Low gluten flour 70 grams Milk 70
Fine sugar 60 grams Condensed milk 15 grams
Tomato salsa 5 grams Eggs 4
Coconut oil 50 grams Anjia Italian tomato flavor cheese slices 2 tablets
How to make Italian Tomato Cheese Covered Chiffon Cake #cheesecover was exploded and changed to cheese flavor# Italian tomato cheese cover Illustration of how to make chiffon cake 1

Step 1

Put 50 grams of coconut oil in the bowl #cheesecover was exploded and changed to cheese flavor# Italian tomato cheese cover Illustration of how to make chiffon cake 2

Step 2

Pour in 70 grams of milk #cheesecover was exploded and changed to cheese flavor# Italian tomato cheese cover Illustration of how to make chiffon cake 3

Step 3

Add 15 grams of condensed milk #cheesecover was exploded and changed to cheese flavor# Italian tomato cheese cover Illustration of how to make chiffon cake 4

Step 4

After heating in the microwave for 2 minutes, stir until it resembles yogurt. #Cheese Covered Quilt Explosive Change Cheese Flavor# Italian Tomato Cheese Covered Chiffon Cake Recipe Illustration 5

Step 5

Sift in 70 grams of low-gluten flour, make Z-shapes and mix evenly #cheesecover was exploded and changed to cheese flavor# Italian tomato cheese cover Illustration of how to make chiffon cake 6

Step 6

Add 5 grams of tomato sauce #cheesecover was exploded into cheese flavor# Italian tomato cheese cover Illustration of how to make chiffon cake 7

Step 7

Add 4 egg yolks#cheesecover was exploded to change the flavor of cheese# Italian tomato cheese cover Illustration of how to make chiffon cake 8

Step 8

Continue to make Z-shapes and mix evenly #cheesecover was exploded and changed to cheese flavor# Italian tomato cheese cover Illustration of how to make chiffon cake 9

Step 9

Place 4 egg whites in the refrigerator for 15 minutes and add a few drops of white vinegar #cheesecover was exploded and changed to cheese flavor# Italian tomato cheese cover By QifengCake recipe illustration 10

Step 10

Beat at medium speed until fish-eye bubbles form. Add 60 grams of sugar at a time and continue beating at high speed. #cheesecover was exploded to change the flavor of cheese# Italian tomato cheese cover Illustration of how to make chiffon cake 11

Step 11

Whip until dry and foamy #cheesecover was exploded and changed to cheese flavor# Italian tomato cheese cover Illustration of how to make chiffon cake 12

Step 12

Take one-third of the meringue and put it into the egg yolk batter#cheesecover was exploded and changed to cheese flavor# Italian tomato cheese cover Illustration of how to make chiffon cake 13

Step 13

Stir evenly, then pour in the remaining meringue and stir evenly. #cheesecover was exploded and changed to cheese flavor# Italian tomato cheese cover Illustration of how to make chiffon cake 14

Step 14

Pour half of the cake batter into the 8-inch mold #cheesecover was exploded to change the flavor of cheese# Italian tomato cheese cover Illustration of how to make chiffon cake 15

Step 15

Layer with Anchor Italian tomato flavored cheese slices #cheesecover was exploded and changed to cheese flavor# Italian tomato cheese cover Illustration of how to make chiffon cake 16

Step 16

Pour in the remaining cake batter and knock out any big bubbles #cheesecover was exploded into cheese flavor# Italian tomato cheese cover Illustration of how to make chiffon cake 17

Step 17

Preheat the oven to 150°C and bake the middle and lower layers for 60 minutes #cheesecovered quilt Explosive Change Zhiwei# Italian tomato cheese covered chiffon cake recipe illustration 18

Step 18

Take it out and let it cool down #cheesecover was exploded to change the flavor of cheese# Italian tomato cheese cover Illustration of how to make chiffon cake 19

Step 19

Cut it and you can eat it Italian tomato cheese covered chiffon cake cooking tips

Coconut oil will solidify below 25℃, you can heat it when using it