Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( nine ) | Low-gluten flour ( 150g ) |
Oil (no special smell) ( 112g ) | White sugar ( 50g ) |
Milk ( 100g ) | Salt ( 1.5g ) |
How to make chiffon cake
1. Prepare all the ingredients, separate the egg whites into two water-free and oil-free containers (there should be no egg yolk in the egg whites), put the prepared 112g oil into the microwave and heat it for 30 seconds (let the oil warm up) Yes)
2. Brush the inner edge of the Qifeng mold with a little oil and apply it well Roll a circle of icing sugar around the edge and set aside.Prepare an empty basin, pour 112g of heated oil into the empty basin, add low-gluten flour and mix in parallel until there are no particles and no dry powder.
3. After stirring, pour in 100g of milk and continue to stir in parallel.Do not stir in circles
4. Stir evenly and add the prepared nine egg yolks
5. Stir until stirred up and can flow, set aside for later use
6. Add 1.5 grams of salt and a few drops of white vinegar to the egg whites and start to beat.Add the sugar in three batches.Add the first sugar when the beats form big bubbles.Add the sugar when the beats are fine.For the second time, roll out the texture and add the third time white sugar
7. When the protein is in this state, it means Finished
8. Add the egg whites to the egg yolks in three batches
10.Set the temperature according to the temperament of your own oven.The temperature of my oven is a bit high, so it is lower than usual.Generally speaking, it is 150 degrees for the upper and lower tubes.If there is a difference, you can adjust it yourself
11.Put it on the grill
9. Cover the bottom of the chiffon mold with frosting rolled with oil paper, pour the mixed egg yolk paste into the mold, and shake out the big bubbles.Because of the need for a water bath, a layer of tin foil is laid around the chiffon mold (there should be no damaged areas otherwise water will enter)
Tips
Chiffon cake failure analysis:
1.Collapse, retraction and cracking Phenomenon
When the chiffon cake comes out of the oven, it grows very high, shrinks in a short period of time, collapses from the outside in, and has cracks on the surface.
Main reasons:
1.There are oil stains on the inner wall of the mold before use, and the adhesion is not strong, which will cause shrinkage;
2.The cake batter is stirred for too long and too much force is used, resulting in outflow.tendons, which will cause shrinkage, collapse and cracking after cooling;
3.The egg whites are not beaten enough to achieve dry foaming, and the state of the egg whites is unstable, which will cause shrinkage or collapse;
4.Baking Excessive baking temperature, especially baking on the bottom, will cause the surface of the cake to crack and the bottom to be sunken.
After cutting the chiffon cake, there are obvious air holes in the cross section.
Main reasons:
1.Improper mixing, some raw materials are not mixed and dissolved, and the powder is not sieved;
2.The distribution ratio of flexible materials and water in the formula is unbalanced (less water, The batter is too dry; there is too much flexible material and too much air is wrapped in it).
3.The sugar particles are too coarse, there is too much sugar, and the sugar is not fully dissolved.
3.Insufficient height
Main reasons:
1.The stirring time is too long and the frequency is too many, resulting in excessive stirring and serious defoaming of the protein.
2.The ratio is inappropriate, the egg yolk paste contains too much water, and the batter is too thin.The flour support is not strong, resulting in low growth.
3.The furnace temperature is too high when entering the furnace, and the heat is too large, causing the surface to be determined too early.The oven temperature is too low and the baking time is too long, resulting in excessive moisture loss.
4.If the egg batter is left standing for too long, the stability of the bubbles will decrease.Do not leave the beaten egg batter for too long and bake it in time.
5.The order of adding ingredients must not be wrong.For chiffon cake, mix the batter first and then add the egg yolk.
6.Do not use flour that is too low in gluten, especially when mixed with starch; try not to use over-bleached flour;
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