My perfect chiffon experience record [Chiffon Cake]

Overview

When it comes to chiffon cakes, it really drives people crazy. I have made them many times and they either crack badly or are undercooked on the inside, or they shrink, and sometimes they are still hard when baked. I was really excited when I finally made what I thought was a perfect chiffon. For a professional, it may not be very good, but for me, it's still quite satisfying. I celebrated my son's first birthday in advance on August 18th. I had planned a few months ago that I would make the cake for his first birthday by myself. I bought the butter and other items in advance, and I also roughly conceived the shape of the cake. Who knew that the chiffon cake made that day was so unsightly that it didn't grow at all and was hard. In the end, the cake was not made. I was ashamed to think about how long I had to prepare it in advance. The chiffon cake is still the most basic cake. I bought the oven several months ago and I still can’t make it well. It’s unreasonable, so I decided to conquer the chiffon cake. For two nights in a row, I was pouring cakes in the kitchen when my son was asleep. On the first night, I prepared the ingredients according to the original recipe, weighed and measured them, and everything from beating the egg whites to mixing was exactly the same as the original recipe, and then put it in the oven. To make sure it's done, I'll go check it out every few minutes and it feels good. However, it has only been ten minutes since the cake has grown very tall and its skin has turned dark in color. There are still forty minutes left! I didn't want it to burn if I baked it again, so I covered the cake with a piece of tin foil and lowered the temperature, which caused the cake to shrink severely. The next night, I always felt that I had done the previous steps smoothly but was a bit sloppy. When I poured the mixed egg whites into the mold, I noticed that there were still evenly mixed egg whites inside. I ignored it and learned the lesson from the previous night. I lowered the temperature and baked it this time. It was much better than the previous day. There were only a few large holes in it. I did it twice and now I am finally comfortable. Summarized the experience. 1. Bake at low temperature and slowly. If the temperature is too high, the cake will grow too fast, burst, and become dented. 2. The egg whites must be whipped in place. If they are not whipped in place, they will easily defoam when mixed with the egg yolks, and the baked cake will become hard after defoaming. 3. The egg batter should be stirred evenly. If it is not stirred evenly, the baked cake will have large air holes and will not be delicate. 4. Intention is very important. Once you use your intention, you will find that things are not as difficult as you think.

Tags

• baking
• cake
• chiffon cake
• egg
• egg white sugar
• low-refined flour
• oil
• sugar for egg yolks
• milk

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Separate egg yolks and egg whites into two clean containers that are free of oil and water.

   

3. 3 Add sugar to the container of egg yolks.

   

4. 4 Mix well.

   

5. 5 Add milk and stir evenly.

   

6. 6 Add oil and stir evenly. You can set it aside at this time.

   

7. 7 Add one-third of the sugar to the egg white container.

   

8. 8 Beat quickly for a minute or two as shown in step 8 and then add one-third of the sugar.

   

9. 9 Beat quickly for about a minute or two as shown in step 9 and then add all the remaining sugar.

   

10. 10 Quickly beat the egg whites as shown in the illustrated steps. Insert the egg beater into the egg whites and lift up the egg whites. There will be a small triangle of egg whites on the egg beater so that the egg whites are well beaten.

    

11. 11 Then sift the low-refined flour into the egg yolks that have been set aside and stir evenly in three batches.

    

12. 12 The well-mixed egg yolks should be mushy.

    

13. 13 Then add the beaten egg whites to the egg batter.

    

14. 14 It is best to add in three times and mix well.

    

15. 15 Pour into an eight-inch cake mold, smooth out and shake twice.

    

16. 16 Bake in the lower rack of the preheated oven at 120 degrees for 1 hour.

    

17. 17 Cake results after baking for half an hour.

    

18. 18 Baked cake effect.

    

19. 19 After baking, remove from the oven and let cool before unmoulding.

    

20. 20 The effect after demoulding.