6. Whip the egg whites into coarse peaks when you add cream of tartar (not available) and half of the remaining sugar (if you are manually beating the sugar should be divided into three times to beat) until the surface of the cocktail can be whipped egg whites is the most critical process Oh
7. one-third of the egg whites to the batter clockwise stirring
8. will be stirred into the remaining two-thirds batter Pour the batter into the remaining two-thirds of the egg whites, stirring up and down, do not take too long and do not beat, so as to avoid defoaming Oh
9. Pour the cake batter into the mold, gently shake out the air bubbles, and before preheating the oven Oh
10. 6 minutes of upper and lower heat, and then add tinfoil, so as to avoid the surface of the cake battered, and then turn the lower heat for 15 minutes, and then turned on the heat for 15 minutes, then it's OK.
Eight ways to beat
Chiffon beating method - that is, the egg white with sugar whipped meringue and the other egg yolk with other liquid materials and powdered materials mixed batter mix.
1. Baking temperature is also the key to making cakes. The oven must be preheated before baking. In addition, the thickness and size of the cake will also have a bearing on the baking temperature and time. Cake billet thick and large, the baking temperature should be correspondingly lower, the time is correspondingly longer; cake billet thin and small, the baking temperature needs to be correspondingly higher, the time is relatively short. Generally speaking, the oven temperature of the thick billet for the upper fire 180 ℃, the lower fire 150 ℃; thin billet oven temperature should be 200 ℃, the lower fire for 170 ℃, baking time to 35 ~ 45 minutes is appropriate.
2. The cake is ripe or not can be used to lightly press the surface of the finger test, if the surface remains fingerprints or feel the inside is still soft and floating, that is not ripe; if you feel the elasticity is cooked.