the protein is not beaten until it is dry and foamed
excessive stirring when flour is mixed leads to gluten
the baking time is not long enough. There is still a lot of moisture in the cake ... The way to judge it is that you can pat the surface of the cake lightly with your hands and it will be very elastic without rustling sound. In addition, you can insert a thin bamboo stick without touching the wet batter. So you can bake it for another 5 minutes. I usually have an experience that baking it for more than 1 minutes when you smell the baking aroma of the cake.
The baked cake can be shaken on the desktop to let the moisture escape and be inverted to cool. < p Step 3 didn't pay attention to the fact that the side of the cake is sunken and the surface is flat. Step 4 is only applicable to thick model cakes. When baking flat cakes, the bottom must be padded with anti-sticking paper. After baking, the cake will take off the model, tear off the anti-sticking paper and lay it flat to be cooled. In fact, cream cakes are the easiest to bake, so beginners can start from this. If you want to make decorative birthday cakes, you can bake Qifeng cakes with flat plates. Then use mousse rings to print out the cake pieces and reassemble them. This can avoid the dilemma that the whole cake is baked unevenly.
Many people say that Qi Feng began to shrink after being turned upside down from the oven, and after the cake was cooled, the cake had shrunk to half its height. The most likely reason for this kind of shrinkage is that there is still too much water in the cake. If the cake is colored and patted on the surface with hands before it is baked, it will have a serious hiss and no elasticity. In addition, it is also avoided to take the cake out for inspection and throw it back for baking, especially the Qifeng cake with high water content. The vibration when moving and the cold air after baking are easy to shrink the cake that has not been baked thoroughly.
Qifeng cake is a transliteration of English Chiffon Cake, which belongs to the basic type of sponge cake. The preparation method of Qifeng cake is similar to that of egg-separated sponge cake (the so-called egg-separated stirring refers to the method of mixing egg white and egg yolk separately), that is, on the basis of making egg-separated sponge cake, the proportion of raw materials is adjusted, and when stirring egg yolk and egg white, baking powder and tartar powder are added respectively.
Qifeng cake is one of the most popular cakes at present, because of its bulky texture, high moisture content, light but not greasy taste and moist and tender taste. It should be noted here that the texture of Qifeng cake is extremely soft. If the whole egg stirring sponge cake batter with the same weight is baked at the same time, the volume of Qifeng cake may be twice that of the former. Although Qifeng cake is very soft, it is elastic and does not feel soft and rotten. It is delicious when eaten with various sauces. In addition, Qifeng cake can also be made into various cake rolls, Boston pie and so on.
Next, I will introduce the recipe, preparation method and technical key of Qifeng cake to you.
Because Qifeng cake is made by the method of separating eggs and stirring, in the following two recipes, the author lists the yolk part and the protein part respectively, so that everyone can master them.
Medium-grade Qifeng cake formula:
Egg yolk part: egg yolk 25g low-gluten flour 5g water 325g baking powder 1g white sugar 35g salad oil 25g refined salt 5g
Protein part: protein 5g white sugar 3g Tata powder 5g
High-grade Qifeng cake formula:
Egg yolk part: egg yolk 5g low-gluten flour 55g. 25g of salad oil, 1g of baking powder, 1g of refined salt
Protein part: 1g of white sugar, 5g of tartar powder, 1g of protein
Production method:
1. Egg yolk and white sugar are put into a stainless steel basin, and beaten with an egg beater until the white sugar is dissolved and the egg yolk liquid is milky white, then salad oil and clear water are added for several times and stirred evenly, and then sieved flour, baking powder and white sugar are added.
2. Put the egg whites and tartar powder into a stainless steel basin, and beat them with an egg beater until the egg whites are coarse foam and pale in color, then add the white sugar, and continue to beat until the egg whites are soft-peaked (that is, the peaks of the egg whites stand upright and do not droop) and foam hard.
3. First, pour about 1/3 of the egg white paste into the egg yolk paste and stir gently, then pour it back into the remaining egg white paste and stir gently.
4. Pour the mixed cake paste into the mold and scrape it flat, then put it into the oven with the fire temperature of 18℃ and the fire temperature of 15℃, bake for about 4 minutes, and take it out when it is cooked.
key to making
1. material selection
1. it is best to choose frozen eggs, followed by fresh eggs, not old eggs. This is because the protein and yolk of frozen eggs are easier to separate than fresh eggs. In addition, if fresh egg whites are stored in the refrigerator for 1 ~ 2 days and then taken out and whipped, they will foam more easily than fresh protein. This change in foaming ability is actually caused by the decrease of PH value of protein from 8.9 to 6..
2. Fine (or medium) white sugar should be selected as sugar, because it is easier to dissolve in egg yolk paste and protein paste.
3. It is advisable to use low-gluten flour instead of high-gluten flour. High gluten flour produces a lot of gluten when it meets water, thus forming a gluten network, which affects the foaming of cakes.
4. Liquid oil, such as salad oil, should be selected as grease. This is because the oil is added after the egg yolk and white sugar are beaten evenly. If solid oil is used, it is not easy to beat evenly, thus affecting the quality of the cake.
5. When using baking powder and tower powder, we should pay attention to its shelf life and whether it is damp. If ineffective baking powder and tartar powder are used, it will affect the expansion of the cake.
2. Preparation of egg yolk paste
1. After adding white sugar to the egg yolk, it must be whipped until it is milky white, so that the egg yolk and white sugar can be mixed evenly.
2. The purpose of adding salad oil is to make the cake more moist and soft, but the dosage should be accurate. If salad oil is added too little, the cake will dry up; If it is added too much, it will be difficult to blend into the yolk paste evenly, and excessive oil will destroy the foam of the protein paste, which will eventually affect the quality of the cake. In addition, salad oil needs to be mixed in several times, which makes it easier to mix well.
3. The purpose of adding water is to adjust the thickness of egg yolk paste, so it should be added in stages.
4. When flour, baking powder and refined salt are added to the egg yolk liquid, you should not beat it too much, just stir it gently, otherwise a lot of gluten will be produced, which will affect the cake foaming.
5. When preparing egg yolk paste, baking powder is added. Its function is to generate gas when the cake is baked and heated, which makes the cake swell, and its dosage is about 2% of that of flour.
3. Whipping protein cream
Whipping quality of protein cream is the key to making Qifeng cake, but there are many factors that affect protein foaming.
1. Egg whites should not be mixed with yolk when separating eggs, and the equipment for beating the egg whites should be clean and free from grease.
2. The effect of adding tower powder to protein is to make protein foam more stable, because tower powder is an organic acid salt (potassium hydrogen tartrate), which can reduce the PH value of protein paste to 5 ~ 7, and the protein foam is the most stable at this time. The dosage of tower powder is .5% ~ 1% of protein.
3. Because sugar can help the protein to form a stable and lasting foam, it is necessary to put white sugar when beating the protein. In order to achieve good foaming property and stability of protein cream, the amount of white sugar and the timing of adding it here are very important. White sugar can increase the viscosity of protein, and too high viscosity will inhibit the foaming property of protein, making it difficult for protein to foam fully (the more white sugar is used, the worse the foaming property of protein is), but adding appropriate amount of white sugar can make protein foam stable and lasting. Therefore, the amount of white sugar should not affect the foaming property of protein, but also make the protein achieve a stable effect. In addition, the best time to add white sugar is when the protein is whipped into coarse white foam, which can not only reduce the adverse effect of white sugar on protein foaming, but also make the protein foam more stable. If the sugar is added too early, the protein is not easy to foam; If it is added too late, the stability of protein foam is poor, sugar is not easy to stir and stir, and protein paste may be whipped too much because of excessive whipping.
4. The method of beating the protein paste should be slow first and then fast, so that the protein can be easily sent away and the volume of the protein paste is larger.
5. Pay special attention to the foaming degree of protein paste, that is, achieve hard foaming. Whipping protein cream can be divided into four stages: foaming, wet foaming, hard foaming and over-beating. In the first stage, when the protein began to be whipped, it was mucinous and foamed after about 1 minute. In the second stage, after adding sugar and beating for 5 minutes, the protein is shiny and creamy. When the eggbeater is lifted, the peak of the protein is drooping, which is wet foaming. In the third stage, beating for 2 ~ 3 minutes, lifting the eggbeater, we can see that the peak of the protein stands upright and has poor luster, which is hard foaming; In the fourth stage, if you continue to beat, the protein will be in the form of a mass of cotton, that is, beating too much. When the protein paste is stirred until it is hard to foam, it has the characteristics of fine foam, milky white color and dullness, and does not flow when poured into a container.
4. Mixing of egg yolk paste and protein paste
1. Egg yolk paste and protein paste should be mixed evenly in a short time, and the mixing action should be light and fast. If it is mixed for too long or too hard, the bubbles will easily disappear, the cake paste will gradually become thinner, and the size of the baked cake will be reduced. As we all know, two kinds of batter with similar concentration are easier to mix evenly, while the concentration of egg yolk paste is high and the concentration of protein paste is low, so it is difficult to mix evenly. Therefore, we should first dilute the yolk paste with part of the protein paste, and then mix the diluted yolk paste with the protein paste, so that it is easy to mix evenly and the time for mixing the two is shorter.
2. The preparation of egg yolk paste and the beating of protein paste should be carried out at the same time and mixed evenly in time. Any kind of paste placed for too long will affect the quality of the cake. If the yolk paste is placed for too long, it will easily cause oil-water separation. However, if the protein cream is left for too long, it will easily make the bubbles disappear.
5. Baking
1. Before baking, the mold (or baking tray) can't be coated with grease, because the batter of Qifeng cake must swell up by adhering to the mold wall, and if there is grease, it will lose its adhesion.
2. The movable mold should be used when baking. This is because Qifeng cake is too soft and fragile when it is taken out. Only by using the movable mold can it be easily taken out.
3. Baking temperature is also the key to making cakes. The oven must be preheated before baking. In addition, the thickness of the cake blank will also require the baking temperature and time. If the cake blank is thick and large, the baking temperature should be reduced and the time should be prolonged accordingly; If the cake blank is thin and small, the baking temperature should be increased accordingly and the baking time should be shortened relatively. Generally speaking, the furnace temperature of thick billet is 18℃ for ignition and 15℃ for ignition; The furnace temperature of the thin slab should be 2℃ for the upper fire and 17℃ for the lower fire, and the baking time should be 35 ~ 45 minutes.
4. Whether the cake is ripe or not can be tested by gently pressing the surface with your fingers. If there are finger marks on the surface or you feel that it is still soft and floating inside, it is immature; If it feels elastic, it is ripe. After the cake is baked, it should be taken out of the baking tray immediately, otherwise it will cause shrinkage.