Two-color Chiffon
by Liaonan Crab
Favorite
Difficulty
Hard
Time
1h
Serving
2
Everything is the same, it feels so simple after the real meeting.
Mi Ma became a Chiffon. It was really "crazy" for many times. But now it feels really simple after the meeting. Why didn't it make it in the first place?
in conclusion.
1. Ingredients. At the beginning, it is best not to change the ingredients at will. For example, 100 grams of low powder must use low powder instead of ordinary powder.
2. How far is the egg whites? It is not that the harder the better, too hard to mix evenly, and the taste of the baked cake is not very good. There are obvious lines in the egg white paste, just lift the whisk to pull out the sharp corners.
3. Do you want to add something to the egg whites? It is recommended to add a few drops of lemon juice. On the one hand, it can remove the eggy, on the other hand it can also help the egg whites to pass away. In addition, refrigerated egg whites are easier to pass. The container used to beat the egg whites must be oil-free and water-free. You can use white vinegar instead of lemon juice.
4. Do you want to add something to the egg yolk paste? This refers to baking powder, as long as your egg whites are properly beaten and there is no defoaming during the mixing process, there is no need to add baking powder.
5. Regarding the mixing technique of egg white and egg yolk. Usually, first take part of the egg white paste and add it to the egg yolk paste, mix well and then pour it back into the egg white paste, and mix it quickly and evenly by cutting and mixing. It is easier to mix evenly in two steps. Cutting and mixing is to avoid defoaming.
6. About the oven. The temperature of your own oven will be different, try it, the hollow chiffon or the cake base needs to be baked at a relatively low temperature (150 degrees) for a long time (over 60 minutes). The mini chiffon can increase the temperature and reduce the baking time. The first time you use your own oven, you have to feel it.
7. About the mold. It is recommended to make a hollow chiffon mold, which is easier to produce the ideal work.
8. About the release. The chiffon should be reversed immediately after it is out of the oven, and then it should be released from the mold after it is completely cooled.
9. About demolding. It is recommended to defeat a demoulding knife. Although the tool is small, it is particularly convenient to use. It can be completely chiffoned with only a few strokes.
10. About failure. To bake a chiffon, failure is normal. You must be good at summarizing, and you will be able to succeed after repeated failures.
Mi Ma is now making chiffon, the egg white sugar is added all at once, the egg yolk paste is mixed together, and sometimes the flour is not sieved. This does not affect the taste of the finished product, and it can shorten the time. It is ready at home in 30 to 40 minutes, put in the oven, and the broken things are done. The cake is almost ready to be out of the oven. In the morning, it will be demoulded and cut and eaten directly. It is beautiful.
This time I made a two-color chiffon. It feels really good. Every cut has a different pattern and a very special taste. The only thing is that my daughter doesn't like the taste of cocoa very much. She told her mother that she won't want chocolate color next time, she should have solid color. "
Mi Ma became a Chiffon. It was really "crazy" for many times. But now it feels really simple after the meeting. Why didn't it make it in the first place?
in conclusion.
1. Ingredients. At the beginning, it is best not to change the ingredients at will. For example, 100 grams of low powder must use low powder instead of ordinary powder.
2. How far is the egg whites? It is not that the harder the better, too hard to mix evenly, and the taste of the baked cake is not very good. There are obvious lines in the egg white paste, just lift the whisk to pull out the sharp corners.
3. Do you want to add something to the egg whites? It is recommended to add a few drops of lemon juice. On the one hand, it can remove the eggy, on the other hand it can also help the egg whites to pass away. In addition, refrigerated egg whites are easier to pass. The container used to beat the egg whites must be oil-free and water-free. You can use white vinegar instead of lemon juice.
4. Do you want to add something to the egg yolk paste? This refers to baking powder, as long as your egg whites are properly beaten and there is no defoaming during the mixing process, there is no need to add baking powder.
5. Regarding the mixing technique of egg white and egg yolk. Usually, first take part of the egg white paste and add it to the egg yolk paste, mix well and then pour it back into the egg white paste, and mix it quickly and evenly by cutting and mixing. It is easier to mix evenly in two steps. Cutting and mixing is to avoid defoaming.
6. About the oven. The temperature of your own oven will be different, try it, the hollow chiffon or the cake base needs to be baked at a relatively low temperature (150 degrees) for a long time (over 60 minutes). The mini chiffon can increase the temperature and reduce the baking time. The first time you use your own oven, you have to feel it.
7. About the mold. It is recommended to make a hollow chiffon mold, which is easier to produce the ideal work.
8. About the release. The chiffon should be reversed immediately after it is out of the oven, and then it should be released from the mold after it is completely cooled.
9. About demolding. It is recommended to defeat a demoulding knife. Although the tool is small, it is particularly convenient to use. It can be completely chiffoned with only a few strokes.
10. About failure. To bake a chiffon, failure is normal. You must be good at summarizing, and you will be able to succeed after repeated failures.
Mi Ma is now making chiffon, the egg white sugar is added all at once, the egg yolk paste is mixed together, and sometimes the flour is not sieved. This does not affect the taste of the finished product, and it can shorten the time. It is ready at home in 30 to 40 minutes, put in the oven, and the broken things are done. The cake is almost ready to be out of the oven. In the morning, it will be demoulded and cut and eaten directly. It is beautiful.
This time I made a two-color chiffon. It feels really good. Every cut has a different pattern and a very special taste. The only thing is that my daughter doesn't like the taste of cocoa very much. She told her mother that she won't want chocolate color next time, she should have solid color. "
