I have written a lemon chiffon recipe before, that square is more suitable for novices, increased the content of flour, better support, more suitable for making mounted cakes. Today to give you a very small formula, is I have used many years, very classic, very perfect chiffon cake recipe, according to my method, chiffon cake will not make you "mad". If you want to make this chiffon cake, you can look at the five precautions I wrote later, each step according to this, basically will not fail. This amount is one with eight inch cake molds, or two of six inches, and what I take pictures of you today are two 6 inches.
By Eyes of Water
<h2>Royalties</h2>
5 eggs (egg mixture weighs about 250g)
Low gluten flour 90g
Vegetable oil 40g
Whole milk 40g
Caster sugar 100g
Lemon juice 5g
<h2>Practice steps</h2>
1: Take a deep beaten egg bowl, beat the egg whites of five eggs into it, and squeeze in 5g of fresh lemon juice. (The egg bowl must be very clean, waterless and oilless, and be careful not to mix egg yolks in the egg whites, which is crucial.) The weight of five egg whites is about 170g)
2, use an electric whisk to beat the egg white slightly, as in the photo, when the bubbles of different sizes appear, you can add 20g of caster sugar.
3, start the electric whisk to continue to whip, beat until the egg white is a little bigger, the bubbles become fine and add again, and then add 20g of caster sugar.
4, start the electric whisk again, beat until the egg white is significantly expanded twice, the bubbles become more fine, the surface can appear a little texture, and then add 20g of fine granulated sugar.
5, continue to play for a while, when slowly lift the egg beater, the egg white can pull out the curved sharp corners, it has reached the wet foam, and then play for a while can stop, if the dry foam is easy to crack. (Everyone look at my photo, hit this state can be, between wet foaming and dry foaming state)
6, you can now prepare egg yolk paste: just take out 5 egg yolks (weigh about 80g) into the egg bowl, add 40g of caster sugar, 40g vegetable oil and 40g of full-fat pure milk.
7: Start with an electric whisk and stir until it is completely mixed and fine and dense bubbles appear.
8, sift in 90g of low gluten flour, and egg yolk paste stirring, pay attention not to over-stir, so as not to strengthen the flour (there is a little bit of no stirring evenly does not matter, because it will also need to be stirred with the protein paste, that is to say, there is a process of stirring).
9, put a large spoon of egg white paste into the egg yolk paste, use a large rubber spatula to quickly mix, turn up from the bottom, do not stir in circles, so as not to affect the taste of the finished product in the later stage.
10: Pour all the mixed egg yolk paste into the egg white paste basin, continue to quickly mix with a large rubber spatula, and then mix from the bottom up until the egg white paste and egg yolk paste are fully mixed.
11, mixed well should be a relatively thick and uniform light yellow batter, the volume of the paste has not become smaller at all, as in this state in the photo. (If it feels significantly smaller, it is defoaming, and the result is failure)
12, the mixed cake paste into two 6-inch molds, and then on the table a few times, the internal bubbles out of the shock, put into the preheated oven, 165 ° C baking for 35 minutes.
13: Immediately after baking, take the cake out of the oven and put it upside down on the cooling rack until it is cooled off the mold and you can eat it. (Remember, after the chiffon is baked, be sure to take it out immediately and cool it)
14. Cut open to see the dense inner lining.
15, can also be used to make a variety of mounted cakes, this time made a double-layered little prince cake.
<h2>Tips</h2>
1. Some people will say, why do you always have to add fine granulated sugar every time you do chiffon? Because if you add all the sugar at one time, it will affect the foaming of the protein, but it does not mean that the sugar will not be sent in at one time, I have tried many times myself, adding sugar to it all at once, but it takes longer to send the protein, and there is not much difference, adding sugar in parts is the classic chiffon practice. 2. Do eggs need to be refrigerated and then taken out to beat? The answer is yes. Although the room temperature protein is better to send, I still recommend that you refrigerate, because the good protein, in the refrigerated environment, can keep it in a good shape, not to defoam quickly, which is conducive to our cake. The whole egg is different, the refrigerated environment is complete, but it is difficult to send. 3. How to judge whether the cake is cooked or not? I felt that as long as I said the time and temperature to be sure that the cake will be fully cooked, six-inch cake: baked at 165 ° C for 35 minutes; eight-inch cake: baked at 165 ° C for an hour. If you are not quite sure, take a toothpick and poke it from the center, pull it out, if the toothpick is clean, it is most likely fully cooked. I'm still not sure, you can cut the lid to see, if the cake cut surface can see the dense, uniform small bubble holes, it means that it is fully cooked, then the next time according to the time and temperature you used to bake this time there is no problem, if not cooked thoroughly, the next baking can be extended for another five minutes, so that you will already know the time that the oven said is suitable. 4. About the egg fishy taste, I personally feel that if the cake has been determined to be baked, there will be no egg fishy taste, because lemon juice itself has a fishy effect, if you feel that there is a little vanilla essence, if you add these two things, or feel that there is an egg fishy smell, can only tell you that your cake is not baked. 5. On the cracking problem, if you want to not crack, there are three places that can be improved, the first is that the protein should not be beaten into dry foam, the second is to reduce the oven temperature, and the third is to add a little steam when baking. Personally, I think that the crack is just a matter of good looks, it does not matter, whether the wind is successful or not, in fact, it is not that it cannot be cracked, but that the cake body is not delicate enough, and the taste is not good enough.
<h2>Nutritional benefits of eggs</h2>
1. Brain nootropics: Eggs have a great effect on the nervous system and physical development, and the choline contained in them can improve memory in all age groups.
2. Protect the liver: The protein in the egg has a repair effect on the damage to the liver tissue, and the lecithin in the yolk can promote the regeneration of liver cells. It can also increase the amount of plasma protein in the human body and enhance the metabolic function and immune function of the body.
3. Prevention and treatment of arteriosclerosis: American nutritionists and medical workers use eggs to prevent atherosclerosis, and obtain unexpected and amazing results, they extract lecithin from eggs, walnuts, and pig livers, and give cardiovascular patients 4 to 6 tablespoons a day. After 3 months, the patient's serum cholesterol decreased significantly, and satisfactory results were obtained.
4. Prevention of cancer: According to an analysis of human cancer mortality rates worldwide, it was found that the mortality rate of cancer was inversely proportional to selenium intake. Eggs are rich in selenium.
5. Delay aging: One of the longevity experiences of many long-lived elderly people is to eat an egg every day.
6. Beauty and skin care: eggs are also rich in iron, and iron elements play a role in hematopoiesis and transport oxygen and nutrients in the blood. People's faces are full of rosy beauty, which is inseparable from the iron element. If the iron is insufficient, it can lead to iron deficiency anemia, making the person's face yellowish and the skin loses its luster. It can be seen that eggs are indeed one of the important foods for maintaining the beauty of the skin.
<h2>Dietary contraindications to eggs</h2>
1. Uncooked eggs should not be eaten; boiled eggs should not be stored after soaking in cold water
2. Pregnant women have great physical exertion during childbirth, weakened digestion and absorption function, reduced liver detoxification function, and large amounts of consumption are not suitable for the body. In general, it is enough for a woman to eat about 3 eggs a day
3. Eggs contain almost all the nutrients needed by the human body, and eating an egg every day is one of the experiences of many long-lived people to prolong their lives
4. Fresh egg shell is complete, dull, there is a layer of white powder on the surface, the hand touches the eggshell has a rough feeling, gently shake the egg without sound, take a breath of heat on the egg, use the nose to approach the eggshell can smell a faint quicklime smell, put the egg into the water, the egg will sink
5. Hairy eggs, rotten eggs, raw eggs are forbidden to eat, and when beating eggs, beware of bacteria contaminated with the eggshell
6. Infants, the elderly and the sick eat eggs to boil and steam.
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