8 inch chiffon cake, bake at 150 degrees for an hour and a half, why is it not cooked?

This is because both temperature and time are fine. Set the temperature to 170 degrees Celsius.

Bake for about 1 hour, and it's basically okay. <>

Here's how to make other cakes:

I believe that everyone loves the Black Forest cake very much, because it has a particularly delicate taste, today we will make a Black Forest cake.

Ingredients, chocolate cake 8 inches, cherry butter 40 grams, cherry granules 20 grams, whipped cream 100 grams, chocolate crumbs, but rely on chocolate decoration slices to decorate an appropriate amount, a pistachio. <>

In the first step, we divide the chocolate cake base into three slices.

In the second step, whip the cream and add sugar 10:1. It can be spiked.

Step 3: Brush with a layer of cherry sauce and add granules, and you have a layer of cake crust.

The fourth step is to smooth out the top and close it flat.

Step 5: Put the chocolate pieces in the refrigerator for about 15 minutes, and spread the chocolate chips. Note: The gap should not be too large.

Step 6: Freeze for an hour and start cutting into pieces. <>

In the seventh step, two small flowers are squeezed out of a model made of six-toothed flowers, and chocolate chips and cherry chips are inserted in front of them. And so it was basically formed.

Step eight, cut the pistachios in half and open in front of the cream. Note that the chocolate is scraped with a spoon and the blades can be scraped firmly.

The second method:

Prepare 100 grams of flour, six eggs, a carton of milk, an appropriate amount of oil, an appropriate amount of sugar, place the egg white protein in two separate containers.

Add four tablespoons of sugar to the egg whites and stir the egg whites until creamy. Put four tablespoons of sugar in the egg yolks and add the milk.

Start stirring, then slowly add the flour until a sticky batter appears when stirring. Pour the batter into the already stirred egg whites in two parts, being sure to stir well.

Note: Stir up and down, do not stir in circles. Spread the oil evenly in the rice cooker, then pour in the batter, shake the bubbles out of the pot, press the cook button, wait until it is warm, and it will be good for twenty minutes.

Because your temperature can't meet the requirements of the cake cooking, you can try to use the upper heat 200 degrees, the lower heat 150 degrees, bake for an hour and a half, and it should be cooked.

The temperature is too low and there is not enough time. You can increase the temperature to 200 degrees Celsius and then extend the baking time.

It may be because the flour is mixed with too much water, so it is not good to bake it at once. In the future, in the process of making, the ratio of water and flour must be right.

Every oven has a different temper.

150 and 130 are cooked in 25 minutes each, so maybe there is too much water.

60 minutes.

Six-inch chiffon cakes need to be baked at 150 degrees for about 45 minutes, and eight-inch chifon cakes are generally baked at 150 degrees for 60 minutes, and the baking time of chiffon cakes should be adjusted according to the size of the cake and the specifications of the oven. When making chiffon cakes, you should control the ratio of oil and water, stir up and down instead of stirring in circles, and the most important thing is that the egg whites should be beaten enough to achieve a dry and foamy state.

Precautions for making chiffon cake:

1. It is best to use iced eggs for eggs, followed by fresh eggs, not old eggs. This is because the egg whites and yolks of iced eggs are easier to separate than fresh eggs. In addition, if you put fresh egg whites in the refrigerator separately and store them for 1 or 2 days, and then take them out and whip, they will be more likely to foam than fresh egg whites, and this change in foaming ability is actually caused by the decrease in the pH value of the egg whites from .

2. Fine-grained (or medium-grained) white sugar should be used for sugar, because it is easier to dissolve in egg yolk paste and protein paste.

3. Low-gluten flour should be used for flour, and high-gluten flour should not be selected. High-gluten flour will produce a large amount of gluten when exposed to water, thus forming a gluten network and affecting the foaming of the cake.

4. Liquid oil should be used for grease, such as salad oil. This is because the fat is added after the egg yolk and sugar are evenly beaten, and if solid oil is used, it is not easy to whip evenly, which will affect the quality of the cake.

5. When using baking powder and tartar powder, you should pay attention to its shelf life and whether it is damp. If you use ineffective baking powder and cream of tartar, it will affect the expansion of the cake.

Under normal circumstances, the 8-inch chiffon cake is placed in the lower layer of the oven and baked at 150 degrees for about 45-50 minutes. Because each household oven brand and performance is different, you need to pay attention to the surface of the cake and color it while baking the cake.

This baking time will be extended as the cake becomes larger, for example, baking a 10-inch cake can extend the time to 80 minutes. When we bake a cake, if we see that the cake has expanded to the extreme, then retracts slightly and colors evenly, we can take the cake out.

The chiffon cake making process

1. 80 grams of low-gluten flour, 6 eggs, 20 grams of corn starch, 50 grams of milk, 50 grams of corn oil, 6 drops of vinegar, 60 grams of white sugar protein, 20 grams of white sugar egg yolk.

2. Use a separator to separate the egg yolk from the egg white, and add the egg white to the vinegar.

3. Use a whisk to beat the egg whites until delicate small bubbles appear.

4. Add 20 grams of sugar and continue to beat.

5. When the egg white has lines, add 20 grams of sugar to beatWhen the lines are dark, add 20 grams of sugar and continue to beat.

6. Until the egg white appears erect sharp corners when lifting the egg beater.

7. When it reaches the sharp corner on the head of the whisk, stop beating and put the egg whites for later use.

8. Add sugar to the egg yolk.

9. Pour in the milk and stir evenly with a manual whisk in the left and right directions.

10. Add cooking oil and continue to stir.

11. Stir until smooth.

12. Sieve the flour three times, sieve the low-gluten flour and starch into the container and mix evenly.

13. Stir the egg yolk mixture evenly.

14. Preheat the upper and lower tubes of the oven at 135 degrees for 10 minutes.

15. Take one-third of the egg whites and mix them in the egg yolk liquid, trying not to mix in circles.

16. After mixing well, take one-third of the egg white into the egg yolk liquid and mix evenly.

17. Then pour the egg yolk liquid into the egg white container and then make the final stir.

18. Mix all into a uniform batter.

19. Pour the batter into the box when it is 20-30 cm higher than the chiffon mold box, and then shake it vigorously a few times to expel the bubbles.

20. After the oven is preheated, put it in the chiffon box and bake at 135 degrees for 60 minutes.

21. After baking, take out the chiffon box and let it cool.

22. Demold the cake after it cools.

23. The cake climbs very high, soft and delicate.

Bake the 6-inch chiffon cake at 180 degrees for 30 minutes. The best temperature for chiffon cakes is 180 degrees, and depending on the size, a six-inch cake needs to be baked for 30 minutes. Chiffon cake is a sponge cake, the main ingredients are flour, eggs, sugar, vegetable oil, etc., chiffon cake has the characteristics of soft and sweet taste.

Six-inch chiffon cake introduced

Six-inch chiffon cake is generally about 15 cm in diameter and about 5 to 8 cm in height, which is a sponge cake type with a very light texture and uses vegetable oil, eggs, sugar, flour and flour as the basic materials. If you need to make an eight-inch chiffon cake, you need to double the toppings of the six-inch cake.

Chiffon cake is the transliteration of English chiffoncake, which is a sponge cake type, with a very light texture and vegetable oil, eggs, sugar, flour, and flour as the basic ingredients. Since vegetable oil is not as easy to foam as butter (traditional cakes are made with butter), it is necessary to beat the egg whites into a frothy form to provide enough air to support the volume of the cake.

Chiffon cake contains plenty of vegetable oil and eggs, so the texture is very moist and does not harden easily like traditional butter cakes. Chiffon cakes also contain less saturated fat. However, due to the lack of the rich flavor of butter cakes, chiffon cakes usually need a rich sauce, or toppings such as chocolate and fruit.

Cake is a popular type of Internet celebrity cake, the taste is very delicate, and the cake is particularly tender. I believe that there are many people who love to eat it and want to try making it at home after learning the steps. But chiffon cake is not so easy to make successful, many kitchen novices will encounter the problem of cake is not baked, how should we operate in this situation?

Next, I will introduce to you how to remedy the chiffon cake if it is not baked.

Method 1: We can immediately put it back in the oven to bake, of course, provided that this is when the freshly baked cake is found to be undercooked, because the temperature of the cake does not change much, so it is no problem to continue to bake at the original temperature.

Method 2: We can also lower the temperature or cover with tin foil for secondary baking, because the temperature of the surface of the cake has dropped after a period of baking, but the temperature inside is still very high, so if we use the original temperature and time to bake, it may affect the taste of the cake.

Method 3: If our cake is completely cooled and found that the inside is not baked, the inside of the oven will be heated more slowly than the outside, because the heating is from the outside to the inside, and the heating of the skin will be more serious. This is where the oven needs to fully heat up and bake the cake.

So we can bake it in the microwave for a few minutes or steam it in a pot.

The above is the specific solution of how to remedy the chiffon cake is not baked, in general, it is very simple and easy to use, I believe that everyone can quickly learn how to operate and remedy through the introduction of the above content.

What is the reason why the 8-inch chiffon cake is still cooked after baking it at 150 degrees for an hour and a half? Under the premise that the 8-inch sponge cake is baked for an hour and is not cooked, considering that there is too much batter, the temperature of the oven is too low, the temperature of each oven is different, it is best to buy a thermometer to measure the specific temperature of your own electric oven, some electric ovens will have a temperature difference of more than 10 times to more than 20 degrees, and the ambient temperature of the household electric oven will be relatively inaccurate.

Sponge cake is a beginner's cake for cake baking, full of egg flavor, soft and delicate taste, whether you eat it directly, or as a butter cookie to make birthday cakes and other milk teas are very delicious. As a novice entry-level birthday cake, sponge cake is basic, but you must understand some cake baking methods to do it well, otherwise it is very easy to have problems such as "unable to puff up and grow tall, the taste mechanism is not smooth, cracked and dented, and baked not very cooked".

If the sponge cake is not cooked, the first thing that comes to mind is that the temperature of the cake baking environment or the cake baking time is not enough. There is no doubt that the structure of such a birthday cake has not been completely produced, and the birthday cake has not reached a thorough and perfect link, and it is necessary to increase the cake baking time or moderately increase the temperature of the cake baking environment to deal with it. However, there is a situation to pay attention to, how to bake the cake, even the outside is burnt, and the inside is always wet and unfamiliar, why is this?

There are too many wet (liquid) ingredients in the cake recipe, which makes the birthday cake not baked perfectly. Insufficient or unsuccessful egg whites lead to the internal structure of the birthday cake baking is too wet and not easy to perfect. The batter demulsification is more serious.

It is likely to be caused by the wrong mixing technique, unstable whipping egg whites, or waiting too long for baking.

Stirring unevenly, resulting in a layer of milk pudding, is also not easy to bake perfectly. The temperature of the baking environment is too high. The anodizing abrasives commonly used in sponge cakes are metal molds, which conduct heat inward by the wall of the abrasive, so the surface, bottom and surrounding are very easy to perfect, while the internal structure is the latest to be perfected.

If it is baked on a fierce stove, it is very easy to have the surface cracked, and the internal structure is not perfect.

Your oven is not broken. Normally, pour the cake batter into an eight-inch mold. Preheat the oven to 170 degrees for 10 minutes, put the mold to the middle layer and bake at 150 degrees for 40 minutes.

It may be because you don't add a lot of yeast powder or baking powder, which causes the molecules in it to not be absorbed.

Bake the 8-inch chiffon cake at 120 degrees for 75 minutes.

The steps to make chiffon cake are as follows:

Raw materials required:

1. Ingredients: 82 grams of low-gluten flour, 5 eggs, 19 grams of sugar (egg yolk paste), 48 grams of sugar (protein), and grams of milk.

2. Excipients: corn oil grams.

Step 1: Separate the egg whites and set aside. The basin containing egg whites must be free of oil and water, otherwise it will affect the beating.

Step 2: Add milk, 19g sugar, corn oil to the separated egg yolk and stir well.

Step 3: Stir in the egg yolk paste and sift in the low-gluten flour.

Step 4: Mix the egg yolk paste and set aside. (Now you can go and preheat the oven, preheat the oven to 150 degrees.) )

Step 5: When the egg whites are on the maximum speed and beat into coarse bubbles, add one-third of the sugar and continue to beat.

Step 6: When the whipping is slightly delicate, add the remaining half of the sugar, turn on the medium setting.

Step 7: When the whipping is more delicate, add the final sugar and beat on a low setting.

Step 8: The egg whites are whipped like this, and the corners will not fall, and it's OK.

Step 9: Add one-third of the egg whites to the egg yolk paste and start stirring with a soft silicone knife, or you can use the cutting technique. (Remember not to stir).

Step 10: Pour the freshly mixed egg yolk paste into the egg white bowl, and then start to stir, cut and mix, the technique should be light and fast.

Step 11: Pour the mixed cake batter into an 8-inch mold, shake it vigorously a few times, and then use a toothpick to puncture the air bubbles on the surface.

Step 12: Put it in the pre-booked oven and bake at 150 degrees for about 60 minutes.

Step 13: After the cake is baked, take it out and turn it upside down.

Step 14: You can use two bowls as the base, and the cake is buckled upside down on top so that there will be no marks on the surface of the cake.

Step 15: After the cake has cooled, it can be taken off the mold.

The following cakes should be eaten sparingly.

1. Don't buy puff pastry cakes. Puff pastry means that a lot of fat has to be added and has a very low nutritional value. Vegetable shortening, which is usually added, contains trans fats.

2. Don't buy cakes with a lot of added colors and flavors. The color inside and outside of the cake is as close to the original color as possible, except for a small amount of decoration, it is best to use less strong colors and have a mild and natural taste.

3. Don't pursue the so-called "healthy" effect of cake and fruit. Most of the fruits in fruit cakes are canned fruits, which do not play a nutritional role. A few kiwi slices, strawberries, etc., are also not fresh enough and in very small quantities.