I have been doing private baking for more than 8 years, and I make quite a few chiffon cake embryos every day. Don't look at the chiffon cake is baking entry-level products, but for novice friends, it is also a threshold, without mastering the method, out of the problem can be said to be a variety of different kinds, a wide variety. And collapse and retraction is exactly one of the problems that chiffon cake is prone to.

Below I will share with you some experience, I initially do chiffon is also experienced the problems experienced by everyone, after more practice, more adjustments, summed up some of the laws and methods to do chiffon, as well as some details, I hope to help you.

The truth about collapse and retraction

Collapse and retraction is not just caused by one reason, several reasons can trigger such a result, or even more than one factor **** the same role. I've listed them below so you can check against them to see if you have any of these.

1, protein whipping is not in place or defoaming

When it comes to protein whipping, it can be said to be the foundation of the foundation, protein whipping is correct, chiffon cake on the success of a large part. A well whipped egg white is a prerequisite for a high expansion rate of the cake, if it is not well whipped, then the cake lacks internal support, of course, it will collapse.

Well-beaten egg whites are required to be fine, glossy, and elastic with good stability. The whipping of egg whites is roughly divided into three key state nodes: wet foam, neutral foam and dry (also called stiff) foam. Different chiffon products need to be whipped egg white state is not the same, let's first look at the chiffon need the state of the meringue (here refers to the ordinary chiffon made with ordinary round live bottom mold):

From the neutral foaming state to the dry foaming state of the middle of any of the state can be ~ However, we have done a variety of state of the finished product of the experiment, and found that the neutral-dry state of the meringue is the most suitable. That is, when you pull up the beaters, the egg whites have a small curved hook on the beaters.

Whipping to a completely dry state, it is more difficult to mix well, mixing more will be foamy, is not friendly to the novice, but if the meringue is too soft, the novice mixing technique is not skilled, it will also cause a large area of foam, which will affect the expansion of the cake.

2, the cake is not baked

The oven has a certain temperature difference, the temperature of each oven is more or less deviation, the temperature and baking time given on the recipe is just a reference, the specific has to be based on their own oven to decide.

If the cake is not baked, the internal tissues are still in a semi-solid state, not fully cured, and unable to support the weight of the cake, so it will collapse.

Reference temperature and time: 150 degrees Celsius, 6-inch baking about 40 minutes, larger molds need longer time.

How to judge whether the cake is ripe:

The chiffon bake will go through a process of "grow taller - grow to the highest point - slowly fall back", we suggest that the novice friends to observe a little more, fall back to the time when the cake will smell a very sweet smell, this time you have to keep a close eye on it, to avoid overbaking. If you are not skilled, you can also use a longer bamboo skewer inserted into the body of the cake inside, pull out to see if the bamboo skewer with moist cake tissue. If there is still some moist cake tissue, just bake a little longer, which is really just a few more minutes after the cake body has fallen back down.

3, shrinkage may be related to the flour gluten

Imagine the role of gluten in the cake: the correct mixing of gluten will not pull the expansion of the cake, but if the mixing technique is not correct or mixing time is too long, it will produce too much gluten, the image of a little bit, that is, like a tendon like a pulling the cake tissue.

The correct way to mix the flour:

Never stir in circles or in one direction, but in an irregular zigzag pattern.

Newcomers are also not recommended to directly use gluten flour (that is, the most common common common flour), or even high gluten flour to make the cake, can not grasp the correct approach, more likely to mix the gluten of the flour.

4, using the incorrect mold

Molds are critical, chiffon can not use non-stick mold, because it is low in flour content, the batter needs to climb with the help of the mold's interior.

Imagine a bare interior, the batter has no point of gravity and will collapse under its own weight as it expands.

And in the inner wall of the grease coating anti-staining is not, a period of time before the super-hot rice cooker cake, a lot of friends failed because of the rice cooker liner itself is anti-staining, and is not suitable for use in the chiffon.

4, the cake came out of the oven without inverted

Don't ignore the cake after it comes out of the oven! After coming out of the mold and inverted buckle is the chiffon growth of the necessary process, shock mold is to immediately shock out of the cake within the heat, and inverted buckle, is to let the baked chiffon in the role of gravity "self-stretching", which is why chiffon can not be made with a non-stick mold is one of the reasons why the chiffon: inverted buckle when the cake is still sticking in the mold, not so much! The cake body remains stuck to the mold when it is inverted, and does not come out of the mold.

5, not cooled off the mold

Not cooled off the mold is very easy to collapse the waist, the internal tissue is not fully set, there is still some moist heat, this time to let it out of the mold, but also because of the internal tissue of the support is not enough and collapse.

Summary

The production of chiffon is relatively basic, novice friends of the collapse of the situation is very common, you need to pay more attention to some of the details of the production, the main are these aspects: the whipping of the protein and mixing techniques, the flour mixing techniques, the baking time, the use of molds, the details of out of the oven. As long as you pay attention to these aspects, I believe that a few more times will be successful.