Hello everyone, I am Xiao Gaojie.
Today, I am using a regular cake pan to bake chocolate chiffon cake
I want to show you the water bath method.
Pour some warm water
The oven temperature of this water bath method is relatively stable which solves many oven problems.
Long-time baking will not make it dry
Now we preheat the oven
The first step: separate the eggs
This time I used 5 extra large eggs, you can use 6 large eggs.
Last time I said that room temperature and refrigerated eggs are both OK
There is a blue ribbon pasty chef,
Mengxi said: refrigerated eggs can produce better meringue
I hope you can try it out
Thank you, Mengxi
Use a pot and add oil
cocoa powder
Turn on the heat
Don't have to be too hot, just heat it up a little.
Then turn off the heat
You can smell the cocoa
Sifted flour
You can use regular cake flour
If you use all purpose flour, it will rise higher in the oven
But there is not much difference in term of taste
Add milk and egg yolks, and mix
You can see that this thickness is similar to Chiffon cake I made last time
Add white vinegar to the protein
After you see the big bubbles, add sugar in several portions.
Until you reach medium peak stage
You can tell from the tips in the bowl
The base is straight up, but the tip is slight curved
We want the maximum number of the bubbles
While maintaining its liquidity
Take 1/3 and pour it into the egg yolk batter.
Mixing
After mixing, pour all into the meringue.
Continue to mix
Pour into the baking tray, this is 7 inches in diameter and 4 inches in height.
It can also be baked with an 8-inch baking pan
Slowly pour the batter
You see a lot of big bubbles burst at the edge of the bowl
Covered with foil
Some people say that the cake will sping in the oven and touch the foil.
Make a hat, this problem is solved.
The water bath method takes a relatively longer time to bake. Cover the foil, the surface will not be too dry
Put in the oven, lower the temperature, bake for one hour
After an hour, remove the foil and bake for 20 minutes.
After baking, it looks like this.
Take it out and drop it on the table right away.
The tube pan is OK, but this round baking tray requires this step.
which Is to prevent collapsing
There are a lot of small bubbles in the cake.
When it was just baked
The inside of these small bubbles is heated and expanded gas
There is water vapor as well, they all hold shape of bubbles
During the cooling process, the expanding gas will shrink
Water vapor will also turn into water
The bubbles become small and the cake shrink as a whole.
When you drop it on the table, the small bubbles inside are broken.
Air can come through
The air can enter the small bubbles inside the cake during the cooling process.
then It won't shrink nor collapse
In fact, most of the bubbles are broken
in the oven during the final bake stage
Towards the end of baking, the cake will shrink from its highest point
which is telling you that the small bubbles has been broken.
At this time, the cake is fully cooked
when you take it out of the oven, it will not collapse
the drop after it came out of the oven is to help break bubbles if there is any
You don't need to let it cool down completely. After half an hour, you can take it out.
I baked a very thick cake to show you that it won't collapse at all.
Thinner cakes are easier
Cut open to see the internal structure
From the top of the cake to the bottom
Uniform bubble size
the bubbles in the upper part did not collapse nor the lower part of the cake did not become dense
push it down very hard
Because the cake is very moist, the rebound speed will be a bit slow
But it can bounce back eventually
Rich cocoa flavor
Delicate structure and cotton soft taste.
Thank you for watching, I am Xiao Gaojie. See you next episode