Basic Chiffon

Overview

[Basic Prestige] More pictures and more points to tell me how to make Qifeng. Friends in the circle of friends keep asking how to make Qifeng and why they can’t always do it well. Thinking about the times when I was about to go crazy, I smiled and told my friends, don’t be afraid of failure, you can sum up various experiences very well, this is how I came out. After all, I took the time to take a detailed picture of Qifeng, and also wrote down everything I thought and knew in this article, so that everyone can communicate more easily. For greater clarity, key points are crossed out in the steps. I'm sorry, I was too busy, so this picture was taken at night. Ingredients: 7 medium eggs, 70 grams of yogurt, 60 grams of corn oil, 60 grams of cake flour, 105 grams of lemon juice, 90 grams of sugar, as appropriate. Eggs can be divided into extra large, large, medium and small. We use medium eggs. Yogurt can adjust the taste very well, and it also has an effect on the stability of protein. It can be replaced with ordinary milk or water. The number of grams needs to be adjusted to 60 grams or 55 grams. Corn oil is odorless and is better for making cakes. Of course, you can also use olive oil or other oils. Be careful to choose odorless oil to avoid affecting the taste of the cake. The flour must be low-gluten flour, so that the texture will be soft and gluten will not be easily released during the operation. The main function of lemon juice is to remove the smell, so it can be replaced by white vinegar. When making cakes with yogurt, acidic substances can no longer be added. The amount of sugar can be adjusted, 7 eggs 90 grams of sugar, the sweetness is very average, you can increase it to 140 grams and adjust it yourself. Normally, 5 eggs are enough for an 8-inch cake mold. I felt that the cake was not thick enough, so I added seven eggs. Transform it into a recipe for five eggs: 5 medium eggs, 80 grams of cake flour, 50 grams of yogurt, 45 grams of corn oil, 60 grams of sugar. This is the recipe I am used to, because our eggs are not quantified, so other ingredients in the ingredients are not strictly quantified. If you don’t want to make a cake embryo, it is recommended to use a hollow chiffon mold, which is easier to succeed. For a family of three, it is very convenient to use a six-inch hollow mold with three or four eggs and eat them all at once. Instead of using a hollow mold, it is best to use a live bottom to facilitate demoulding. Qifeng cannot use non-stick molds, which is not conducive to Qifeng's climbing height and is prone to problems such as waist collapse. Method:

Tags

• baking
• cake
• chiffon cake
• cake flour
• corn oil
• eggs medium size
• sugar
• yogurt

Ingredients

Steps

1. 1 The egg whites and yolks are separated into two containers. The egg whites should use a slightly larger beating bowl to ensure no oil and water, making it easier to beat. The egg yolks can be slightly smaller. If I beat too many eggs, I don’t use a separator. If you are a newbie, you can use an egg white separator.

   

2. 2 Add the amount of milk and oil to the egg yolks, plus about one-third of the sugar in the recipe.

   

3. 3 Use your hands to mix the egg yolks evenly.

   

4. 4 Stir thoroughly. If you use jaggery, it is normal that it cannot be completely dissolved for a while. Stir again later.

   

5. 5 Start the electric mixer and add the remaining sugar while beating. Add it in batches to make it easier to beat the egg whites. It is usually divided into three steps, that is, the following three steps. In actual operation, I usually hold the egg beater with one hand and add sugar to it with the other hand. I can finish adding it in different states.

   

6. 6 Add once when the egg whites appear thick.

   

7. 7 Add one more time after a little thinning.

   

8. 8 Add it again after it becomes more detailed.

   

9. 9 After all the sugar has been added, you can increase the speed of the whisk and beat until the ideal state. The ideal state of the chiffon cake is that it should not be too hot. After turning off the egg beater, pull out the egg beater and you can pull out the triangle. There will be a curved tip of the egg white on the egg beater. In fact, you can also clearly feel the resistance of the egg whites to the egg beater during the beating process.

   

10. 10 Okay, after the egg whites are beaten, set them aside and start processing the egg yolk paste. Stir the egg yolk paste again until all the sugar has melted as much as possible. It is best to use soft white sugar or other small granular sugar for the sugar here. After mixing evenly, put the low flour into the egg yolk paste. The flour here can be sieved. Sometimes I want to save trouble and add it directly.

    

11. 11 Use a hand pump and a rubber spatula together to mix the egg yolk paste evenly, trying not to make circles to avoid tendons. In fact, during the operation, you can also use an electric egg beater to mix evenly at low speed.

    

12. 12 The egg yolk paste and egg white paste are ready. At this time, the oven will start to preheat, select 170 degrees to start. Oven temperatures vary greatly, and the difference between the indicated temperature and the actual temperature is sometimes beyond your imagination. Therefore, you need to adjust it with your own oven. It is recommended to choose a high-quality oven to reduce the number of failures. For oven food, the temperature and time can be adjusted within a certain range. If the temperature is low, it is okay to extend the time appropriately.

    

13. 13 Take a small portion of the protein paste and put it into the egg yolk

    

14. 14 , use cutting and stirring techniques to mix evenly.

    

15. 15 After mixing, this operation will make it easier to mix more evenly later.

    

16. 16 Pour the egg yolk batter into the egg white batter.

    

17. 17 Using chopping is actually similar to chopping vegetables.

    

18. 18 Alternatively, use a turner, start from the bottom of the basin with a rubber spatula, turn it up, and repeat this process over and over again until the protein paste and egg yolk paste are fully mixed evenly.

    

19. 19 It is normal for the mixed paste to be smooth and delicate, with some big bubbles.

    

20. 20 Pour the paste into the mold, tap lightly to remove air bubbles or use a bamboo skewer to make a zigzag to eliminate large air bubbles.

    

21. 21 Put it in the oven at 170 degrees for 90 minutes. If you have 5 eggs, it won't take that long. The cake will grow taller and then shrink slightly in the oven. Observe this process carefully. After a slight shrinkage, it is the time to take it out of the oven.

    

22. 22 After the chiffon came out of the oven, I threw it directly on the chopping board to effectively remove the water vapor, and then turned it upside down. There was something wrong with the seven-egg chiffon being turned upside down, so I had to hold it with my hands for a long time and then put it upright again.

    

23. 23 After it is completely cool, the fat top of the cake that grew in the oven will disappear. After unmoulding, it is basically a success if it does not shrink or collapse.

    

24. 24 In fact, there is another problem with hurricanes, that is, completely cool hurricanes. The cross-section structure must be uniform. If it is uneven, part of the fluffy part is not fluffy, the non-fluffy part is called sedimentation. This part usually appears at the top of the middle of the round cake, that is, the part of the chiffon chimney. In the finished picture, this cake actually has serious sedimentation, because the temperature and time are not adjusted appropriately. I made a total of three 8-inch 7-egg chiffons that day. This one was cut open, the other two were made into cake embryos, and the subsequent two were adjusted, and the deposits basically did not appear.

    

25. 25 Okay, that’s all for the most important things, let’s explore as you go.