Chiffon Cake is the phonetic translation of the English Chiffon Cake, is a sponge cake type, the texture is very light, with vegetable oil, eggs, sugar, low gluten flour as the basic materials. The main practice is to whip the egg white yolks separately, egg yolks mixed with vegetable oil, low flour, water or milk, and then mixed with sugar whipped egg white for baking.
Chiffon cake has a puffy tissue, high moisture content, light and unctuous flavor, and moist and tender texture, making it one of the most popular cakes today. Although the chiffon cake is very fluffy, but it is with elasticity, and no soft feeling, eat when dripping a variety of sauces is very tasty. In addition, chiffon cake can also be made into a variety of cake rolls, Boston pie and so on.
Question 2: What is the reason for chiffon cake cracking? There are three general reasons for chiffon cake cracking:
1. Baking temperature is too high.
The surface temperature of the cake rises too quickly, resulting in the surface coloring and crusting too quickly, but the interior is not yet fully expanded. When the interior continues to expand, it will top the crusted surface, forming cracks. Solution: Reduce the temperature of the oven.
2, the proportion of wet materials in the recipe is too heavy.
Generally in this case you need to reduce the amount of wet materials such as eggs or milk in the recipe, or add a little flour.
3, the amount of batter poured into the mold is too much.
The batter continues to expand as it fills the mold and eventually cracks from the top. In this case the cracked batter is accompanied by a tall mushroom top, so just reduce the amount of batter a bit.
The truth about collapsing: chiffon cake is still moist on the inside after baking for more than 1 hour, and it feels undercooked/collapses when it comes out of the oven
There are generally two reasons for this situation:
1. The recipe has an over-representation of wet ingredients.
For example, adding too much water or milk, too many eggs, etc. Too much wet material will lead to the cake can not support its own structure, out of the chiffon will be collapsed, at the same time the internal produce a wet feeling.
2, the egg whites are not whipped in place or blown when mixing.
This situation will not only make the chiffon collapse, at the same time will make the chiffon internal organization become more dense, not fluffy, and may even appear in the middle of the cake a layer of dense completely fluffy organization (commonly known as the pudding layer), in this case the cake's interior will be wet and soft, so that the person feels "uncooked". To avoid this, pay particular attention to the whipped egg whites and egg yolks when mixing the batter, move quickly and widely, from the bottom to the top of the mix, and mix the batter in a short time.
Depp Bakery Labs - Chiffon cake does not crack the classic practice:
Egg yolk part: egg yolk 150g, fine sugar 20g, milk 90g, salad oil 90g, low gluten flour 130g
Egg white part: egg white 300g, cream of tartar 3g, fine sugar 100g, salt 4g. 4g salt
Production steps:
1, the milk, salad oil placed in the basin and stirred until emulsified and mixed well.
2, add fine sugar, stir to dissolve sugar.
3. Add the sifted flour and stir quickly until there is no dry powder.
4: Add the egg yolks and mix well to make an egg yolk batter.
5: Add the egg whites, cream of tartar, salt and 1/3 of the fine sugar in a mixing bowl.
6. Mix well on slow speed, then change to fast mixing until the starting stage, then add 1/3 of the sugar.
7. Continue mixing quickly and beat until foamy stage, add the remaining sugar.
8, continue to mix, stirring to the stiff peaks stage.
9, take 1/3 of the egg white and partially mix with the yolk paste.
10, pour the yolk paste part into the egg white bucket, from the bottom to the top, mix well to make a batter.
11: Fill the cake mold with the batter, about 8 minutes full, and shake slightly.
12, Depp built-in oven modulation baking gear 170 degrees, baking 30min.
13, out of the oven immediately inverted to the cooling network, 1 hour to cool can be removed from the mold.
Note:
1, the batter mixing is complete, should be immediately put into the oven, not too long to be placed outside, will lead to batter defoaming, the body of the cake out of the oven will be retracted.
2. It should be inverted in time after coming out of the oven.
3, the baking process in a short period of time can not be too much temperature regulation, can not open the door too long, too many times, the temperature changes too quickly will also lead to the cake body shrinkage.
4, the baking time should not be too long, the loss of water will lead to the cake body shrinkage.
I hope this helps!
Question 3: What is the difference between chiffon cake and other chiffon cake and sponge cake difference:
1. egg whisking: chiffon for egg-splitting; sponge and egg-splitting and egg-splitting 2 kinds
2. add the timing of the powder: chiffon is in the yolk paste and egg yolk batter mixed well added; sponge is the egg white paste and yolk paste mixed well mixed in the (full egg sea
Sheep is mixed into the
3. Baking temperature: chiffon lower; sponge higher
4. Whether or not to invert: chiffon out of the oven and immediately inverted (chiffon muffen, Boston Pie and chiffon cake rolls do not need to); sponge can be
can not.
5. baking mold non-stick and oil: chiffon can not use non-stick mold (unless lined with paper), and can not be smeared with oil; sponge can be
6. texture: chiffon moist, dense, egg aroma, oil, silky texture; sponge fluffy, elasticity, light oil flavor.
Question four: chiffon cake and sponge cake in the end what is the difference between chiffon cake is a kind of sponge cake, chiffon cake and sponge cake what is the difference is a pseudo-proposition. Therefore, it is presumed that the owner is asking the chiffon cake and all-egg sponge cake (many people directly called sponge cake for convenience) what is the difference between the analysis is as follows:
1, from the perspective of the whipping process: (sponge cake are through the whipping of the egg whites in the egg, so that the cake loosened, this is the sponge cake loosened principle)
The chiffon cake belongs to the egg method of whipping. In the ingredients to the egg whites and yolks in the eggs are completely separated, directly through the whipping of egg whites + sugar to obtain a volume increase of 5-8 times the body of the foam, so as to obtain a fluffy cake.
The benefits of the split egg beating method for chiffon cake are mainly that it is relatively fast and the relative stability of the whipped meringue is better.
Whole egg sponge cake, on the other hand, is a whole egg mixture + sugar whipped to 3-5 times the size of the foam body can also be obtained, so as to obtain a fluffy cake. However, the whipping of egg whites in the whole egg beating method is more difficult due to the influence of the oil contained in the yolk's, and the whipped foam is very unstable (20 eggs + sugar will take about 30 minutes to whip to the right volume, and the subsequent operation should be followed up quickly, i.e., baking in the oven).
So bakers began to explore, the invention of cake oil (cake emulsifier, also referred to as SP) derived from a branch of the whole egg sponge cake process - whole egg sponge cake SP method. By adding cake oil, the egg sugar paste can be quickly whipped to the right volume, and the foam is uniform and meticulous, the stability is excellent. When the cake batter is left to stand for half an hour and then baked in the mold, the volume is almost the same as that of the instant baked cake. So at present, the whole egg sponge cake SP method has been very widely used in commercial applications.
2. From the structure of the ingredients in the recipe: the water content of chiffon cake is much higher than that of whole egg sponge cake.
The whole egg sponge cake is a sponge cake base type, the basic ingredients of sponge cake: eggs + sugar + flour, that is, to achieve the production (such as the classic waterless cake). Because of its poor stability of egg-sugar paste, adding water and mixing is its process control point, the process of adding water that is the process of cake paste defoaming, so the water can neither add more, nor can it be added quickly, even if it is an improved formula water content is relatively low.
The chiffon cake is a modified version of the baker's whipped sponge cake based on whole egg sponge cake without filling. The water in their recipes is whisked with the flour before it is mixed with the meringue, so the recipe can contain far more water than a whole egg sponge cake without affecting the looseness of the cake.
Question 5: What does a chiffon cake look like? Chiffon cake is by far the most common type of cake core for birthday cakes, and the other common type is sponge cake.
Sponge cake is the old-fashioned cake that texture
Chiffon cake is relatively lighter. It's more delicate.
Practice: the main points of the chiffon cake is to separate the egg white and egg yolk, protein whipping to fully whipped, basic protein whipped, the cake will be successful 80%
Relatively, the sponge cake to do the whole egg whipped. The power to expand upward, there is grease will lose adhesion.
2. Baking is recommended to use a movable mold, this is because the chiffon cake is too fluffy, easy to take out the cake crumbled, only with a movable mold, you can easily take out.
3. 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 billet, will also have baking temperature and time requirements. 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 appropriate.
4. Cake ripe or not can be used to gently press the surface of the finger test, if the surface remains fingerprints or feel the inside is still soft and floating, that is not cooked; if you feel the elasticity is cooked. Cake out of the oven, should be immediately removed from the baking pan, otherwise it will cause shrinkage.
5. After the cake comes out of the oven, it should be cooled on the top of the baking sheet, so that the surface is not too moist.
Question 8: What is the difference between lasagna and chiffon cake? A lasagna is a cake that is cut into slices of the original cake blank and then coated with buttercream and stacked together.
This cake blank can be made with chiffon cake, or sponge cake or other cakes.
Chiffon cake is a type of cake blank.
Question 9: What is a chiffon cake Invented in 1927 by a California insurance broker named Harry. Baker, an insurance broker in California, invented it.
Chiffon cake is the phonetic translation of the English Chiffon Cake, is a sponge cake type, the texture is very light, with vegetable oil, eggs, sugar, low gluten flour as the basic ingredients. The main practice is to whip the egg white yolks separately, egg yolks mixed with vegetable oil, low flour, water or milk, and then mixed with sugar whipped egg white for baking.
Chiffon cake has a puffy tissue, high moisture content, light and unctuous flavor, and moist and tender texture, making it one of the most popular cakes today. Although the chiffon cake is very fluffy, but it is with elasticity, and no soft feeling, eat when dripping a variety of sauces is very tasty. In addition, chiffon cake can also be made into a variety of cake rolls, Boston pie and so on.
Question 10: What is chiffon cake Hello, chiffon cake belongs to a kind of sponge cake, is a very common kind of cake.
Ever seen a cake sponge for a birthday cake? That is the typical chiffon cake, that is, the sponge cake ding
Because in our country pastry house, bakery chiffon cake serious flood, make the people think pastry bread is fluffy, soft, sweet and greasy. Seriously affect the impression of the pastry bread!
I have to say a word, pastry also has a savory mouth, bread also has a hard solid!