First of all! Every time it will be emphasized, learn anything first to understand the mysteries of the principles! It's theoretical knowledge. In all technical fields, first understand the theory clearly. Then combine the practice many times and be able to do better than others.
Then please understand the following theory! Just read it carefully, in fact, it is not difficult!
Note: Don't just look at the recipe, be sure to understand the meaning of all the theories below
Chiffon Cake – A must-learn for baking, the evolutionary basis of a large number of cakes
After reading the theoretical principle + practical operation points, I will no longer be mad.
principle:
Sending off of protein:
The whisking of egg whites is the hallmark of chiffon cake, separating eggs from yolks because they are protein, viscous, and tense. Foaming occurs after all whipping, and this tension is used to continuously wrap the air into it, so that the air holes continue to shrink. Finally can be sent to the cause of no liquidity. The technical term is called - physical foaming.
(1) Protein: Alone can be sent to 3 times the volume
(2) Sugar: Because there is sugar, the bubble wall of the egg white will become thicker, so the more sugar is added, the more stable the egg white is sent. The most important role is to stabilize protein, sweetness, increase humidity, moisturize, increase color, prolong shelf life.
(3) Salt: increase the gluten and ductility of the flour in the cake recipe. Commonly known as support, because the flour is mixed with a large number of other raw materials, the baking process needs to be supported. Do not come into contact with flour too early, so add egg whites to whisk. Do not add egg yolk batter directly to stir in parts.
(4) Lemon juice (fruit acid) white vinegar (acetic acid) Tata powder (chemical additive): The protein is alkaline, the ratio is 4:2:1 (for example, 4g of lemon juice is needed in the formula, then converting it to white vinegar is 2g is enough, and 1g of tata powder is enough. ）
Egg whites must not contain any oil, and the yolks contain oil.
1: Stir the egg yolk batter
(1) The material needs to be added in turn, do not put it together at one time and stir. (2) The ratio of wet raw materials to powder raw materials, more powder will be reinforced. (3) Be sure to stir by hand using a hand stirrer. (4) Be sure to carefully check and stir evenly, there can be no particle impurities, etc.
2, egg white batter and egg white batter mixing method - stir- mixing
(1) Use the tool: Soft glue scraper.
(2) The batter needs to be scraped from the bottom, then sink into the bottom, turn the basin 15-30 degrees, and repeat the action until the mixture is even. Never use a blender, or use a rubber scraper to turn directly and mix well, the bubbles will disappear quickly.
Next the chiffon cake appeared a summary of all the problems!
First, the surface of the cake collapsed
Analyze the reasons:
1. Whether the batter part is stirred evenly
2. Excessive protein distribution
3. The plate is not shaken at the first time after baking
4. Whether the batter has been left outside for too long without being put into the oven
5. Caused by external forces
6. The ratio of dry and wet formula is uneven
7. Whether the oven is opened frequently during the baking process, or the oven is not closed
8, baking time is too long
9. Cook before baking
Second, the bottom collapses
1. The flour is expired or moldy
2. The batter is partially mixed with protein
3, the bottom of the mold has atmospheric holes, water vapor, grease
4: Stir the batter part to start the ribs
5, the bottom fire is too high or too low
Third, the expansion height is not enough
1, the mold has oil
2, the temperature is too low baking
3. The formula does not match the mold
4. Formula ratio: too many wet raw materials
5. The bubbles of the protein are eliminated
6. The amount of batter loaded in the mold is too small
7, protein is not enough
Fourth, the waist collapses
1. Remove the mold without being cold
2. The demolding method is not correct
3: Stir the batter until it is reinforced
Fifth, the surface exploded
1. The protein is overdone.
2. Allow to burst, because the air needs to be discharged during the baking process.
3, if you want to surface beautiful, then you can reduce the temperature to increase the baking time. Reduce the degree of whisking of the protein so that it can be heated and expanded less quickly.
Sixth, the internal cavity bubble
1, the noodle fire is too high, the top is quickly baked so that the air can not be discharged
