#the 4th Baking Competition and is Love Eat Festival#original Chiffon Cake
1.
Prepare all the materials first
2.
The eggs are separated first. In the egg beater of the cook machine, the egg beater must be clean, oil-free and water-free
3.
Put the egg yolk in another basin
4.
First process the egg yolk paste, mix the milk and corn oil together
5.
Use a manual whisk to beat and stir evenly and completely mix well
6.
Sift in the low-gluten flour
7.
Stir the low-gluten flour with a spatula until there is no dry powder
8.
Pour the egg yolk into the basin
9.
Then use a spatula to stir and mix evenly, just mix until the liquid egg yolk paste is enough, so that the egg yolk paste is ready and set aside
10.
After the egg yolk paste is done, let's beat the egg whites. First put the pot on the cook machine, first turn the cook machine to the maximum gear of 6 gears, first beat the egg whites to the fisheye bubble, and then add the first 25 grams of fine sugar. I divided the caster sugar into three parts in advance
11.
When the egg whites are slightly delicate and soft, add a second portion of 25 grams of caster sugar
12.
Use the 6th gear to send, and then hit it delicately until the egg beating head is erected to form a curved tip hook
13.
Add 25 grams of caster sugar and corn starch for the third time
14.
Use the 6th gear to send it until you lift the egg beater to form a hard pointed hook
15.
Take one third of the beaten egg whites into the egg yolk paste
16.
Use a spatula to cut and mix, and mix from 2 o'clock to 8 o'clock from bottom to top to mix the cake batter evenly until the egg whites are not visible.
17.
Pour the freshly mixed batter back into the egg whites
18.
In the same way, cut and mix, and mix from 2 o'clock to 8 o'clock from bottom to top to mix the cake batter evenly until the egg whites are not visible. The mixed batter is fluid but also Relatively sticky
19.
Pour the mixed batter into two 6-inch molds, pour it into 7 minutes full, don’t pour too much, after pouring, shake the mold a few times to shake out large bubbles, and then use toothpicks to treat the small bubbles on the surface
20.
Preheat the oven at 150 degrees for 10 minutes in advance, put the cake on the baking tray and put the cake on the preheated oven. The lower layer and the lower layer will be heated at 150 degrees for 50 minutes. Remember not to open the oven door in the middle. In the middle and lower layer, the third layer is counted from top to bottom. If the oven has only three layers, then put it on the middle layer.
21.
After being out of the oven, shake a few times from a height of 20 cm to shake out the heat inside, and then buckle upside down for 2 hours until it is completely cooled before it can take off.
Tips:
1. This is the recipe for 8-inch chiffon cake. I divided it into two 6-inch ones to bake. If it is only 6-inch, the formula is: 3 eggs, corn oil: 25 grams, milk: 35 grams , Low-gluten flour: 50 grams,
Corn starch: 5 grams, fine sugar: 40 grams
2. Chiffon cake is the basis of cake making, but too many people always fail to make it. Therefore, to make a good chiffon cake, every step should not be sloppy.
3. The oil and milk should be mixed evenly, otherwise the cake will be released from the mold during the baking process.
4. Insufficient egg whites will cause some of the egg whites to be defoamed, and the batter and egg whites are not evenly mixed, which will cause large holes in the baked cake
5. Put the mixed batter into the oven in time; otherwise it will defoam the cake batter and cause the surface of the cake to dent
6. The door of the oven cannot be opened during the baking process, which will cause the cake to be unformed and immature. The honeycomb holes in the cake are filled with air. When baking in the oven, due to the high temperature, the air expands. The top of the cake has risen, and when the oven door is opened, the temperature also drops. As the temperature drops, the air in the cake shrinks, and the cake shrinks accordingly.
7. Corn starch is added to this recipe to make the meringue more stable, so that it is not easy to defoam
8. The technique of shaking the batter is also very important. It should be cut and mixed, just like the way of cooking, turning from bottom to top, remember not to stir, this will cause the egg whites to defoam.
9. How to determine whether the cake is cooked through?
Method: (1): Don’t rush to open the door first, and observe that the cake rises and falls back to the flat surface of the mold, and then bake the oven door after 5-10 hours. This is to prevent the cake from forming stably and open the oven door. It will cause the cake to shrink (2): Insert a toothpick into the cake and pull it out. If there is no wet batter coming out, it means it has been cooked. If there is any wet batter coming out, then continue to bake for 5 to 10 minutes
