Perfect hurricane

Overview

Chiffon cake is the transliteration of Chiffoncake, and Chiffon means chiffon. Just by looking at the name, you can tell that this is a cake as delicate and soft as silk. This entry-level cake is also nicknamed Qifeng. The chiffon that was baked for the first time looked at me and smiled happily from ear to ear. There were cracks on the surface. It doesn't matter, I packaged it and gave it to my colleagues to eat, and we will fight Qifeng again that night. Dessert---what we pursue is not only its taste, but to a large extent the beautiful and lovely appearance and exquisite and delicate shape are often the goals we constantly pursue...

Tags

• baking
• corn starch
• egg
• fresh milk
• low gluten flour
• salad oil
• fine sugar
• white vinegar or cream of tartar

Ingredients

Steps

1. 1 , Ingredients: 5 eggs (about 50g/each), 95g low-gluten flour, 8g cornstarch, 60g salad oil (flavorless vegetable oil), 40g fresh milk, 90g fine sugar (added to the egg white), 20g fine sugar (added to the egg yolk), use a little white vinegar or tartar powder to beat the egg white, and the flour needs to be sifted.

   

2. 2 To separate egg whites and yolks, the basin containing the egg whites must be oil-free and water-free. It is best to use a stainless steel basin

   

3. 3 Preparation of egg yolk paste: Beat the egg yolks with a manual egg beater and beat evenly; pour 20 grams of egg yolk with fine sugar and continue beating with a manual egg beater until the egg yolk is slightly white in color

   

4. 4 Pour in the vegetable oil little by little, then add the milk, and stir evenly while pouring in

   

5. 5 Sift in flour and cornstarch, mix well and set aside

   

6. 6 Use a whisk to beat the egg whites until they form fish-eye bubbles, then add 1/3 of the fine sugar (20 grams).

   

7. 7 Continue beating until the egg whites begin to thicken and form a coarse foam, then add 1/3 of the sugar. Continue beating

   

8. 8 When the egg whites are thicker and lines appear on the surface, add the remaining 1/3 of the sugar. If too much sugar is added at one time, it will hinder the foaming of the egg whites, so when beating egg whites, it is generally customary to add sugar in batches.

   

9. 9 Beating the egg whites is the important part. Continue to beat for a while. When you lift the egg beater and the egg whites can pull out curved sharp corners, it means that they have reached the level of wet foaming. If you are making chiffon cake rolls, just whip the egg whites to this level. But if you make a regular chiffon cake, you still need to continue whipping. When the egg beater is lifted, the egg whites can pull out a short upright sharp angle, indicating that they have reached a dry foaming state and can stop beating.

   

10. 10 The egg yolk paste and egg whites are all whipped and starting to mix. First take one-third of the egg white and mix it with the egg yolk paste.

    

11. 11 The important part of batter mixing: still use the up and down, cutting and mixing methods to mix evenly

    

12. 12 After mixing evenly, pour all the egg yolk paste into the bowl containing the egg whites, and stir evenly using the same technique until the egg whites and egg yolk paste are fully mixed.

    

13. 13 Pour the mixed chiffon paste into the chiffon mold. Do not use a non-stick mold for the mold. The cake can grow on the surface of the mold. The demoulding of the live bottom mold is very convenient. The pouring method is as follows: hold the basin holding the chiffon paste slightly high, and slowly pour it into the mold at a distance (about 25 cm) from the chiffon paste. After the chiffon paste is poured in, pick up the mold and shake it up and down gently a few times, and then shake it vigorously on the table a few times to knock out the big bubbles in the mold. Then gently shake the mold back and forth to make the surface of the chiffon paste smooth.

    

14. 14 Preheat the oven, bake at 150 degrees for 30 minutes, then turn to 140 degrees and bake for another 30 minutes.

    

15. 15 The important part of controlling surface cracking: after about 25 minutes, you need to get closer to your baked work. Pay attention to the bulging of the cake's expression. It is generally 2cm more than the mold, and 1.5cm for the chocolate cake. If you feel that it can be broken by the blowing, it will crack if you bake it again. You can open the oven door to lower the temperature. Then turn to 140 degrees and bake. This height will automatically retract to a level with the mold after the cake is cooled, which is also one of the criteria for a perfect chiffon. After turning 140 degrees, you should also pay attention to the situation inside the oven. If the drum continues to bulge, open the door immediately to cool down.

    

16. 16 Once the cake is baked, take it out of the oven immediately and place it on a baking sheet to cool for 30 minutes before unmoulding. There should be a certain gap at the bottom of the drying rack to ensure that the heat and moisture inside the cake can be dissipated as quickly as possible.

    

17. 17 Stay as interactive as possible with your baked creation and pay attention to its status changes. If we just leave it to the oven to work automatically and wait for it to call you with a "ding", then the final baking will definitely be perfunctory for us. The cake baked in the above steps can ensure a perfect surface without cracking or sinking.