This recipe is delicious for anyone who makes it! Pumpkin chiffon cake, headshot cracking, soft like marshmallow
Qifeng cake is popular because of its soft taste and delicate mouth like a cloud. Qifeng cake is still a compulsory course for baking, often called "gas crazy cake" by baking enthusiasts, because although it looks very simple, but if the operation is improper, the chiffon cake made is easy to collapse in the middle, or crack, the failure rate is quite high, can make people angry to madness, so it is called "gas crazy cake".
There are various reasons for the collapse of the chiffon cake, such as the lack of egg whites, uneven mixing of batter, low oven temperature, short baking time, etc. will cause the cake to collapse. Then the cake cracking should be treated differently, and it cannot be said that the cake cracking is unsuccessful. Like the unique hollow (smoke tube) mold of chiffon cake, only the cracking head is good, so the cracking of the chiffon cake does not mean that it is not successful, there is no need to tangle cracking.
The whisking of egg whites is a crucial point in the making of chiffon cakes, for hollow molds, the meringue should be sent hard to blow the head, the tangled headshots are cracked, and the meringue can be beaten until wet foaming (that is, as the saying goes, soft). Lifting the egghead meringue to show an upright small sharp corner is a hard state, and if it shows a soft and soft large curved hook, it is a wet state.
Today's hollow chiffon adds Babe pumpkin puree, which is softer and sweeter in taste, with the fragrance of pumpkin. Detailed operations follow the steps, and there is no unsuccessful cake.
Ingredients: 5 eggs, 50 ml corn oil (45 g), milk 40 ml, pumpkin puree 110 g, powdered sugar 55 g, top roasted soft white cake powder 90 g, a few drops of white vinegar
Tools: Changdi small hungry cat oven, Changdi chef machine, cool Xinyi 7 inch hollow cake mold, cool Xinyi cooking pot
Finished product: 7 inch hollow one
Production process:
1, prepare the material, flour sieved, the materials are room temperature, pumpkin puree with Babe pumpkin steamed peeled and pressed into a puree, pumpkin puree is not thin, relatively speaking very thick.
2: Divide the egg whites and yolks into 2 clean, water-free, oil-free containers. The oven is preheated at 180 degrees above and below the tubes.
3: Add pumpkin puree to the egg yolk and beat well.
4: Add corn oil and milk to the egg yolk puree and stir until it is emulsified, so that you can't see the oil star.
5: Sift in the cake flour, stir evenly with the egg pumping and stroke "of" technique, the egg yolk paste is relatively thick.
6, use the cooking machine to send the protein, at the beginning to use high speed to beat, with medium speed to send off is slower. Add a few drops of white vinegar to the egg whites, foam them in four stops, add all the powdered sugar or caster sugar, and whisk in 5 stops.
7, when you see that the meringue has obvious lines, lift the chef head, see the meringue presents an upright small sharp angle on it, the chef machine turns to medium speed to organize the meringue to be fine, about 30 seconds.
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8, take 1/3 of the meringue and egg yolk paste mix well, now like to use the egg pump to mix, the effect of mixing is faster and more uniform.
9: Continue to mix well with the egg yolk paste, use the egg to stir and mix, and finally scrape the four sides of the basin with a spatula, and then mix and sort a few times into the mold.
10. Shake the mold on the countertop a few times, shake out the large bubbles inside, put it into the lower layer of the preheated oven, and bake it for 20 minutes. After 20 minutes, lower the top tube to 160 degrees, and the bottom tube to 170 degrees and bake for 20 minutes.
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11, the color of the freshly baked cake is very tempting Ha, the headhot effect is not bad Ha.
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12, I do not have a chiffon cake rack, find 2 bowls upside down on the countertop, put the mold upside down on the bottom of the bowl, there is a suitable wine bottle can also be directly fastened to the bottle.
13. After the cake is completely cooled, press the edge of the cake with your hand to remove the mold with your bare hands, which is better than the effect of using a mold release knife. The cake with pumpkin puree was so fluffy.
【Yuha's Broken Thoughts】
The speed of sending egg whites with a cook machine is faster than that of a handheld whisk, but the starting speed should start from 5 gears, 5 and 6 gears are fast, less than 2 minutes can reach a small sharp corner state, and finally use medium speed to tidy up.
It is normal for the cake to have a little retraction after cooling it!
The oven should be preheated at the same time when it starts operating, and the little hungry cat will always be in a warm state after preheating in place, and it needs to be started to enter the cooking state. The temperature and time of baking must be determined according to the temper of your oven.
I am Yuha Kitchen, and I like to cook all kinds of food for my family, using the most common ingredients to make three meals a day with temperature. If you have good suggestions, feel free to leave a comment in the comments. Thanks for the support! All pictures and texts in this article are original by Yuha himself, and you are not allowed to carry them!