How to add cake oil when making chiffon cake

Ingredients: 5 eggs.

Cake flour. 90 grams.

80 grams of caster sugar (50 grams for whipped egg whites, 30 grams added to egg yolks).

Pure milk 50ml

Salad oil. 50ml

Meringue: Put 5 egg whites in a slightly larger egg tray and beat with an electric whisk until coarse foam.

Add 1 3 caster sugar (a total of 50 grams of granulated sugar) to the egg white, beat at medium and high speed until the foam is fine, then add 1 3 caster sugar, turn to high speed and continue to beat until it can show a textured state.

Finally, add the rest of the sugar and continue to beat until it is dry and foamy, that is, when the whisk is lifted, the egg white can pull out a short, upright sharp corner.

Egg yolk paste: Put 5 egg yolks and 30g caster sugar in a separate egg beating tray and beat well with a manual whisk until the yolk is lighter.

Add 50ml of salad oil while stirring (corn oil is acceptable.

Instead), stir and add 50ml of milk.

Finally, sift in 90g of cake flour and slowly stir until smooth and fine.

After the egg yolk paste is stirred, take 1 3 meringue into the egg yolk paste plate and mix well with a rubber spatula; Add 1 3 of the meringue to the egg yolk paste dish and mix well with a rubber spatula.

Finally, pour all the batter from the egg yolk paste tray into the remaining meringue tray and mix well until smooth and smooth without particles.

Pour the batter into the 8-inch round cake tin and gently sip it on the table to shake out the large bubbles in the cake batter.

Preheat the oven for 10 minutes, put the cake in the middle of the preheated oven, top and bottom heat, 170 degrees, 40 minutes.

As soon as the cake is baked, take it out with insulated gloves, put it on the table and sip it a few times, then buckle it upside down on the grill, and when the cake is completely cooled, it can be demolded (with the help of props).

When you go to a professional school, the teacher will teach you by hand.

Chiffon cakes can be made with butter, but when using butter, you need to heat it to liquefy it first, and then let it cool for later use. Mix butter with water, sugar, flour, and egg yolk to make egg yolk batter, and then mix it with egg white batter to make cake batter, and the batter made out of butter is more fragrant.

Chiffon cake is fluffy, and has a high moisture content, the taste is relatively light and not greasy, and the taste is more smooth.

Generally, corn oil is used when making chiffon cakes, and if the corn oil is replaced with butter, because of the physical properties of butter, the butter made is not as light as corn oil, and the moisture content is not as high as corn oil, and after cooling, the taste is not soft enough. The original butter itself does not have a strong flavor, and if it melts into a liquid state, it will give off a very pure milky flavor.

So when making chiffon cakes, be sure to liquefy the butter before using it.

Can you make chiffon cake with peanut oil?

You can make chiffon cake with peanut oil, but the taste of peanut oil is relatively large, so you should choose according to your personal taste, you can make peanut-flavored chiffon cake, in the process of making, reduce the amount of sugar used, add some salt, and make a salty peanut chiffon cake.

When making chiffon cakes, the flour should be sifted, and after the egg whites and egg yolks are separated, the egg whites should not be mixed with the egg yolks, and the egg whites should be whipped.

Vegetable oil or salad oil is generally used to make cakes.

Cake is an ancient pastry, generally made in the oven, and the cake is made of eggs, sugar, and wheat flour as the main ingredients. Milk, juice, milk powder, powder, salad oil, water, shortening, baking powder as auxiliary materials. It is stirred, concocted, and baked to make a sponge-like confectionery.

Taste classification. Cakes can generally be divided into three categories according to the ingredients used, the mixing method and the nature of the batter.

Batter cakes: The amount of grease in the recipe is up to about 60% of the flour to lubricate the batter, make it soft and soft, and help the batter to fuse a large amount of air during the mixing process to produce a bulking effect. Generally, cream cakes and pudding cakes fall into this category.

Milk foam cake: The recipe is characterized by eggs as the main ingredient and does not contain any solid oil. Harnesses the strong and denatured proteins in the egg wash to make the cake fluff during batter mixing and baking.

According to the egg material used, it can be divided into protein type with single egg white (such as angel cake) and sponge type with whole egg (such as sponge cake).

Chiffon cake: It is made by mixing two kinds of batter, batter and milk foam, and changing the structure of milk foam cake.

1. Cake oil for chiffon cake.

2. Chiffon cakes are commonly used in some light-tasting oils, such as corn oil.

Salad oil, etc., if the oil taste is relatively strong, it will affect the flavor of the cake itself and affect the texture. It is important to note that when making cakes, choosing the right mold can help the cake to be better and shaped.

1. Vegetable oil or salad oil is generally used to make chiffon cakes.

2. Ingredients: 5 eggs, 60 grams of milk, 40 grams of vegetable oil, 85 grams of low-gluten flour, 90 grams of fine sugar. Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of lemon juice, 2 grams of salt.

3. Steps: First of all, separate the egg yolk and egg white. Vegetable oil, milk and 30g of fine sugar are stirred and combined.

Add the cake flour and mix until the flour disappears. Add the egg yolk and mix well, and the egg yolk part is ready. Add lemon juice to the egg white liquid and beat it with an electric whisk until it is a fish-eye bubble, add salt and one-third of the fine sugar and continue to beat.

Beat until the coarse bubbles disappear, and when the meringue makes the jelly appear thick and finely foamed, then add 1 3 fine sugar for the egg white, and continue to whip. When the egg whites are ready to appear, add the remaining sugar and continue to beat. The meringue is beaten to the state in the picture, and when the egg head is pulled up, you can pull out a short and upright small sharp corner.

Take one-third of the whipped egg whites and add them to the egg yolk paste. Use the method of stirring, that is, try to stir from the bottom to the top, and mix the egg white and egg yolk paste evenly. Pour the egg yolk paste into the remaining egg whites, continue to stir the egg yolk paste and egg whites thoroughly.

Pour the mixed batter into the mold and shake it twice vigorously to shake out the large bubbles in the batter. Bake in a preheated oven for 60 minutes at 160°C. After baking, put on heat-insulating gloves and then take the mold, shake it hard, and then turn the mold upside down, and you can take off the mold after the cake is completely cooled.