Six Inch Chiffon Cake (master These Points, Making Chiffon is As Easy As Cooking Rice)
1.
⚠️Milk + sugar + corn oil, stir with a manual whisk until emulsified
2.
This is the state of emulsification. The milk and oil are completely fused, and you can't see the oil flowers. It's a bit like yogurt. If you want the cake to grow tall, besides the egg whites, this step is also key!
3.
Sift in low-gluten flour. Low-gluten flour is low in gluten and easy to agglomerate. It must be sieved once or twice to make the internal structure of the finished product fine and soft. Use a manual whisk to make a zigzag until there is no dry powder. ⚠️Do not stir in a circle. So as not to swell
4.
The egg yolk has not been added yet. The batter is very thick and has no fluidity. It is enough to stir until it is like this. There is no need to over-stir. After adding the egg yolk, it will be easy to mix evenly. (This time using the post-egg method, the egg yolk paste will be easier to mix evenly. , Suitable for novice operation)
5.
⚠️The egg white container must be clean, water-free and oil-free, and the whole egg must be beaten in, and the egg must be fresh. Otherwise, a bad guy will ruin everything. Novices should do it separately.
6.
This is how I separate the eggs. Use a stainless steel spoon to scoop out the egg yolk and put it in the batter. It's quick and easy! Of course, you can also divide the eggs in your favorite way, ⚠️Just make sure that there is no egg yolk in the egg whites, the egg whites can be passed! ⚠️There should be as little protein as possible in the egg yolk. The egg yolk paste contains protein batter which tends to become gluten!
7.
Continue to use the manual egg beater Z method to stir, you will find that the back egg method is really easy to operate, it is easy to mix the egg yolk batter evenly, avoiding excessive stirring that causes the batter to become gluten
8.
The state like this is fine, the egg yolk paste is fluid, put it aside for later use (if the batter is not easy to break when you lift the egg beater, it proves that the batter has become stiff 😄)
9.
Add a few drops of lemon juice or white vinegar, one gram of salt into the egg whites, and start to whip them at a medium speed. The lemon juice or white vinegar will remove the fishy and help to beat the egg whites. Salt is a natural improver of flour and can increase the flavor.
10.
When the thick bubble is beaten, add one third of the fine sugar and continue to beat at high speed. Pay attention to every corner and beat in place. The whisk should be pressed against the bottom and wall of the basin. If there is still egg white on the edge and not beaten enough, you can stop and use it. Scrape with a scraper (⚠️Be careful not to have water on the scraper)
11.
Beat until the foam is fine, add one-half of the remaining sugar and continue to beat
12.
When the lines appear, add the remaining sugar and cornstarch. (The cornstarch can absorb the excess water in the meringue, making the meringue more stable and not easy to defoam.) Don’t turn on the whisk, and stir the cornstarch into the egg whites. Turn on the whisk to prevent the starch from flying up, and at the same time turn it to a medium speed. The speed is reduced to remove the large bubbles in the meringue and make it more delicate and stable. Finally, turn it at a low speed for a few times.
13.
When the lines are deepened, the egg beater is a bit resistant, the meringue becomes delicate and shiny, and the egg beater has a short hook. This is the best state, it is easy to mix with the egg yolk paste, and there is no need to beat it too hard!
14.
Take one-third of the meringue into the egg yolk paste. In this step, you can use a hand mixer to draw a Z-shape to stir. It is easier to mix evenly than a spatula, and it is not easy to defoam.
15.
Pour the evenly mixed batter back into the meringue, change the spatula to cut and mix and mix evenly. Do not draw circles to avoid defoaming. The defoamed cake will not rise high, the internal structure is not fluffy, and the pudding layer will easily form and the top will collapse. and many more
16.
Stir evenly with a spatula, cut the spatula vertically, cut to the bottom, welt and turn it over, turn the container in the opposite direction with the left hand at the same time, I flip it with one hand and shoot the video with one hand, but I can’t turn it.
17.
After mixing evenly, slowly pour it into the mold at a height of about 20 cm from the table top, (not too fast, avoid injecting a large amount of air, resulting in large bubbles) lightly shake it and send it into the preheated oven in the lower and upper part of the upper and lower fire 150 35 to 40 minutes (or 130 degrees for 20 minutes to 150 degrees for 20 to 25 minutes, the surface is perfect, but the cracked cake is more delicious 😋) ⚠️The temperature is for reference only, and it depends on the temper of each person. ⚠️Should immediately shake off the heat and buckle on the grilling net when it is left for a while. The grilling net should be as high as possible, leaving enough space at the bottom to dissipate heat. After cooling, demould (at least 1 hour), and demoulding if it is not completely cooled. Easy to collapse and shrink waist!
18.
No collapse, no shrinking, no concave bottom, uniform, delicate and elastic internal tissue is the chiffon of success, slight cracking on the surface is not a failure, as long as it is not a big headshot, the mushroom top is no problem!
19.
Fine internal organization
20.
Full of flexibility
21.
4.7 Update: Although it is normal for chiffon to slightly crack, some friends still care about it, because I don’t care about cracking, it is always 150 degrees for 35 minutes, so I recently tried ⚠️to bake at low temperature and then high temperature (130 degrees 20 minutes to 150 degrees for 20 to 25 minutes), the effect is very perfect, and the egg white is between wet and dry (that is, the egg beater has short hooks for the meringue), and the batter should not exceed the mold Eighth full, the fourth floor of the oven is second to last, and the third floor is the bottom one. Don't put it in the middle. The batter will crack if it expands too close to the upper heating tube!
22.
If you don’t make flower cakes, sprinkle sesame seeds on the surface will be very fragrant. The milk in the formula can also be replaced with water, yogurt, orange juice... and other liquids to make different flavors of chiffon. Feel free to change). If there is no milk in the formula, you can also mix milk powder with water, and the concentration can be thicker. The cake made is more fragrant than straight milk. If there is no low powder, it can also be medium powder + corn starch according to 4:1 The proportion is evenly mixed and it is low powder 😀
23.
Update 4.11: This is how I add milk and low powder in the formula at will. Other ingredients remain the same (six inches: 3 eggs, 30 grams of oil, 50 grams of milk, 60 grams of low powder) are as fluffy and soft as in the formula. Use more flour, add milk appropriately, make the finished product denser, and have better load-bearing capacity, suitable for decorating cakes!
24.
Cut it again, it's perfect 🤗
25.
The same is full of flexibility, so~⚠The operation technique is very important! Manipulation is very important! Manipulation is very important! The important thing is said three times 😬😬😬 Before you start, please read the recipe carefully, I have said it in detail, especially if you have failed several times before, don’t just look at the recipe and continue to use the previous failed operation methods. Do it, no matter how good the recipe is, it won't save you!
26.
I recently entered a 9-inch mold and found that the recipes for 6, 8, and 10 in the kitchen are more common, and 9-inch is rare. Here is a 9-inch recipe: 🤗 7 eggs, 120 grams of low flour, 70 grams of corn oil, 85 grams of milk, 100 grams of caster sugar, 2 grams of salt, 10 grams of corn starch, (up and down 🔥140 degrees 60 minutes, the specific adjustment according to personal oven temper)
Tips:
⚠️⚠️⚠️
1⃣️The eggs should be ordinary eggs, the most important ones are fresh, not fresh. Fresh eggs not only affect the passing, the cake made is very fishy, about 60 grams in size, do not use native eggs, firewood eggs, small in size, large yolk, and white Too little, refrigerate the eggs in advance, and the whipped meringue is more stable!
2⃣️The container for beating egg whites and the two egg beating heads must be water-free and oil-free, and there must be no egg yolks in the egg whites!
3⃣️Don’t beat the egg whites at high speed throughout the process. The meringue texture will be rough. First, medium-high-medium, and then rotate at low speed a few times to remove the large bubbles inside, so that the meringue will be delicate and stable. The whole process requires It is done in one go, the meringue will defoam after a pause, and the mixed batter should be sent to the oven immediately, and the oven should be preheated ten minutes in advance!
4⃣️The sugar content of this formula is moderate. If you want to reduce the sugar and reduce the egg yolk part, don't reduce the egg white part! Egg whites need enough sugar to help them pass!
5⃣️Adding salt to the egg white can also help the egg white, and at the same time increase the flavor of the cake. The addition of corn starch in the back can absorb the excess water of the meringue and make the meringue more stable. Salt and corn starch are not necessary. Feel free (novices recommend adding corn starch)
6⃣️Want to make a perfect chiffon! ⚠️⚠️Please use live-bottom extremely positive molds, do not brush the molds with oil! ⚠️Don't use non-stick molds, you will shrink your waist if you can't climb it ⚠️Don't put oil paper, it will also affect the batter's climbing and shrinking or even concave bottom!
7⃣️The oven is too small and not suitable for baking chiffon, the space is too small, the temperature is uneven, the top and bottom of the cake are too close to the heating tube, causing the outside to be burnt, and the inside is not cooked. If you must do it, lower the temperature (try 120 degrees) and extend the baking Time, and then what will happen to the finished product! You can only look at good fortune 😄
8⃣️Oil problem: Unflavored vegetable oil is fine. Cakes made with olive oil and peanut oil will taste like these oils. Of course, you can if you don’t mind! Butter can also be used. After the insulating water has melted, add milk and stir evenly. In cold weather, keep the insulating water warm, otherwise it will solidify soon!
9⃣️How to judge whether the cake is cooked
1The cake rises to the highest point and then slowly falls back, and bake for 5 to 10 minutes, and the surface is evenly colored and ready to go out of the oven
2 When you press the surface with your fingers, the rebound will be cooked quickly. If the rebound is slow, you must bake it for a while.
3Look at whether the cracked edge is slightly colored, if any, it is cooked
⚠️⚠️⚠️
👇 Summarize the problems that often occur in chiffon cakes
1⃣️Surface collapse (this should be the most common problem in Chiffon failure)
1. The egg whites are not in place, or the mixing method with the egg yolk batter is wrong, resulting in defoaming, the batter is too thin, there is no supporting force, the cake length is not high, after being baked, it shrinks seriously, collapses, and sinks, making the cake appear pudding layer. The internal organization is dense and not fluffy
2. Not cooked
3. After the oven is out, the heat is not immediately shaken off.
4. The mixed batter was not delivered to the oven in time
5. Bake time is too long, dry collapse
6. Do not open the oven door during baking
7. The batter is not mixed evenly
2⃣️The internal structure is rough, large holes, white spots and white spots. If the egg whites are over-dried, it will be difficult to quickly mix with the egg yolk paste, resulting in serious defoaming. The final cake batter becomes thinner and cannot achieve the fluffy effect. The cake comes out. It may shrink, even if the cake is baked without defoaming, the internal structure of the cake will be very rough, with large holes and white spots.
3⃣️Shrink waist
1. Demoulding without complete cooling
2. Stir the batter to become gluten
3. Pad oil paper or use non-stick molds
4⃣️The bottom is sunken
1. Excessive mixing of batter becomes gluten
2. The primer is too high or too low
3. Brush oil or oil paper on the bottom
4. There is a lot of water vapor and grease at the bottom (that is, the milk and oil are not fully emulsified)
5. The oven is too small, the temperature is uneven, and the bottom is too close to the heating tube (4.5 points may also lead to the direct release of the mold on the way)
5⃣️Wet inside
1. Not cooked
2. Meringue defoaming
3. The formula contains too much water
6⃣️ is not tall
1. Use non-stick molds and brush the mold with oil
2. Insufficient egg whites or defoaming
3. The baking temperature is too low
7⃣️Pudding layer
1. Insufficient egg whites or defoaming
2. The mixed batter was not put into the oven in time
3. Bake it before it's cooked
8⃣️ Regarding the problem of cracking, steps 18 and 21 are mentioned
👆👆 👆👆 👆👆 👆👆 👆👆 👆👆 Probably this is the case, the failed friends find the reason on the 🔝, check the seat, and if there is no question above, you can leave a message in the comment area and do not reply to the question mentioned above. ➡️"Why collapsed? Why cracked? How can I prevent it from cracking?" 😓😓 Finally, I wish you all a successful chiffon, don’t forget to hand in your homework, okay? 😓😓
⚠️ Here again, the success of the cake depends on the operation. The details are very important. As long as the formula ratio is not the kind of serious imbalance, you can make a successful chiffon. If there is more liquid in the formula, the finished product will be more moist. On the contrary, the finished product will be more moist. It’s a bit dry, it’s just a taste problem. I have been using Chiffon for nearly ten years, and many recipes have been used. Finally, I chose this recipe with a moderate liquid content, which I have been using in recent years and made hundreds of successful Chiffon. , Please make a detour for those great gods who like to fail and blame other people’s recipes. If you have done a successful recipe, you will eat that recipe. Before the recipe was published, it was expected that there would be a few such people, so I also emphasized at the beginning. Yes, stay up late to come up with a recipe, it’s not easy to type so many words, thank you 🙏
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