Basic Chiffon

Name: Basic Chiffon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 7 Medium egg; 105g Low powder; 90g Sugar; 70g Yogurt; 60g Corn oil

by Liaonan Crab

4.9 (1)

Favorite

Difficulty

Hard

Time

Serving

[Basic awe and prestige] Let me talk about how I do Chiffon with more pictures and more points. Friends in the circle of friends keep asking Chifeng how to do it and why it keeps doing it badly. Think about the Jie Cou I used to go crazy, smile and tell my friends, don't be afraid of failure, you can sum up all kinds of experience very well, this is how I came out.
After all, I took the time to take pictures of Chiffon carefully, and I also wrote down everything I thought about and knew in this article, which is also convenient for everyone to communicate. In order to be more clear, the main points are crossed in the steps. Yuan Liang, I am too busy, this picture was taken at night.
Ingredients: 7 medium eggs, 70 grams of corn oil, 60 grams of yogurt, low powder, 105 grams of lemon juice, 90 grams of sugar, and 90 grams of eggs. The size of the eggs can be divided into extra large, large, medium and small. We use medium eggs.
The yogurt can adjust the taste very well, and it also has an effect on the stability of the protein. It can be replaced with ordinary milk or water. The number of grams needs to be adjusted to 60 grams or 55 grams.
Corn oil is tasteless and is better for cakes. Of course, olive oil or other fats can also be used. Pay attention to choosing tasteless oils to avoid affecting the taste of the cake.
The flour must be low-gluten flour, so that the taste will be soft, and the gluten will not be easy to develop during the operation.
The main function of lemon juice is to remove fishy. It can be replaced with white vinegar. When using yogurt to make cakes, acidic substances can no longer be added.
The amount of sugar can be adjusted, 7 eggs 90 grams of sugar, the sweetness is very average, you can add to 140 grams, adjust by yourself.
Usually, 5 eggs are sufficient for an 8-inch cake mold. I felt that the thickness of the cake was not enough, so I added 7 eggs.
Transform, the recipe for five eggs:
5 medium eggs, 80 grams of low flour, 50 grams of yogurt, 45 grams of corn oil, and 60 grams of sugar. This is the recipe I am used to, because our eggs are not quantified, so other ingredients in the ingredients are not strictly quantified.
If you do not make a cake base, it is recommended to use a hollow chiffon mold, which is easier to succeed. For a family of three, using a six-inch hollow mold, three eggs or four eggs, it is very convenient to eat them all at once. Do not use hollow molds, it is best to use movable bottom, easy to demold. Chiffon cannot use non-stick molds, which is not conducive to Chiffon's climbing, and it is prone to problems such as waist collapse and collapse.
practice:"

Ingredients

7 Medium Egg
105g Low Powder
90g Sugar
70g Yogurt
60g Corn Oil

Basic Chiffon

1. Separate the egg white and the yolk in two containers. The egg white one should use a larger egg-beating basin to ensure that it is oil-free and water-free, and it is easy to beat. The egg yolk can be smaller. If I beat too many eggs, I don’t need a separator. If I’m a novice, I can use an egg white separator.

2. Add the milk and oil in the serving size to the egg yolk and add about one-third of the sugar in the recipe.

3. Mix the egg yolks evenly with your hands.

4. Whip well, if you use raw sugar, it is normal that it can't be completely melted for a while, and you will mix it later.

5. Start the electric whisk and add the remaining sugar while beating. It should be added in batches, which is more conducive to egg whites. It is usually divided into three steps, that is, the following three steps. In actual operation, I usually put the egg beater in one hand and add sugar in the other hand. It is enough to add the sugar in different states.

6. Add it once when the egg whites appear thick.

7. Add it again after a little finer.

8. Add it again after getting more detailed.

9. After all the sugar is added, the whisk can be speeded up to the ideal state. The ideal state of the chiffon cake is not to make too much hair. After turning off the whisk, pull out the whisk, you can pull out the triangle, there will be egg white on the whisk. In fact, the resistance of the egg whites to the whisk can also be clearly felt during the beating process.

10. Okay, after the egg whites are beaten, set aside and start processing the egg yolk paste. Stir the egg yolk paste again, as far as possible until all the sugar is melted. The sugar here is best to use soft white sugar or other small particles of sugar. After mixing evenly, put the low flour into the egg yolk paste. The flour here can be sifted. Sometimes I just add it directly to save trouble.

11. Use the hand pump and the rubber spatula together to mix the egg yolk paste evenly, try not to draw circles to avoid tendons. In fact, during operation, you can also use an electric whisk to mix evenly at low speed.

12. The egg yolk paste and egg white paste are ready. At this time, the oven is about to start preheating, choose 170 degrees to start. The temperature of the oven is very different, and the degree of difference between the indicated temperature and the actual temperature is sometimes beyond your imagination. Therefore, you need to run in with your own oven. It is recommended to choose a high-quality oven to reduce the number of failures. For oven food, the temperature and time can be adjusted within a certain range. If the temperature is low, it is possible to extend the time appropriately. In the middle

13. Take a small part of the egg white paste and put it in the egg yolk

14. , Use cutting or mixing method to mix evenly.

15. After mixing, this operation is convenient for the subsequent mixing more evenly.

16. Pour the egg yolk paste into the egg white paste.

17. Using cut is actually a method similar to cutting vegetables.

18. Or use a turn, start with the rubber spatula from the bottom of the basin, turn it up, and repeat the procedure until the egg white and egg yolk are mixed evenly.

19. The mixed paste is smooth and delicate, and it is normal to have a slight bubble.

20. Pour the paste into the mold, use a light tap to shake off the bubbles or use a bamboo stick to draw "Zig" to eliminate large bubbles.

21. Put it in the oven at 170 degrees for 90 minutes. If it’s 5 eggs, it won’t take that long. The cake will grow taller and then retract slightly in the oven. Observe this process carefully. After a slight retract, it will be the time to come out of the oven.

22. After the chiffon came out of the oven, it was dropped directly on the chopping board to effectively remove the water vapor, and then it was inverted. The chiffon of the seven eggs was really problematic, so I had to stand it up again after holding it for a long time.

23. After the cake is completely cooled down, the fat top that has grown in the oven will disappear. After demolding, it is basically successful if the waist does not collapse and does not collapse.

24. In fact, there is a problem with Chiffon, that is, it is completely cool. The cut surface must be uniform. If it is not uniform, the fluffy part is not fluffy. The unfluffy part is called sedimentation. This part usually appears on the top of the middle of the round cake. In other words, in the part of the Chiffon chimney, the cake in the finished picture actually has more serious deposits, because the temperature and time are not adjusted properly. I made three eight-inch 7-egg chiffon that day. This one was cut, and the other two were made into cake embryos. The next two were adjusted, and the deposits basically did not appear.