3. chiffon cake baking in the oven will be puffed up and down Q: the recipe says 160-170 temperature baking 25 minutes or so because of the problem of the oven I will be the temperature survey for 130 degrees time 20 minutes but in about 8 minutes the cake peng very beautiful 10 minutes or so on the cake completely collapsed the first time as well as the 15 minutes on the burnt I have used a little bit of tin foil later on to cover how to do it A: the cake will be in the oven collapsed many times because of too low baking temperature. A: A lot of times cakes collapse in the oven because the baking temperature is too low. You can bake the cake at the recommended temperature of 160-170 in the lower tier. If the edges don't swell and the center keeps rising, it means that your heat is not too high. At this point, you just need to pay attention to when the surface is almost colored, cover with aluminum foil will not make the surface burn and can be baked until cooked. The cake shrinks during baking: the cake is shaken in the oven (grams: one of the most common factors) too much sugar in the recipe too many eggs are not fresh enough flour is not enough flour quality is not right oven temperature is too low (grams: one of the most common factors) in the recipe too much baking powder is used in the mixing of the eggs in the mixing of too much whipping (grams: one of the most common factors) the cake is suddenly encountered with cold air sometimes (open the door of the oven for too long) the temperature of baking round mold chiffon is about 170-180 degrees Celsius. The temperature should be about 170-180 degrees C, 20-30 minutes. Unless your oven temperature difference is so big that the surface will be colored in less than 10 minutes (normally it will be colored in about 10 minutes), you should bake it at this temperature until it is done. If the top is too dark, cover it with tin foil and don't lower the heat. This is often a successful way to bake a cake. Also, it's a good idea to put a baking sheet underneath any molded cake, so that the bottom heats up more evenly and is less direct, so that it doesn't burn easily. Also, my experience is that if you have a cake that is really shrinking in the oven, it's a good idea to stay calm. You have to be calm. Turn up the temperature a little bit (it tends to dent, but it prevents it from denting as much as possible). Continue baking until fully cooked. Since the chiffon cake is gripped by the walls of the mold, the inversion does not affect the finished product too much.

14. The surface of the cake is fluffy, but the bottom of the cake is like a cake, in fact, your cake has settled. The cake has settled. It means that all the fat and water that you have mixed in has settled on the bottom. If this is the case, remember to mix in the oil and water (milk, juice...) When mixing in the oil and water (milk, juice, etc.), mix a lot until it is well blended, but stop as soon as it is well blended, so as not to over-mix the egg whites and make them foamy. If your cake is cut open and the inside of the cake is evenly organized, but the center part is still wet and uncooked, then you just need to bake it for a while longer and it will be fully cooked! When baking a 7-inch round model cake, just bake it at about 170-180 degrees and place it on the lower shelf until it is done. There is no need to change the temperature. Your melted buttercream is not mixed well, it will sink to the bottom of the center. Remember to mix from the bottom up! But the bottom of your egg batter, not enough hair, not enough fine bubbles, resulting in the oil sink to the bottom, not easy to mix, do a few more times on the line.

Four, Bei抬 "猫手青青 "Talking about experience: I baked chiffon for a long time, and now there is some experience. The first stage: the preheating stage. The first stage: the preheating stage. In the beginning of the egg white that is the beginning of preheating, the upper and lower tube together, the temperature is set between 180 degrees to 190 degrees.

2, the second stage (points 1-28): the initial baking and coloring stage. Cake into the oven, placed on the penultimate baking rack (the location of the lower middle oven), continue to use the temperature of about 185 degrees, the upper and lower tube baking; about 15 minutes later, you can smell the cake's aroma, this time began to color; about 20 minutes later, you can see that the cake has begun to exceed the height of the mold, the color has been basically uniform, this time it is a light yellow; 26-28 minutes later, the color of the cake on the good (the color of the standard of measurement is: a little lighter than the final baked), this time to take a tinfoil made of "small tent" gently covered in the cake on top, pay attention to, this "small tent" do not cover the solid, to be around! Leave empty, at the same time, the temperature to about 160 degrees. Special reminder, this stage only open the door once, put the small tent when the action should be fast, do not delay for a long time.

3, the third stage (28-37 minutes): continue to bake the hair stage. Through the empty space left at the bottom of the small tent, you can see that the cake is still growing up. About 37, 38 minutes, you can open the six, the door of the oven, remove the small tent, the temperature is adjusted to about 156 degrees. At this point, the surface of the cake must be "rustling". Stage 4 (37-45 minutes): At about 42 minutes, you can see that the cake that was above the mold is slowly flattening out. Around the 45th minute, open the oven door, pull out the grill partially, and tap the surface of the cake, if there is no rustling sound and there is no cake crumbs when you insert chopsticks into the cake, then the cake is ready. Generally speaking, if the surface is not flat (you can allow the center of the cake to arch slightly), the cake must not be cooked yet. If it's not done, add another 5 minutes or so, but then keep a close eye on the cake in the oven so you don't overbake it. I bake the cake basically this operation, baked out of the cake skin is very thin, the color is also beautiful, of course, the cracks are still there, but not deep, I am more satisfied with my own, you try how?

The ingredients of the chiffon cake and the balance of the formulation of the recipe chiffon cake ingredients and the balance of the formulation of the recipe

I. Ingredients selected

1. Flour - chiffon cake because the proportion of water content in the batter is much higher than that of other cakes, so the nature of the flour must be fresh and good, so that in the mixing and baking process not only to accommodate the water within the batter, but also to be able to support the expansion of the cake, not to make out of the cake after the contraction. Therefore, the application of good freshness of ordinary low gluten flour, if the old or insect, moldy flour, the nature of its gluten has been damaged, can not be integrated with other ingredients in the batter together in the oven expansion, resulting in shrinkage of the cake out of the oven after shrinkage and collapse. Therefore, the choice of flour is the most important thing to make chiffon cake. The gluten and high gluten flour is not suitable for making chiffon cake.

2. Sugar - ordinary refined sugar is suitable for making all kinds of cakes, but when making dried fruit chiffon cake, you can use a part of brown sugar or honey, etc. to replace the use of fine sugar, in order to obtain a special flavor. Sugar is not easy to dissolve in the batter, so it is not suitable for making chiffon cake with coarse sugar.

3. salt - salt in the chiffon cake function is to promote the other ingredients in the recipe to play the proper flavor, add salt in the batter can increase the sweetness of the cake, but will not make life greasy, if you don't use salt to do the cake, the baked cake will be sweet and bland, at the same time it will make people eat after the birth of greasy, so it is recommended that everyone to make a good cake must put a little salt to flavor.

4. baking powder - chiffon cake is by the batter class and milk foam two kinds of batter blending, in the batter recipe is to rely on baking powder to serve as a bulky raw materials.

5. Eggs - the use of fresh eggs for chiffon cake is the main condition. In this type of cake you need to separate the egg white and egg yolk, the egg white is used in the milk foam part (that is, the egg white paste part), and the egg yolk is used in the batter part (that is, the yolk paste part). In summer, the toughness of the egg is low and the yolk is extremely soft, so it is easy to break apart. If the yolk falls into the egg white when separating the egg white and contaminates the egg white, the egg white will not be able to be stirred up again. So in the hot weather season, the egg is best to be placed in the refrigerator for an hour or two before operation.

6. oil - chiffon cake batter contains more water than other types of cake, batter in the mixing, such as less water quickly can be mixed evenly, but more water is not easy to mix evenly, mixing is not uniform chiffon cake was one of the biggest reasons for failure. Therefore, in order to make the batter in the chiffon cake easy to mix evenly, you should use liquid oil, salad oil is the best, because of its colorless and tasteless, will not affect the original flavor of the cake.

7. Water (milk, juice) - water is used to regulate the water and flavor within the recipe.

8. cream of tartar - cream of tartar is used in the protein part to neutralize the alkalinity of the protein and enhance the toughness of the protein.

2. Recipe balance chiffon cake is milk foam and batter type of two different batter separately modulation and then mixed, so the balance of the recipe not only to take into account the balance of the two batter itself, but also need to take into account the balance of the mix.

First decide the balance between the batter type and milk foam type, the batter type of 100% flour shall prevail, the amount of oil is equal to the egg or less than 10% of the egg, baking powder 2.5 ~ 5%, the total amount of water, including milk, juice, etc. (excluding yolks) shall be made depending on the type of product to be decided, the general larger and thicker cake using water about 65%, and the volume of the smaller and hollow molds to do the product water content in 75%. The amount of water used for smaller cakes and hollow molds is about 75%. Because we are using fresh eggs, so in order to match the egg white and egg yolk can be more suitable for the same recipe, do not make in the same recipe there is a surplus of egg white or egg yolk, so as not to cause waste.

So in principle, if the egg white in the milk foam is 100%, then weigh the egg white according to the number of egg white needed to weigh out the remaining yolk as the amount of batter part, do not have to weigh the yolk in the yolk of the amount of yolk, because the egg white and yolk in the general egg of the ratio of 2:1, even if there will be a difference, but it will not be too much, unlike the batter type of cake like every material has to be precise.

Milk foam part of the egg white is usually 100% standard, but the highest available to 200%, in the chiffon cake recipe, milk foam part of the egg white, sugar and cream of tartar powder three ingredients, generally set at 100% egg white, sugar should be set at 66%, because the egg white in the mixing with two-thirds of its own weight of sugar, so that the beaten egg white toughness and expansion of the best, in addition to 0.5% of the cream of tartar powder with the best. With 0.5% cream of tartar, it completes the balance of the chiffon cake milk foam part of the recipe.

According to the above individual recipes for batter and milk foam and then mixed to make a single recipe, we can calculate the total amount of eggs in the recipe for 150%, and the sugar in the batter part should be set at about 70%, because in the sponge cake recipe sugar should be equal to the amount of eggs at most, or can be less than the amount of eggs less than 30%, there is no certain standard dosage, it should be determined by the actual need.

Based on experience, in addition to the chocolate chiffon cake, the total amount of sugar should be applied to about 170% (that is, 66% of the froth part of the batter part of 104%), the rest of the various chiffon can be used up to 135% (that is, 66% of the froth part of the batter part of 69%), the flour and oil are listed in the batter part. This completes the initial balance of the chiffon cake recipe. There are many types of chiffon cake, there are many chiffon cake on the market, in addition to chocolate chiffon in the recipe balance should pay attention to the use of cocoa powder must be adjusted in the recipe for sugar and water, such as the rest of the various fruit-flavored chiffon only according to the standard recipe depending on the acidity of the fruit used in the water part of the increase or decrease in the amount of its fruit juice, so that you can make different fruit chiffon cake