6 Inch Chiffon Cake
1.
Separate the egg white and yolk of the egg, and put the egg white in the refrigerator to freeze. Pour the milk and corn oil (you can also change to other odorless vegetable oils) into the basin, and use a manual whisk until the oil and milk are completely blended, without any oily stars. Add 15 grams of caster sugar and stir to melt.
2.
Add the egg yolk and stir until fully incorporated (just stir well, don't over-stir to weaken the aroma of the egg).
3.
Sift in low-gluten flour and cornstarch.
4.
First use a whisk to press the flour into the liquid to wet it.
5.
Then the egg beater draws "Z" in the basin to mix the batter evenly.
6.
Pay attention: the side of the basin should also be stirred.
7.
The stirred egg yolk batter is uniform and fine without particles. It will flow down smoothly when picked up with a whisk, and there will be no traces on the surface of the batter.
8.
The egg whites are frozen until the edges are thinly iced and taken out (I usually bake two 6-inch cakes at the same time, so this is the amount of two cakes, so it looks more. If you make a 6-inch cake, 3 small cakes. There is not so much egg white in eggs).
9.
Add a little salt, squeeze in a few drops of lemon juice (to make the egg whites easier to beat and increase stability) with an electric whisk at low speed until coarse foaming, add 1/3 fine sugar.
10.
Continue to beat until the foam becomes fine, then add 1/3 fine sugar.
11.
Continue to pass until the lines appear and add the last remaining fine sugar. Keep going.
12.
To hit dry foaming, just lift up the whisk, and upright sharp corners will appear.
13.
In the whole process of whisking, be careful to beat the egg whites on the sides of the basin, that is, the state of the meringue in the full basin is the same after beaten. After the meringue is beaten, use a spatula to scoop 1/3 into the egg yolk paste.
14.
Shake the egg yolk paste to shake off large bubbles, and scoop 1/3 of the meringue into the egg yolk paste.
15.
When it is roughly mixed, pour it back into the egg white bowl (note the method of mixing).
16.
Stir everything evenly to form a light yellow, even, delicate and light cake batter.
17.
Don't mix it if the color is even. The mixed cake batter is even, fluffy and shiny. Use a spatula to pick up the cake batter and turn it over. The cake batter will not drip immediately.
18.
Pour into the mold from a height, you can see the cake batter is poured into the mold like a ribbon. Seven or eight points full after entering the mold is ideal. Gently shake the mold to make the surface of the cake batter flat, shake the mold on the table twice to shake off the large bubbles.
19.
Put the upper and lower fire at 140 degrees (put a thermometer in the oven to display the actual temperature) preheated lower layer of the oven, bake for 50 minutes, adjust the upper and lower fire to 150 degrees and bake for 10 minutes, then it can be out of the oven and let cool. (I have baked two 6-inch cakes. If you bake a 6-inch cake, the time can be shortened appropriately. In short, the temperature and time should be based on the temperament of your own oven, just bake it)
20.
After the cake is out of the oven, raise your hands to a height of 30 cm from the table and drop the bottom of the cake flat on the table. Then the upside down is completely cooled and then demoulded, because the surface of the cake is protruding from the mold, if it is directly placed on the drying net, the surface will be flattened, and the cake can be upside down on a mold of the same size and then placed on the drying net to cool , Note that the mold has no bottom plate. You can also use two boxes of the same height to set up the mold to cool.
21.
Here is a method of demoulding: Hold the cake mold in your right hand, stand it up, and knock it to the root of the left palm (don’t knock it on the bone)
22.
You can see that the cake on the top has been removed from the mold, and then after turning around, the whole cake has been removed from the mold.
23.
Lift up the bottom of the mold and the cake will come out. Stand it up, press the cake down with your hand against the bottom of the mold, and the cake will separate from the bottom of the mold, and turn it around for a while.
24.
A beautiful cake is successfully demoulded!
25.
If you want to make a birthday cake, cut the cake into three slices horizontally (cut off the uneven top part), first beat 150 whipped cream, a diced mango for the sandwich; then beat 200g whipped cream for noodles, and finally beat 100g whipped cream Decorate flowers. The ratio of whipped cream to sugar is: 100 grams of whipped cream plus 7-10 grams of fine sugar. Because the sandwiched cream has to be beaten hard, and the cream used for spreading the noodles should be softer, and the decorated cream is softer than the sandwiched and harder than the spreading, so it is easier for novices to beat it in three times.
Tips:
1. Each oven has different ovens, so the baking temperature and time are for reference only. You must adjust the temperature and time according to your own oven. My oven temperature is too high, so I put a thermometer in the oven. The temperature given in the recipe is the actual temperature measured by the thermometer. Generally speaking, if the cake cracks or the color is too dark after baking for less than half an hour, the temperature will be lowered next time. Bake until the cake swells to the highest point and then drops slightly, and the surface of the cake is browned and ready to be baked.
2. Pay attention to observation during the process of whisking the meringue, and don't over-whip it. Please pay attention to the state in the step diagram during the process.
