Can you use butter for chiston cakes, and can you make cakes without butter?

OK. Today I would like to share with you a huge and delicious butter chruffon.

1. First, separate the egg yolk and egg whites into 2 clean containers.

2. Stir the egg yolk with insulated water (50) until the volume expands and turns white.

3. Stir butter and milk insulated water (60-70) evenly and emulsify.

4. Pour the melted butter liquid into the egg yolk paste and stir well.

5. Add the sifted cake flour, baking powder and salt until smooth and particle-free, and set aside for later use.

Let's whip the merinue.

6. Add lemon juice to the egg white, and add caster sugar 3 times to beat until the big hook.

9. Mix the beaten meringue with the egg yolk paste evenly in 2 times (be careful not to stir excessively, which will lead to defoaming, and the number of stirrings should not exceed 30 times).

10. Finally, pour the finished cake batter into the mold and bake in the preheated oven3.

11. After baking, it is upside down to cool and demold.

Ingredients required (6 inches):

Baking temperature reference: 155° up and down, about 35-40 minutes.

Egg yolk paste: 3 fresh eggs, 3 egg yolks, 48g butter, 48g milk, 60g cake flour, baking powder, a pinch of salt.

Meringue: 3 egg whites, a little lemon juice, 84g caster sugar

You can make a cake without butter.

Don't think it's difficult to make a cake, in fact, it only takes a few simple steps, the ingredients are common, and you don't need special butter for baking, just ordinary corn oil.

Honey cake] 100 grams of cake flour, 3 eggs, 50 grams of honey, 40 grams of caster sugar, 30 grams of corn oil, a few drops of lemon juice.

Step 1: Separate the egg whites from the egg yolks, pour the egg whites into a stainless steel egg beating tray, add a few drops of lemon juice, beat with an electric egg beater until the foam is foamy, no liquid flows out of the upside down, and the egg whites are beaten.

Step 2: Stir the egg yolk with white sugar until dissolved, then add corn oil and honey and stir well.

Step 3: Sieve the low-gluten flour, add step 2, continue to stir well, no granules. Why should low-gluten flour be sifted? The sifted flour is easier to stir, and the baked cake is fluffy, soft, and creamier.

Step 4: Pour the ingredients from step 3 into the meringue beaten in step 1, mix well with a spoon, flip it up and down, don't stir too hard, it will eliminate the whipped foam, and the cake will not be fluffy.

Step 5: Pour the cake liquid into the cake cup, then put it in the baking tray, don't overfill the cake liquid, the baked cake will become larger and overflow.

Step 6: Preheat the oven to 175 degrees, top and bottom heat tubes, place in the middle layer, 18 minutes. The baked cake is cooled, and it can be eaten when it is turned upside down and demolded, fragrant, burnt and fragrant, and fragrant. It's delicious.

You can make cakes without butter. Using butter to make a cake will increase the milky flavor of the cake, instead of butter, you can use a blended oil with a small taste, which will not affect the taste of the cake.

You can make cakes without butter, you can use peanut oil. In addition, butter is a solid oil, and the milk flavor is relatively strong, which is relatively difficult to operate. It is also easier to gain weight. Liquid oil can be corn oil, or vegetable oil, peanut oil can be used. Peanut oil is easy to use and easy to operate.

Butter cream, commonly known as butter, is an oil extracted from milk. The oil extracted from the fat layer of the cow is also known as flowing oil, which is one of the healthiest foods in the diet.

Butter is not needed to make cakes, butter is used to make bread and biscuits, eggs, flour and sugar are mainly used to make cakes, and whipped cream is also needed to make cream cakes.

You can not use butter, butter is solid, milky flavor, it is difficult to operate, and it is easy to get fat, liquid oil can be used corn oil or vegetable oil, peanut oil is easy to use and easy to operate.

You can use butter to make cakes, the main role is to season and be nutritious, but the content is of high quality, so don't overdo it.

Some can, some can, no.

If you make a cake without butter, the taste will deteriorate.

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.

Sift the flour and add it to the egg batter.

If you are a master, put it at once, if you are a novice, it is recommended to put it in two parts, mix well once and then put the other half and mix well.

When stirring, the method is to stir the method, and the silicone spatula is turned over at the bottom, not a wreath to stir.

Cake crusts don't need to be buttered!

The cake consists of a cake base, creamy fruits, garnishes.

Cake base: low flour, cornstarch, eggs, milk, corn oil, sugar, lemon juice.

Cream: Whipped with cream + sugar.

Favorite fruit diced.

Cut the cake base into 2 knives crosswise and cut into 3 slices.

A layer of cream, fruit, cream, cake base.

Another layer of cream, fruit, cream, cake base.

Spread cream on the whole and garnish with fruit!

Yes. But the butter needs to be heated first, liquefied, and then wait for the butter to cool. You can't use it directly.

But strictly speaking, the cake produced in this way is not a chiffon cake, because the biggest feature of chiffon is that the butter is replaced with vegetable oil.

1. Put 5 egg whites in the egg beating tray and beat it with an electric egg beater until it is coarse and foamy;

2. Add about 18 grams of caster sugar, turn to medium and high speed to beat until the fine foam, then add about 18 grams of caster sugar, turn to high speed and continue to beat until it can show a state of texture;

3. Finally, add about 15 grams of caster sugar and continue to beat until it is dry and foamy. Meringue is done.

4. Put 5 egg yolks and 30 grams of caster sugar in another egg beating tray, and beat well with a manual whisk until the egg yolk becomes lighter.

5. Add 50ml of salad oil (corn oil can be used instead) while stirring, and add 50ml of milk while stirring;

6. Sift in 90 grams of low-gluten flour and slowly stir until smooth and delicate without particles;

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

8. Finally, pour all the batter in the egg yolk paste plate into the remaining meringue plate, and mix evenly until smooth and delicate without particles.

9. Pour the batter into the 8-inch round cake mold, and gently sip it on the table a few times to shake out the large bubbles in the cake batter;

10. Preheat the oven for 10 minutes, put the cake into the middle of the preheated oven, and heat it at 170 degrees for minutes.

11. When the cake is baked, immediately take out the cake with heat-insulating gloves, put it on the table and snort it a few times, then buckle it upside down on the grill, and wait for the cake to cool down completely before it can be demolded.