1 recipe found
Some bakers have always been obsessed with the cracking of chiffon. In fact, as long as the chiffon does not shrink, does not collapse, has no pudding layer, is slightly cracked but not in the Great Rift Valley state, it is considered a success. This chiffon uses the post-egg method to make the cake more delicate and the taste smoother. It is baked slowly and at low temperature, so it is perfect without cracking. You can try it.
