sugar 40g

A small amount of lemon juice

①Mix pure milk and corn oil, stir thoroughly until emulsified, sift in low-gluten flour and bamboo charcoal powder, stir evenly.

②Carefully separate the egg white and egg yolk from the eggs. Add the egg yolk to step ① and stir into a smooth egg yolk paste.

③After the egg whites are refrigerated, add a few drops of lemon juice, add sugar in three batches, and beat until they are small and peaky (the egg whites are fine and shiny).

④Add 1/3 of the egg yolk paste into the egg yolk paste, stir quickly and evenly, then add 1/3 of the egg white, stir evenly, and finally pour it back into the bowl with the egg whites, stir evenly, pour it into the mold from a high position and shake it a few times Skim off air bubbles.

⑤Place in the middle and lower layers of the preheated oven and bake at 150 degrees for 60 minutes. After the heat is released, invert and let cool. Divide the cake into 3 pieces.

Blueberry Jam

Blueberries 250g

Sugar 60g

lemon juice 20g

① Add sugar and lemon juice to the blueberries and let it sit for a few hours.

②Pour into the pot (you can crush some), heat over low heat and stir until thickened.

③Put it into a container, let it cool and then refrigerate it for later use.

Blueberry Cream (Sandwich/Decoration)

Light cream 400g

Sugar 20g

Blueberry jam 50g

Moderate amount of purple pigment

① Add sugar to the light cream and beat until it becomes yogurt-like.

②Add blueberry jam and purple coloring and continue to beat.

Bamboo charcoal cream (for face)

Light cream 200g

Bamboo charcoal powder 10g

Moderate amount of melanin

① Add a small amount of light cream to the bamboo charcoal powder and stir evenly.

②Add remaining whipping cream and white sugar, then add melanin and beat.

Features of the chiffon cake mold:

Good appearance (simple appearance, light luxury style adds a bit of artistic touch to baking), live bottom curling design (the base curling edge fits better with the bottom of the mold), chimney curling design (the chimney bottom roll The edge design fits the mold better).

Chiffon Tips:

1.6-inch mold is recommended to make a cake with 3 eggs, 8-inch mold is recommended to make a cake with 5-6 eggs. It is recommended to fill the mold in 6-7 minutes.

2.It is used to make bread, the dough input modulus is recommended to be about 280-300g for a 6-inch mold, and about 560-600g for an 8-inch mold.