얼그레이시폰: 퍼펙트한 폭신함을 위한 완벽가이드

♣️ Turn on subtitles first if you want all the recipe details and tips! Hey everyone, it's Joconde here! Do you like chiffon cakes as much as I do? I absolutely adore making cakes with egg white meringue. The texture and fluffiness seem to blow all my stress away. It feels so cozy and melts in your mouth, making every bite a little piece of heaven. By adding some aromatic Earl Grey tea powder, you get such a rich flavor that you don’t even need to add cream to create an amazing dessert. Why not add some coziness with an Earl Grey chiffon on a sunny day? I've detailed how to avoid the cake from over-rising or collapsing after baking. Just follow along with the video. The key points are the meringue and the oven temperature. Also, if your oven door seals too tightly, the chiffon might rise too much, so lightly tuck a thin sheet of foil in the door to keep it slightly open. This will prevent your chiffon from going crazy and exploding. Plus, I’ll show you another tip to make your chiffon burst beautifully—so stay tuned! And don’t forget to check out today’s beautiful chiffon cake video and give it a try yourself. The link to the detachable bottom chiffon pan (5 inches) I used is in the product link, so check that out too. Thanks a lot! Ingredients Earl Grey Chiffon Cake Standard tube chiffon pan (15cm) Earl Grey powder: 3g Milk: 44g Vegetable oil: 36g Cake flour: 57g Egg yolks: 54g Egg whites: 106g Sugar: 40g Lemon juice: 3g 5-inch round chiffon pan (12.5 x 10cm) Earl Grey powder: 2.7g Milk: 40g Vegetabl oil: 33g Cake flour: 52g Egg yolks: 54g Egg whites: 97g Sugar: 36g Lemon juice: 2g --------------------------------------------------- 🎵Music provided by 브금대통령 🎵Track : 올림픽공원 -     • 올림픽공원 | 잔잔한 뉴에이지 피아노🎹   ---------------------------------------------------