Egg yolk group: 4 egg yolks, 30 grams of sugar, 35 grams of low gluten flour, 30 grams of milk, 30 grams of salad oil.
Vanilla cream filling: 200 grams of milk, 50 grams of sugar, 2 egg yolks, 10 grams of cornstarch, 10 grams of gluten flour, vanilla extract a few
Practice 2. First of all, the vanilla cream filling: egg yolks with a whisk until thick, white color. Sift in the low gluten flour and cornstarch, stirring well. Stir the milk into the sugar and heat in the microwave.
3. Pour 1/3 of the heated milk into the egg yolk batter and mix well, then pour in the remaining milk and continue to mix well. Pour in a few drops of vanilla extract, stir, put on the fire and heat on low heat, stirring as it heats, until the batter becomes thick, then immediately remove from the fire and sit in a basin filled with ice water. And keep stirring the custard constantly to keep it fine and smooth.
4. When the custard is almost cool, place the custard in a small bowl, cover with plastic wrap, and refrigerate. Pour the light cream into a small bowl and beat with an electric mixer until about 60% whipped. Pour the chilled custard into the whipped cream and mix well. The vanilla cream filling is ready.
5. Then look at the chiffon cake practice: whipped egg whites: egg whites with a few drops of lemon juice, using an electric whisk to whip the egg whites, and add sugar in three parts. Whip them until you have moist peaks with small curved corners. If it's hot, you'll need to put the whites in the fridge after beating to prevent foaming, but you don't need to do that in this weather haha! Besides, you can still beat the yolks first!
6. Add sugar to the egg yolks, mix well, add milk, salad oil, mix well. Then sift in the recirculated flour and mix well with a mixing to top down.
7. Whisk the egg white and egg yolk batters together in batches. Spoon the batter into paper cups, 6 full. I was told that square paper cups work better, but unfortunately I don't have any. I have to use round ones. Preheat the oven to 180 degrees Celsius, bake for about 20 minutes, the tops are golden brown to remove from the oven.
8. Put the vanilla cream filling into a piping bag, insert a small round nozzle into the cake from the center, and squeeze the vanilla cream filling into the inside until the top of the cake is slightly puffed. When you pull out the nozzle, the vanilla buttercream filling will overflow a little bit, forming a small dot. Hokkaido Chiffon Cake is ready, you can also sprinkle some powdered sugar on top to decorate.
Condensed Milk Chiffon Cake Ingredients 7 inch chiffon mold:, 25 grams of milk, 15 grams of cornstarch, 3 egg yolks, 37 grams of salad oil, 60 grams of sugar, 40 grams of low-flour, 15 grams of condensed milk, 3 egg whites
Practice 1. Mix the milk, salad oil, condensed milk and mix well.
2. Add sifted low flour and cornstarch and mix well.
3. Add egg yolks and mix well.
4. Whip the egg whites with sugar until short curved tips appear when pulling up the egg whites.
5. Take 1/3 of the egg white and add it to the egg yolk batter and mix well, then add the remaining egg white and mix well with a spatula.
6. Pour the batter into the mold and bake in a preheated oven at 150 degrees for 35 minutes. (Because my electronic temperature control oven is relatively small, the temperature is concentrated, so 150 degrees, you should set the temperature according to the characteristics of their own oven.)
7. After baking, invert the buckle and let it cool down before removing the mold.
Strawberry chiffon cake roll materials 34 grams of flour, 16 grams of vegetable oil, 16 grams of fresh milk, 12 grams of sugar, strawberry jam, 2 eggs
Practice 1. Beat the egg yolks, add vegetable oil, 12 grams of sugar, milk, mix well and then sift the flour and continue to mix (like chopping vegetables).
2. Whip the egg whites to wet peaks. Use a whisk to beat the egg white until it is coarse bubbles, add 1/3 of the sugar, continue to beat until the egg white begins to thicken, and then add 1/3 of the sugar. Continue whisking until the whites are thicker and there are visible lines on the surface, then add the remaining 1/3 of the sugar.
3. Pour the cake batter into a greased 8-inch baking pan, smooth out the batter as much as possible, and shake the pan a few times to get the large air bubbles out of the batter.
4. Put the baking sheet into the preheated oven, upper and lower heat 175 degrees, bake for 18 minutes. Bake until the top is golden brown. Remove the cake from the oven, peel off the paper around the cake, and wait for the cake to cool down.
5. Spread a layer of jam (I used strawberry jam) on top of the cooled cake.
6. Take a rolling pin and wrap one end of the greaseproof paper around the rolling pin. While the paper is rolling back on the rolling pin, use your hands to push the cake forward and roll it up, and once it's rolled, wrap it in the paper.
7. Oil paper ends twisted into a candy-like, rolled cake rolls into the refrigerator for more than 15 minutes, so that the cake rolls stereotypes, and finally you can take out of the tearing of the oil paper slices can be.
Chiffon Cake Ingredients 4 eggs, 120-150g sugar, 60ml milk, 60ml salad oil, 1/2 tsp baking powder, 1/2 tsp salt, 100g low gluten flour, white vinegar or a few drops of lemon juice
Practice 1. Eggs, yolks and yolks are separated in two larger containers (the pots for the egg yolks should be clean, a little bit of oil and water should not be there). p>
2. Add 40 grams to 50 grams of sugar to the egg yolks and beat with a whisk until thick and white; add the salad oil in 3 additions and beat well with a whisk each time you add it; add the milk at one time and beat well Flour, baking powder, salt in a plastic bag, mix well and sieve, add it to the yolks, mix well with a hand whisk or a rubber spatula, and put it aside
3. egg whites beaten to coarse foam (about 15 seconds) add a few drops of white vinegar, sugar added in 3 times Join the first sugar, high speed uninterrupted beating 1 minute Protein appeared a lot of small delicate foam, the volume increased significantly Join the second sugar, and then high speed uninterrupted beating 2 minutes, has wet foaming Join the third sugar, and then high speed uninterrupted beating 3 minutes later, has wet close to rigid foaming, the tip of the egg white
4. 1/3 of the egg white into the yolk paste, with a rubber spatula from the bottom of the fish, mix well, and then reverse into the remaining 2/3 of the egg white paste, with a spatula from the bottom up, cross, mix well (can not be blindly stirred, so it will be defoamed, the cake can not be developed) Cake molds are not coated with oil, not padded with paper, the cake batter into the mold with a spatula to the surface of the slightly scraped, holding the cake mold, knocked a couple of times in the desktop, knocking off the middle of the big steam, the cake batter, the cake batter, the cake batter, the cake batter, and the cake batter, and the cake batter.
5. Preheat the oven to 150 degrees Celsius, the second layer from the bottom to the top, 40-45 minutes after the cake came out of the oven, immediately inverted on the baking sheet, and then take off the mold when the cake is completely cooled.
Ingredients 100G gluten flour, 20G sugar + 50G (into the egg white), 70G milk, corn starch 10g, 4 eggs, vegetable oil (I used olive oil) 50g, fresh lemon zest (you can not add, lemon zest is to increase the lemon's flavor, will not be acidic) a little
How to do it 1. Milk and 20G sugar stirred together to no particles, and then Add oil, this oil should be flavorless. I used olive oil. You can also use salad oil. Sift in the flour, stir well, put the lemon peel fine foam. Then beat the egg yolks in turn into the flour paste and stir evenly into the egg yolk paste.
2. Whip the egg whites with an electric mixer, this time, you can turn on your oven preheat (150 degrees preheat for 10 minutes), 50G of sugar and 10G of cornstarch mixing standby. Add the sugar and cornstarch mixture in three batches in between. Beat the egg whites until the whisk picks up a tip without sagging.
3. Add the egg whites to the egg yolk mixture in three batches and mix well, using a careful mixing technique, and do not beat the egg whites in a circle, or the whites will become foamy. The first thing you need to do is to mix the egg whites from the bottom to the top, or cut them with a knife.
4. Pour the batter into the mold, I used a 8-inch mold with a flat bottom. Shake gently to get the air bubbles out of the batter.
5. Bake in the penultimate layer of the oven at about 140 degrees Celsius, upper and lower heat for 50 minutes.
6. After baking, take out the cake and turn it around with a long knife to separate the cake from the mold wall, invert the cake and release it from the mold.
Baking must know chiffon cake ingredients 4 eggs (medium size), 20 grams of granulated sugar (yolk part), 80 grams of granulated sugar (egg white part), 3 tablespoons of salad oil, 3 tablespoons of milk, a little vanilla extract, 70 grams of gluten flour, baking powder 1/4 tsp, 1/4 tsp of salt, 1/2 tsp of lemon juice
How to do it
1, 4 eggs, separate the egg white and egg yolk. For the eggs, separate the whites from the yolks in two clean, waterless and oil-free basins, and sift the flour with the baking powder and salt mixture.
2, egg yolks with 20 grams of granulated sugar with a hand whisk until the sugar dissolves, add oil and milk in small increments, whisking while adding, mixing well before adding the next, and finally add vanilla extract and mix well to form the yolk mixture.
3. Add the sifted flour and baking powder to the egg yolk mixture, and mix with a spatula until it becomes a fine, fluid paste without particles (if there are any particles, use a spatula to crush them a little at the edge of the bowl before mixing).
4, the Changdi CKF-25B electric oven (just replaced a Changdi CKF-25B, hope to be able to Bo a Changdi computer machine, Taobao 598 yuan, did not bother to buy) temperature to 160 degrees, the function of the upper and lower tube, timer open, began to preheat.
5, egg whites add lemon juice, with an electric whisk to a coarse foam, in three parts of the egg white part of the granulated sugar, beat until partial dry foam, that is, when you lift the whisk, bring up the egg white will have a small sharp triangle, the formation of egg white paste.
6, in three parts, the egg white batter into the egg yolk batter, with a spatula quickly and gently mix well, the mixed cake batter quickly poured into 8-inch baking molds, put the preheated electric oven in the lower layer, timer time to 35-40 minutes, to 35 minutes, when a bamboo skewer in the middle of the stick a little bit, if there is no wet powder, it is baked, and vice versa, but also continue to bake again.
7, remove, quickly inverted on the grill to prevent shrinkage. When cool enough to handle, use a knife or spatula to make a circle along the mold to release it. If you're using a silicone cake mold, just massage the mold and carefully run a knife or spatula along the sides to separate the cake from the mold.
Tips:
1. Whip the egg whites quickly and then slowly, and when the egg whites come to dry peaks, continue to beat them at a slower speed, and pay attention to the fact that you can't stop whipping them all the time for fear of not whipping them enough to cause them to over-whip.
2, whipped egg white container must be free of water and oil.
3, stirring the egg white paste and egg yolk paste must be light and fast, otherwise the egg white is easy to foam collapse.
4, the cake batter should be baked in the oven as soon as possible, and immediately after baking, take out the inverted until cool enough to unmold.