Once the sides are removed, the next step is to remove the bottom.
To make it easier to understand, first we will explain how to insert the blade with an empty mold.
As shown in the photo, if you insert it from the tip of the blade, the chiffon cake will be scratched.
So, how to insert the blade is from the belly of the knife!
While moving the blade up and down finely, advance the blade until the tip of the blade hits the middle cylinder.
When the blade arrives at the inner cylinder,
1. Fix the hit part so that it is always attached to the middle cylinder
2. The right hand holding the knife is clockwise
3. Turn the mold counterclockwise with your left hand holding the middle cylinder.
I will scrape off the dough.
Let’s take a look at the actual photos ⇩
⇩ A little bit of moving ⇩
After going around, the next step is to remove the cylinder part.
Insert the knife vertically so that it sticks to the inner cylinder ⇩
When the knife hits the bottom, put it back up.
This operation is advanced little by little while turning the mold, and it goes around and pulls out.
⇩ If the mold removal is successful, even the thin skin can be removed cleanly like this
(* ^^ *)
Even if it gets a little fluffy, you won’t know if you cut it!
Inside is a fluffy chiffon cake without shrinkage (* ^^ *) ⇩
It is so soft that it bends when you hold it.
A fluffy and moist chiffon cake that makes a squishy sound every time you touch it ♡ ⇩
Tear it as it is at room temperature and snap it.
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A delicious chiffon cake without the need for drinks.
Please try it (* ^^ *)