The method of making chiffon cake is similar to that of split-egg and stirred sponge cake (the so-called split-egg stirred refers to the method of beating the egg whites and egg yolks separately and then mixing them). It is the method of making split-egg stirred sponge cake.
Basically, adjust the ratio of raw materials, and when stirring the egg yolks and egg whites, add baking powder and tartar powder respectively.
Chiffon cake has a puffy texture, high moisture content, light but not greasy taste, and a moist and tender texture. It is currently one of the most popular cakes.
What should be noted here is that the texture of chiffon cake is extremely soft. If the same weight of whole egg stirred sponge cake batter and chiffon cake batter are baked at the same time, the volume of chiffon cake may be twice the former.
Although the chiffon cake is very soft, it is elastic and does not feel soft. It is delicious when topped with various sauces.
In addition, chiffon cake can also be made into various cake rolls, Boston pie, etc.
Next, I will introduce to you the recipe, preparation method and technical key of chiffon cake.
Since chiffon cake is made using the egg separation and mixing method, in the following two examples of recipes, the author lists the egg yolk part and egg white part separately for everyone to understand.
Mid-range chiffon cake recipe: egg yolk part: egg yolk 250g low-gluten flour 500g water 325g baking powder 10g white sugar 350g salad oil 250g refined salt 5g protein part: egg white 500g white sugar 300g 300g tartar powder 5g
High-grade chiffon cake recipe: Egg yolk: 500g low-gluten flour 500g water 300g white sugar 150g salad oil 250g baking powder 10g refined salt 10g Protein part: 1000g egg white 500g white sugar 10g tartar powder
Production method: 1.
Put the egg yolks and white sugar into a stainless steel basin, beat with a whisk until the white sugar dissolves and the egg yolk liquid turns milky white, then add salad oil and water in several batches and stir evenly, then add sifted flour, baking powder and refined salt.
Stir gently to combine.
2.
Put the egg whites and cream of tartar into a stainless steel basin, beat with a whisk until the egg whites form a rough foam and turn white in color, add sugar, and continue beating until the egg whites become soft peaks (that is, the peaks of the egg whites are not straight).
Sagging) and hard foaming.
3.
First pour about 1/3 of the egg white paste into the egg yolk paste and mix gently, then pour it back into the remaining egg white paste and mix gently.
4.
Pour the mixed cake batter into the mold and smooth it out, then put it into an oven with an upper temperature of 180°C and a lower temperature of 150°C, bake for about 40 minutes, and take it out when done.
Production key one.
Material selection 1.
It is best to use iced eggs, followed by fresh eggs, and stale eggs cannot be used.
This is because the whites and yolks of iced eggs separate more easily than fresh eggs.
In addition, if fresh egg whites are stored separately in the refrigerator for 1 to 2 days before being taken out and whipped, they will foam more easily than fresh egg whites. This change in foaming ability is actually due to the lowering of the pH value of the egg whites from 8.9.
to 6.0.
2.
The sugar should be fine-grained (or medium-grained) white sugar, because it is easier to dissolve in egg yolk paste and egg white paste.
3.
It is better to use low-gluten flour instead of high-gluten flour.
When high-gluten flour meets water, a large amount of gluten will be produced, thus forming a gluten network and affecting the foaming of the cake.
4.
The oil should be liquid oil, such as salad oil, etc.
This is because the oil is added after the egg yolks and sugar are evenly beaten. If solid oil is used, it will be difficult to beat evenly, thus affecting the quality of the cake.
5.
When using baking powder and cream of tartar, pay attention to their shelf life and whether they are damp.
If expired baking powder and cream of tartar are used, it will affect the expansion of the cake.
two.
Preparing egg yolk paste 1.
After adding the white sugar to the egg yolks, be sure to beat them until they turn milky white, so that the egg yolks 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 amount must be accurate.
If too little salad oil is added, the cake will be dry; if too much is added, it will not be easily integrated into the egg yolk paste, and excess oil will destroy the foam of the egg white paste, ultimately affecting the quality of the cake.
In addition, when adding salad oil, you need to add it in batches, so that it is easier to stir evenly.
3.
The purpose of adding water is to adjust the consistency of the egg yolk paste, so it should be added in batches.
4.
When flour, baking powder and refined salt are added to the egg yolk liquid, do not over-beat, just stir gently evenly, otherwise a large amount of gluten will be produced and affect the foaming of the cake.
5.
Add baking powder when preparing the egg yolk paste. Its function is to generate gas when the cake is baked and heated, causing the cake to expand. The amount of baking powder is approximately 2% of the flour.
three.
Whipped egg white paste The whipping quality of egg white paste is the key to making chiffon cake, but there are many factors that affect the foaming of egg whites.
1.
When separating eggs, the egg whites should not be mixed with egg yolk, and the equipment for whipping the egg whites should also be clean and free of grease.
2.
Adding tartar powder to egg whites can make the protein foam more stable. This is because tartar powder is an organic acid salt (potassium hydrogen tartrate), which can reduce the pH value of the protein paste to 5 to 7. At this time,
The protein foam is the most stable.