Chiffon Sandwich Cake 쉬폰 샌드 케이크 : 쉬폰산도 | SweetHailey скачать в хорошем качестве

Chiffon Sandwich Cake 쉬폰 샌드 케이크 : 쉬폰산도 | SweetHailey

🌙Subscribe : ‪http://bit.ly/SweetHailey 🌙 Instagram : @sweethailey_ ‪http://bit.ly/2zdyjxf 🌙 Blog : ‪http://bit.ly/1qjCp8o ✨ Click here for my latest video(homemade caramel sauce) : http://bit.ly/2JLazoZ ✨ Give this video a thumbs up if you enjoyed it! ✨ I'm not a native English speaker, sorry for my bad English description. ✨ 한국어로 된 더보기란을 보고싶으시다면 유튜브 사용언어를 한국어로 바꿔서 확인해주세요! 🌙Ingredients(18cm) +Chiffon Cake 2 egg yolk 2g(1/4tsp) salt 40g(2Tbsp plus 2tsp) sugar 45g(3Tbsp) warm water 50g(1/4cup) cooking oil 70g(1/2cup) pastry flour 6g(1/2Tbsp) baking powder 3g(1/2tsp) vanilla extract 4 egg white 50g(1/4cup) sugar +Frosting 200g(1/3cup plus 1 1/2Tbsp) heavy cream 20g(4tsp) sugar 2g(1/4tsp) vanilla extract Red bean paste 1. In a bowl, put egg yolk and sugar, whisk with an electronic mixer until it gets ivory-ish color. 2. Add cooking oil, warm water, and vanilla extract into egg yolk mixture. Whisk lightly. 3. In egg yolk mixture, add sieved pastry flour, baking powder, and salt. Fold or whisk until well combined. 4. In a bowl, put egg white and whisk with an electronic mixer. When egg whites are bubbly, add sugar 1~2Tbsp at a time. Whisk until it gets a stiff peak. 5. Fold the meringue(whipped egg white) with egg yolk mixture. Fold gently, careful to not overmix. 6. Using spray or hand, spray the water into the chiffon cake pan. Pour the batter into the pan, and gently tap about 2~3 times. Bake 170C / 340F for 30min. When it’s come out the oven, using a cup, let it chill with upside down. 7. In a bowl, put heavy cream, sugar, and vanilla extract. Whip until it gets a stiff peak. 8. Cut the chiffon cake, and cut into half again. Fill the whipped cream and red bean paste. 🌙Music Youtube Music Library All recipes belong to SweetHailey 스위트헤일리. All recipes are for non-profit use only. #chiffonsandwich #쉬폰샌드