How to make a 20 inch chiffon cake? How long does a 10 inch chiffon cake take

Training is fine.

The 10-inch chiffon cake should be baked for about 55 minutes. The temperature is controlled below 160.

Chiffon roasted below 130 degrees Celsius has the possibility of defoaming, if the top is cracked in the middle stage, look at the thickness of the epidermis and the folds of the upper layer to judge.

About 70 minutes. 170 degrees for 120 minutes is to catch fire. Even if the chrune is a standard 8 inches, it is about 55 minutes. The temperature is controlled below 160. Chiffon roasted below 130 degrees may be defoaming.

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.

If you don't understand, don't hurt people, 170 degrees and 120 minutes will catch fire. Even if the chrune is a standard 8 inches, it is about 55 minutes. The temperature is controlled below 160.

Chiffon is roasted below 130 degrees Celsius and there is a possibility of defoaming, I recommend that it is still 160 degrees for 55 minutes, if the top is cracked in the middle of the period, observe the thickness of the epidermis and the folds of the upper layer to judge, generally not too much.

Place in the bottom layer of the preheated oven and bake at 170 degrees for 120 minutes.

Ingredients: 3 eggs, 5g corn starch, 35g salad oil, 40g milk, 60g caster sugar, 52g low powder. Perfect chiffon cake (6 inch recipe) preparation:

1. Prepare all materials and make sure that the tools and utensils are free of oil and water.

2. Separation of egg white and egg yolk.

3. Milk, salad oil, mixed emulsification evenly.

4. Sift the low-gluten flour, add it to the liquid in the previous step (the flour must be sifted, so that there will be no particles), and mix until even.

5. Add the egg yolk again, stir well with the stirring technique, and set aside.

6. Beat the egg white at high speed, add 1 3 caster sugar after the big fisheye bubbles appear, turn the whisk to medium speed and continue to beat, the protein bubbles are relatively dense, you can pull out the big hook when adding 1 3 caster sugar, the whisk turns to low speed and continues to beat, and after the egg white appears a small hook, pour all the remaining caster sugar, and pour the cornstarch together by the way.

7. The meringue can pull out a straight short pointed hook, indicating hard foaming, which is considered to be good.

8. Pour half of the meringue into the egg yolk paste in front and mix well.

9. Pour the egg yolk paste from the previous step into the remaining meringue and continue to mix evenly.

10. Pour into the mold.

11. Light shock out of large bubbles.

12. Bake in the oven at 160°C for about 30 minutes. The temper of each oven is different from the actual temperature, generally about 25 minutes to watch the oven, after the cake drum reaches the highest point, the back is slightly retracted, which means that it is cooked.

13. After cooling, the cake is not cinched at the waist, and it is perfect.

14. Done.

Ingredients: 80 grams of cake flour, 60 grams of milk, 40 grams of sugar, 40 grams of food, 40 grams of salad oil, 1 2 teaspoons of baking powder, 4 eggs, a little cream of tartar (or white vinegar lemon juice).

Method:Separate the yolks from the whites. Put the egg whites in a clean mixing tank with no oil and no water for later use. At this time, turn on the oven and preheat it to 350 degrees Fahrenheit to 180 degrees Celsius.

2.Add baking powder to the cake flour and sift it.

3.Place 40g of milk and a portion of sugar in a medium mixing tank.

4.Whisk the milk and sugar with a whisk until the sugar is dissolved. This place can also be done with chopsticks or with an electric mixer. However, if you use an electric mixer, you must remember not to use the two heads of whipped eggs, because you need to use a clean, oil-free and water-free mixing head later.

5.Add the salad oil and continue to stir until the toffee oil is combined. Soon, 1 minute is fine.

6.Add the egg yolk to the milk. At this time, you can add a little vanilla extract to remove the eggy smell. Our kids don't like it, so they usually don't add it.

7.Pour the sifted cake flour into the egg yolk liquid.

8.Mix gently until powder-free.

9.Add a pinch of cream of tartar or 1/2 teaspoon of white vinegar or 1/2 teaspoon of lemon juice to the egg white.

10.Use an electric mixer to beat the egg whites on low and low speed, and when the large bubbles come out and you can't see the liquid, start to add another 40 grams of white sugar in three parts, and continue to whip after adding white sugar each time.

11.Until the egg whites are dry, i.e. when the blender is removed, the egg whites stand upright and the whole plate is upside down without any bubbles slipping. About 2 minutes to 3 minutes.

12.Take 1 2 egg whites into the egg yolk basin, and use a rubber knife to flip and mix the egg whites and egg yolks. Don't stir in a rotating circle, it will defoam the egg whites.

13.This is what the egg white and yolk look like when they meet.

14.Then pour the egg yolk paste into the remaining egg white bubbles and mix with the same flipping motion.

15.Pour the cake batter directly into the mold and vibrate vigorously to eliminate large bubbles. Be careful not to put any anti-stick material in the mold.

16.Put Zhenping's cake batter half an inch above the flat surface and spread a circle of cake batter. It is to let the cake batter hang up half an inch so that the cake can climb up without arching high in the middle of the finished product.

Because although the aluminum mold is conducive to the cake batter to climb during the baking process, the effect is still not ideal, often the surrounding height is the height of the original cake batter and ** is very high and very high, not beautiful. If it is used to decorate cakes, then the post-processing process will be large. If you use a hollow mold, then the outer ring of the mold and the chimney part of the mold should be wiped half an inch.

17.Bake for 30 minutes or use a toothpick to make the cake dry.

18.After being baked, it is buckled upside down on the grid frame, mainly to let the water vapor dissipate from the bottom. There will be no retraction this way.

19.If you take a look, you basically climb to the cake batter and don't go up again.

20.The rubber knife walks around the inside of the mold, upside down, unfastens the button, and takes out the side mold.

21.Use a spatula or any long knife against the bottom of the chassis and cut it open, and the cake will be successfully demolded.

I recommend you this very detailed I did this two days ago and it was very good.

The amount of material used in 6 inches is half that of 8 inches, and the time remains the same.

Chiffon cake 6-inch recipe and method, this 6-inch chiffon cake recipe is really amazing.

1.Add milk, oil and sugar to the oil-free and water-free basin and stir well. Add another one after each stir to allow the oil and milk to emulsify completely.

2.Sift the flour into a basin and add salt? (About the question of adding salt to shout and laugh at the sparrow laugh for yourself, you can also not add ??) From 2 o'clock to 9 o'clock, slide along the bottom of the basin, slide the right hand and turn the basin with the left hand, stir evenly, and do not over-stir.

3.Refrigerate the egg white and egg yolk separately, separate the egg yolk into the batter and stir until there are no particles, this is the egg method, if the particles are large, they can be sifted. Separate the egg whites into an oil-free and water-free basin.

4.Add a few drops of lemon juice to the egg whites, add 100 grams of sugar to the egg whites in three parts, and beat the whisk until there are many bubbles and add the first sugar.

5.The bubbles are reduced by adding a second sugar, and the bubbles are gone, adding a third sugar.

6.The whisk hits to the wet foaming, slightly softer than the hard, lift it up and have a hook of the olecranon's beak, the whisk should not be full of pots, the left hand can turn the basin, during the shift gear medium-speed, high-speed, medium-speed, low-speed finishing egg white (this is a 10-inch amount of whisk recommended to use more than 150 watts, too small egg white is not in place is easy to defoam and collapse).

7.Add the egg whites to the egg yolk paste in three times, mix well each time, and gently stir from the bottom to the top, just like the mixing technique just now, this time quickly to prevent defoaming.

8.Pour into the mold and scrape it flat, shake out the bubbles, and preheat the oven to 150 degrees, this temperature is the actual temperature in the oven, not the outside? The Zheng Han at that temperature, the middle and lower layers are baked for 60 minutes, according to the temperature of the home oven.

9.Shake the baked cake on the table a few times to shake the hot air out, buckle it upside down on the shelf, and remove it from the mold after cooling.

10.The cake is firm and tight.

Tips:

Inches, add cream, jam, and eat directly are good, and the cake body is tight and suitable for piping.

2.If you love to crack, see if the temperature of your oven is too high to drop it slightly, the batter is too dry and easy to crack, and the eggs are easy to be too dry, so add a little milk.

3.It is recommended that you use a whisk with more than 150-250 watts.

Bake at 155 degrees for 60 to 65 minutes.

2. Ingredients: 8 egg yolks, 96 grams of milk, 96 grams of corn oil, 48 grams of caster sugar, 144 grams of low flour, 32 grams of corn starch, 8 egg whites, a few drops of lemon juice, and 72 grams of caster sugar.

3. Detailed method: All tools and containers must ensure that they are waterless and oil-free, weigh the required materials first, separate the egg yolk and egg white, and ensure that there is no egg yolk in the egg white, otherwise it will not be sent away. Combine the milk, corn oil, and caster sugar together and stir until the sugar melts.

Stir the low volume of flour and corn starch well, and then sift into the milk, corn oil, caster sugar mixture.

Stir the egg whisk with the Z-shaped stirring method until there are no flour particles, then put the egg yolk into the flour paste, and stir the egg yolk and flour paste completely evenly. Don't make a circular turn when stirring the egg yolk paste! At this time, go to the preheat oven first, and then whip the egg whites!

Add a few drops of lemon juice to the egg white, beat it with high grade first, and add one-third of caster sugar when you see a big fish eye bubble. When the large fisheye bubble becomes a small fisheye bubble, add one-third of caster sugar. When the meringue starts to get creamier, add the last third of caster sugar.

After adding caster sugar, change to medium and low grade to wet and hard foam, and the meringue of medium and low grade is very delicate and stable! Put one-third of the meringue into the egg yolk paste and stir it thoroughly, then pour the well-mixed egg yolk paste into the remaining two-thirds of the meringue, and stir completely in a Z-shaped stirring style. Be quick and light!

The finished batter is poured into the mold from a height of 20 cm, and the batter is only 7 or 7.5 minutes full, and more batter can be packed with paper cups or other small molds to bake together.

Then gently drop the batter mold from a height of about 10 cm two or three times to help remove large bubbles. The finished batter must be immediately put into the preheated (preheat as many degrees as you want, the temperature is subject to the temperature measured by the thermometer) in the lower layer of the oven (the small oven is put down the layer), otherwise it will be foamed! Immediately after baking, take it out and shake it twice to help dissipate heat, and then buckle it upside down for at least two hours before it can be demolded.

4. Tips: The eggs used in the recipe are 62 to 65 grams of large eggs. Corn oil should not be substituted with butter, but with salad oil or sunflower oil.

The meringue should be beaten until it is wet and hard or hard to foam, so that the cake can grow tall and not shrink, but don't overdo it, it will crack very much. Using a medium-low grade to whip meringue is to make the meringue more stable and delicate, and you need to be a little patient and don't blindly pursue fast. The function of lemon juice is to remove the smell, and you can leave it out or replace it with a few drops of vinegar.

No cornstarch can be directly replaced with the same amount of low powder, but the finished product is definitely a little different.

Hello, the chiffon cake is made by putting the cream and light beating together and putting it on the baked cake at the same time, and the 40 2-inch cakes are made with this Hengxiao cultivation method, thank you.

Large cake shops are able to make them relatively quickly, because the blanks are easier to make, but the oven needs to be very large to be able to bake.

You can find an extra two-inch cake template and make five or six of them together at the same time, and you can do it quickly in four times.

You can prepare the ingredients at one time, make them in batches, and then divide them one by one, and pack them in boxes.

Although chiffon cake is very fluffy, it is elastic and does not feel soft, and it is delicious to eat with various sauces. In addition, chiffon cakes can also be made into various cake rolls, Boston pies, etc.

10 inch chiffon cake recipe: Ingredients: Eggs (8 pieces), cake flour (160g), salad oil (80g), sugar (egg white) (80g), sugar (egg yolk) (25g), milk (100g), cream of tartar (3g).

Tanheng 10-inch chiffon cake recipe method**1: All kinds of ingredients are ready, novices can weigh the ingredients, 10-inch chiffon cake recipe recipe**2: Sift the flour, add egg yolk, sugar, oil, milk, and mix into a paste.

10-inch chiffon cake recipe method**3: Try not to stir instantaneously, so as not to produce gluten, and stir up and down until there is no large flour granularity, and the thickness is like baby rice noodles.

10-inch chiffon cake recipe recipe**4: If 3 grams of tartar powder are separated after the egg whites are separated, the idea of this step is that there can be no egg yolk in the separated egg white, no water in the basin, and it is not conducive to egg white beating.

10-inch chiffon cake recipe recipe**5: Sugar the egg whites in three times and beat until they are hard and foamy, (the reason for the failure of novices is that the egg whites are not liquid in place).

10-inch chiffon cake recipe recipe**6: Bake in the oven at 110 degrees for 80 minutes.

Bake for 50 minutes.

In 80 minutes, the cake will be baked, due to the low temperature, long time, not too colorful, and there is very little paste, which is conducive to making a birthday cake.

After coming out of the oven, shake it vigorously a few times, pour it and put it until the mold is cold. An inverted buckle is necessary to prevent the cake from retracting.

Finish the diagram.