Savarin chiffon cake

2024-06-28 09:42:41  Views 2 Comments 0

Ingredients

Protein ( 7 )
Egg yolk ( 6 pieces )
Low gluten Flour ( 100g )
Fine sugar (for egg yolks) ( 20g )
Powdered sugar (for egg whites) ( 60g )
Water ( 60g )
Vegetable oil ( 60g )
White vinegar or lemon juice ( 5 ​​drops )
Salt ( 1g )

Savarin How to make chiffon cake

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    1.Prepare materials.

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    2.Isolate protein and egg white.The basin containing the egg whites must be free of oil and water.

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    3. Add 20g of fine sugar to 6 egg yolks and beat them lightly with a whisk scattered.

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    4. Add 60g of salad oil in three batches to the beaten egg yolk, and stir evenly.

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    5.Add 60g of water and stir evenly.

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    6.Sift in the flour and salt.

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    7.Use a rubber spatula to gently stir evenly.Do not over mix to prevent the flour from becoming glutenous.

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    8. Drop lemon juice into the egg white.

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    9.Use an electric egg beater to beat the egg whites until they are in the shape of fish-eye bubbles.Add 1/3 of the sugar.

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    10. Continue beating until the egg whites begin to thicken and there is a dense foam., then add 1/3 of the sugar.

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    11. Continue beating until the egg whites are thicker and lines appear on the surface., add the remaining 1/3 of the sugar.

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    12. Continue beating until the egg whites can be Pulling out a short upright sharp corner indicates that it has reached the dry foaming state and you can stop whipping.

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    13.Preheat the oven to 160 degrees Celsius for 5 minutes.Pour 1/3 of the beaten egg whites into the egg yolk batter.Use a rubber spatula to gently stir to combine.

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    14. After mixing evenly, pour all the egg yolk paste into the basin containing the egg whites..

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    15.Use the same technique to stir the two evenly until the egg white and egg yolk are paste Mix thoroughly.

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    16.Pour the mixed cake batter into the grinder, smooth it, and use your hands Hold both ends of the grinding tool and shake it hard twice on the table to knock out the big bubbles inside.Place in the preheated oven at 160 degrees Celsius and bake for 45 minutes.

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    17.After taking out the baked cake, smash it lightly a few times to shake out the water vapor.Although it is cracked, it does not affect it.

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    18. Immediately place upside down on the grill.

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    19. After inverting for 3 to 5 minutes, pat the back of the grinding tool gently and lift up the grinding tool.Just tools.

Tips

1.Do not use non-stick abrasive tools when making chiffon, and do not apply oil on the inner wall of the chiffon cake, otherwise the chiffon cake will not grow high.2.The egg whites must be fully beaten.When mixing the egg yolk paste and the beaten egg whites, be sure to pay attention to the mixing technique.Use a stir-frying technique similar to stir-frying from the bottom up to avoid defoaming.3.Be sure to use odorless vegetable oil.4.Water can be replaced with milk.

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