What ingredients are used to make chiffon cake?

4 eggs, 55g of corn oil, 55g of milk, 85g of low powder, 15g of caster sugar, a few drops of lemon juice, separate the egg white and egg yolk, add a few drops of lemon juice to the basin containing egg whites to the anhydrous oil-free protein, whip the egg whites at low speed with the electric whisk, when there are fisheye bubbles, add 1 3 amount of 55g caster sugar, when the volume of the egg white becomes larger, the bubbles become smaller, and then add 1 3 caster sugar, when the egg white appears textured, the bubbles become delicate, but there is still fluidity, then add 1 3 caster sugar, and then turn to high speed, Continue to beat until you can pull out a short and sharp right angle when lifting the egg beater, at this time the egg white has been beaten to ten percent for standby, when the weather is hot, you can put it in the refrigerator for later use, add 15g of caster sugar to the egg yolk, whip until the sugar dissolves and add corn oil twice, and beat evenly with the egg yolk liquid, be careful not to beat the egg yolk, add milk and stir evenly into the flour 3 times, the amount of powder for 3 times is incremental, the first time is the least, which can effectively reduce the flour agglomeration. The number of times is not fixed, for example, 6 inches of flour can be powdered twice, and more than an inch of flour can be divided into 4 times of mixed egg yolk paste.

Delicate, bright and thick, add 1 3 egg whites, stir evenly, do not draw circles, prevent defoaming and stir evenly after pouring back into the protein basin, and the remaining egg whites stir evenly The cake batter is relatively thick, if it is relatively thin, either the egg whites are not thick or they are defoamed when stirring, which will cause the cake to not get up, or the concave oven is preheated at 130 degrees, bake in the oven for 25 minutes, turn to 155 degrees and continue to bake for 25 minutes. The baking time is 20 minutes for each 6 inches and 35 minutes for each 10 inches, and the oven temperature can be adjusted according to your own oven.

The number one tool for electric whisks, whipping butter, cream, whole eggs or egg whites all depends on it. Dongdong, which ranks second in the kitchen electronic scale (accurate to the gram), requires accurate materials for baking, which cannot be estimated and cannot be touched. It must be electronic and can be zeroed in batches when adding material.

Measuring cups are mainly used to measure water. There are many different scales on a good measuring cup, such as water, flour, sugar, oil, raisins, etc. But if you have a scale, you don't need it much.

Measuring spoons, most recipes are labeled with "spoon" and "teaspoon". How big this spoon, or half of a spoon, should be, a set of measuring spoons can determine. If it's cheap, you can buy a set.

The area of the rubber knife is large enough, the material is soft, and it is easy to mix and stir. With a regular spoon, your hands will cramp.

【Recipe ingredients】33 grams of flour, 2 eggs, 50 grams of caster sugar, 20 grams of salad oil, 20 grams of water.

Steps] 1, in the bowl into 2 eggs, egg white and egg yolk separate, in the bowl with egg yolk to add 13 grams of caster sugar, with a whisk to fully stir the egg yolk evenly, and then pour in 20 grams of salad oil and 20 grams of water, fully stir again, let the water, oil and egg liquid fully melt together, whether the three are fused or not, directly affects the height of the cake made, so this step of stirring is very important, can not be lazy.

2. Sift 33 grams of low-gluten flour into the stirred egg yolk paste with a sieve, continue to stir evenly, and set aside; The egg yolk paste that is successfully stirred will have lines when it falls low, and the lines will disappear.

3. In the bowl of egg whites, beat the egg whites with an electric whisk, first beat them at low speed until they are foamed, then add caster sugar for the first time, the amount is one-third of the total amount, continue to beat with a whisk, beat until the foam is fine; Then add half of the remaining caster sugar for the second time, continue to use the whisk to turn medium speed to high speed and then turn to medium speed, such a frequency to beat, and after obvious lines, add the remaining caster sugar for the third time, continue to beat with a whisk, beat to neutral foaming, lift the whisk, there are sharp corners do not fall, indicating that the egg white is successfully beaten.

4. Take one-third of the whipped egg white, add it to the egg yolk paste, and mix the two evenly by stirring; After mixing evenly, add half of the remaining egg white, continue to mix evenly with the stirring method, here we must pay attention to the egg white and egg yolk paste mixing technique, the wrong method will make the egg white foam, resulting in the cake can not expand smoothly, the mixed batter is as follows.

5. Brush a layer of cooking oil with a brush in the six-inch mold, demold the back, then pour the mixed batter into the six-inch mold, and gently shake it on the board a few times to discharge the bubbles inside; Then put it in a preheated oven and bake at 170-180 degrees for 50 minutes.

6. Take out the cake after baking, drop it lightly on the front and then immediately buckle it upside down on the baking net, after cooling, the cake can be demolded, and the delicious and delicious chiffon cake is ready, simple and zero failure!

7 inch chiffon cake recipe:

1. 4 eggs.

2. 20g of sugar (egg yolk).

3. Sugar (protein) 60g.

4. 3 tablespoons of cooking oil.

5. 3 tablespoons milk.

6. Baking powder.

7. Two drops of white vinegar.

8. 70g of low-gluten flour.

Method steps.

16 17 Step by Step Reading.

The egg whites and yolks are separated with a separator. The container for egg whites must be water-free and oil-free, and egg yolks must not be mixed with egg whites. Otherwise, the egg whites won't be able to hit.

Long picture. Separate the egg yolk.

Long picture. Add 120g of pure milk to 90g of corn oil, beat it with a manual whisk until it is milky white, then add 30g of powdered sugar and stir until the powdered sugar is completely dissolved.

Long picture. The egg yolk is added to the milk in turn, and then 180g of base gluten powder is sieved in three times (each time mixed well, the second base gluten powder is sifted in).

Slowly stir until the egg batter is smooth and creamy.

Long picture. Beat the egg whites, electric whisk on 1st gear, add 10 drops of lemon juice after the egg whites have been bubbled out of the fish eyes. After beating the lemon juice, add 30g of powdered sugar and switch to fast setting to beat the egg whites (add lemon juice or white vinegar when beating the egg whites, which has the effect of stabilizing the egg cream and removing the egg fish).

Long picture. When you see that the egg whites have lubricating lines, add 30g of powdered sugar for the second time and continue to beat.

Long picture. When you lift the whisk and see that the tip of the egg white is bent down a little, add the third 30g of powdered sugar and continue to beat.

The egg white tip is short, straight, the inverted plate meringue does not flow, and the chopsticks can stand up, so that the egg white is beaten.

Long picture. Buckle 3 parts of 1 egg cream into the egg batter and mix it with a rubber spatula, and mix the batter from the bottom to the top when stirring the batter. Avoid defoaming and remember not to stir in a circular motion.

Long picture. When the batter is smooth, turn it back into a 3-part 2 custard pan and continue to stir.

Long picture. Stir the batter.

Long picture. Into the mold, (the mold must choose the anode mold of the sticking mold) anti-sticking mold chiffon will not be able to climb) after entering the mold shock a few times, defoaming.

Long picture. Preheat the oven in advance, on the lower middle level, on the top heat at 120 degrees, on the bottom heat at 140 degrees, and bake for 150 minutes.

Long picture. Slowly climb high chaffon.

Long picture. After baking, shake it vigorously a few times, and then buckle it upside down on the cool rack (the cake should be turned upside down immediately, and it must be completely cooled before demolding, otherwise it will collapse easily).

How would you rate this? Collapse.

Prepare a stainless steel clean, water-free and oil-free container and pour 9 scoops of pure milk.

Please click Enter a description.

Add a tablespoon of sugar and add sugar to taste.

Please click Enter a description.

Stir the sugar to dissolve.

Please click Enter a description.

Slowly sift in five scoops of cake-rich flour and two spoonfuls of cornstarch and stir up and down.

Please click Enter a description.

Add six egg yolks.

Please click Enter a description.

Stir up and down to combine.

Please click Enter a description.

Put the six egg whites in a clean stainless steel container and prepare to beat the egg whites, at this time preheat the oven at 150 degrees for 10 minutes.

Please click Enter a description.

Beat the egg whites with a whisk on low speed until frothy, then add a spoonful of sugar.

Please click Enter a description.

Please click Enter a description.

Continue to whip the egg whites. It is recommended to use a whisk to beat, and the speed is very fast.

Please click Enter a description.

Beating egg whites is a very important step, and it must be made to make a hard foam, which is not enough.

Please click Enter a description.

Please click Enter a description.

Until finally I take out the whisk and see that the beaten egg white is vertical, it is beaten.

Please click Enter a description.

Add the beaten egg whites to the egg yolk paste in 3 portions.

Please click Enter a description.

Stir up and down to combine.

Please click Enter a description.

Pour the mixed paste into an eight-inch mold.

Please click Enter a description.

After pouring the cake batter, gently squat the mold to exhaust it.

Please click Enter a description.

Place in the oven, select upper and lower tubes, 150 degrees, 40 minutes.

Please click Enter a description.

After 40 minutes, turn on the oven and pull it out with a toothpick, there is no noodles on the toothpick, and the cake is baked.

Please click Enter a description.

Take it out and vent it on the table, then buckle it back to cool.

Please click Enter a description.

Gently push the cake out to remove the mold, and you're good to go.

Please click Enter a description.

Chiffon cake is a common type of cake, the taste is light and soft, delicate and delicate, it is a very popular kind of cake, the production is relatively simple, and novices must go through, so I have tried many times to slowly succeed, to share with you the recipe of chiston cake, this is very easy to use, must be made according to the amount of the recipe, it will definitely be successful.

My home is a 7-inch mold for chiffon cake, so the amount of materials is also 7 inches, the flour must be made of low-gluten flour, I use Meimei chiffon cake powder, the batter is also very delicate, there is no shrinkage and collapse, very good!

Ingredients: 100 grams of Meimei Chiffon cake mix.

5 eggs.

Vegetable oil 75 grams.

Milk 75 grams.

10 grams of white vinegar.

Sugar 75 grams.

Method 1: Separate the egg yolk and egg white, take an empty pot, add vegetable oil, and then sieve in the Meimei Chiffon cake mix, and mix well.

2. Add egg yolk and milk to the batter and stir well.

3. Add white vinegar to the egg whites, start adding sugar when the foam is formed, and add it to the egg whites in 3 times.

4. When the egg whites are beaten, you can see that the tip is bent, but the bottom is no longer bent, and it is wet foaming (dry) at this time.

5. Add the meringue to the egg yolk paste in three parts, stir well, and put it in a baking dish.

6. After filling, shake a few times to discharge large bubbles, cover the baking tray with tin foil, and bake in the preheated oven for 165 for 20 minutes.

7. Take out the tin foil and cool it down to 155, and continue to bake for 20 minutes. When finished, take out the cake and let it cool upside down.

After following the steps to let it cool, it basically won't shrink, so go and try it! I hope it helps you, give it an adoption!

Steps: 1 Mix the water, salad oil and sugar until the sugar is dissolved, then add the egg yolk and stir clockwise. 2 Sift the cake flour and cornstarch and stir well.

3. After adding tartar powder and salt to the egg whites until there is a coarse bubble (there can be no water, oil and egg yolk in the basin, otherwise it is difficult to beat, so the basin should be clean, waterless and oil-free, special attention should be paid when separating the egg yolk and egg white, if there is egg yolk in the egg white, it should be picked out), and then add sugar in two times to beat until neutral foaming. 4 Add one-third of the egg whites to the batter and stir well, then pour the batter into the remaining egg whites. 5 Quickly stir the batter evenly and pour it into the mold, shake out the bubbles, and put it in the preheated oven.

6. Take off the mold after it is cooled. Step 1: Use a stainless steel whisk to stir, and use chopsticks; Step 3: Use the electric whisk to foam quickly, use the lowest gear when you start beating the egg whites, and then start to put sugar after stirring to the fine bubbles, and then add sugar again after the bubbles are not clear to see, and then add sugar until it is a bit like cream. Step 4: It is best to prepare a silicone spatula that is very easy to use, do not stir in circles, just flip it up and down. Step 6: After coming out of the oven, shake a few times to shake the air inside, and then cool it upside down.

Ingredients.

Cake flour 90 grams.

Yogurt 100ml of food.

Eggs: 5 grams of food.

Sugar: 60 grams of food.

White vinegar: A few drops of gram food.

Corn oil 50ml

Chiffon cake preparation.

Please click Enter a description.

1.Prepare the materials.

Please click Enter a description.

2.Sift cake flour. (for a more delicate taste).

Please click Enter a description.

3.Mix the yogurt with the corn oil.

Please click Enter a description.

4.Stir until emulsified.

Please click Enter a description.

5.Add the flour and mix top and bottom.

Please click Enter a description.

6.Dry flour is not visible.

Please click Enter a description.

7.Beat the eggs, and place the yolks and whites in two waterless and oil-free containers.

Please click Enter a description.

8.Add the egg yolks to the flour mixture.

Please click Enter a description.

9.Stir to combine.

Please click Enter a description.

10.Add a few drops of white vinegar to the egg white.

Please click Enter a description.

11.Beat the fish into a large bubble with a whisk, add 20 grams of sugar, and continue to beat.

Please click Enter a description.

12.When beating into delicate bubbles, add 20 grams of sugar and continue to beat.

Please click Enter a description.

13.Beat until a texture appears, and add the remaining sugar.

Please click Enter a description.

14.Beat until the whisk is lifted and an upright angle appears.

Please click Enter a description.

15.Put 1 3 egg whites into the flour paste and mix well up and down. (Do not stir in a circle, it will defoam and cause the cake to not be fluffy.) ）

Please click Enter a description.

16.Add the remaining egg whites and toss up and down.

Please click Enter a description.

17.The cake batter is ready.

Please click Enter a description.

18.Pour the cake batter into an 8-inch live bottom mold, pick up the mold and beat it a few times, and the big bubbles will be shaken.

Please click Enter a description.

19.Bake in the lower and lower oven at 140 degrees for 50 minutes.

Please click Enter a description.

20.Remove the inverted buckle while hot. (Prevent retraction).