100% successful novice version of the chiffon cake

Chiffon cake as a kind of current hot cake type, is loved by many dessert professionals, so we this time to introduce you to a novice can also do a successful basic version of the chiffon cake practice.

Because the chiffon cake needs to pay attention to more details, so it is also very easy to fail, in fact, as long as we master the basic essentials, pay attention to every little detail, I believe that every friend can do a good chiffon cake.

Materials:

Six-inch round mold: 3 medium-sized eggs, 15 grams of sugar (in the yolks) + 40 grams (in the egg white), 45 grams of milk, 45 grams of vegetable oil, 65 grams of flour. 0.5g baking powder (without), 0.5g salt, 2 drops of white vinegar/lemon juice.

8 inch round mold: 4 medium eggs, 20g sugar (in yolks) + 55g (in whites), 60g milk, 60g vegetable oil, 85g flour. 0.5g baking powder (without), 1g salt, 3 drops of white vinegar/lemon juice.

Steps:

1, egg yolks and egg whites separated (note that the container for egg whites must be free of water and oil).

2, egg yolks + sugar, manually beat beat well.

3, add milk and mix well, slowly add vegetable oil, mix well.

4, low gluten flour + baking powder mixed well (baking powder can not be put), sieve into the egg yolk liquid.

5, mix until fine and smooth without particles (remember not to over mix, so as not to gluten the batter, affecting the taste).

6, whipped egg white: egg white poured into the water and oil-free basin, according to the first low-speed and then high-speed method of whipping. When beating, add sugar several times.

a, beat to the fish-eye foam, add the first sugar.

b, beat until the color white, foam becomes fine, add the second sugar, at the same time can add some salt and 2 drops of lemon juice or white vinegar, continue to beat for a while and then add the third sugar.

c, whip the egg white to wet foam (egg white liquid is cocktail-shaped, lift the head of the whisk, egg white is triangular, there is a small crook hanging down).

d, continue to whip, beat to neutral foams, if you are doing a cake roll, beat to neutral foams can be, if you want to do chiffon cake, it is recommended to continue to beat.

e, beat to dry foam, that is, the whole basin inverted, the inside of the egg white paste will not flow, lift the head of the whisk, the egg white is a right-angle triangle.

7, mixed batter.

b. Pour the remaining egg whites into the cake batter from the previous step, and quickly toss to combine.

8, the mixing of the cake batter quickly poured into the mold, pour seven or eight full, gently shaking two remove large air bubbles, into the preheated oven in the lower middle, 150 degrees, bake for 45 minutes or so (8-inch 155 degrees baked for 50 minutes) (with a toothpick inserted, pull out of the cake mucus stained with no above is cooked).

9. Remove the cake from the oven and let it cool on the baking rack, then unmold it when it's completely cool.

10, the finished product, very fluffy! Everyone just follow the steps to do, basically will be successful. Chiffon cake is good, and then do other basic cookies and cakes, basically no difficulty.

Warm tips:

1, playing the egg white container must be waterless and oil-free, otherwise the protein is difficult to whip.

2, the egg yolk paste do not over-tossing, the batter gluten after affecting the cake texture.

3, protein paste and egg yolk paste mixed with the mixing technique (can not stir in a circle), must be fast, otherwise the protein defoaming, resulting in the cake can not be up, or out of the oven after the collapse of the waist.

4, put the cake paste mold to be clean, otherwise the cake is easy to collapse or one side of the collapse waist.

5, mixed cake batter must be immediately put into the oven to bake, put the oven in the lower middle layer.

6, the success of the chiffon cake, is delicate texture, fluffy and elastic.

7, if the baked cake is wet inside, not hair up, please check whether the eggs are fresh, whether the ingredients are in accordance with the recipe, and baking time and temperature in place (the temperature of each oven will vary, to try a few more times to feel the characteristics of their own oven).

8. Regarding the problem of the cake collapsing and sinking, please check if the following points are correct. Please check the following points: a. Whether the egg white whipping is in place. b. Whether the egg yolk batter mixing is in place. c. Whether the final cake batter mixing is correct. d. Whether it is thoroughly cooled before unmolding. e. Whether the cake batter mixing is correct. f. Whether the cake batter mixing is correct. g. Whether the cake batter mixing is correct. h. The cake batter mixing is correct.

9, this recipe and practice can do small cupcakes, but baking time should be appropriate to adjust the oven temperature, shorten the baking time (generally 170 degrees baked about 20 minutes).