Two-color hurricane

Overview

Everything is the same, it feels so simple after you really know it. Mimi learned how to make chiffon after going crazy many times. But now that she has mastered it, it feels really simple. Why couldn't she do it in the first place? To summarize. 1. Ingredients. When you first start cooking, it’s best not to change the ingredients at will. For example, for 100 grams of cake flour, you must use cake flour and cannot use ordinary flour instead. 2. How far should the egg whites be beaten? The harder it is, the better. If it is too hard, it will not be easy to mix evenly, and the baked cake will not taste very good. There are obvious lines in the protein paste. Lift the egg beater to pull out the curved corners. 3. Do you need to add anything when beating the egg whites? It is recommended to add a few drops of lemon juice. On the one hand, it can remove the smell of egg, on the other hand, it can also help to beat the egg whites. Plus, refrigerated egg whites are easier to whip. The container used to whip egg whites must be oil-free and water-free. If lemon juice is not available, white vinegar can be used instead. 4. Do you want to add anything to the egg yolk paste? This refers to baking powder. As long as your egg whites are whipped appropriately and there is no defoaming during the mixing process, there is no need to add baking powder. 5. Regarding the technique of mixing egg whites and egg yolks. Usually, first add part of the egg white batter to the egg yolk batter, mix evenly, then pour it back into the egg white batter, and use the cutting and mixing technique to quickly mix evenly. It is easier to mix evenly in two steps. The purpose of cutting and mixing is to avoid defoaming. 6. About the oven. The temperature of your own oven will be different. Try it. The hollow chiffon or cake embryo needs to be baked at a relatively low temperature (150 degrees) for a long time (more than 60 minutes). The mini chiffon can increase the temperature and reduce the baking time. When using your own oven for the first time, you have to feel your way through it. 7. About the mold. It is recommended to get a hollow chiffon mold, which will make it easier to produce ideal works. 8. About the release. After the chiffon comes out of the oven, turn it upside down immediately and let it cool completely before removing it from the mold. 9. Regarding demoulding. It is recommended to use a demoulding knife. Although the tool is small, it is very convenient to use. It only takes a few times to completely remove the hurricane. 10. About failure. When baking chiffon, failure is normal. You must be good at summarizing and fight against repeated failures, and you will definitely succeed. Mima is now making chiffon. The sugar for the egg whites is added at once, the batter for the egg yolks is stirred together, and sometimes the flour is not even sifted. These do not affect the taste of the finished product, and can shorten the time. It takes thirty or forty minutes to prepare it when I get home in the evening, put it in the oven, and do the shredding. The cake is almost ready to be baked. I unmold it in the morning and cut it directly to eat. It is beautiful. This time I made a two-color chiffon. It felt really good. Every time I cut it, there were different patterns and the taste was very special. The only thing is that my daughter doesn't like the taste of cocoa very much, so she told her mother not to have chocolate color next time, but to have solid color.

Tags

• baking
• cake
• chiffon cake
• cake flour
• cocoa powder
• corn oil
• sugar
• yogurt
• lemon juice
• small eggs

Ingredients

Steps

1. 1 Material diagram.

   

2. 2 Egg whites and yolks separated. Add a few drops of lemon juice to the egg whites.

   

3. 3 Add yogurt salad oil and 30 grams of sugar to the egg yolk,

   

4. 4 Whisk in eggs until completely blended.

   

5. 5 Sift flour into egg yolk batter.

   

6. 6 Mix thoroughly.

   

7. 7 Add 45 grams of sugar to the egg whites and beat with an electric whisk.

   

8. 8 Pull up the egg beater as shown in the picture and stop when you can pull out the sharp corners. The oven starts preheating.

   

9. 9 Use a rubber spatula to take some of the egg white foam, add it to the egg yolk paste, and mix quickly until evenly mixed.

   

10. 10 Pour the evenly mixed egg yolk paste back into the egg white bubbles.

    

11. 11 Use the cutting and mixing method to mix quickly and evenly. Then divide evenly into two parts.

    

12. 12 Sift the cocoa powder into one portion of the cake batter.

    

13. 13 Cut and mix evenly.

    

14. 14 Prepare the mold, hold two portions of cake batter in both hands at the same time, and alternately pour batter of different colors into the mold.

    

15. 15 Lightly knock the mold into shape and place in the oven. 150 degrees for 60 minutes.

    

16. 16 After taking it out of the oven, turn it upside down and let it cool.

    

17. 17 The completely cooled cake will shrink to a flat state.

    

18. 18 Just remove the mold.