What are the recipes for chiffon cakes? What are the steps to make chiffon cake

Teach you how to make chiffon cake simple, fluffy and delicious.

Stir until no particles are available.

Chiffon cake making tutorial.

Ingredients: 90g of low-gluten stove flour, 70g of milk, 60g of corn oil, 80g of powdered sugar, 5 eggs.

Excipients: a few drops of lemon juice.

Preparation of 8 inch chiffon cake.

1. Egg white separation, egg white must not be mixed with egg yolk and water.

<>3. Sieve the flour and add it, stir up and down in a Z-shaped shape and stir and cut the potato bushes, do not stir in a circle, lift and fall smoothly without dry powder.

4. Add lemon juice, you can use white vinegar if you don't have it.

5. Add one-third of the sugar and beat.

6. Beat this state and continue to add one-third of the sugar.

7. Add the remaining one-third of the sugar out of the texture.

8. Beat until dry foaming, feel obvious resistance, and have an upright small tip.

9. Take one-third and put it in the egg yolk and stir up and down.

10. Put the egg yolk in the egg white.

11. Put it into the mold and shake out the bubbles vigorously.

12. Preheat the oven to 130 degrees and bake for an hour. Cracking occurs at high temperatures. It can also be 10 degrees lower for another 5 to 8 minutes.

13. This is 40 minutes, if it cracks, it must be reduced by 10 degrees.

14. After baking, buckle upside down until cool, and it must be cool, otherwise it will collapse.

15. a finished product.

Next, let's briefly talk about a recipe for an oily chiffon cake:

Ingredients: 70g gluten flour, 4 eggs (separate egg whites and yolks), 80g milk, 30g corn oil

1. Beat the egg whites, add white sugar (20g times) in three times, and beat until you can pull out a small hook.

2. Add the remaining white sugar to the egg yolk and stir briefly, then add milk and corn oil and stir evenly, sieve in the low-gluten flour, stir into a uniform batter, take 1 3 beaten egg whites and mix well, pour the batter back into the egg white basin, stir evenly.

3. Pour the mixed batter into the mold, gently shake out the bubbles, put it in the preheated oven, and bake for 40 minutes at 170 degrees.

4. After coming out of the oven, gently shake twice, buckle upside down, and demold after complete cooling.

1. Ingredients: 100g of low-gluten flour and 4 eggs.

2. Excipients: 60g of water or milk, 60g of salad oil, 1 4 spoons of tartar powder, 10g of white sugar, 80g of white sugar, 2g of salt, 1 4 spoons of baking powder, 1 4 spoons of custard powder.

3. Put 100 grams of cake flour.

4. Weigh 80 grams of white sugar, use it for egg whites, and use the other 10g for mixing batter.

5. Put 60 grams of water, 60 grams of oil, 2 grams of salt and 10 grams of sugar into the container, stir evenly, no oil particles, stir and melt the sugar fully, and then pour the egg yolk into it and stir well.

6. Sift in the low-powder screen.

7. Stir well and stir the batter well, at this time, you can preheat the oven at 145 degrees for 30 minutes.

8. Pour in tartar powder or a few drops of white vinegar and beat the egg whites, so that the egg whites are easier to beat.

9. First beat to the bubbling bubbles to add one-third of the sugar, beat to a little smooth, add a third, beat until there is no tenderness and pour the sugar until there is a rooster tail strong, and the triangle that will not fall down can be.

10. Pour one-third of the beaten egg whites into the batter and stir up and down well.

11. Stir up and down well.

12. Pour the evenly mixed cake batter into an 8-inch mold, and then vibrate 20 cm away from the countertop.

13. Put it in the preheated oven, adjust the heat to 150 degrees for 20 minutes, and then adjust it to 160 degrees for 15-20 minutes after the cake is significantly raised.

14. After the oven is discharged, vibrate a few times, and then immediately turn it upside down, cool to 30 minutes, and then you can demold.

【Recipe ingredients】33 grams of flour, 2 eggs, 50 grams of caster sugar, 20 grams of salad oil, 20 grams of water.

Steps] 1, in the bowl into 2 eggs, egg white and egg yolk separate, in the bowl with egg yolk to add 13 grams of caster sugar, with a whisk to fully stir the egg yolk evenly, and then pour in 20 grams of salad oil and 20 grams of water, fully stir again, let the water, oil and egg liquid fully melt together, whether the three are fused or not, directly affects the height of the cake made, so this step of stirring is very important, can not be lazy.

2. Sift 33 grams of low-gluten flour into the stirred egg yolk paste with a sieve, continue to stir evenly, and set aside; The egg yolk paste that is successfully stirred will have lines when it falls low, and the lines will disappear.

3. In the bowl of egg whites, beat the egg whites with an electric whisk, first beat them at low speed until they are foamed, then add caster sugar for the first time, the amount is one-third of the total amount, continue to beat with a whisk, beat until the foam is fine; Then add half of the remaining caster sugar for the second time, continue to use the whisk to turn medium speed to high speed and then turn to medium speed, such a frequency to beat, and after obvious lines, add the remaining caster sugar for the third time, continue to beat with a whisk, beat to neutral foaming, lift the whisk, there are sharp corners do not fall, indicating that the egg white is successfully beaten.

4. Take one-third of the whipped egg white, add it to the egg yolk paste, and mix the two evenly by stirring; After mixing evenly, add half of the remaining egg white, continue to mix evenly with the stirring method, here we must pay attention to the egg white and egg yolk paste mixing technique, the wrong method will make the egg white foam, resulting in the cake can not expand smoothly, the mixed batter is as follows.

5. Brush a layer of cooking oil with a brush in the six-inch mold, demold the back, then pour the mixed batter into the six-inch mold, and gently shake it on the board a few times to discharge the bubbles inside; Then put it in a preheated oven and bake at 170-180 degrees for 50 minutes.

6. Take out the cake after baking, drop it lightly on the front and then immediately buckle it upside down on the baking net, after cooling, the cake can be demolded, and the delicious and delicious chiffon cake is ready, simple and zero failure!

Ingredients: 70 grams of low-precision flour.

60 grams of granulated sugar.

Water 40 grams.

Oil 40 grams.

3 eggs.

White vinegar 1 gram.

Salt 1 gram. One electric hand-held egg beater.

Egg bowl a.

A hand-held whisk.

A stirring spatula.

A 6 inch cake mold.

Steps: Production stage: Put water, oil, and one-third of the sugar into the egg beating basin, stir in one direction with a hand-held egg beater, stir until the emulsified state is slightly whitish, and the water and oil are evenly mixed in the emulsified state, and no obvious water and oil droplets can be seen.

Pour in the flour and mix well until you can't see the dry powder.

Separate the egg whites from the yolks and place the yolks in the batter.

Stir the egg yolks and batter until smooth without particles.

Pour sugar, salt, and white vinegar into the egg white, first turn on and mix the ingredients evenly in one direction, then rise quickly, continue to beat in one direction, beat until the egg white lines are obvious, and gently lift the egg head to make the meringue a firm inverted triangle.

Preheat the oven at 175 degrees for 10 minutes.

Pour one-third of the beaten meringue into the egg yolk paste and mix from the bottom to the top until the color is uniform. Add the egg yolk mixture to the remaining egg whites.

Put the mixed batter into the six-inch mold of the live bottom, take a towel and put it under the bottom of the live bottom mold, the two ends are flat, up and down, the air is out, and then immediately baked in the oven.

Roasting stage: 175 degrees, 40 minutes.

After baking, take a toothpick and stick it in the center of the cake and pull it out, if there is no moist batter on the toothpick, it is cooked.

After the cake is completely cooled, start to demold, turn the mold upside down, press gently along the edge of the mold with your hands, then push the bottom to lift the cake body, and then gently press the cake along the bottom to remove the bottom.

Ingredients: 50 grams of cake flour.

Milk 35 grams.

15 grams of sugar (in egg yolks).

Corn oil 30 grams.

2 eggs.

Baking powder a little.

Cream of tartar A little.

25 grams of sugar (in egg whites).

Steps: Prepare the materials you will use.

Separate the egg whites from the yolks in two clean, waterless containers.

Add sugar, milk and corn oil to the egg yolks and beat well with a manual whisk.

Sift in the cake and baking powder.

Mix well into egg yolk paste.

Put a little cream of tartar in the egg whites.

Beat with an electric whisk until the fish eye bubbles, add sugar and continue to beat.

Beat until the egg whites brought out by the whisk are upright and pointed.

Put half of the egg white paste into the egg yolk paste and mix well.

Pour in the remaining egg whites and mix well.

Preheat the oven at 150 degrees, pour the mixed batter into the mold and smooth it out, then lift the mold and shake it twice.

Bake in the lower oven for 45 minutes.

A slight crack on the side does not matter.

Place the mold upside down on a baking net and let it cool.

Allow to cool and remove the mold.

Cut it into pieces and eat it or make a decorated cake.

Tip: Depending on the temperature of the oven, the heat and time will vary slightly. The key to making chiffon cake is to whip the egg whites and mix the egg whites and egg yolks.

Chiffon cake is a relatively light and soft cake that needs to be beaten with eggs, mainly because the egg whites are beaten into a creamy shape, which is a more common basic type of cake. The main ingredients of cake embryos are flour, eggs, sugar, oil, and milk, which are also relatively common. The delicacy of chiffon cake comes from flour, so it must be low-gluten flour, and if the gluten is too high, the texture will be harder and not melting.

Cake shops use more Meimei low-gluten flour, of course, there are many low-gluten flours on the market, all of which are okay.

Prepare these materials first:

3 eggs, 35 grams of pure milk, 30 grams of corn oil, 55 grams of cake flour, 35 grams of caster sugar, a few drops of lemon juice or white vinegar.

Specific method: 1. Separate the egg whites and yolks and put them in two waterless and oil-free bowls. Add 5 grams of sugar and corn oil to the egg yolk, then stir well, add milk to continue stirring, then sieve in the low-gluten powder, mix well with the Z-shaped method for later use, remember not to stir in circles, otherwise it is easy to get gluten.

2. Add a few drops of lemon juice or white vinegar to the egg white, add 30 grams of sugar in three times, and beat until it is hard to foam.

3. Add the beaten egg whites to the egg yolk paste in three times and mix well, then pour the mixed egg yolk paste into the cake mold, scrape it flat with a spatula and shake it a few times to shake out bubbles.

4. Put it in the preheated oven and bake it at 130 degrees for about 50 minutes.

5. After baking, take it out and buckle it upside down on the drying rack to cool and demold. In this way, the chiston cake with a fluffy, delicate and sweet texture is ready!

It's not easy to hit by hand, I hope it can be adopted!

Steps.

Separate the egg whites and yolks, and add milk and corn oil to the egg yolk bowl (gently shake the bowl to let the milk and corn oil coat the yolk and prevent the yolk from crusting under the air and affecting the taste).

Beat the egg whites and add the caster sugar in 3 portions. (Add sugar to the cornstarch for the last time) and beat until you insert a chopstick and it won't pour.

Sift the cake flour and add it to the egg yolk bowl and stir well.

Divide 1 3 meringue to the egg yolk bowl scraper and stir evenly, then pour it into the egg white bowl and mix well, pour the batter 15cm high from the mold (7 minutes full) spatula smooth the surface, lightly drop the mold to shake out large bubbles, toothpicks puncture small bubbles on the surface or directly draw circles, into the preheated oven 160 degrees to bake for about 35 minutes 5, the baked cake from the top of the table 15-20cm high fall one or two, shock out the heat in the cake, and then upside down until completely cool and then demolded Be sure to buckle upside down, Otherwise, the bottom of the cake will not taste good!

Pour the batter 15cm away from the mold (7 minutes full) into the spatula to smooth the surface, gently drop the mold to shake out large bubbles, toothpicks puncture the small bubbles on the surface or directly draw circles, and bake in the preheated oven at 160 degrees for about 35 minutes.

You can add 50 grams of cooking oil to 75 grams of water, replace it with milk or yogurt, stir until it emulsifies and becomes thick.

Step 1 Prepare all the ingredients, separate the egg yolk from the egg white, the egg white must not be stained with water, oil, and egg yolk.

Step 2: Pour about 15 grams of white sugar, pour the egg yolk, beat the egg yolk, then add the milk and oil respectively and stir well, and finally add flour and milk powder and stir evenly until there are no dry powder particles.

Step 3 Add a few drops of lemon juice to the egg white, add the remaining white sugar in three parts, and beat until dry fermentation, that is, lift the egg white of the whisk at a 90-degree right angle.

Step 4: Beat the egg whites and pour about 4 minutes: 1. Pour the egg yolk paste, turn it up and down and mix well, and then pour all the egg yolk paste into the egg whites, and also turn it up and down and stir evenly.

Step 5150 degree preheat the oven for 5 minutes, sweep a thin layer of oil at the bottom of the mold, then pour the stirred egg yolk paste into it, put it in the oven and bake it for 50 to 60 minutes.

Step 6 After baking, take it out and let it cool, because my mold is not a live bottom, use a toothpick to slowly draw a circle along the sides of the cake to separate the cake from the mold, and then buckle it upside down.