The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop

The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop

Overview

When everyone is stuck in baking and can’t help themselves, biscuits are all in vain. Only chiffon cake is a long-lasting product. It tests one’s skills and patience. The joy after success is incomparable to other desserts. I will be truly moved and moved~~~ This recipe has been slightly modified and a few little things have been added. ! !

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Ingredients

Steps

  1. These are the raw materials for making chiffon cake

    The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop step 1

  2. These are the ingredients, it feels very simple

    The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop step 2

  3. Prepare materials. Eggs are best if they have been refrigerated. Separate egg whites and yolks. Place the egg whites in the refrigerator to continue chilling.

    The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop step 3

  4. Dissolve granulated sugar: Add fine granulated sugar to egg yolks to dissolve, mix well with a whisk. No need to beat, just stir until the sugar is completely dissolved and mixed evenly. PS: In order to melt the sugar, stir it with warm water. Stir and remove from water. The temperature of the water should not be too high. The eggs will be cooked at 60℃

    The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop step 4

  5. Emulsification process: Add water and oil and continue stirring with a whisk, carefully mix until the batter becomes smooth and viscous. Emulsification is produced by both water and oil, not by stirring and foaming. Egg yolks will also help emulsification. When you stir it at first, there will be some coarse bubbles.

    The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop step 5

  6. Mix in the flour: sift in the low flour and stir thoroughly with a whisk until smooth. It is normal for some bubbles to appear during this process, so set them aside for later use.

    The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop step 6

  7. To make meringue, add the sugar in the egg whites three times. For the first time, beat the egg whites from transparent to white. When there are thick bubbles, add 1/3 of the fine sugar and continue beating. When the meringue appears slightly sharp, add sugar for the second time and continue beating. When the peaks of the meringue become more erect, add sugar for the third time and continue beating at low speed until complete peaks can be drawn out. The meringue should not be too dry and hard, and the timing of adding fine sugar is very important. If the meringue is beaten too hard, the finished cake will easily shrink, collapse, have skin wrinkles, have large pores on the cut surface, and have a rough texture and lack of luster. Beat the eggs with a 200-watt egg beater for at most 3 and a half minutes, 1 minute at high speed, 1 minute at medium speed, and 1 minute at low speed. For your reference.

    The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop step 7

  8. Add 1g of cream of tartar to the egg whites in the container

    The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop step 8

  9. This is actually very good. If the meringue is beaten too hard, the finished cake will easily shrink, collapse, have skin wrinkles, have large pores on the cut surface, and have a rough texture and lack of luster. Beat the eggs with a 200-watt egg beater for at most 3 and a half minutes, 1 minute at high speed, 1 minute at medium speed, and 1 minute at low speed. For your reference.

    The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop step 9

  10. Mix the meringue and egg yolk paste. First pour 1/3 of the meringue into the egg yolk paste and mix evenly. Pour the mixed cake batter into the remaining egg white bowl and mix evenly.

    The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop step 10

  11. Stirring method: Hold the mixing knife in your right hand and turn the bowl with your left hand. Insert the knife into the basin from the middle position at 2 o'clock, and pass the knife blade vertically through the basin in a straight line to the 8 o'clock position, then turn the knife over to flip the egg batter up. At the same time, turn the basin counterclockwise with your left hand. Repeat this action, which is basically the process of drawing half an oval and stirring

    The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop step 11

  12. Finally, pour the batter into a water-free and oil-free mold

    The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop step 12

  13. There is no need to smooth the egg yolk batter. As the temperature heats up, the batter will become flat on its own (^o^)/~. Then shake it a few times and put it in a preheated oven at 160 degrees for 40 minutes. Please adjust the temperature and time according to the temperament of your own oven

    The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop step 13

  14. I secretly made a few cup cakes, they are so cute

    The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop step 14

  15. In order to make the surface of the cake look good, it is a good way to make it upside down

    The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop step 15

  16. It’s a bit incompetent to remove the mold with bare hands

    The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop step 16

  17. When cutting, be sure to shake the cake batter a few times when putting it into the container, otherwise you will have air bubbles like me

    The chiffon cake that is so annoying that it won’t cost you your life~~~Zhi Fei Baking Workshop step 17