How to make chiffon cake, how to make chiffon cake

Preface. The microwave can also make chiffon cakes, if you don't believe me, please come in here. Friends who don't have an oven at home can try it, the cake is very, very fluffy and delicious!

Material. Ingredients: 1 bag of microwave cake mix, eggs, 5g salad oil, 10g milk;

Excipients: a pinch of salt, a pinch of white vinegar. Chiffon cake.

Prepare all the ingredients and separate the egg whites from the yolks. In addition, with a small brush, brush the walls of the paper cups with a layer of salad oil.

Egg yolk + milk + salad oil mix well, add microwave cake mix, stir well.

Medium egg whites + salt + white vinegar, beat until hard foaming.

After mixing the protein powder cream and egg yolk paste, pour it into a paper cup, pick up the paper cup and shake it lightly a few times to shake out bubbles.

Place in the microwave.

Heat high for three minutes.

It's time, cake OKB

The color is beautiful.

Take out the cake and see that the pores of the cake are very even, very soft, and do not collapse.

Take it out with chopsticks and see, how about it, microwave chiffon cake, not bad, it's done in 3 minutes.

Tips: 1. Completely using the chiffon cake method, you can make a bag of 50 grams of cake into three cups of cake. 2. The paper cup is brushed with oil, which is easy to demold.

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

Stir until no particles are available.

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

Chiffon cake making tutorial.

The steps to make chiffon cake are:

Let's start with the recipe:5 eggs, 55 grams of milk or water or juice, 50 grams of corn oil or salad oil, 10 grams of caster sugar, 60 grams of cake flour, 60 grams of caster sugar, temperature: 150 degrees Celsius.

Procedure: First wash 5 eggs and wipe them dry. Eggs must be picked large, not with native eggs and chai eggs. Refer to the comparison of eggs and scoops in the picture below.

Take a milk pot with a thicker bottom and put it on the electronic scale to zero.

Pour 55 g of milk or juice or water, return to zero.

Pour another 50 grams of corn oil or salad oil and return to zero.

Finally, pour caster sugar a10 grams. The sugar A here can be increased or decreased according to your preference (try not to put sugar at all, the sugar can make the egg yolk not clump).

Put the milk pot on the stove and bring to a low boil and stir gently.

Remove from heat until the pot is boiling and all bubbling (if you like to prepare all the ingredients in advance, don't pour the flour into it immediately at this time, it will make the flour too cooked and become too thick, which is not conducive to combining with the meringue later).

Dip some white vinegar in kitchen paper and wipe the egg whites, egg separators, and egg beaters to avoid water and oil stains that cause the meringue to not get rid of, if you can make sure they are all clean.

Separate the egg whites from the egg yolks, put all the egg whites in a basin and set aside, be sure to make sure that the egg whites are not mixed with the egg yolks, otherwise it will affect the egg whites.

Mix the egg yolks in batches, put the three egg yolks into the milk pot first, and make sure to confirm whether the dough has cooled or only has a little residual temperature before throwing the egg yolks, otherwise the egg yolks will be blanched, and the egg yolk paste will be too thick.

Preheat the oven at 150 degrees Celsius and 300 degrees Fahrenheit. If your oven is mechanical and does not have electronic temperature control, be sure to buy an oven thermometer and place it in the oven when preheating to check the actual temperature of the oven.

Weigh 60 grams of caster sugar, the sugar here is only a lot and not a little, otherwise it is not enough to support the meringue, if you don't like sweetness, please reduce the sugar A.

Turn on the highest speed to whip the egg whites, the egg head must touch the pelvic floor, you can hear the "gurgling" sound, and move the egg beater back and forth to let the egg whites be fully beaten.

The texture is getting clearer and clearer, the texture is getting more and more delicate and shiny, and when the whisk feels the resistance, lift the whisk to check the state of the egg white.

Continue to whip and check every 10 seconds. Lift the egg beating head, the egg white into an upright triangular tip, see clearly, must achieve a very sharp upright sharp state.

Pick up the cake batter and pour it relatively high from the mold to avoid large bubbles.

The oven has reached 150 degrees Celsius, and when you put the batter in the middle of the oven, the distance between the mold and the upper and lower tubes is the same. Timed 40 to 50 minutes, note that the baking time is not absolute, and sometimes extra time is needed.

Determine if the cake is cooked through.

The cake is baked and demolded. After cooling, take a knife and draw a circle along the edge to remove the bottom.

Perfect demoulding. Congratulations, the perfect chiffon cake that doesn't crack, doesn't sag, doesn't shrink, doesn't cinch.