8 Inch Chiffon Cake
1.
Prepare the materials first
2.
Use an egg separator to separate the yellow and white eggs (the container for the egg white must be oil-free and water-free, the focus is on one step)
3.
Add a few drops of lemon juice (or 1/8 tsp of white vinegar) to the egg whites, beat with an electric whisk at low speed until coarse foaming, add all the coarse sugar at one time (some recipes will be added in three times, but I tried both methods Same)
4.
Gradually accelerate to high-speed whipping. While beating, use the whisk to quickly draw a large circle around the inside of the basin (3 laps per second). When the whisk stops rotating, it can pull out the curved and sagging sharp corners, and then turn to medium-speed whipping. , Continue to make a rapid circle while beating, and turn the pot 60 degrees counterclockwise every 3 seconds. Remember to stop and observe the state of the protein at any time until the protein becomes hard and can pull out the short, upright, and slightly curved sharp corners of the head. At this time, turn on the oven and preheat at 160 degrees
5.
Add milk, oil, sugar, salt, and vanilla extract to the egg yolk and stir evenly with a spatula (about 5 seconds is enough) as shown in the figure
6.
Then add the sifted flour and stir until the flour and egg yolk paste are completely mixed.
7.
First add 1/3 of the egg whites to the stirred egg yolk paste. Use a spatula to remove the batter at the bottom and mix from bottom to top until it is even.
Then pour the egg yolk paste back into the remaining egg whites and stir until fine and thick
8.
Pour into the mold, hold the mold in the air and turn it left and right several times to shake out the large bubbles inside, insert a toothpick into the batter and lightly stroke the Z to eliminate the bubbles, and then use a spatula to smooth the surface)
9.
Put it in the middle and bottom of the oven, turn on the upper and lower heat, and bake at 150 degrees for 30 minutes
10.
After baking, take it out 10cm from the table and drop it vertically. The bottom of the mold is on the ground. After falling 5 times, after leaving it for 8 minutes, use a long knife to gently scrape along the inside of the mold (for easy demoulding)
11.
Inverted buckle on the grill (opening downwards) after cooling off the mold, as shown in the picture
Tips:
1. The purpose of sifting the flour at a high place is to let the flour mix in more air and be easier to stir evenly, so that the cake will have a softer texture, so don't be lazy. The salt is added to make the sweetness richer. Don't neglect the amount of salt, it can raise the taste of chiffon by a level;
2. Chiffon relies on whisking the egg whites to puff up the hair, so the chiffon cake recipe does not need baking powder (if you see the Chiffon recipe with baking powder, just ignore the baking powder). Students who feel sweet can reduce the amount of sugar in the egg yolk, but never reduce the amount of sugar in the egg white, which will affect the structure of the cake;
3. The container for egg whites must be washed and wiped dry, without water and oil, otherwise it will affect the hair. It is best to use an anode for the mold, and do not apply oil and dust with greased paper tin foil. Difficult to demold and wash molds are the characteristics of Chiffon, which grows taller by climbing the mold.
4. Method of mixing egg white paste and egg yolk paste: first use a spatula to scrape a circle around the container, and then insert the spatula vertically from 2 o'clock to the bottom of the basin (the front of the spatula is in contact with the batter), and quickly pass through the center of the basin to 8 At o'clock, turn the spatula to let the batter fall back into the bowl, turn the bowl counterclockwise 60 degrees with your left hand, and repeat the above action. Need to mix 6-8 times every 10 seconds. The total number of scraping is about 30 times. Try to mix lightly and quickly until the batter is evenly mixed. The mixed batter is fine and thick, and the spatula will not fall down immediately after turning over;
4. This recipe uses a small amount of eggs. If you like a higher chiffon, add an extra egg (or just add egg whites) to the recipe (the amount of sugar should be increased as appropriate). The milk in the recipe can be replaced with water and milk powder, the effect is the same;
5. Chiffon cracking is not a failure, in fact, it is not even a problem, so please don't be too entangled~ If you really care about cracking, you can slightly lower the temperature to bake and increase the time as appropriate.
