Zero failure!

Teach you how to make the perfect chiffon cake at home

Chiffon cake has a fine structure and a sweet taste, and does not need any decorating decoration. The coffee trap,
tea and milk are all very good, so it is delicious to stop. It is said that the chiffon cake was invented in Hollywood
by an American insurance worker named Harry BakerK about 90 years ago.

Compared with the traditional cake, chiffon cake is relatively simple, so there was a slogan saying: "Even your
husband can make it."

Well, I don't know how the cooking of American men did more than half a century ago, but heard that the current
epidemic has forced many housewives into "qi risk control".

But many novices will find that the chiffon, which is cooled after roasting, always collapses, like a basin.

Don't worry, let's take a look at why some people say that "Qifeng" is "crazy", while some people say that

this kind of cake is very easy to make o cake equipment & ingredients

The authentic chiffon cake has an iconic round hole in the middle, and this is because there is a pillar

in the middle of the professional chiffon mold.

Compared with ordinary cake shape, chiffon shape is a smaller diameter, but higher.

Chiffon relies whites to support the expansion of the cake, and the cake paste grows up, just like a climbing vine,
requiring a place of support.

When Yuanqiao started baking more than 10 years ago, I thought that the cake must be big enough for my family to
eat, so I entered an ordinary 8-inch cake mold (inner diameter of 20.5 cm) 0
[Which know such a big mold in the middle of the no support,
the first few years to do chiffon all fall.
Sometimes full of joy to see it in the oven than the mold are bulging out
of a few centimeters, and so on to put a cool a look, or a basin.
In recent years, the practice has been improved, and now the same materials and equipment are rarely missed.

In fact, you have mastered several key points, even if you are a baking novice user, you can also share with

your family to make chiffon 0, several equipment is essential:

Desktop blender (do not want to kill the protein by hand, with the handheld blender is very strong)

Cake mold (without chiffon model, the ordinary mold should not exceed 8 inches):

coal-scuttle;

Desktop said;

1 / 8 small spoon (tea spoon.the abbreviated form of a name tsb).

 Compared to many other pastries, chiffon requires few ingredients.

The following are ordinary 8-inch mold ingredients, different sizes of materials used on the Internet.

5 eggs above number 6;

Milk 80 grams (you can use milk powder boiled water, grasp the consistency, cool reserve);
80 grams of vegetable oil;
White sugar: egg yolk batter put 30 grams, protein put 50-70 grams, divided open;
-120 g of low flour: 80-90 g of ordinary flour (standard flour), plus 30-40 g of corn starch (corn flour); a few drops of
vanilla extract;
Tata Powder (cream of tartar) Spoon (weigh 1 gram without measuring the spoon).

Do chiffon roughly divided into two parts, one is to prepare egg yolk paste, the other is white white.

Profkilled can let the machine beat egg white while making egg yolk paste. But the novice or step by step, so
as not to scramble.

Prepare egg yolk paste

Tip 1: egg white will touch the appliance do not stick to water or oil

Beat the eggs one by one into a small clean bowl and remove the egg yolk. Note: Don't have a little yolk in
the egg white, otherwise it will not be beaten.

After separating each egg, pour the white into a clean bowl of the blender, and then lay an egg.

Sometimes the egg put for a long time will scatter yellow, such egg liquid can not be used. Get a clean bowl.
G
 Mix the flour and
cornstarch well,
If there is no net, probably mix well directly
into the oil can also be.

Tip 2: cross the surface and oil mix, must not

circle stir
Avoid tendons when making cakes and cookies, which is the opposite
of the requirements of making bread and steamed bread.

The batter with milk, yellow and sugar, are cross mix and then
new material °

Don't worry, make sure there are no bumps in the batter, the best bubbles,
which can reduce the trouble behind.
 Vanilla essence can wait until the egg yolk batter, this is mainly envy, no is not a problem.

If you make chocolate, matcha, lemon and other flavors of chiffon, you can save vanilla essence.

Now let's take a look at the most desperate egg.

Play the protein

Tip 3: Add some tower powder to the egg white (cream of tartar)

Although the chemical name of Tata powder is Potassium bitartrate potassium tartartrate, it is actually a by-product
of wine making and is widely used in food processing.

The grape juice Jing Jing for a while, there will be some small crystals, after Titun is Tata powder.

When added to the egg white, it makes the protein more resistant and more likely to expand. When mixing the whipped
egg whites with the egg yolk batter, you don't have to worry too much about the protein defoaming.
 When the review began to do chiffon, such as' spoon Tata powder has now been reduced to what " spoon. However, if
you don't put the tata powder,' it is still easy to give really no tata powder, you can also use acidic white vinegar
or lemon juice 10 grams into the egg white, but the effect is poor.

In order to avoid the cake collapse, it is best to use a 6-inch model or chiffon model to support. Having said all
that, I finally started to beat it.

Tip 4: dozen protein to divide three times to add white sugar with the blender in the high-grade dozen for about
a minute, the egg white will appear in a different size of the fish eye bubble, then pour 1 / 3 of the white sugar.

For a few more minutes, the bubble became a dense milky white bubble.
 Add a third of the
sugar.

After a while, the protein has a clear grain, the last sugar
are poured in.

At this point, use the blender at the highest speed, and in

about five minutes, the protein starts to harden.
 At this time, the protein mainly has the following two characteristics: Characteristics
1: when lifting the stirring head, the protein will leave a straight small tip;

Feature 2: There is a significant groove between the part of the stirring head and the
protein on the wall of the surrounding bowl.

From the last white dragon into the calculation, the highest speed to about 10 minutes
is almost. The pattern of the protein is then very clear.

Gate 5: Look for the important signals of protein sending.

When the stirring head turns, it pulls the protein on the wall of the surrounding bowl
out of a slender, curved hook.
 The groove between the protein of the stirring head and
the protein on the wall of the surrounding bowl is several
centimeters deep;
Protein has the reflection of the
crystalline chamber. This is the time to stop.
 Protein sent is a comparative experience of the work, there are many pictures on the Internet to refer
to.

The third one from the left is the right one.

Gyeonggi carved. Cheng Fu elephant white drive light bully write silkworm group leisurely when the protein
looks like a dry powder. To mix into the egg yolk paste, many novices are very worried about the protein
will deflate, panic but wrong. In fact, if you use Tata powder, the protein is not so good, wet is not
much.

Tip 6: Pour 1 / 3 of the egg white into the egg yolk paste, and toss it up with a wide rice spoon or
a shovel.

Be careful not to stir flat, so that the protein will deflate.

 Xiang can't get the egg yolk, then pour the batter into the
rest of the egg white.
The same is from the
bottom up to mix evenly.

Pour the batter

into the cake mold.
The last step is, bake the cake!

Tip 7: Never spread any tin foil or baked paper in the cake mold

The chiffon cake has to hold the wall of the mold up, and then stick tightly to the bottom of the mold in order not
to fall down.

Don't bake a decent cake for a good job.

Preheat the oven to 150 degrees Celsius, and bake in for 50 minutes.

The cake mold can be placed directly placed in the middle or lower layer of the oven. The heating tube from the upper
edge of the mold to the top of the oven needs to leave at least 10 cm, so that the cake grows too high and touches
the heating tube.
 After 50 minutes, take it out, use a clean toothpick in the middle of the cake to see vertically to the bottom, pull
it out to see, there is no stick on the toothpick.
 Bake for a few more minutes. It doesn't matter if the cake cracks, but the cracks are gone after cooling it down.

Find three cups or bowls of the same height and turn them into triangles.

After removing the cake mold from the oven, buckle it down on this triangle support. After cooling thoroughly, separate
the cake from the mold with a spatula and refrigerate for better flavor.

Tip 8: Add 2 grams of baking powder (baking powder) to the flour again

If you really don't have the confidence, adding baking powder ensures that the cake grows and doesn't collapse.

When the white powder is added to the wet batter, it will react and react quickly to release carbon dioxide and form
rich bubbles when baking.
I arrogant wri medical iF —— |.

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