Hello everyone, this is Qiong.
Today I will share with you the Chiffon cake I made
Let’s first define what kind of cake is a successful Chiffon cake
It is not collapsed, no waist, no depression at the bottom, and elastic
Internal organization is uniform and dense
Many people will ask, is cake cracking successful?
Yes, many baking masters like to bake and crack the cake
Does not affect the taste at all
you can put a thermometer in the oven
This makes the temperature of the oven more accurate
Chiffon cake for the perfect surface without cracking
You can put a basin of hot water at the bottom when preheating the oven
Or lower the temperature of the oven
But lowering the temperature will also bring side effects
You see this cake is not very high, and it is a little soft
Also this cake is very good when it is out of the oven, but the top collapses after cooling
This is because the protein is not enough
This is a cake made with two different molds
The dosage, egg whites, baking times, and baking temperature are exactly the same
The shape after being baked is a little different
But the climbing height is the same
Let's take a look at how I made Chiffon Cake
This is my most commonly used receipt
First take 15g sugar, milk, corn oil into the pot
Stir well to make corn oil fully emulsified
This time takes about 2-3 minutes
Stir until you can't see the oil flowers, just show the texture like yogurt
Then sift in the low-gluten flour
Then gently stir, don't use too much force, stir with Z
Now to separate the egg whites
6 inches of Qifeng cake need 3 eggs
The approximate weight is 60g with shell
Add the separated egg yolk to the batter just stirred
Use a whisk to mix gently
Egg yolk is added and the batter quickly becomes smooth
Now let's beat the protein
Add a few drops of lemon juice to the egg white to prevent the protein from defoaming
Send it at medium speed until the fisheye blisters appear
Add 1/3 of white sugar, then transfer to high speed
When the egg white becomes delicate and there are small fisheye bubbles
Add white sugar for the second time
When the egg whites become fine and the lines appear, add the remaining sugar
Then add 3-5g corn starch
The corn starch is to make the beaten meringue more stable, not easy to defoam
At this time, the whisk is adjusted to medium speed
Finally, the meringue delivered with medium and low speed is more delicate and stable
It takes about 8-9 minutes to pass to neutral foam
When the eggbeater is lifted, and Xiaowangou appears below
This is neutral foam
Let's look at the pointed cone on the egg head
The bottom is very straight, but a little curved at the top
First take 1/3 of the meringue into the egg yolk paste and mix well
Be gentle when stirring to avoid defoaming of meringue
Then pour the batter into the meringue and mix well
You can stir fry in a circle or stir fry
I think the stir-frying method is faster
The speed of the stirred batter flowing down from the spatula is relatively slow
If the flow is fast, the meringue defoamed during the stirring process
When pouring into the mold, it will be poured from a height of about 20cm
This can drive away some big bubbles
Use a spatula to smooth it out, shake it twice on the table, and remove some bubbles
Into the preheated oven
Bake at 300 degrees for 40 minutes, then turn to 320 degrees for 10 minutes to color
After being out of the oven, first shake on the table to expel some of the heat inside the cake
Can prevent the cake from shrinking and collapsing
Then upside down on the cool shelf, or hang in the middle of the two cups to cool
After cooling, the cake did not collapse and retract
When demoulding, you can manually demold or use some tools.
The demolded cake is complete without the waist
You can scrape off the extra bread crumbs so that it looks more beautiful
And when making birthday cakes, these cake crumbs must be scraped off
Otherwise it will affect the surface of the cake
Forget the bottom demolding, let's take a look at the bottom after demoulding to see if there is any depression
Look at the bottom is also perfect
Press it to rebound immediately, the elasticity is very good
Let’s take a closer look at the internal organization
Take a look, the internal organization is very even and dense
It’s very flexible after pressing it
This is a successful Chiffon cake
As long as you get to that point, it's not far from success
I hope my video will help you to make a successful Chifon cake
If you like the food I cook, please give me a thumbs up and subscribe to my channel
I’m Qiong, let’s see you next time
I will make a birthday cake in the next video.