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[Fine Recipe Giveaway] Fresh Cream Lava Lava Flava Chiffon, Satisfied Juicy Cream Soft Texture! 🍓🍰✨

Café and Bakery Lovers have to record this recipe! Today, Bow is giving out the great recipe "Fresh Cream Lava Lava Chiffon Cake" Premium Viral Menu, Fluffy and Cloud Fresh White Cream with Bright Red Sauce, Sour and Sweet, Super Intense. Do it yourself at home. Or sell it for orders. Bang. Right, look at how to make it in the picture and read the detailed steps below. 👇

🛒 The main raw materials to be prepared.

1. Shivon Cake Beef

- 80 grams of cake flour

- 5 chicken eggs (split yolk and egg white)

- 50 grams of fresh milk

- 45 grams of corn oil

- 50 grams of granulated sugar (for whipping egg whites)

- A little lemonade.

2. Intense strawberry sauce

- 500 grams of fresh strawberries

- 150 grams of sugar

- 25 grams of lemon juice

3. Fresh cream and lava topped cream

- Whipped Cream Part Fill 150g (12g granulated sugar)

- Whipped Cream Lava Sections 300g (25g Granulated Sugar)

🥣 Detailed procedures

[Part 1: Shifon Cake Beef]

1. Mix corn oil with fresh milk in a mixing bowl. Use hand muzzle to beat well until silky.

2. Sifting the cake dough along into a bowl of liquid ingredients. Gradually mix until the dough is completely melted. There is no dry dough left.

3. Put the five yolks in it. Mix it sparsely until the dough is silky, beautiful yellow, and rest the part.

4. Separate the other bowl. Add a little egg white and lemon juice. Gradually add sugar to it while using an electric beater. Beat until the egg whites set the top exactly in a triangle.

5. Scoop down about 1 / 3 of the beaten egg whites and mix them with the yolk bowl. Gradually use a rubber pie to gently stunt them from bottom to top until they are well matched. Then pour all the ingredients back into the remaining egg whites bowl and stunt them until they are smooth in the same color.

6. Pour the cake print, knock the bubble print, import the warm oven, bake with a fire of 150 degrees Celsius for 55 minutes. When the cake is cooked in yellow-gold, bring it out to cool completely, and then use a slide knife to divide the cake meat into 3 equal layers.

[Part 2: Strawberry sauce and floor assembly]

7. Wash the strawberries thoroughly, cut them into small dice squares, pour the granulated sugar all over, ferment them for about 2 hours, let the sugar pull out the syrup from the fruit.

8. Pour the fermented strawberries into the pot, set it on a soft heat, slowly simmer until the strawberry meat softens and smells fragrant, then squeeze the lemon juice along it. Continue until the sauce begins to thicken.

9. Use a hand blender to dip it into the pot until the sauce texture is silky and homogeneous. Then filter it through the eye strainer to make the sauce shiny and beautiful without waste.

10.Beat the whipped cream with the filling (150 grams) with granulated sugar until the top is rigid to make the dessert filling. Then start assembling the cake layer by placing the first chiffon cake. Swap the fresh whipped cream layer with fresh strawberry slice. Repeat to three layers and slice the cake into an equal triangle.

[Part 3: Technique of Making Lava Cream Fresh Arranged Serving]

11. Hit the whipped cream on the cascade (300 grams) with granulated sugar. Hit it when the meat starts to thicken like yogurt. (Be careful not to set the top hard, because the cream will not flow.)

12.Scoop a bright red strawberry sauce topped on the bottom of the dish for arranging the serve beautifully. Place a triangular piece of cake gently down the middle of the sauce dish.

13. Put the beaten lava cream in a squeeze bag. Squeeze the fresh cream around the cake base on the red sauce joint first. Then squeeze the cream in a thick circle on the top of the cake. Let the cream slowly flow down the gravity into a natural lava layer. Decorate with fresh strawberries on top. Ready to serve the juicy finery!

💡 Great recipe to know from Bow.

- Beautiful Cream Squeeze Technique: Squeezing the cream around the top of the cake and letting it flow down on its own will help to control the shape of the lava cream more consistently and palatable than taking the cream down a lot.

Like this professional style of easy-to-make snack recipe, please follow the new menu ideas in the box Khun Bow's Kitchen Recipe (@ boww.bake). Let's share the deliciousness together! 💖

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