Ingredients

Tommy's Chiffon Cake Premix 100g

Egg 125g

Water 15g

Salad Oil 25g

Mascarpone Cheese 30g

Sugar 5g

Whipping Cream 10g

Brown Sugar Q-Skin Filling 40g

 

Preparation

1. Preheat the oven to an upper temperature of 200℃, and a lower temperature of 160℃.

2. Grease the oil on the frying pan, and spread a thin layer of bread flour.

3. After softening the Mascarpone cheese, mix sugar until melted, and then stir the whipping cream until smooth.

4. Put the mixture into the fridge.

 

Instructions

1. Mix Chiffon Cake Premix and egg for 6 mins.

2. Add water and salad oil at the same time, and mix with medium speed until smooth.

3. Pour half of the batter into the frying pan, put the brown sugar Q-skin filling, Mascarpone cheese on the batter, and then pour the rest of the batter on it.

4. Fry with low flame on the stove for 1 min, and bake in the oven for 25 mins.

5. After baking, plate and decorate the cake.

 

[Donut]

 

Ingredients

小雪Q Powder 100g

Butter 25g

Egg 17g

Water 45g

 

Instructions

1. Add 小雪Q powder, cream, eggs, and water and stir well.

2. Use the donut mold to create donut shaped dough.

3. Bake at 220°C on the upper temperature and 160°C on the lower temperature, and bake for 20 minutes.

 

[The Base of the Donut]

 

Ingredients

Chiffon Cake Premix 100g

Egg 125g

Water 15g

Salad Oil 25g

 

Instructions

1. Mix chiffon cake flour with eggs and stir quickly for 6-8 minutes.

2. Simultaneously add water and salad oil and beat on medium speed until combined.

3. Put the batter into the baking tray and bake for 190/150, 15 mins.

4. Cut cake slices into strips.

 

[Assemble]

After the donuts are squeezed with whipped cream, take a piece of chiffon cake and surround the whipped cream to complete.