Seven failed chiffon cakes, what is called defoaming, please sesame oil

The so-called defoaming is that in the process of beating egg whites, the combination of egg whites and air is not stable enough, and the meringue is easy to collapse and lose stable tissues.

In general, the egg whites are not beaten properly.

Hope!

My dear, you're not right!

The correct recipe is: 5 eggs, 85 grams of cake flour, 40 grams of salad oil, 40 grams of milk, and 80 grams of caster sugar. No baking powder.

When you first start to make it, you must strictly follow the recipe, except for the amount of sugar, do not advocate changing the amount of ingredients.

Use an electric whisk to whip the egg whites, and it will take about 10 minutes to beat until they are hard and foamy. When beating egg whites, be sure to ensure that the bowl and beater are clean and clean, water-free and oil-free. In addition, do not mix egg yolks with egg whites!

The problem of coke can be solved by covering the tin foil, that is, when the cake skin is colored, cover the cake tin with a piece of tin foil, and do not need to cover it tightly.

Use Junzhi's recipe, no, I've tried many times and it has been successful. And I also use a CKF-25B oven. If you can't get rid of it, it may be a problem with the eggs.

If the eggs are not fresh enough, they will not be beaten. And Junzhi's recipe didn't use baking powder, it's all successful, try it.

Is it a cake batter bubble de-bubble? Cakes that have already ripen will not foam.

Under normal circumstances, the cake batter is defoamed, so the volume of the cake is small, the cake body is not soft enough, and it will appear firm.

The solution at this point is as follows:

1. If the cake is slightly defoamed, then it is best to bake it immediately into the mold and furnace. In this way, although the volume is slightly small, the final product is still passable.

2. If the defoaming is more serious, then you can add baking powder equivalent to the amount of flour in the recipe (defoaming generally refers to milk foam cakes, the proportion of eggs in this type of formula is very large, and fresh eggs are weakly alkaline, which is not suitable for baking soda. So use a compound chemical bulking agent baking powder). This also compensates for the volume and softness of the cake by the large amount of gas released by the baking powder during heating.

3. Very serious defoaming, which is basically irremediable. However, if the factory has a large output, the batter can be mixed into a larger amount of new cake batter in batches, (the whole egg sponge can be added with flour and mixed well, and the chiffon cake can be added to the egg yolk batter to avoid waste.) Add some each time, beat the cake a few more times, and you're running out. ）

Don't add so many eggs, then add some baking soda, baking soda is fine.

First of all, you can add a few drops of lemon juice or white vinegar when whipping egg whites. (I don't add it, and the chiffon that is made will not defoam, so this is not the key).

Secondly, and it is also crucial: when mixing meringue and egg yolk paste, pay attention to the technique, it must be stirred or chopped, and the action should be gentle. Don't stir, don't stir, don't stir!

This shows that the egg whites are not well played.

If you overdo it, the egg whites become brittle and the gas holding capacity is poor. Even if you don't change much when you block the cake batter, it will run out of gas as soon as you bake it.

If the egg whites are defoamed, they will become watery and cannot be beaten, but if the egg whites are fine, the egg whites will be like cream, which is very beautiful

1.There are no washed, wiped clean mixing cylinders and mixers.

2.The rag is not clean (and is generally easy to ignore).

3.The egg whites contain a little bit of egg yolk.

4.Put a little oil on your fingers, and then use your hands to add granulated sugar...

In addition, the egg white contains a lot of water, so it is not afraid of a little water, but there may be oil in the water that cannot be seen by the naked eye, so it is better to wipe it clean and be careful.

The things that help the protein bubble stabilize include granulated sugar (which can increase viscosity and stabilize the foam), and the dosage should not exceed 60% of the weight of the protein; There is also table salt, the dosage should not exceed 2% of the weight of the protein; There is also a temperature of 17 to 22 for the optimal passing temperature.

To make a cake is to separate the eggs, the yolk is first added to the batter, and the egg whites will be beaten into a cloud with a whisk, both wet or dry foaming, and then the beaten egg whites are mixed into the batter.

No more air, no bubbles.

I occasionally have this and that problem when making chiffon cakes, the egg whites are defoamed, so that the batter volume is reduced, and the pores are reduced, so that the cooked cake body retracts after cooling.

Did you slap it with your hand and hear a rustling sound? That's moisture.