![]() ![]() Lightly oil 4-inch mini springform pans (or a cupcake pan or large casserole), and fill 3/4 full with cake batter. Gently fold the egg whites into the cake batter, taking care not to deflate them. Add 3/4 cup sugar, and beat with the whisk attachment until glossy stiff peaks form. ![]() In the bowl of a stand mixer, beat egg whites until light and frothy. In a separate bowl, whisk together egg yolks, vegetable oil, milk, ube, ube extract, and food coloring, until a deep purple color is achieved, and whisk together with dry ingredients. Sift together flour, baking powder, 3/4 cup sugar, and salt. Shape into horns and set aside, refrigerating if the chocolate needs to firm up. If the chocolate starts to become oily, add a bit of sifted corn starch. Remove from plastic wrap, add a few drops of ube extract or food coloring, and fold into the chocolate until the desired color is achieved. Wrap in plastic wrap and allow to set in a cool room for 24 hours. Fold in corn syrup, mix until homogenous and a thick paste forms. ![]()
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