How to make 8-inch chiffon cake.

Chiffon cake is the transliteration of English Chiffon Cake. It is a type of sponge cake with a very light texture. It can usually be added with rich juice, chocolate, fruit and other ingredients. So, do you know how to make it? Below I have compiled the recipe for the 8-inch chiffon cake, let’s take a look!

Ingredients for the 8-inch chiffon cake

Ingredients (8 inches)

4~5 eggs

40ml milk

40ml corn oil

70g low-gluten flour

20 grams of powdered sugar (for egg yolk paste)

50 grams of powdered sugar (for egg white paste)

4~5 drops of lemon juice (white vinegar)

How to make 8-inch chiffon cake

1. Prepare a clean basin, pour 40ml of milk and 20g of powdered sugar into the basin, and beat with a manual egg beater until the sugar melts. If the milk is too cold to melt, you can put a hot water basin or the like underneath and let it melt!

2. Pour 40ml of corn oil into the milk at one time. At the beginning, it is oil. Don’t worry if it floats on top, beat it hard with a whisk!

3. Whip in circles as fast as possible until the milk is emulsified, no oil stars can be seen, and the milk and oil are blended In one piece, there will be lines when the egg beater is crossed, and it will look like the picture, a bit thick! This is a tip for making the cake moist and tall.

4. Separate the egg yolk and egg white, take a small bowl and basin that is clean and water-free and oil-free. The basin in which the egg white is placed must be water-free and oil-free. Separate the egg whites and egg yolks in a small bowl (the reason for using a small bowl will be explained later). Once you have separated one egg yolk, place it in the basin of step 3. Pour the egg whites into the empty basin. Separate the eggs one by one and place the egg whites in the refrigerator. spare.

5. Beat all the egg yolks and milk paste evenly until fully emulsified.

6. Add the low-gluten flour to the egg yolk paste in batches. Use a whisk or spatula to stir or cut evenly with each addition until there is no dry powder. The flour must be added in batches and should not be added until the appropriate consistency is reached. No need to put it all away. Do not stir in circles to prevent the flour from becoming glutenous and the cake will not taste good. After sifting three times and mixing evenly, it will become the state in the picture, thick. Use a whisk or spatula to pick up part of the paste and let it flow down continuously. The remaining paste will not disappear quickly.

7. The remaining paste on the scraper will look like an inverted triangle. Pay attention to the state of the egg yolk paste in the picture. It is delicate and shiny. Set it aside for later use. If you are a novice, cover it with plastic wrap or another cover, because the egg yolk paste will dry out over time.

8. Take the egg whites out of the refrigerator and start beating them. The egg beater should be water-free and oil-free. Use the first speed to beat the egg whites into fish-eye foam. Add 4 to 5 drops of lemon juice, mainly to remove the fishy smell and stabilize the protein, then add one-third of the protein with white sugar. Beat in first gear.

9. Beat the egg whites until they become more abundant and the foam becomes smaller. Add one-third of the egg whites and sugar. Use first gear to beat evenly and then turn to medium (my highest gear is 5th, so I use 3rd gear) and continue beating.

10. Beat the egg whites until there are obvious lines. There is a little resistance when turning the egg beater. When you lift the egg beater and the egg whites on the egg beater head show small curves, it is not successful yet. of. Add the remaining egg whites and caster sugar, and turn to first speed to beat. At this time, you need to use the first gear, because you will hit it accidentally, and the lines will become deeper and the resistance will be greater.

11. Lift the whisk, the meringue on it will become straight and not bent, but not particularly short. Now the egg white is 9 points wet foam. The ones in the egg-beating basin also have sharp and sharp corners. Be sure not to beat them, otherwise they will lose their luster. Then it won't work.

12. There are two sharp corners in the basin where the egg beater is lifted up and they will not bend, and the basin will not flow if it is turned upside down.

13. Now you can preheat the oven. Top and bottom heat, if baking at 140℃, adjust to 150℃ to preheat the oven, because the temperature will drop when you open the oven door. After preheating and putting the cake in, quickly adjust to 140℃. The so-called good preheating means that the heating tube of the oven no longer turns red and gradually returns to its normal color. It takes about five to ten minutes.

14. Take one-third of the meringue into the egg yolk batter basin, and mix evenly by stirring or cutting. In short, do not draw circles in one direction, otherwise it will defoam and turn the cake into an egg cake. . .

15. Mix until the egg whites are almost invisible (actually, it doesn’t matter at all, because you still have to mix it with the rest of the army), then pour all the egg yolk and protein mixture into the egg white basin. Mix again, paying attention to your technique. Facts have proved that meringue that has been whipped enough is not easy to defoam. I am more tolerant of being pushed around by others. If it defoams easily, it's because it's not whipped enough.

16. Technique issues~ The simplest method is the technique used when cooking. Take a spatula in your right hand and insert it into the bottom of the basin at the 4 o'clock direction. Scoop up the meringue to cover the upper layer. Turn the basin with your left hand and repeat. this step. Turn over the lower layer of meringue and mix evenly with the egg yolk paste.

The second method is to cut and mix. Write 1 with your right hand from the top of the pot to the bottom of the pot, that is, draw a vertical line.

Turn the pot in one direction with your left hand, I usually turn it counterclockwise. The right hand draws 1 at the same time as at the beginning. Turn and draw a 1 until the white meringue is no longer visible.

I often combine the two. First stir, and when the white meringue is generally no longer visible, I then cut and stir to make the mixture more even. As long as the technique is right, the cake is half done.

17. The mixed state is like this. It feels light and a little elastic when mixed, fluffy and thick. (Look at the picture to see the picture) The scraper picks up a portion of the batter and flows down evenly and continuously, so that the remaining batter will not disappear quickly. When mixing the meringue and egg yolk paste, you need to be fast, otherwise the cake batter you mixed may have defoamed and become thinner, and such a chiffon will not grow tall.

18. Pour the processed cake batter into the 8-inch mold. Do not grease the mold or spread greased paper, as this will hinder the growth of the cake. When pouring the paste, lift it slightly. About ten centimeters, slowly pour it in. After pouring everything in, lift the mold about ten centimeters and shake it on the table a few times to flatten the cake batter. This is mainly to shake out large bubbles. You can see that big bubbles come out. After shaking, the cake baked will have a delicate texture and no big holes. You can also use a spatula to flatten it. It doesn't matter if it's not very flat. It will gradually become flat when baked.

Looking at the picture, you can see the thickness of the cake batter. If it is very thin, there is something wrong with the previous steps.

19. Place it on the middle rack of the oven, turn on the upper and lower heat and start baking. The fourth level of my oven is on the penultimate level, and the cake mold is placed approximately in the middle of the oven. Mine is an SKG25L oven, suitable for 130℃, 55 minutes. Ovens of different sizes and brands have different temperatures. Small ovens may be 130℃ for one hour or 110℃ for one hour. Some people use large ovens at 150°C or 160°C. This temperature is only a reference.

20. The picture shows that when it is about half an hour old, it has grown to almost the same height as the mold. If you reach the top of the mold in ten minutes, it proves that the temperature is too high. Resulting in dry and cracked outside and undercooked inside. If your cake is only a little taller after half an hour, it means the temperature is too low.

21. If the surface color is too dark, it may be because the temperature is too high. Remember to cover it with a piece of tin foil to prevent the coloring from getting deeper. Be quick and don't open the door for too long (if the temperature is right, the color will not be very dark, and there is no need to cover it with tin foil. It is recommended not to open the oven door during the baking process, because the chiffon cake is very sensitive to temperature and easy to collapse.) There is still some left. After a minute or two, poke a toothpick into the thicker part of the cake, pull it out and see if the toothpick is clean. If there is cake batter on the toothpick, you need to add more time. If it is dry, you can take it out. You can also pat the surface of the cake with your hands. It will be dry and rebound quickly, leaving no fingerprints or sticking to your hands. Just hear a popping sound.

22. After baking, shake the mold twice immediately after taking it out. This time it is to shake out the heat inside. Immediately turn upside down on a wire rack to cool. The baking mesh needs to be propped up with something (for example, put a small bowl or plate on the four corners of the grilling mesh to prop it up or put a large basin). If your cake is higher than the mold, don't place it upside down on the baking mesh, otherwise it will be depressed. Well, if the mold is higher than the mold, you can place two cutting boards flat on the table. Place the edge of the cake mold on the two cutting boards to support the cake mold without touching the middle cake. Do not place it directly on the table, otherwise the steam will not escape and the cake will shrink and become very wet inside. Invert the mold for at least two or three hours until it is completely cool and the mold is cold to the touch before releasing it from the mold.

23. Once it is completely cool, you can demould it! You can use a special demoulding knife to draw a circle on the inside of the mold, or you can demould it by hand. Then you can enjoy it! When unmoulding, gently scrape the cake along the inside of the mold with your hands, and rub every position in a circle to release the edges of the cake from the mold. Finally, pull out the cake and use the same technique to remove the bottom mold. Practice makes perfect.

In fact, Qifeng mainly has a moist and light taste and a delicate internal structure. Height and cracking are not the most important. Of course~ Life is the process of pursuing perfection, I wish everyone to make the perfect hurricane in your heart~

Frequently asked questions about cakes

Why does a cake not grow taller, collapse or shrink?

①Are the eggs fresh? Have they been refrigerated? After buying the eggs for making cakes, please put them in the refrigerator and take them out when making them. When making egg yolk paste, keep the egg white liquid in the refrigerator for later use. Although refrigerated eggs are more difficult to whip than those at room temperature, the whipped meringue is stronger than the ones at room temperature, more resistant to tossing, and less likely to collapse after baking.

② Are the egg whites beaten in place? Is it beaten in a basin? Is the amount of sugar changed at will? The basin for beating egg whites should not be too large, and the egg beater should be inserted vertically into the egg white liquid at least two-thirds of the way. If it's not enough, tilt the basin with one hand and beat with the egg beater with the other. If that's not enough, change to a smaller pot. When beating, the egg beater should be close to the basin and slightly touch the edge and bottom of the basin. The hand-held egg beater should be rotated around the inside of the basin or the basin with one hand to beat the protein in every part, otherwise the edge and bottom of the basin will The egg white cannot be beaten, and it will definitely defoam when mixed with the egg yolk paste.

This recipe contains a normal amount of sugar and is not very sweet. It is not recommended to reduce sugar. Because sugar is also an important factor in helping to stabilize the meringue. If the amount of sugar is too little, the meringue will not be able to withstand tossing. If you don't pay attention to the technique when mixing, the defoaming will be inevitable.

③Is the mixing technique correct? Do you see or hear obvious defoaming? Do not stir in circles when mixing! No matter you are mixing, do not stir in one direction. Otherwise, the baked egg pancake will definitely be dense in texture. The mixing speed should be fast, light and smooth. The problem of technique can only be solved by practicing more.

④ Did the cake batter vibrate a few times after being poured into the mold? Did it stay outside for too long before putting it in the oven? Is the oven preheated? During the making of cake batter, a lot of air inevitably enters. There will be big and small bubbles after it heals. So shake it a few times before putting it in the oven, and you can see the bubbles slowly rising and popping.

It takes about 6 minutes to preheat the oven, so calculate the time and start preheating the oven about 6 minutes before making the cake batter. When the cake batter is arranged and the oven is preheated, just put it in . Don't start preheating the cake batter until it's ready. After it's preheated, the cake batter must have defoamed to varying degrees. Skilled friends can preheat the oven when beating egg whites, while unskilled friends can preheat the oven before beating egg whites. If you don't have an oven thermometer, you will see that the oven's red heating tube no longer deepens in red, but begins to turn black, which proves that it is preheated.

⑤During the baking process, did you open the oven door frequently? Or did you open the door once for a long time? We all know that thermal expansion and contraction occur, and chiffon cake is a cake that is very sensitive to temperature. It is not recommended to open the oven door during the entire baking process, nor to reduce the temperature. The cake is done when it reaches its highest point and starts to drop slightly. Even if you open the door for inspection, please open the door quickly and insert a toothpick or pat it with your hands to check. In fact, sometimes even if a toothpick is inserted into a sub-cooked cake, the cake liquid will not come out. It is recommended that when the time comes, open the door quickly and pat the surface of the cake with your hands. It will be elastic and non-stick, and it will rebound quickly without leaving fingerprints. If you hear a popping sound, it means it is done. The surface of the cake is not as hot as you think, and it won't burn if you pat it. Just be careful not to touch the oven wall or heating pipe. If you use the oven frequently and know the temperature and time, you don’t need to open the door to check.

⑥After the cake comes out of the oven, is it dropped to shake out the heat? Is it inverted quickly to leave space for the cake and a height for heat dissipation? Is it cooled down before being unmolded? When the baked cake is taken out, it will cool down suddenly. There is slight retraction. But it should still be in a full mold state. If it shrinks a lot, it means the above items have not been done well.

The cake you just took out is full of hot air, which quickly condenses into water droplets when it is cold, so shake it quickly to let some of the hot air escape, and then flip it over immediately. If the cake is fully protruding from the mold and is turned upside down, do not use a baking mesh, otherwise it will be flattened.

I recently learned that you can place two cutting boards on the left and right, with the cake mold upside down in the middle, and the cake mold set up on the side of the cutting board. This way it doesn't touch the surface of the cake, looks good and has space for the cake to drop down. If you are not satisfied with the mold, you can turn it upside down on the grilling net. You must find something to prop up the grilling net. Don't put the grill on the table. There will be no space for heat dissipation, just like it is not inverted. If you are not in a hurry, wait for more than three or four hours for the cake to cool completely before unmoulding it. For a cool cake, the bottom and sides of the mold will be cold to the touch. No matter how anxious it is, it will still take two or three hours. Otherwise, the cake that has not completely dissipated heat will shrink back, become unstable and collapse, and it will also be extremely wet with water vapor inside.

Can peanut oil, sesame oil, butter and other oils be used?

Only flavorless oil can be used. Put your nose to the oil bottle and smell it. Does peanut oil smell spicy? Do you want to make peanut oil-flavored chiffon? You can usually use salad oil and corn oil, but not olive oil. Don't use anything else.

Can you replace milk with water?

Yes, but the premise is that you have mastered the essentials of making chiffon, and you can make good chiffon without comparing the steps. . If you are still unfamiliar with what you are doing and have various problems such as collapse, I suggest you not to make random changes. After all, it is not troublesome to buy a bag of pure milk.

Can I use a non-stick mold? In order to facilitate demoulding, can I apply oil on the bottom of the mold or wrap it with oil paper and tin foil?

I can’t say no at all. But not recommended. Aluminum live-bottom anode molds are very cheap, cheaper than non-stick molds, and have better chiffon effects. Because Qifeng mainly relies on the inner wall of the mold that is not smooth enough to climb. If it is a very smooth non-stick mold, it will not climb high

When making chiffon, you cannot apply any messy oil anywhere in the mold. Affects climbing. In order to facilitate the release of the mold, many people put oiled paper and tin foil on it. This is OK, but the hot air from the bottom cannot be discharged. If you are skilled at doing it, you can put it as you like. If you are not familiar with it, don’t mess around with it.

Why is Wu Cake so wet? Why does it have a strong eggy smell? What should I do? This is a chiffon that has an emulsification process, so the texture is moist and soft. The difference between chiffon cake and sponge cake is also here. Sponge cake is very dry, while chiffon cake is moist. As long as your cake is well made and not overcooked, it is normal and moist. If you are not used to it, please refer to other recipes or make sponge cake directly.

If the cake is done, there will be no obvious eggy smell, unless the egg has been left for too long, and it is close to the state where the egg white and yolk are mixed, and it will go bad immediately. You can squeeze more lemon juice when beating egg whites. I tried squeezing seven to ten drops and there was no problem. Lemon juice removes the fishy smell and helps stabilize the protein structure. You can also use white vinegar and cream of tartar instead. If you still can't stand the eggy smell, you can add a few drops of vanilla extract to the egg yolk paste. But I never use fragrance and it doesn’t have a strong eggy smell.

Most of the ones that smell eggy are either because the eggs are not fresh or the cake is not cooked well.

Why is the middle of the cake so wet and sticky?

Most of the cases are undercooked and sub-cooked. First of all, the chiffon baking process should not exceed one hour. If the chiffon is cooked for more than an hour, too much water will evaporate and the taste will deteriorate. Make sure to increase the temperature or extend the time appropriately within one hour. If it still doesn’t work, take a look at the first answer about collapse and retraction. Have you fulfilled every one of them?

Seventh, is it necessary to emulsify? How to emulsify?

Not necessarily , you can also mix the ingredients other than the cake flour evenly, melt the sugar, and directly sift in the cake flour and mix evenly. If you follow the other steps, you will be able to make a very good chiffon. Emulsification is to make the chiffon taste more moist, dense and soft, and the height will be higher. The emulsification process is mainly the complete fusion of water molecules and oil. I first poured the milk, sugar, and then the oil, and then used a manual egg beater to beat it wildly. . . Don't worry about whether you can beat it in circles, just beat it casually. When it is emulsified, lines will appear when the egg beater passes through the liquid, and no oil can be seen floating on it. Then pour in the egg yolks, mix evenly and then sift in the flour.

Of course, you can also directly pour the milk, sugar, oil, and egg yolks into a basin and beat them together until they are emulsified. Egg yolks and sugar both help emulsify water and oil.

Can the cake be baked in other molds such as a long baking pan, a square baking pan, etc.? Can it be baked in a rice cooker or microwave?

The cake batter is the same, and of course it can be placed in different molds. Roast inside. However, the oven temperature and time should be adjusted according to the size and depth of the mold. The shallower and smaller the mold, the shorter the time.

I think it’s best to use an oven for cakes like Qifeng that have very strict temperature requirements. .

Why does the surface of the cake crack? Qifeng is a bit cracked, but it does not affect it. If it cracks, first consider whether the temperature is too high. At normal temperature, the cake will reach full mold in about 30 minutes, and it will be out of the oven when it reaches the highest point and drops slightly in about 40 minutes. One hour maximum. If your temperature reaches the highest point after 20 minutes and is no longer high, it means the temperature is too high. Next time, lower the temperature and extend the time.

The second thing is to consider whether you have put too much flour. Different flours have different water absorption. It is not necessary to put all the flour in the formula. Sieve the flour in three times, and stir evenly each time. Don't add flour when it's suitable. If the egg yolk batter is too dry, the cake will crack. Then there is whether the protein paste has been beaten.

How many materials are needed for 10-inch film, 10-inch film, and 12-inch film?

Calculate the materials needed for 6-inch film first. This recipe is 8 inches. For 6 inches, each material is halved based on the original recipe, that is, 8 inches?2.

The 10-inch is based on the 6-inch?3, that is, all the materials of the 6-inch?3.

The 12-inch is based on the 6-inch?4, that is, all the materials of the 6-inch?4.

The sizes of eggs are different, and the number required is also different. About 50 grams of small eggs with the skin on, 3 of them are needed for a 6-inch egg. The 8-inch one requires 5. For large eggs with skins weighing more than 65 grams, 2 6-inch eggs are enough, and 4 8-inch eggs are enough. You can do the math yourself.

Tips:

1. All utensils must be water-free and oil-free. This recipe has normal sweetness, not very sweet. It is not recommended to increase or decrease the amount of sugar. Try not to increase or decrease the amount of all ingredients.

2. If there is no low-gluten flour, you can use ordinary steamed buns to make dumplings with all-purpose flour mixed with cornstarch to make low-gluten flour. The ratio is flour to starch 4:1. Because different flours have different water absorption properties, you only need to sift in the flour three times. It is not necessary to use all the flour, depending on personal circumstances. If the mixed egg yolk paste is too dry and cannot flow down at all, add a little bit of milk, a little bit!! If it is too thin, add a little bit of flour.

3. The reason for using a small bowl to separate egg yolks from egg whites is that if you encounter egg yolks and egg whites mixed together or even rotten eggs, you can put them aside without using them, so as not to cause the previously separated egg whites to be separated. All wasted. There should not be a little bit of egg yolk in the egg white, otherwise it will affect the whipping. If unfortunately a little bit gets mixed in, quickly scoop it out with a spoon.

4. If you become more proficient and want to add raisins and other dried fruits to the cake, you can wait until the cake batter is mixed, then add the dried fruits and stir for a few times. If you want to add cocoa powder to make cocoa chiffon, matcha chiffon, or cake rolls, please search for special recipes and don’t take it for granted and add ingredients randomly.

In the end, chiffon cake is actually nothing more than making egg yolk paste, beating meringue, mixing evenly, baking, and demolding. It's that simple. But there are a few important points that you need to remember clearly and don’t miss, don’t be careless and forget about it. After you become proficient, you will feel like a hurricane, that’s not all~ haha.