The chiffon cake, with its fluffy tissue, high moisture content, light and unctuous flavor, and moist and tender texture, is one of the most popular cakes today. It is important to note here that chiffon cake has an unusually fluffy texture, and if the same weight of whole egg whisked sponge cake batter is baked at the same time as that of a chiffon cake, the chiffon cake may be twice the size of the former. Although the chiffon cake is very fluffy, but it is elastic, and does not have a soft feeling, eaten with a variety of sauces is very delicious. In addition, chiffon cake can be made into a variety of cake rolls, Boston pie and so on.
Below, I will introduce the chiffon cake recipe, method and technical key to you.
Because the chiffon cake is made by dividing the eggs and mixing the method, so in the following two examples of the recipe, the author to the yolk part, the egg white part of the separate list, so that we can master.
Mid-range chiffon cake recipe:
Egg yolk part: egg yolk 250 grams of gluten flour 500 grams of water 325 grams of baking powder 10 grams of sugar 350 grams of salad oil 250 grams of refined salt 5 grams
Egg white part: egg white 500 grams of sugar 300 grams of cream of tartar 5 grams
High-grade chiffon cake recipe:
Egg yolk part: Egg yolks 500 grams of low gluten flour 500 grams of water 300 grams of sugar 150 grams of salad oil 250 grams of baking powder 10 grams of fine salt 10 grams
Egg white part: egg white 1000 grams of sugar 500 grams of cream of tartar 10 grams
Production method:
1. egg yolks and sugar into the stainless steel bowl, using a whisk beaters until the sugar dissolved and the egg yolks were milky white, then add the salad oil in several times. Then add salad oil and water in several times and stir well, then put in the sifted flour, baking powder and refined salt, gently stir well.
2. Egg white and cream of tartar into the stainless steel bowl, whisk with a whisk until the egg white is coarse foam and white, down into the sugar, continue to whisk until the egg white is soft peaks (ie, the peaks of the egg white cream stand up and do not droop) and stiff peaks.
3. Pour about 1/3 of the meringue into the yolks and whisk gently, then pour it back into the remaining meringue and whisk gently.
4. Pour the mixed cake batter into the mold and scrape it flat, then put it into an oven with the temperature of 180℃ at the top and 150℃ at the bottom, and bake it for about 40 minutes, then take it out when it is done.
The key to making
I. Selection of materials
1. Eggs are best used for ice eggs, followed by fresh eggs, can not use the old eggs. This is because the egg white and yolk of an iced egg are easier to separate than those of a fresh egg. In addition, if the fresh egg white alone into the refrigerator after 1 to 2 days of storage, and then take out whisking, will be easier than fresh egg white foaming, this foaming ability to change, in fact, is due to the PH value of the egg white from 8.9 down to 6.0 due to.
2. Sugar is preferred to fine-grained (or medium-grained) sugar because it is easier to dissolve in egg yolk paste and egg white cream.
3. Flour should be low-gluten flour, not high-gluten flour. High gluten flour produces a lot of gluten when exposed to water, which creates a gluten network and affects the foaming of the cake.
4. Fats and oils are preferred to fluid oil, such as salad oil. This is because the fat is in the egg yolks and sugar whisked evenly before adding, if you use solid fat is not easy to whisk evenly, thus affecting the quality of the cake.
5. When using baking powder and cream of tartar, you should pay attention to its shelf life and whether it is damp. If you use invalid baking powder and cream of tartar, it will affect the expansion of the cake.
II. Preparation of egg yolk paste
1. egg yolks add sugar, must be whisked until creamy, so that the egg yolks and sugar can be mixed evenly.
2. The purpose of adding salad oil is to make the cake more moist and soft, but the amount should be accurate. If you add too little salad oil, the cake will be dry; if you add too much, it will not be easy to evenly integrate into the egg yolk paste, and too much fat will destroy the foam of the egg white cream, which will ultimately affect the quality of the cake. In addition, when adding salad oil need to be transferred in small portions, so that it is easier to stir well.
3. The purpose of adding water is to adjust the consistency of the yolk paste, so it should be added in stages.
4. When the egg yolks add flour, baking powder and salt, can not be too much whisking, just gently whisked can be, otherwise it will produce a lot of gluten and affect the cake foam.
5. modulation of egg yolk paste when adding baking powder, its role is to produce gas in the cake baking heat, so that the cake expansion, the amount of roughly 2% of the flour.
Three. Whisking protein cream
The whisking quality of protein cream is the key to making chiffon cake, while there are many factors that affect protein foaming.
1. egg white can not be mixed with egg yolks, whisking utensils should be clean, can not be stained with grease.
2. In the egg white add tartar powder's role is to make the egg white foam more stable, this is because the tartar powder for an organic acid salt (potassium hydrogen tartrate), can make the protein paste PH value down to 5 ~ 7, and this time the most stable protein foam. The amount of cream of tartar is 0.5% to 1% of the protein.
3. Because sugar can help the protein to form stable and long-lasting foam, so whisking the egg white sugar has become a must. To achieve good protein cream foam, and stable and long-lasting, here the amount of sugar and the timing of the addition is very critical. Sugar can increase the viscosity of the protein, and the viscosity is too large and will inhibit the protein foam, so that the protein is not easy to fully foam (the more sugar, the worse the protein foam), but add the right amount of sugar in order to make the protein foam stable and long-lasting. Therefore, the amount of sugar does not affect the foaminess of the protein, but also can make the protein to achieve the effect of stabilization to the extent. In addition, the time to add sugar to the protein whisking was coarse white foam is the best, so that both the sugar on the protein foam to reduce the adverse effects, but also to make the protein foam more stable. If the sugar is added too early, the protein is not easy to foam; if you add too late, the stability of the protein foam is poor, the sugar is not easy to stir stirring, but also may be due to excessive stirring and make the protein cream stirring over.
4. The method of beating protein cream should be slow and then fast, so that the protein is easy to whip, protein cream volume is greater.
5. Pay special attention to the degree of foam, that is, to achieve stiff foam. Whipping protein cream can be divided into four stages of foam, wet foam, hard foam and hit over the top. The first stage, the beginning of whisking egg white, protein was mucus, about 1 minute after the foam; the second stage, add sugar and continue to whisk for 5 minutes, the protein has a glossy, creamy, lift the whisk, see the protein peaks sagging, this is the wet foaming; the third stage, and then whisk for 2 to 3 minutes, lift the whisk, see the protein peaks stand up and not drooping, and less glossy, this is a hard foaming; The fourth stage, if you continue to beat, the egg white will be a ball of cotton, that is, over-beaten. Protein cream whisked to hard foam, with small foam, cream color, no luster, pour into the container does not flow and other characteristics.
Four. Egg yolk paste and egg white paste mix
1. egg yolk paste and egg white paste should be mixed in a short period of time, and mixing action should be light and fast, if mixing for too long or too much force, it is easy to disappear the bubbles, the cake paste will gradually become thinner, baked out of the cake volume will be reduced. As we all know, it is easier to mix two kinds of batters with almost the same consistency, while the consistency of egg yolk paste is high and the consistency of egg white cream is low, so it is not easy to mix them evenly. Therefore, you should use part of the egg white paste to dilute the yolk paste first, and then mix the diluted yolk paste with the egg white paste, so that it is easy to mix well, and the time for mixing the two is also shorter.
2. Making the yolk paste and whisking the egg white paste should be done at the same time and mixed in time. Any kind of paste left too long will affect the quality of the cake, if the yolk paste is left too long, it is easy to cause the separation of oil and water; while the protein paste is left too long, it is easy to make the bubbles disappear.
V. Baking
1. Before baking, the mold (or baking pan) can not be coated with grease, this is because the chiffon cake batter must be adhered to the mold wall with the help of the power to expand upward, there is grease will lose the adhesion.
2. Baking is recommended to use a movable mold, this is because the chiffon cake is too fluffy, out of the cake is easy to break, only with a movable mold, can be easily removed.
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 lightly 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. Remove the cake from the baking sheet immediately after it comes out of the oven, or it will shrink.
Best wishes for success!