I recently got into a new oven and used the familiar square to grind it in, so that I had a good idea, more accurate than a baking thermometer. So, this original chiffon cake has been revisited.
If the cake is not successful, stop putting yeast! The reason why it is called cake is to ensure success by beating eggs, so beating the egg white is the key one, stirring the batter is the key two, and baking temperature is the key three.
As for the individual materials, a few grams more and a few grams less is not so important. Master the above 3 points, a little practice, the success rate is greatly improved.
After testing, the temperature of this oven is a few degrees higher, because the surface of the 150-degree cake is a little cracked, but this cracking also belongs to the normal category, not "unforgivable" Ha, as long as there is no headshot, there is no "East African Rift Valley", it is OK.
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【Ingredients】 5 eggs, 90 grams of low gluten flour, 40 grams of corn oil, 60 grams of milk, 40 grams of caster sugar
【Quantity】 8 inch round die *1
【Baking】 Medium layer, heat up and down 150 degrees, 60 minutes
【Production】
1. Material preparation;
2. The egg whites are separated from the yolks, and the egg whites are put into an oil-free and water-free net pot;
3. Add corn oil and milk to the egg yolk and mix evenly, and the oil-free water separation is formed;
4. Sift in low gluten flour;
5. Stir well with egg pumping in an irregular direction, lift the whisk, and the yolk paste hangs slowly like a ribbon;
6. Use an electric whisk to stir the coarse bubbles at high speed with an electric whisk and pour 1/3 of the caster sugar;
7. When whipping at high speed until white and delicate foaming, pour 1/3 of the caster sugar;
8. When punching out more delicately and grained, pour in the remaining caster sugar;
9. Turn the medium speed to whip and arrange the bubbles, the protein paste is delicate and shiny, feel some resistance and the texture is more obvious, lift the egg beater, the protein paste is small bent or small right angle can be; at this time the oven begins to preheat;
10. 1/3 protein paste into the egg yolk paste, stir well;
11. Pour into the protein paste basin;
12. Stir well with a spatula to form a delicate cake paste;
13. Pour the cake paste from a height of 30 cm into the 8-inch anode cake mold; lift the mold and shake it gently a few times to shake out the large bubbles inside;
14. Send to the middle layer of the preheated oven and heat up and down at 150 degrees for 60 minutes;
15. Shake a few times after baking;
16. Buckle upside down on the dry rack and release the mold after cooling.
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1. Eggs with ordinary size, with shell weighing at about 65 grams, remove the shell is also about 58 grams; if you use soil eggs, yellow daqing less, to increase the amount of eggs to become;
2. The amount of low gluten flour floating up and down 5 grams is not a problem, the egg yolk paste can be slowly dropped like a ribbon with the egg extraction; if you accidentally do not grasp the amount of flour, the batter can be sieved into the flour in a small amount of times; if the batter is too dry, you can pour a little milk adjustment in a small amount of times;
3. Mold with anode of the chiffon cake special mold, the inner wall should not be greased, is conducive to egg paste climbing; if the non-stick coating is used, the baking temperature should be lowered at about 120 degrees, and the time should be extended to 90 minutes or even longer, so it is recommended that novices use a special mold for chiffon cake to ensure the success rate.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, I have been an English teacher for 18 years, and now I am a "kitchen for love" house cook, gourmet self-media, multi-platform special food original author, health manager, ACI international registered nutritionist. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#Spring Fancy Life ##春日好食光 #