Chiffon cake in the cake is the highest failure rate of the cake, one step to do a bad job will be a total failure, which is also said to be a lot of beginners is a "mad cake". I learned to do this cake is also after a variety of failures, and finally summarized the most important 3 points, as long as the 3 steps to do the right, chiffon cake will never fail. In fact, no matter what you do, there are tips, only in practice to continue to figure out, will eventually succeed.
Materials used: 5 eggs, 90g of low gluten flour, 40g of corn oil, 60g of milk, 50g of sugar.
Practice steps:
The first step: the eggs are separated, egg whites and yolks are each put into a waterless and oil-free pot, egg whites directly into the sugar.
The second step: the egg whites with an electric whisk whipped into dry foam meringue, lift the whisk, the whisk head meringue into a right angle is well whipped. The whipping of the meringue will have a direct impact on the rise of the cake, and if the whipping is not in place, the cake will not rise well.
Step 3: Add the milk and corn oil to the egg yolks and whisk them together with an egg whisk, then sift in the low-gluten flour and mix well to make a fine yolk paste.
Step 4: Add the meringue to the egg yolk mixture in 3 batches, mixing well each time before adding the next, and do not stir in circles to prevent the flour from becoming glutenous and affecting the rise of the flour, but mix gently and quickly.
Step 5: Toss the cake batter fine, lift with a silicone spatula, you can see the smooth like silk, so you can prepare to bake.
Step 6: Pour the cake batter into the school cook's rose gold eight-inch mold shock a few times, so that the large air bubbles out of the shock, the cake is more delicate. Preheat the oven at 200 degrees for 5 minutes, change it to 150 degrees, put the mold into the baking for 10 minutes, change it to 160 degrees and bake for another 50 minutes.
Step 7: After the cake is baked, shake it a few times after it comes out of the oven to shake the gas out of the cake so that the cake won't shrivel up, invert it and let it cool, and take it off the mold. The cake is soft and delicate, super tasty, learned never have to go out to buy ~
Peak child words:
1, to rise the cake is good not to shrivel, the meringue of the whipping cream to be in place, lifting the whisk, whisk head at a right angle, if you feel that you will not look at it, then take a chopstick to the meringue frosting, chopsticks can be upright and do not fall down is possible, this is the test of the meringue in place of the most simple way to whipping! This is the easiest way to check if the meringue is whipped in place.
2, the cake batter mixing, be sure not to circle mixing, circle mixing batter easily out of gluten, will affect the rise of hair.
3, after baking, it is necessary to take out the cake and shake it a little, to shake out the gas in the cake can effectively prevent the cake from shrinking. Of course, the shrinkage of the cake is also related to the undercooking of the cake. I believe that as long as these 3 points are done, the success of the cake is inevitable, try it~