Coffee Custard Sauce
How to Make Caramel Coffee Chiffon Cake
Chiffon Cake – 1. Add ground coffee to espresso, spread to cool and set aside, 2. Egg yolks with sugar, stirring Until slightly enlarged in volume and lightened in color 3. Slowly add room temperature coffee mixture and stir 4. Add corn oil and stir 5. beat egg whites, sugar in three additions, beat until wet foam 6. add egg whites in three additions to the egg yolk batter, cut mixture 7. Pour into an 8-inch round hollow core mold and bake in the oven at 150 degrees for 30 minutes, then at 175 degrees for another 30 minutes. 8. Remove from oven, shake, and cool upside down.
Coffee Custard Sauce – 1. Heat milk and butter mixture in a heavy-bottomed saucepan 2. Egg yolks Add sugar, mix well 3. add coffee powder 4. sift low and add egg yolk paste, mix well 5. add slowly Cooled milk 6. Pour the mixture back into the saucepan. Heat over low heat while stirring, and when solids appear, remove from heat and cool 7. Add the melted Gillette and stir well 8. Pour into a container, seal with plastic wrap and refrigerate overnight
Caramelized Walnuts – granulated sugar and water simmer on low heat to amber color, pour in the walnuts and cool on parchment paper
Caramel Sauce – 1. Cook the sugar over low heat until it thickens and turns amber, stirring constantly. Burns with a bitter taste 2. Once all the sugar is melted, remove from heat and add butter, stirring 3. Add light cream and salt, stirring 4. pour into glass container, cool, cool ready for use
Caramel Cream – cream whipped until stiff whipped, add caramel sauce, mix well