Two-color Popcorn Chiffon Cake-chicago Mix Chiffon Cake
1.
First, let's review the material. Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
2.
To make most cakes, two large round bowls of the same capacity must be prepared, and they must be rubbed repeatedly with detergent to ensure that there are no water or oil residues. [The 200 words left here are used by all dishwasher manufacturers]
3.
Separate the yolks and whites of the 7 eggs and put them into two large bowls. Then we first process the bowl of egg yolks, and stir the egg yolks evenly with a whisk.
4.
Add about 1/3 of the sugar to the egg yolk bowl.
5.
Then quickly stir evenly in one direction until no obvious granulated sugar is visible.
6.
Add espresso to the egg liquid and stir it evenly immediately.
7.
Pour all the salad oil into the egg wash. During this period, the whisk should be stirred in one direction until all the oil is absorbed by the egg liquid and there is no obvious oil stain floating on the surface of the egg liquid.
8.
Combine sea salt, baking powder and low-gluten flour, sift them and pour them into the egg mixture.
9.
Don't want to stir in circles before, this time we will quickly draw a "Tic Tac Toe" in the egg beater. The purpose is to break the flour as much as possible and mix it with the egg quickly. So far, our egg yolk part has been prepared.
10.
To pass the egg whites, I will give a grand introduction to my magic-a model of a well-known brand Pro 600. I believe it is not uncommon for you to see it in American TV series. The product photos taken this time are too bad, and you will see it next time in my new batch of work photos.
11.
Start at a medium speed for about 10 seconds to make the egg white a little frothy, then drip 3 or 4 drops of acidic liquid (for example: white vinegar, lemon juice or cream of tartar) into the egg white liquid.
12.
Then adjust to high speed, and then add the remaining sugar to the protein solution one by one. During this period, you may have to stop one or two times, and scrape the syrup on the wall of the bowl into the egg whites.
13.
After about 3 or 4 minutes, obvious and shiny streaks appeared on the surface of the agitated protein, indicating that it had reached a state of dry foaming. You can adjust the medium speed and stir for about 5 seconds immediately.
14.
A large amount of egg whites (not one or two) will be hung on the whisk. Of course, it is okay to judge the sharpness of the hooks of the egg whites.
15.
Then we use a spatula to take about 1/4 of the egg white and add it to the egg yolk liquid, and dilute it first. Then pour the diluted egg yolk solution into the beaten egg whites and stir well. It is forbidden to use a whip during this process, because it destroys the beaten egg in a large area and allows the air stored in the egg to escape. It is recommended to use squeegee. The technique is repeated turning from low to top. This technique is called Fold in English.
16.
Pour the stirred egg liquid into the abrasive tool, use a spatula to smooth the surface as much as possible, and then gently beat it twice to knock out the air in the egg liquid.
17.
Put it in the preheated oven and bake for 40-50 minutes. The way to judge whether a cake is well cooked is to insert a bamboo skew into the heart of the cake and pull it out to see if there is any sticky egg paste on the skewers.
18.
After the upside down and let cool, you can use a stripping knife to strip off the grinding.
19.
Divide the cake horizontally into two, beat up an appropriate amount of whipped cream, spread evenly on the layer and surface of the cake, and then sprinkle with the amount of popcorn you like.
Tips:
1. After the sugar hits the egg yolk, stir it evenly quickly. If it is not for the egg liquid, it is easy to form particles.
2. The key to chiffon cakes is to pass the egg whites. Many so-called brick houses always remind that egg whites can easily be overkilled. But in fact, if your utensils are absolutely clean, and acidic substances are added as stabilizers, it is very difficult to overwhelm them. Don't even believe in the remarks of "Okai if the protein doesn't fall down after the deduction", because the soft peak state will not fall down. For beginners, I recommend stopping every 1 minute, and then manually feel the strength of pushing the protein at each stage, and keep beating it for 5 or 6 minutes. The solid feeling of the real hard peak is really uninterpretable with text or even video, so let's practice hard.
3. Regarding the choice of abrasive tools, if the diameter of the cake is more than 6 inches, try to choose this kind of hollow, so that the inside and outside of the cake can be heated more evenly. Secondly, try to choose this kind of aluminum, and there is no non-stick coating on the surface. Because the key to the chiffon cake is formed by being heated and then continuously climbing on the surrounding mold walls.
