My Perfect Chiffon Experience Record [chiffon Cake]

Name: My Perfect Chiffon Experience Record [chiffon Cake]
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 40g oil; 40g milk; 40g Sugar (for egg whites); 20g Sugar (for egg yolk); 85g Low-refined flour

by happy985

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Speaking of chiffon cakes, people are really mad. They are either severely cracked or not cooked inside, or they are shrunken, and sometimes they are still hard when they are baked. I was really excited when I finally made the chiffon that I thought was perfect. I might not do it very well for a professional, but it was quite satisfying for myself.

I celebrated my son’s first birthday on August 18th. A few months ago, I thought about a cake for my son’s first birthday. I will make it myself. I bought the cream and everything in advance. The appearance of the cake is probably conceived. Who knows The chiffon cake made that day was too unsightly. It didn't grow tall and was hard. In the end, I didn’t make a cake. I was ashamed to think about it and I still prepared it in advance. Chiffon is still the most basic cake. I have bought the oven for several months. I can’t make it. It’s too unreasonable, so I decided. The chiffon cake must be conquered.

For two consecutive nights, my son slept and I poured cakes in the kitchen. The first night I prepared the ingredients according to the original recipe and weighed them out. From the egg whites to the mixing, they were no different from the original recipe. Then I put them in the oven. In order to make sure it is done, it feels pretty good to run and see every few minutes. However, the cake has grown very tall in only ten minutes, and the color of the skin has turned dark, and there are still forty minutes! I didn’t bake it to burn off, so I covered the cake with a piece of tin foil and lowered the temperature so that the cake shrank seriously. The next night, I always feel that I did the steps before the previous day and it was a bit sloppy. When I poured the mixed egg whites into the mold, I found that there was no evenly stirred egg whites in it. Regardless of it, absorb the previous one. The lesson of the night, I lowered the temperature and baked it this time. It was actually much better than the day before, except that there were a few large holes in it. Later, I did it twice and now I am able to do it.

Summarized the next experience.
1. Bake slowly at low temperature. If the temperature is too high, the cake will grow too fast, burst and dent.
2. The egg whites must be sent in place. If it is not in place, it will easily defoam when mixed with the egg yolk, and the baked cake will become hard after defoaming.
3. Stir the egg batter evenly. If the batter is not evenly stirred, the cake will have large pores and will not be delicate.
4. Attention is the key. Once you find out that things are not as difficult as you think. "

Ingredients

My Perfect Chiffon Experience Record [chiffon Cake]

1. Prepare materials.

My Perfect Chiffon Experience Record [chiffon Cake] recipe

2. The egg yolk and egg white are separated in two clean containers without oil and water.

3. Add sugar to the egg yolk container.

4. Stir well.

5. Then add milk and stir well.

6. Add oil and stir evenly, then you can set it aside first.

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

8. Quick play for one or two minutes as shown in step 8 and then add one-third of the sugar.

9. Quickly play for about one or two minutes as shown in step 9 and then add all the remaining sugar.

10. The quick play method is as shown in the diagram. Insert the egg beater into the egg white and lift the egg white triangle on the beater so that it can be beaten.

11. Then sift the low-precision flour into the egg yolk that has been stirred well on the side three times and mix well.

12. The well-stirred egg yolk should be mushy.

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

14. It is best to add in three times and stir evenly.

15. Pour it into an 8-inch cake mold and smooth it out, shake it twice.

16. Put them in the preheated oven and bake them at 120°C for 1 hour.

17. The effect of the cake after baking for half an hour.

18. The effect of the baked cake.

19. After baking, take it out of the oven and let it cool and demould.

20. The effect after demolding.

Tips:
1. The sugar in the egg white and the sugar in the egg yolk are reduced by 20g and 10g respectively from the original recipe. It tastes just right. If you like sweeter ones, you can add more.

2. Add sugar to the egg whites three times just to make the egg whites easier to pass, or you can add them all at once.

3. Sift the flour into the egg batter three times in order to make it easier to mix the noodles and egg batter, and it is not easy to mix evenly when sieving in one time.

4. Insert the beaten egg white whisk into the egg white and lift the egg beater. There will be a small triangle on the whisk. If this is not the case, it means that you have not beaten the egg well. If it is not beaten, the baked cake will be hard.

5. The egg whites are actually not difficult at all. It only took 5-6 minutes here. It is also possible that different egg beaters have different time to pass.

6. When mixing the beaten egg whites with the egg batter, stir up and down, pay attention to defoaming. In fact, it is not easy to defoam if your egg whites are beaten well, and vice versa.

7. I bake it at 120 degrees for one hour here, maybe the temperature of the oven is different, but slow baking at low temperature is not wrong.

8. When unmolding, you can use a toothpick to draw a circle around the cake. This will make it easier to take off.