Hello Mother this time we will write Easiest Way to Prepare Appetizing Caramel Chiffon Cake【Recipe Video】 easy to follow.

Caramel Chiffon Cake【Recipe Video】

For you who when are want to try make delicious foods that are no difficult, please mama can try some of these simple dishes. In addition to the easysimple obtained ingredients, you can also simple apply it, especially for mama who are still beginners.

Seasoning Caramel Chiffon Cake【Recipe Video】 namely:

Provide of ■ Chiffon batter.
Prepare 3 of egg yolks (net weight; 60g or 2.1 oz).
You need 25 g (2 Tbsp) of granulated sugar, for the yolk.
Provide 35 g (1.2 oz) of grapeseed oil.
Take 30 ml (1 fl oz) of milk.
Prepare 45 g (1.6 oz) of cake flour.
Prepare 35 g (1.2 oz) of bread flour.
You need 3 g (3/4 tsp) of baking powder.
Provide 4 of egg whites (net weight; 160g or 5.6 oz).
You need 50 g (1/4 cup) of granulated sugar, for meringue.
You need of ◎Caramel sauce, for chiffon batter.
Prepare of ・ 60g (3/10 cup) granulated sugar.
Take of ・ 2 Tbsp water.
Provide of ・ 2.5 Tbsp hot water, for last addition.
Prepare of ■ Topping.
Provide 200 ml (6.8 fl oz) of heavy cream.
Prepare 1 Tbsp of granulated sugar, for heavy cream.
Provide of ◎Caramel sauce, for topping.
Provide of ・ 60g (3/10 cup) granulated sugar.
Prepare of ・ 2 Tbsp water.
Take of ・ 2 Tbsp water, for last addition.
You need of ※1cup=235cc(USA).

According to some people, cooking is indeed things which is quite easy. Apart from being hobbies cooking and having willingness to cook quite well, they are also creative in processing each dish so that it becomes food that is delicious. But there are those who can’t get cook, so they have to ask and look at simple recipes to follow.

How to make Caramel Chiffon Cake【Recipe Video】

After all the ingredients are ready, here are 18 steps guides how to make them.

★Recipe video★ (my You Tube channel)→https://youtu.be/5hDADsu-iGU.
Make caramel sauce for chiffon batter. Put granulated sugar and 2 Tbsp water in a small pot. Heat it on medium heat. When the edge turns light brown, move the pan sometimes (to heat it evenly)..
When it turns golden brown or steam rises strongly, turn off the heat quickly. Add 2.5 Tbsp hot water to it. Please be careful as the hot caramel might splatter on you. Pour the caramel sauce into a container; set aside..
Preheat an oven to 200℃ / 392 F. Put egg yolks in a bowl and put egg whites in another bowl. Let the egg white sit in a fridge. Warm the caramel sauce, milk, and grapeseed oil in hot water on extremely low heat; set aside..
Make egg yolk batter. Put egg yolks in a bowl and add granulated sugar to it. Mix it with a whisk until whitish or heavy..
Pour the grapeseed oil little by little in it while stirring. Pour the milk and caramel sauce in the same way. Mix well and set aside..
Make meringue. Take the egg white from the fridge. Beat it lightly until watery. Whisk it with a hand mixer on high speed. When it becomes white and fluffy, add granulated sugar in 2 parts..
Whisk it until the peak hangs down lightly. Whisk slowly on low speed for a min to smooth it..
Sift dry ingredients (cake flour + bread flour + baking powder) over the egg yolk mixture. It's better to sift it once beforehand you sift it over the egg mixture. Mix well. When powderiness disappears, mix strongly or speedy 20-30 times..
Add the meringue in 3 pars. Stir well at 1st addition. From the next addition, mix the top lightly and then scoop it up and let it slip through your whisk; repeat scooping..
Mix well until combined or smooth. Scrape the batter on the inner side of the bowl and fold it..
Pour batter into an ungreased tube pan. Pour batter into an　ungreased tube pan. Stir it with a bamboo skewer to stick the batter to the side and the tube. Hold down the tube and drop the pan lightly to remove big bubbles..
Bake it at 180℃ / 356 F for 40 mins. After baking, Drop it lightly one time and upside down quickly. Let it cool thoroughly. (3 hours or more).
Remove the cake from the pan. Push down the side of the cake to half the height. Push down around the tube..
Turn the mold upside down. Rotate the pan while holding down the bottom pan and lift the side pan..
Push the side of the cake to peel off the cake bottom from the pan..
Whisk heavy cream and granulated sugar until soft-peak. Make caramel sauce for topping..
Slice cake and serve it with whisked cream and caramel sauce. It's all done!!.

While making many experience failures, here are a few tips you need to pay attention to. There are various ways that need to be considered, such as selecting raw materials. The ingredients used must be good quality and still fresh. cook utensils and spices must be use clean. For more details, please see tips cook Caramel Chiffon Cake【Recipe Video】 so that generated perfect results.

Tips

Work in the kitchen that is usual carried out by everyone, but not everyone has cleverness in cooking. Some things we need to pay attention to when cooking produces cooking results that are home, what are those?

Determination ingredients ■ Chiffon batter, egg yolks (net weight; 60g or 2.1 oz), granulated sugar, for the yolk, grapeseed oil, milk, cake flour, bread flour, baking powder, egg whites (net weight; 160g or 5.6 oz), granulated sugar, for meringue, ◎Caramel sauce, for chiffon batter, ・ 60g (3/10 cup) granulated sugar, ・ 2 Tbsp water, ・ 2.5 Tbsp hot water, for last addition, ■ Topping, heavy cream, granulated sugar, for heavy cream, ◎Caramel sauce, for topping, ・ 60g (3/10 cup) granulated sugar, ・ 2 Tbsp water, ・ 2 Tbsp water, for last addition, ※1cup=235cc(USA), will affect the cooking results. Election as many as 22 fresh ingredients will be very good because the content nutrition is still very good.
Utensils the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Caramel Chiffon Cake【Recipe Video】, includes what ingredients must be processed first and when to add the spices. Watch the steps. First ★Recipe video★ (my You Tube channel)→https://youtu.be/5hDADsu-iGU. Remember, Make caramel sauce for chiffon batter. Put granulated sugar and 2 Tbsp water in a small pot. Heat it on medium heat. When the edge turns light brown, move the pan sometimes (to heat it evenly).. After that, When it turns golden brown or steam rises strongly, turn off the heat quickly. Add 2.5 Tbsp hot water to it. Please be careful as the hot caramel might splatter on you. Pour the caramel sauce into a container; set aside.. After that, Preheat an oven to 200℃ / 392 F. Put egg yolks in a bowl and put egg whites in another bowl. Let the egg white sit in a fridge. Warm the caramel sauce, milk, and grapeseed oil in hot water on extremely low heat; set aside.. Then, Make egg yolk batter. Put egg yolks in a bowl and add granulated sugar to it. Mix it with a whisk until whitish or heavy.. Dont forget, Pour the grapeseed oil little by little in it while stirring. Pour the milk and caramel sauce in the same way. Mix well and set aside.. Next, Make meringue. Take the egg white from the fridge. Beat it lightly until watery. Whisk it with a hand mixer on high speed. When it becomes white and fluffy, add granulated sugar in 2 parts.. Next, Whisk it until the peak hangs down lightly. Whisk slowly on low speed for a min to smooth it.. Then, Sift dry ingredients (cake flour + bread flour + baking powder) over the egg yolk mixture. It's better to sift it once beforehand you sift it over the egg mixture. Mix well. When powderiness disappears, mix strongly or speedy 20-30 times.. Then, Add the meringue in 3 pars. Stir well at 1st addition. From the next addition, mix the top lightly and then scoop it up and let it slip through your whisk; repeat scooping.. Then, Mix well until combined or smooth. Scrape the batter on the inner side of the bowl and fold it.. After that, Pour batter into an ungreased tube pan. Pour batter into an　ungreased tube pan. Stir it with a bamboo skewer to stick the batter to the side and the tube. Hold down the tube and drop the pan lightly to remove big bubbles.. Dont forget, Bake it at 180℃ / 356 F for 40 mins. After baking, Drop it lightly one time and upside down quickly. Let it cool thoroughly. (3 hours or more). Remember, Remove the cake from the pan. Push down the side of the cake to half the height. Push down around the tube.. Next, Turn the mold upside down. Rotate the pan while holding down the bottom pan and lift the side pan.. Next, Push the side of the cake to peel off the cake bottom from the pan.. Remember, Whisk heavy cream and granulated sugar until soft-peak. Make caramel sauce for topping.. Then, Slice cake and serve it with whisked cream and caramel sauce. It's all done!!. After that, This recipe consists of 18 steps. This is done in order to produce artificial which has nutritional quality and taste dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how to make Caramel Chiffon Cake【Recipe Video】 correctly. Good luck … !!!