Six-inch Chiffon Cake-a Cake that Does Not Crack

Name: Six-inch Chiffon Cake-a Cake that Does Not Crack
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 45g Low-gluten flour; 30g Vegetable oil; 30g milk; 2 pcs egg; 30 Caster sugar for egg whites; 10 Caster sugar for egg yolk; A few drops Lemon juice

by coldly

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

I don’t know when the Chiffon started to bake it last month. It collapsed. Recalling that I did it several times before, it also collapsed. I remember that I didn’t collapse when I first contacted Chiffon. I just hurriedly demolded and retracted. Let’s look at it. The chiffon that has been roasted now knows how imperfect the chiffon was. It’s because it’s not perfect, so I just bake the chiffon without doing anything in the past two months. I bake it when I have time. Sometimes I bake it three times a day. It collapses and bakes. After gnawing silently, I was full of cakes for a few days, and I really have to reflect on myself after I collapsed so many times. I think the egg white I sent is fine, but it is actually not enough, so I corrected it myself. The recipe was dissatisfied and changed to another recipe. Finally, the cake was baked, but it was cracked. Although the crack was not serious, it felt like a thorn in my heart, or it was forced. I just want a perfect chiffon cake. I tried it at high temperature and low temperature, but it still cracked. It was said that the cracking was due to the high temperature of the fire. I simply adjusted the heating temperature to a lower and lower temperature, and then there was this one. The chiffon cake that does not crack and does not collapse is finally beautiful in my heart. I don't know why I can have such perseverance this time. I hope that I will persist in this way too! "

Ingredients

Six-inch Chiffon Cake-a Cake that Does Not Crack

1. Weigh the required raw materials. The eggs used here are large, 65-70 grams in shell. Choose sunflower oil or rapeseed oil instead of peanut oil and butter.

Six-inch Chiffon Cake-a Cake that Does Not Crack recipe

2. First prepare two clean basins. The container for egg whites should be oil-free and water-free. Separate the egg whites from the yolks. Add a few drops of lemon juice to the egg whites. The addition of lemon juice to the egg whites will help the stability of the egg whites. The egg white is not easy to defoam. If you don’t have lemon juice, you can use white vinegar or tartar. The same principle is true.

3. Turn on the whisk at low speed, add 1/3 of the fine sugar when the egg whites are beaten until dense bubbles appear, continue to beat, the whisk can be slowly adjusted to a medium speed

4. Whip the egg whites until the bubbles are thick, add another third of the fine sugar, the whisk can be slowly adjusted to high speed

5. When the egg whites are beaten until the lines appear, add the remaining one-third of the fine sugar, and continue to beat at high speed until hard foaming. When it is almost beaten, you can turn to low speed and beat for a while to make the egg white bubbles more even and finer.

6. Whip the meringue until it is hard. Lift the whisk and you can see the sharp corners without hooks, and the bubbles in the egg white are very delicate like whipped cream. If it is not beaten to this level, continue to use the whisk. , The passing of egg white is related to the success or failure of chiffon cake, so we must pay attention to it

7. When the egg whites are beaten, put them aside or put them in the refrigerator. At this time, you can preheat the oven to 120 degrees and lower the heat to 160-170 degrees. Now make the egg yolk paste, add 10 grams of fine sugar to the egg yolks, and turn on the whisk at low speed. Whipped evenly

8. While pouring the oil into the egg yolk, the whisk continues to beat at low speed until the yolk is thick and there is no separation of the yolk and the oil.

9. Pour the milk into the egg yolk and beat well

10. Sift low-gluten flour into the egg yolk

11. Use a spatula to mix evenly into a particle-free egg yolk paste

12. Take one-third of the beaten egg white into the egg yolk paste, and mix well by cutting or tossing

13. Pour the mixed egg yolk paste back into the remaining whipped egg whites, or mix well by cutting and mixing or tossing. You don't need to be too cautious, just flip it boldly, and don't mix too long to cause the egg whites to defoam.

14. The mixed cake batter should be thick and light in texture, as shown in the figure

15. Pour the cake batter into a six-inch cake mold, and lift the mold to keep it horizontal to the tabletop and shake it a few times to break the big bubbles inside.

16. Put it into the oven and heat 120 degrees and lower the heat between 160-170 degrees. After baking for 20 minutes, the cake climbs to the highest point. At this time, adjust the upper and lower heat to 150 degrees and continue to bake for 20 minutes.

17. The cake that has been baked for 20 minutes, at this time, adjust the temperature to 150 degrees, continue to bake for 20 minutes, and it will be out of the oven.

18. After the cake is out of the oven, drop it a few times, then it will be reversed immediately, and then demoulded

19. The cake is fully moulded. This is the cake I have baked the most satisfactorily so far.

20. It doesn’t collapse or crack, it’s perfect

21. The organization is not perfect, but it is still good

Tips:
1: There are several reasons for the cake collapse, either too much liquid, or the egg whites are not in place, or defoaming, or not cooked. Don't think that what you think is what you think, you think that your steps are correct, really Are all right?
2 How can the egg white be considered to be sent in place? It is not enough that the egg beater cannot be buckled off. It must be hit until the egg beater is lifted to pull out the hard and delicate sharp corners. Pay attention to the stiff, not bent, or soft;
3 How can we avoid defoaming when mixing the egg yolk paste? Be careful not to stir and stir in circles. You should turn over and over like a spatula, or cut around, or cut and flip. Fast action
4: How can we bake a non-cracked chiffon cake? In fact, cracking is also the reason for the cake to send well, but if the cracking is too serious, there must be a problem, that is, the heating temperature is too high, because several temperatures have been tested to bake They are all cracked, so adjust the heat to 120°C and 160°C to bake. After 20 minutes, adjust to 150°C and continue to bake for 20 minutes, so that you can bake a chiffon cake without cracking. You can refer to it.