✔️ Plain Chiffon Cake (Chiffon mold No. 1, 1 piece)
45g egg yolks, 35g sugar, 0.5g salt, 35g milk, 30g vegetable oil, 60g cake flour, 1g baking powder, 120g egg whites, 40g meringue sugar

✔️ Chocolate Chiffon Cake (Chiffon mold No. 1, 1 piece)
45g egg yolk, 35g sugar, 0.5g salt, 45g milk, 30g vegetable oil, 40g cake flour, 12g cocoa powder, 1g baking powder, 120g egg white, 40g meringue sugar

✔️ Ssuk Chiffon Cake (Chiffon mold No. 1, 1 piece)
45g egg yolk, 35g sugar, 0.5g salt, 40g milk, 30g vegetable oil, 45g cake flour, 10g mugwort powder, 1g baking powder, 120g egg white, 40g meringue sugar

•cream
150g heavy cream, 15g sugar

•Sweet potato cream
100g sweet potato, 10g honey, 15g heavy cream

•Chocolate cream
150g heavy cream, 8g cocoa powder, 20g sugar

•Injeolmi cream
150g heavy cream, 10g roasted bean powder, 20g sugar

•Injeolmi Crumble
10g cake flour, 5g almond flour, 5g roasted bean powder, 15g sugar, 15g butter (almond flour can be replaced by cake flour)

- How to make crumble
1. Put all the ingredients in a bowl and mix with a spatula.
(so that butter can seep into the powder)
2. Mix it with your hands and clump the dough together.
3.Keep it in the freezer for 20 minutes, harden it cold, and bake it at 160 degrees for 15 minutes.