Novices can also fail without success - chiffon cake
Ingredients
- Egg yolk 4 pieces
- Water 40 grams
- Corn oil 40g
- Fine sugar 27 grams
- Cake flour 50g
- Cornstarch 15g
- Egg white 4 pieces
- Lemon juice (optional) A few drops
- Fine sugar 67 grams
Steps
1. Separate egg whites and egg yolks and put them into water-free and oil-free egg beating basins. At the same time, preheat the oven to 150 degrees for 10 minutes.
2. Add the water, fine sugar, and corn oil marked in the main ingredients to the egg yolks, and beat with a whisk until the volume becomes larger and the color becomes lighter and fluffy. The smaller the particles of grease, the more evenly distributed they are. This can be done with a hand whisk. Eggs
3. Sift in the mixture of low-gluten flour and cornstarch, stir from the bottom to a fine and sticky state, and set aside. Don't over mix to avoid gluten formation. If there are really lumps, you can pass the batter through a sieve
5. Add the fine sugar in the auxiliary ingredients in three batches (fish eye bubbles, obvious patterns, large hook state) and beat until hard foaming state. As shown in the picture, after stopping the egg beater, lift the egg beater and the egg whites will form sharp corners. This sharp corner can
6. Add the beaten egg white to the egg yolk liquid in three batches, and mix well from the bottom in a cross pattern. After each time, add the next time until everything is well mixed.
7. The state after mixing is fine and viscous, and the volume isIt’s not much different from the beaten egg whites before mixing. There are no white lumps of egg white, and there is no residual egg yolk paste at the bottom of the egg beating basin. If the volume shrinks significantly after mixing, then
8. Pour the prepared cake batter into the mold all at once. Do not use a spatula to scrape into the mold piece by piece to avoid introducing excessive air. Bump it a few times to release air bubbles and roughly smooth the surface.
9. Place in the middle and lower racks of the preheated oven and bake at 135 degrees for about 40 minutes. The specific time and temperature should be increased as appropriate according to different ovens. Generally, I bake the eight-inch ones at 135 degrees for about 70-80 minutes to get them cooked
10. After completion, place it upside down on the drying net and remove from the mold after cooling. There are two ways to demould. One is to use a demoulding knife to scrape along the edge, with the bottom facing up.That's it. The second is to directly use your hands to rub around the edge, the cake will be very textured
11. Sieve the cake flour and cornstarch, or you can use all cake flour. Cornstarch has lower gluten and lighter weight, which is beneficial to expansion and tissue stability. When beating egg whites, the friction between the granulated sugar particles can
12. When the remaining half of the baking time is over, the surface should be lightly colored and the top should be slightly evenly bulging. Towards the end, the top will be slightly lower than halfway. After the oven is turned upside down, the top will basically return to flat
Tips
- If the top bulges a lot when you first bake it, it will shrink, collapse and crack badly after it comes out of the oven. Using the recipe of four eggs, the cake is basically flush with the edge of the eight-inch anode round mold, or slightly higher. You can compare it. When it is first put into the oven, the height of the cake batter is about seventy-eight percent of the mold. . An eight-inch round moldAlmost equal to the amount of two six-inch round molds. If the top of the chiffon cracks, it is usually because the heat is too high, or the cake batter is not moist enough, or the starting temperature is too high, causing the top to bulge too quickly. If the chiffon shrinks and collapses after it comes out of the oven, it is usually because the egg whites have not been beaten enough, or they have been cold before being cooked
