Yesterday, I made the two basic cakes of chiffon and sponge cake, and I chatted with you about the differences and production techniques of these two cakes.
Put these two basic recipes here today.
One is because these two cakes are too basic, basically making all the major mounted cakes, cake rolls, mousse, etc. will be used, so there is such a basic recipe placed here for everyone to consult at any time.
The other two recipes are also the most commonly used formulas I use now.
Without further ado, fang zi put it on first:
Chiffon cake
6 inch formula:
2 medium eggs (50 g/piece after hulling), 65 g low gluten flour, 50 g milk, 20 g caster sugar (add egg yolk), 45 g caster sugar (add egg white), 30 g corn oil, 1 g salt, 1 g vanilla extract (may not be put).
8 inch formula:
4 medium eggs (50 g/piece after hulling), 130 g low gluten flour, 100 g milk, 40 g caster sugar (add egg yolk), 90 g caster sugar (add egg white), 60 g corn oil, 2 g salt, 2 g vanilla extract (may be left alone).
Sponge cake
2 medium eggs (50 g/piece after hulling), 85 g low gluten flour, 20 g milk, 25 g corn oil, 65 g caster sugar
4 medium eggs (50 g/piece after hulling), 170 g low gluten flour, 40 g milk, 50 g corn oil, 130 g caster sugar
The chiffon cake making process
Divide the yolks of the eggs in a large bowl and pour in the yolks, caster sugar (for egg yolks), salt, corn oil, milk, vanilla extract (nothing to omit). Whisk and mix well.
The low gluten flour is sifted into the liquid and mixed well with a spatula to become batter.
Beat the egg whites in another bowl. Add another caster sugar (for egg whites) to the egg whites 2-3 times and beat them at high speed with an electric whisk. Beat until you slowly lift the beaten egg head, and the beaten egg head can pull out the upright sharp corner. The good egg whites should be very delicate, not overdone (if the hair is too hard, or even the texture of cotton wool appears, it will be overdone, and the delicate cake will not be baked).
Place 1/3 of the beaten egg whites into the batter and mix well with a spatula. Pour 1/3 of the egg white into it and continue mixing.
Then pour all the batter back into the egg white bowl and mix well again to form a smooth and delicate cake batter.
The batter should be very thick and delicate. The process of mixing should be greatly mixed, mixed as soon as possible, do not mix for a long time to cause egg whites to defoam. If the mixed batter is thinner or rougher, it is a manifestation of egg white defoaming, so that the delicate cake cannot be baked.
After that, bake in the oven.
The temperature of the baking is critical, please adjust according to your own oven.
Jun roasting oven reference temperature: 6 inch formula, up and down heat 150 °C, middle and lower layer, 35 minutes; 8 inch formula, up and down 140 °C, middle and lower layer, 50 minutes.
After baking, the buckle is cooled upside down, and after complete cooling, it is released (the back button can avoid the chiffon cake retraction to the greatest extent).
Note that if the cake is above the edge of the mold, do not cool it directly upside down on the grill (avoid squeezing the cake with the grill), but set up the mold as in the picture above. A dedicated chiffon cake cooling rack can also be purchased.
Particularly important:
If you use a built-in oven, steaming oven and other very tightly sealed ovens, when baking, you must clip a wet control insert (or cardboard, hard cardboard, etc.) on the door panel, so that the oven door leaves a slit, reducing the tightness of the oven, in order to bake a successful chiffon. Otherwise, there will be collapse, severe retraction, pudding layer and so on. Ordinary small ovens do not need to perform this operation.
(Many students said: I used to use a very cheap small oven to bake chiffon for the second time, but after changing to a more advanced oven, why has it not been baked well?) This may be the reason - the hot air cannot be emitted in time when the oven is baked with too good sealing, which will produce a micro-pressure environment, which is unfavorable to the tissue of the chiffon. Baked chiffon cakes cannot have too good sealing. ）
The control insert in the picture is Jun baking's steaming oven accessories, if not, cardboard and the like can also be replaced, in short, let the oven leave a slit not completely closed on it.
Sponge cake making process
Unlike chiffon cakes, sponge cakes need to be beaten with whole eggs.
Beat the eggs into a bowl, add the sugar and beat them with an egg beater.
Continuous high-speed whipping makes the eggs more fluffy, thicker and larger.
In theory, the whole egg is best beaten at a temperature of 43 ° C, so you can sit in the egg bowl in hot water to heat up the egg liquid to about 43 ° C, the temperature can not be too high, otherwise it will affect the stability of the egg foam. Step figure I made is a 6-inch formula, only with 2 eggs, it is still easy to send, if you are troublesome, and your egg beater power is relatively high, you can also not heat directly to send Ha, but will take a little more time.
You can also use the chef machine to send off (recommended, it will save time and effort), Junbaku G1/L1 chef machine, high-speed mixing (11 gears) about 4 minutes.
Until the egg liquid becomes very thick, lift the egg beater, the dripping egg liquid can draw a clear pattern in the egg bowl and can be maintained for a few seconds without disappearing, it is sent off (many people think that the whole egg sponge cake is easy to defoam, most of the reasons are in the egg beating, the whole egg must be beaten to a sufficient extent, it is much more time-consuming than the egg white alone, to be a little patient Ha).
Eggs should be fresh enough. If the eggs don't get beaten to a sufficient level, try replacing them with fresh ones.
Sift the low gluten flour and add to the beaten egg mixture. Quickly mix well from the bottom up to become a thick batter (if you are worried about defoaming, you can also add the flour three times, so that the amount of flour added each time is small, it is easy to mix evenly, but the overall action still needs to be fast).
After that, add milk (or water instead), corn oil. Mix quickly in the same way. Milk can be mixed with corn oil in advance and stirred and then added at once.
Very important: pay attention to the method of mixing the batter. Mix as quickly and vigorously as possible (rather than in circles). Mix the powder with the egg mixture as soon as possible to avoid defoaming the egg mixture for a long time.
To make sponge cake, defoaming is the most common problem, defoaming will lead to a significant reduction in the volume of the mixed batter, not delicate, and many bubbles. The baked cake is not high,000,000,000,000," and so on.
The final mixture will have a certain consistency and a delicate luster.
Bake the batter as soon as possible after mixing, and do not leave it for too long.
The resulting molding and baking is exactly the same as the chiffon cake. Baking times are exactly the same.
Sponge cake is not as easy to retract as chiffon cake, but it can also be cooled upside down for better results. At the same time, it is best to add a moisture control insert when baking (see the explanation in the chiffon cake step for details).
Finally, note
In terms of 6-inch molds, although they are all 2 egg recipes, the fluffiness of the chiffon cake will be higher than that of the sponge cake, and the volume will be slightly larger than the sponge cake.
Manifested in the height of the cake, the chiffon cake will also be significantly higher than the sponge cake.
Therefore, the finished product of the sponge cake will be shorter than the chiffon cake. See image above.
If you want a higher sponge cake, you can multiply the ingredients by 1.5 on the premise that the mold size remains unchanged.