The detailed process of making the family version of 8-inch [chiffon cake] is broken down
Ingredients Required:
Cake flour (cake mix) ...... 100 grams
Eggs (non-native eggs) ...... 6 pcs
Corn oil...... 70 grams
Milk...... 70 grams
Caster sugar (cotton sugar) ...... 80 grams
Lemon juice (or white vinegar) ...... A few drops
Cornstarch...... 15 grams
Tools Required:
Precision electronic scale, yin and yang cake mold, 32L oven, electric egg beater, manual egg beater, egg beater.
Specific steps:
1. Prepare a container, pour 70 grams of corn oil, 70 grams of milk and 40 grams of caster sugar and stir into an emulsified state (oil and milk are completely integrated).
2. The egg bowl needs to be oil-free and water-free and clean, beat 6 eggs, and separate the egg yolks into other bowls with egg separators. Note: Do not have egg yolks in the egg whites, otherwise the egg whites will not be easy to beat.
3. The emulsified liquid in the first step is sifted into 100 grams of low-gluten flour with a fine sieve, and you can weigh it before sieve. Use a manual whisk to stir the flour in a "Z" shape until the flour is lump-free before proceeding to the next step.
4. After the batter is stirred, pour in the egg yolk and continue to stir thoroughly according to the "Z" method. If you stir in a circular motion, even low-gluten flour will become gluten-free, resulting in a cake that is not delicate and fluffy after baking, so the "Z" shape is very important.
5. A few drops of lemon juice or white vinegar can be dropped into the egg white, which can effectively remove the smell of eggs. Use an electric whisk at low speed to beat until it is in a large bubble state, and pour in the remaining 40 grams of white sugar at a time. Some friends may be accustomed to pouring it in parts, which is also possible. If the white sugar is poured in batches, it can be poured separately when the egg white is in a bubble, delicate or just textured state.
6. If the egg white has a clear texture or the egg beater has a hook state, you can pour 15 grams of cornstarch into it, and beat it at medium and low speed until the egg beater has a vertical sharp angle, in fact, at this time, the egg white has obvious resistance when beating. Medium and low speed is specifically mentioned here, because the protein that is finally sent out at medium and low speed will be more stable, and it is easier for novices to master, and it is not easy to overdo it. It's all hands-on experience.
7. Use a silicone mixing knife to take 2-3 spoons and put them into the egg yolk liquid, stir-fry them (from 3 o'clock to 9 o'clock) and mix evenly. All the egg yolks should be tossed until they are tossed.
8. After the egg yolk is mixed, pour the egg yolk paste back into the whipped egg white, and continue to stir according to the way of stir-frying, until the egg white and egg yolk paste are fully fused and there are no pimple bubbles.
8. Prepare an 8-inch yin and yang mold, pour the cake batter into the mold, basically 7-8 points are full, and reserve space for it to rise and climb. After pouring, gently shake up and down a few times to eliminate large bubbles inside the cake. Not only do you not have to worry about the surface, but it will be smooth after a while.
9. The oven is preheated in advance, my oven is Hai's i3 model, I set it to 130°C for 60 minutes. This time and temperature are easier for novices to grasp. It will not be cooked on the outside and raw on the inside because of the high temperature. The baked chiffon cake is also relatively stable and will not easily collapse or retract in the hollow.
10. After baking the cake, stay in the oven for 2-3 minutes before taking out the inverted button. It's okay to have a slight crack on the surface of the chiffon cake. If the crack is too large, it may be that your temperature is a little too high, and it can be alleviated by lowering it by about 3 degrees.
11. Be sure to wait until the cake is completely cool, and then remove the mold.
Finished product:
Brief description of baking points:
1. In addition to the differences in techniques mentioned at the beginning of the article, the stirring should also be light and fast, especially in summer, the state of protein is not as stable as in cold weather.
2. White sugar and corn starch are all to make the protein state more stable. Oil.
3. The choice of oil is best to choose sunflower oil or olive oil without taste.
4. Novices are advised to set the temperature lower and take a longer time at the beginning of baking the cake, and then slowly increase the temperature and shorten the time after the state is proficient. You can observe the state of the cake in the oven on the outside, do not open the lid halfway, let the temperature drop suddenly, the cake has not reached the best state when it rises, and it has not stabilized, and the sudden cooling will cause the cake to collapse or not rise.
5. The baked chiffon cake is immediately upside down after being taken out, also to prevent it from collapsing.
6. If the choice of mold is particular, chiffon cake should choose a live bottom yin and yang mold, one is good demoulding, and the other is when the cake is heated and climbing, it can climb to a stable state with the help of the mold wall, if it is a non-sticky mold, it is easy to collapse, and it will not climb up.