Chiffon Cake

Chiffon Cake

1. Preparation materials: the flour needs to be sieved, the egg whites are separated from the yolks, and the egg whites should be oil-free and water-free. It is best to use stainless steel pots

2. Use a whisk to beat the egg whites until they are like fish-eye bubbles. Add 1/3 of the fine sugar (20 g). Continue to beat until the egg whites begin to thicken and become thicker, and then add 1/3 sugar. Continue to beat until the egg whites are thicker and lines appear on the surface, add the remaining 1/3 of the sugar. (If you add too much sugar at one time, it will hinder the foaming of the egg whites, so when you beat egg whites, you are generally used to adding sugar in stages. Of course, this does not mean that you add all the sugar in one time and the egg whites will not be beaten. , But it will take more time)

3. Continue to beat for a while. When the egg beater is lifted and the egg white can pull out the curved sharp corners, it means that it has reached the level of wet foaming. If you are making chiffon cake rolls, just beat the egg whites to this level. But if you make a regular chiffon cake, you still need to continue whipping. When the egg beater is lifted, the egg white can pull out a short, upright sharp corner, which indicates that it has reached a dry foaming state and can stop whipping. Take a look at the big picture of dry foam. The degree to which the egg whites are beaten is very important. The top right corner is the remaining egg whites on the whisk. Pay attention to its shape. After the dry foaming is reached, do not continue whipping. If the whipping is over, the egg whites will start to become lumpy, which will cause the failure of chiffon production. Put the beaten egg whites in the refrigerator to make the egg yolk paste.

4. Add 5 egg yolks to 30 grams of caster sugar and lightly beat them with a whisk. Don't send the egg yolk. Add 40 grams of salad oil and 40 grams of milk in sequence, and mix well. Then add the sifted flour and mix gently with a rubber spatula. Don't stir too much to prevent the flour from becoming gluten (if the flour becomes gluten, it may make the taste of the cake too tough and affect the softness of the cake)

5. This is the prepared egg yolk paste

6. Put 1/3 of the egg whites into the egg yolk paste. Use a rubber spatula to gently stir and mix evenly (turn up from the bottom, do not stir in a circular motion, so as to prevent the protein from defoaming). After mixing evenly, pour all the egg yolk paste into the egg white bowl, and stir evenly with the same method until the egg white and egg yolk paste are fully mixed

7. This is the cake batter after mixing.

8. Pour the mixed cake batter into the mold, smooth it, hold the mold with your hands and shake it twice on the table to shake out the large bubbles inside. Put it in the preheated oven, 170 degrees, about 1 hour. The baked cake is taken out of the oven and immediately turned upside down on the cooling rack until it cools. Then, unmold, cut into pieces and enjoy (it is very delicious to eat directly). Can also be used to make all kinds of decorated cakes

Tips:

1. Regarding whether the eggs need to be refrigerated. Ask the professionals, the egg whites should be the easiest to beat around 20 degrees, so many recipes mention that the eggs should be taken out of the refrigerator to warm up in advance when the egg whites are beaten. This is the reason. However, because egg whites are much easier to beat than whole eggs, the egg whites will be easy to beat even in the refrigerated state. Moreover, the low temperature helps to maintain the stability of the foam and does not defoam too quickly. So, in fact, it's okay not to come back to warm up.
2. Many students reported that the chiffon has a fishy smell after roasting. Even if high-quality eggs are used and vanilla powder is added, it still has a fishy smell, which is not as delicious as the ones bought outside. My opinion is: It is very possible that Chiffon is not fully cooked. I have used many kinds of eggs, expensive and cheap, and the effect is not too big. Moreover, the taste is very good, no spices are added, and there is no eggy smell. It is conceivable that the cakes sold in the cake shop outside will not use too expensive eggs and too high-grade spices;
3. There are two methods for detecting whether the chiffon is cooked, one is to press it to see if there is a rustle, and the other is to insert a toothpick to see if there is any residue on the toothpick. The first method is not personally recognized. Although the second method is useful, sometimes it is not very safe. Sometimes the toothpicks are clean, and the inside of the cake may be a little moist and not fully cooked. It is best to make a comprehensive judgment based on your own production experience. For example, my oven is baked at 170 degrees for about 1 hour (Changdi CVR900), what about your oven? Let it tell you! (Of course, it is best to control the baking time in a reasonable range. If the baking time is too long, the moisture in the cake will evaporate too much, and the taste will be dry);
4. A successful Chiffon is not only a complete shape without retraction, but the slight cracking or slight retraction of Chifeng is not a serious problem. The soft and delicate taste is more important than the complete shape;
5. Chiffon has many formulas, and different formulas have their own taste and characteristics. As long as the ingredients are controlled in a reasonable range, a successful chiffon can be made. But for novices, it is best to make chiffon according to a fixed formula. When you have enough experience and professional knowledge, you can try to adjust the formula of Chiffon. For Chiffon’s recipe, don’t take it for granted-for example, don’t think that adding an extra egg to the recipe will make the cake softer, which will make the cake taste harder;
6. Which layer is placed on when baking? Household ovens are generally small, and it is recommended to place them in the middle and lower layers to prevent the top of the cake from being burned too close to the heating tube after it has expanded.
7. Note that anti-sticking cake molds cannot be used when Chiffon is baking, nor can it be oiled around the mold, because Chiffon needs to rely on the adhesion of the mold wall to grow tall, otherwise the Chiffon will not grow high (of course, in the cake mold) Spreading grease paper around is also prohibited);
8. Regarding the mixing of egg yolk paste and egg whites: I think this is a big problem in making chiffon. Many students are "fearful" about mixing, and they are very afraid of protein defoaming, so that they are too careful when mixing. This will not only greatly extend the mixing time, but also make it difficult to mix evenly. The correct approach should be: rest assured to stir boldly and drastically! As long as you use the mixing method, do not stir in circles, as long as the egg whites are in place, it is not as fragile as you think;
9. To make chiffon, you must use odorless vegetable oil, not peanut oil. Olive oil and other oils with heavy flavor, otherwise the special taste of the oil will destroy the light taste of chiffon. Butter cannot be used to make chiffon, because only vegetable oil can create chiffon's soft texture.