Chiffon Variation

It is the same book as Chiffon Cake's textbook, which is based on the knowledge and trial and error that Chef Lee Ye-ran has accumulated by running the Chiffon Cake specialty store. She selected five of the most important points when making Chiffon Cake and wrote down detailed basic theories, and even meticulously dealt with answers to questions many baking class students ask.

The recipe not only explains the basic chiffon cake process in detail, but also marks the difficulty level for each product so that you can follow simple products first. It also introduces various application products such as icing cake, acidity, roll, and salé made using basic sheets. Among them, chiffon sando, which makes cakes like sandwiches, is gaining huge popularity in that it is a cake that can be held and eaten by hand, and acidity recipes currently sold at main stores and department stores are also generously released in the book.