How to make chiffon cake? How to make chiffon cake?

Ingredients. 5 eggs.

100 grams of cake flour.

Milk 75 grams.

30 grams of sugar (add egg yolks).

Cornstarch 10 grams.

Corn oil 60 grams.

Sugar (with egg whites) 60 g.

Lemon juice 3 grams.

Method steps.

Separate the egg yolks and egg whites.

Add 30 grams of sugar to the egg yolk and mix well.

Add 75 grams of milk, 60 grams of corn oil, 100 grams of cake flour and 10 grams of corn starch to the egg yolk and stir well.

Whip the egg whites and lemon juice to bubble out.

Add 30 grams of sugar, and the egg white paste can be made into a large chicken tail.

Add 1 to 3 egg whites and stir.

After mixing, pour back the egg whites and continue to stir.

Pour into the mold and gently shake the mold to remove air bubbles.

Preheat the oven to 170 degrees Celsius and bake for 45 minutes.

Cool upside down.

Cooling and separating molds.

Chiffon cake. Ingredients.

5 eggs, 60 grams of caster sugar, 85 grams of cake flour, 40 grams of vegetable oil, 40 grams of milk.

Method. 1. Weigh the dosage of the formula, 85 grams of low powder, 40 grams of vegetable oil, 40 grams of milk, 30 grams of caster sugar to add egg yolk, and 60 grams of caster sugar to add egg white. All containers used must be oil-free and water-free and clean.

2. Separate the egg white and egg yolk, and the tool for holding the egg white and egg yolk should be clean, water-free and oil-free.

3. Turn on the whisk to Variable 2 and beat the egg whites until they are in a fisheye bubble state.

4. Add 60 grams of one-third caster sugar, turn on the whisk to 3rd gear and beat for about 2 minutes, until the egg whites are fine.

6. Add the final caster sugar, raise the whisk to 5th gear, beat for about 2 minutes, after lifting the whisk, the egg white is a small upright angle, not bent. This state has reached the state of dry foaming. Fully whipped protein undercuts will not flow, will not fall, and the small upright horns will not bend or deform after placement.

Refrigerate the whipped egg whites.

7. Add 30 grams of caster sugar to the egg yolk and stir until the sugar blends into the egg yolk.

8. Add 40g of unscented vegetable oil and stir until it blends into the egg yolk.

9. Add 40 grams of milk, stir until completely dissolved, and sieve 85 grams of cake flour.

10. The sifted flour will be very fluffy, use a rubber spatula to mix the flour and egg yolk paste evenly. Stir gently with a rubber spatula, do not stir excessively, as excessive chrylk paste will cause low-flour tendoning and chiffon cake cracking and collapsing.

11. Add one-third of the egg whites to the egg yolk paste and stir gently. The rubber spatula is gently flipped up from the bottom, without stirring in a circular motion, so as not to defoam the egg whites.

12. In the same way, add the remaining egg whites and stir.

13. Pour the stirred egg yolk paste into the 8-inch chiffon cake mold, and gently shake it a few times to shake out the bubbles in the batter.

14. Put it in the preheated oven and place it on the grill, the penultimate square. 150 degrees for 50 minutes. My house uses a Changdi 30L oven at 150 degrees for 50 minutes.

15. After the chiffon cake is baked, it is placed upside down immediately to prevent it from collapsing.

Authentic cake shop chiffon cake recipe and technique sharing, 0 failures.

Teach you to make a family version of chiston cake, which the elderly and children love to eat.

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

Chiffon cake making tutorial.

Stir until no particles are available.

Chiffon cake preparation.

Ingredients: 5 eggs (about 60 grams per egg).

25 grams of caster sugar (add egg yolk liquid).

Corn oil 40 grams (other cooking oils are fine).

40 grams of plain milk (water substitution is also OK).

85 grams of cake flour.

50 grams of caster sugar (add egg whites in three divided divisions when beating).

Prepare all the materials and tools you need.

To separate eggs, you can use the egg splitter tool to prepare 2 pots, one for egg yolks and one for egg whites. (Be sure to pay attention to the egg yolk can not be broken, once the egg yolk is mixed with the egg white, it will directly cause the egg white to be unable to beat.) Large eggs are used, about 60 grams each, and the amount of native eggs must be increased).

Add 25 grams of caster sugar, 40 grams of corn oil, and 40 grams of pure milk to the egg yolk bowl.

Stir well with a manual whisk.

Sieve 85 grams of low-gluten flour, it is recommended to stir a part of the sieve, and the stirring technique is Z-shaped, not circle-shaped, to avoid gluten.

After the egg yolk paste is good, then beat the egg white, of which 50 grams of caster sugar is added to the protein basin three times to beat, beat to the coarse bubble and add the first sugar, beat to the fine bubbles and add the second sugar, beat to the light texture and add the third sugar, and finally beat to the egg white in advance when the sharp corners of the egg white do not fall (you can drop a few drops of lemon juice or vinegar to help whip, you can also achieve the purpose of removing the fish, if you want the egg white to be more stable, you can add 5 grams of corn starch when adding sugar for the third time).

Check whether the egg whites are sent well and the hard-core method will not drop the pot handstand meringue (please do not imitate, the consequences are at your own risk).

Take one-third of the egg whites and place them in the yolk bowl.

Using a silicone knife, stir-fry the vegetables and mix evenly.

Pour back into two-thirds of the egg white.

At this time, you can turn on the oven, preheat it in advance, and preheat it at 150 degrees for 5 minutes.

Stir evenly, the method is still stirred, and the time should not be too long, so as not to defoam.

Pour the cake liquid into the 8-inch cake mold, hold the mold with both hands, lift it to a height of about 15 cm, fall vertically, and perform several mold shaking operations to shake out the large bubbles inside.

Put it in the middle and lower layers of the oven for baking, and the oven will be heated to 130 degrees for 25 minutes, and then 150 degrees for 25 minutes (the initial low heat is to prevent the cake from cracking too much).

Sea. C45, I7, cypress. Emerald 5400:

130 degrees for 25 minutes and 150 degrees for 25 minutes.

Cypress. Emerald 3040gr:

120 degrees for 25 minutes and then 140 degrees for 25 minutes.

Immediately after the baking time is completed, take out the mold and shake it a few times.

Ingredients: 3 eggs, 35 grams of pure milk, 30 grams of corn oil, 55 grams of cake flour, 35 grams of caster sugar (30 grams for egg whites, 5 grams for egg yolks), a few drops of lemon juice or white vinegar.

Steps: 1. Separate the egg whites and yolks and place them in two waterless and oil-free basins. Add 5 grams of sugar and corn oil to the egg yolk, then stir evenly to see the oil flowers, add milk and continue to stir evenly, and then sieve in the low-gluten flour and mix well with the Z-shaped method for later use, do not stir in circles, it is easy to get tendons, and the gluten basically fails together.

2. Add a few drops of lemon juice or white vinegar to the egg whites, add 30 grams of sugar in three times and beat until it is hard to foam. (The first time you add sugar, you add it when there are large coarse bubbles, add it a second time when the coarse bubbles become small and fine bubbles, and finally add it when you have lines).

3. Add the beaten egg whites to the egg yolk paste three times, and mix well with a stirring method after each addition. Still pay attention not to stir in circles, and then pour the mixed egg yolk paste from a height of about 20cm into the six-inch cake mold, remember not to grease the mold, otherwise it is easy to climb not high, and it will not be fluffy and affect the taste. Scrape it flat with a scraper, and then knock it a few times to shake out the large bubbles inside.

4. Put it in the preheated oven in advance (preheat it for more than 10 minutes in advance, you can preheat the oven when you start operating), and bake it at 130 degrees for about 50 minutes.

5. After baking, take it out of the oven and buckle it upside down on the drying rack to cool before demolding. It can be easily demolded directly by hand, and the cake is fluffy and delicately sweet.

Ingredients: 2 eggs.

45 grams of caster sugar.

Corn oil 34 grams.

Water 34 grams.

55 grams of cake flour.

Steps. 1. Prepare the ingredients and separate the egg whites from the egg yolks.

2. Mix corn oil with water and emulsify it by hand.

3. Sieve the low-gluten powder, sieve it into the water-oil mixture, and mix it with a z-shaped hand until there is no dry powder.

4. Add the egg yolk liquid.

5. Continue to draw the Z-shaped egg yolk paste with your hand for a while, then mix evenly with a spatula, and set aside for later use.

6. Beat the egg whites to large coarse bubbles at low speed with a whisk, and add 1 3 white sugar.

7. When beating the egg beater at medium speed to small fine bubbles, add 1 3 white sugar for the second time.

8. Then beat at high speed until the egg white has lines, add the remaining white sugar, and continue to beat at medium speed until the egg head protein appears short and straight sharp corners.

9. Take 1 3 egg whites and add them to the egg yolk paste, mix them from the bottom with a spatula, and mix evenly.

10. Take another 1 3 egg white, continue to mix evenly, and then add egg whites after mixing evenly each time. Pour the egg whites into the egg yolk paste in three portions to form a delicate cake batter.

11. Preheat the Panasonic oven at 150 degrees.

12. Pour the cake batter from a high place into a 6-inch chiffon mold, shake out large bubbles, and put it in a preheated oven at 150 degrees for 40 minutes.

13. Shake the baked chiffon cake lightly, and then let it cool upside down.

14. Demold the chiffon cake after cooling.

15. Cut into pieces and eat, it is really as delicate as a cloud.

1 Put the egg yolk and sugar into the stainless steel basin, beat with a whisk until the sugar is dissolved and the egg yolk liquid is milky white, then add the salad oil and water in several times and stir well, then add the sifted flour, baking powder and refined salt, and stir gently.

2 Put the egg whites and cream of tartar into a stainless steel basin, beat them with a whisk until the egg whites are coarse foamy and whitish in color, add sugar, and continue to beat until the egg whites are soft and peak (that is, the peak tips of the protein paste are erect and do not sag) and foam hard.

3 Pour about 1 3 of the egg white paste into the egg yolk paste and stir gently, then pour it back into the remaining egg white paste and stir gently.

4 Pour the mixed cake batter into the mold and scrape it flat, then put it in the oven with a temperature of 180 for the top and 150 for the bottom, bake for about 40 minutes, and take it out when baked.

Separate the egg yolk from the egg white, make sure that the container containing the egg white is free of oil and water, refrigerate the egg whites for later use, stir the egg yolk with a manual whisk, and add corn oil. Add milk. Add caster sugar and stir for about 5min until it is emulsified.

Sift in cake flour and cornstarch. Cut and mix evenly with a spatula until the batter is fine and particle-free, and be careful not to stir excessively, so as not to cause gluten in the flour and the cake is not fluffy.

2.Add vegetable oil and mix until emulsified, then add milk and mix well.

Sift in cake flour and mix until particle-free.

Add the egg whites to the lemon juice and beat until coarse foam, first add 13 sugars.

To make chiffon cake, you need to prepare: milk, salad oil, flour, salt, eggs, whisk, oven, chopsticks, add flour, salt, eggs, starch and other materials to the milk successively, beat evenly with a whisk and put it in the grinder, and bake it in the oven, the specific steps are as follows:

1. First of all, put the milk and salad oil into a clean basin without oil and water, and stir with chopsticks until there are no large oil splashes on the surface.

2. Add the sifted low-gluten flour, baking powder and salt, and gently stir well with a rubber spatula.

3. Separate the egg white from the egg yolk, stir the egg yolk evenly and add it to step 3, mix well.

4. Add a few drops of white vinegar to the egg whites and beat them into coarse bubbles at low speed, add white sugar and continue to beat slowly and quickly until they reach the point when the egg whites can pull out the curved sharp corners.

5. Take out the 1 3 egg whites and pour them into the egg yolk paste, gently stir evenly with a rubber spatula, and use the method of cutting and mixing or stirring from bottom to top.

6. Pour all the egg yolk paste into the remaining egg white basin and mix well in the same way until the egg whites and egg yolk paste are fully mixed.

7. Pour the cake batter into the cake mold, hold the cake mold with your hand and shake it lightly a few times.

8. Preheat the oven at 150 degrees for 10 minutes, then put the cake mold into the penultimate layer (middle and lower layer) of the oven.

9. Bake at 150 degrees for 60 minutes, after baking, shake the mold a few times, and turn it upside down to cool it.

10. Finally, after the cake cools, remove the mold, and then cut it into pieces with a knife.

The tray containing egg whites and egg yolks must be oil-free and water-free; Beat the egg whites to a hard degree; The oven is preheated well in advance; The heat is adjusted according to the temperature of your own oven. Pay attention to hygiene throughout the production process.

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

Because there are very few professional ovens at home.

So let me tell you how to make chiffon cake in a rice cooker at home.

How to make a cake with a rice cooker

The first is the preparation of materials.

Materials & Utensils:

3 eggs (yolks and whites separated)

80-90 g (or 110-130ml) of cake flour

3 teaspoons of baking powder (the smallest measuring scoop).

A little cooking oil.

1 3 tablespoons salt (the trick to whipping egg whites).

A large bowl or stainless steel basin that you can hold (remember to wipe it clean, without water or oil) (to whip the egg whites).

Measuring spoon. Rice cooker.

Egg beater (electric one is better).

1. Add a little salt to the egg white, and add the sugar to the egg white 3 times (or more, if you don't bother, hehe) in the process of beating, no matter what posture you use, you must beat until the egg white foams from wet to dry, that is, the bowl will not drip down or the whisk will not flow down in a line when picked up, which lasts about 30 minutes.

2. In another bowl, beat the egg yolk and add it to the freshly beaten egg whites and stir; Then use a sieve to sieve the flour in batches (the cake produced in this way is very delicate, there are no flour balls, stir well; Add baking powder and cooking oil and stir well.

3. Grease the rice cooker with butter (first, the edge of the cake is very fragrant, and second, it does not stick to the pan).

4. Pour the cake batter into the rice cooker, be sure not to exceed 1 2 high, press the rice cooking button, wait for it to jump up, you open the lid of the pot, try to cook it with chopsticks, generally at this time will be stained with chopsticks, indicating that it is not cooked, press the cooking button with your hand for a while, and then open it with chopsticks to try it (don't open it too often, about another minute, this time is determined according to your rice cooker, so the first time you try mm must be guarded next to the pot, observe more, In short, the total time will not exceed 20 minutes, or you will smell the mushy cake) If you don't stick to the chopsticks, it means that you will be able to cut off the power immediately! It's in.

You can also do some decoration, hehe, put some cream, put some fruit or something.

- Fillet dividing line ---

Notes:1The egg whites must be whipped, otherwise the cake will not be fluffy.

2.Baking powder should be in the right amount, too much is not good, less is not good, this has to be pondered by yourself.

3.The temperature of the rice cooker should not be too high, and the cooking gear can be done (don't do too much at once, otherwise the top will be pasty before it is cooked).

4.Don't take chopsticks to pick out the freshly ripe cake, because the chopsticks will leave traces, so you can't restore the softness, don't pinch it, pour it on the plate with a cloth pad and let it cool, after it cools, you are not afraid of deformation.

PS: Recipes are ever-changing.

The most important thing is to master the technique.

To what extent the egg whites are beaten.

How to make the flour untidy.

Wait a minute. Do it a few more times and you'll have experience.