Uyu munsi, Mijigao azaganira nawe kubyerekeye uburyo bwo gukora cake nziza ya chiffon murugo.

Ibikoresho bimwe dukeneye gutegura:

Chiffon cake premix 1000g

Amagi 1500g (uburemere bwamagi hamwe na shell)

Amavuta yimboga 300g

Amazi 175g

01: Fungura ifuru, shyira ubushyuhe bwo gutanga amazi ukurikije ubunini bwa keke yatetse, hanyuma ushyikirize ifuru.

02: Gupima ibikoresho ukurikije formula.

03: Ongeraho amagi n'amazi hamwe mubintu byamagi, ukandagira umuvuduko mwinshi kugeza igihe amagi n'amazi atatatanye, amasegonda 20.

04: Ongeraho ifu ya premixed, kuvanga buhoro kandi kuringaniye, amasegonda 30.

05: Kuvanga vuba kugeza bateri irasa (ubucucike bwa bateri bugera kuri 0.4G / ML), hafi iminota 3

06. Kuvanga hamwe nibumoso bivanze buhoro, ongeraho amavuta ya salade icyarimwe, kuvanga neza, iminota 1-2.

07. Kuraho kontineri irimo bateri hanyuma ugatera uruziga neza hamwe nu musingi.

08. Shira bateri muri cake ya cake yatewe hamwe namavuta yo kurekura mold akanyeganyeza kurubuga rukora. Uzuza urubaho kugeza ku ya 6-7% yuzuye (8 ya sake mold, 420-450G Batter).

09. Ubushyuhe bwo guteka nigihe biterwa nubunini bwa cake (cake ya sake ya santimetero 8, 180 ℃ kumuriro, 160 ℃ kumuriro, iminota 32).

10. Nyuma yo guteka, fata ibumba, kunyeganyeza kuri platifomu y'imikorere inshuro nke, hanyuma ukande kubutaka kuri net nziza. Iyo ubushyuhe bwa Mold bugabanutse kugera kuri 50 ℃, fata agatsima.