What happens when you make chiffon cake egg whites

The relationship between the speed of protein whipping is that if the speed is too slow, it can't be whipped;

Therefore, when beating with a whisk, you generally have to use the highest speed gear;

However, if the whipping speed is too fast, it is easy to whip too much, and defoaming will occur;

Once the egg whites are defoamed, they cannot be used;

All the egg whites must be replaced and re-whipped.

From the perspective of the ingredient list, when making chiffon cakes, the faster the egg whites are whipped, the better the quality and taste of the cake made.

Specifically, whisking egg whites is an essential step that is related to the fluffiness and texture of the cake. If the whipping speed is too slow, the egg whites cannot be whipped sufficiently, which will cause the cake to be fluffy enough and have a poor taste. On the contrary, if the whipping speed is too fast and the egg whites are overwhipped, the defoaming phenomenon will be formed, so that the egg whites will lose their elasticity, which will affect the taste and quality of the cake.

In addition, when making chiffon cakes, in addition to beating egg whites, it is also necessary to pay attention to the proportions and mixing methods of various ingredients. For example, egg whites and yolks need to be stirred separately and then mixed together; Dry ingredients such as flour and baking powder need to be sifted and stirred; Wet ingredients such as milk and oil need to be mixed evenly before mixing with batter, etc. These details have a direct impact on the taste and quality of the cake.

Therefore, when making chiffon cakes, whipped egg whites is a very important step. You need to adjust the speed and time of egg whites according to the specific situation of the ingredients and your own cooking skills. At the same time, it is also necessary to pay attention to the proportions and mixing methods of various ingredients in order to make fluffy, delicate chiffon cakes with good taste.

Chiffon cake belongs to the sponge cake type due to its fluffy and porous. Because of its soft taste, it is loved by many people. Chiffon cake is also a birthday cake.

Blanks. It is the threshold for many novices to get started with desserts. But many novices always can't beat the egg whites when making chiffon cakes, and they have a headache, why is this? Next, let's take you to analyze. <>

First, the reason why the egg white can't be whipped.

There are many reasons for unsuccessful egg whitening. First of all, it may be that the solvent or tool is not washed and dried, not sure to be clean, and it is stained with oil, and it is difficult to whip the egg whites in the oily egg whites. Or the egg whites are mixed with egg yolks.

The freshness of the eggs also affects the whisking of the egg whites, and if the eggs are not fresh enough, the egg whites will be very thin, resulting in an inability to foam. In addition, the speed of beating the egg whites is not fast enough, or the temperature of beating with an electric whisk is high, which may cause the egg whites to not be beaten. Finally, you can add a little lemon juice to the egg whites.

It can not only remove the odor, but also help the egg whites. <>

Second, the skills of whipping egg whites.

To whip egg whites, you first need to put the egg whites in a waterless and oil-free container, and beat them with a whisk or chopsticks. Keep in mind that egg whites with egg yolks can't whip egg whites into foam. And when whipping egg whites, be sure to beat them in the same direction, so that it is easier to whip them, and try not to stop halfway.

After a long time, the bubbles of the egg white are gone, and I can't beat it anymore. In the process of beating egg whites, the direction of the basin should be adjusted appropriately, so that the head of the instrument should be stretched into the egg white, not only the upper part. The speed of the whisk should also be well controlled, first at low speed and then at high speed.

The egg whites should be whipped until they are dry, the foam can lift the small tips, and the egg whites are short, erect tips. Try not to leave the egg whites for too long and use them in time. Time becomes the support of the protein, and the effect is reduced.

Now that you know what you need to pay attention to, let's try it out.

Because the eggs are not fresh, or the amount of sugar is reduced without authorization, the reduction of sugar has the effect of moisturizing and making the meringue more stable, or the container is not clean.

Because it's not the right way. It should be whisked with a professional whisk, stirring while whisk, for twenty minutes, until the egg whites are creamy.

Because of the temperature, it is also related to the choice of materials, or it may be that there is not enough time, or there is a problem with the product, or the selection of the tool is incorrect.

<> make chiffon cake with egg whites, how much do you need to whip the egg whites here? <> make chiffon cake with egg whites, how much do you need to whip the egg whites here? It's simple, start with a bowl that is oil-free and water-free.

Open the egg as long as the egg white, beat it into a bowl, and then beat it with a whisk until it is thick white (like ice cream) and put it in with a chopstick. Meringue is to add sugar three times when whipping egg whites, the first time is when there are small bubbles, you can add sugar once, the second time is when you add sugar when you are dense bubbles, and the third time is the last time when you add sugar when you become milky white.

Then continue to beat until the chopsticks can stand, instructions, and the beating is complete. Separate the fresh egg whites into a clean, water-free and oil-free egg beater, and add a few drops of lemon juice.

or white vinegar (so that the stability of the beaten egg whites will be high), the whisk is medium speed, and the sugar is granulated.

Join in three steps. They are when there are big bubbles, small bubbles and lines, when the egg white is delicate, turn to low speed to bring out excess bubbles, make mousse cake, and if you roll the cake until it is wet foaming, 7 points will pick up the egg head egg white and it will be in a curved and hooked state, and if you make chiffon cake, you will hit it until 9 points, and pick up the egg head protein and it will be straight (the successful egg white is very delicate and shiny, and very stable);

To separate the egg white from the egg yolk, put the egg white in a clean, waterless and oil-free container, can not have a little egg yolk, use an electric or manual mixer to beat, first beat to a small set of low speed will be adjusted to medium speed, beat until the egg white begins to be a big foam, add 1 3 sugar, and then beat for a while to thicken into a coarse foam and add 1 3 sugar, continue to stir until there is a texture, then add the last 1 3 sugar, and continue to beat at medium and high speed. When the blender is lifted, the egg white can pull out a short upright sharp corner or put a pair of chopsticks in the egg white to stand upright, indicating that the egg white is stirred and can stop stirring.

When beating the egg white, you should add some lemon juice, sugar, salt, and add it three times, add sugar once when you beat the coarse bubble, add the second sugar when you beat until the foam is delicate, and add the third sugar when you beat until there are lines, and beat until the egg white shows sharp corners and hooks, and the whole meringue looks very delicate and shiny, then it proves that it has been beaten.

First of all, when you need a whisk to beat the egg whites until they are fish-eye bubbles, add some caster sugar, and continue to beat until they are thick enough to call out the foam, and you need to continue, you need to beat the egg whites until they can pull out the curved sharp corners.

In the process of whipping the egg whites, white sugar should be added in three times, and finally the egg whites should be beaten to the point where the small triangles can be hooked.

The first few times I used a high gear, and the last time I used a low gear, in order to eliminate large bubbles.

The steps are as follows:

1. Put the egg whites in a container and add a little lemon juice.

or white vinegar), beat with an electric whisk until foamy appears, and add one-third of the sugar.

2. Continue to beat, and when the egg white foam disappears and presents a delicate and smooth state, add one-third of the sugar.

3. When the egg whites are thicker, add the last third of the sugar.

4. When the lines appear, lift the egg head to look at it, showing an upright small sharp angle, so that the beating is completed.

1.Beat the egg whites until coarse foam, add the sugar in stages, and continue to beat until the sugar is all dissolved (use the first gear for the electric whisk);

2.Drop in white vinegar, turn the electric whisk to second gear and beat until the protein foam is fine;

3.The electric whisk is adjusted to the third gear, and the egg white is wet and foamed (there is a water-like pattern, and it is not easy to disappear, and when the whisk is lifted, the egg white appears curved and long sharp corners);

4.The electric whisk is adjusted to the fourth gear, and the egg white is stiffly foamed (the water-streaked texture does not disappear, and the state is like the piping cream that has been beaten, and the chopsticks can be inserted without falling and lifting the whisk, and there will be short sharp corners, and the sharp corners will not bend).

5.After beating the egg whites, beat the egg yolk and sugar in another large basin until the sugar dissolves in the egg yolk and the egg yolk is thick and white.

6.Add water and oil, and mix with a manual whisk until the liquid water and oil in the basin are completely fused and emulsified.

7.Sift in the low flour in fractions and mix quickly until the batter is particle-free (switch to a manual whisk, which will no longer use an electric whisk).

8.Take one-third of the egg white and mix well with the batter (the action must be light, but fast, otherwise the egg white will foam badly and the cake will not come up).

9.Pour step 8 back into the protein bowl and quickly mix all the ingredients until they are particle-free (same technique as 8).

10.Pour the cake batter into a container.

Preheat the oven to 150 degrees and bake for 25 minutes.

12.After baking, the temperature is slightly lowered and the surface of the cake is coated with jam;

13.Along with oiled paper, like the method of rolling sushi, roll the cake into a roll, and compact it to cool.

Generally, it reaches 70%, and then boils the syrup, the temperature of the syrup is 118 degrees, and the temperature is cooled at a high speed.

Hit to dry foaming, the egg white is delicate and erect, the egg white on the egg head is a small sharp corner, the egg bowl upside down egg white does not fall, let's talk about the steps and state, sugar three times, the first time when the egg white has a coarse bubble, the second time when the egg white is delicate but there is no pattern, the third time is when the pattern appears but the egg white has no shape, three times the sugar is added, it depends on the state, the pattern is more and more three-dimensional, the electric egg beater turns twice to see the sharp corners until the desired state.

It is described as the state of the same egg white, and the delicate and dense foam is a success when seen with the naked eye, similar to the delicate feeling of mousse washing and shaving foam.

Chiffon cakes are often jokingly called "madness" by baking enthusiasts because the failure rate is too high when they are inexperienced at the beginning.

The success rate of hollow molds is higher than that of round molds. However, the easiest thing to grasp is the small silicone mold or paper cup, also known as cup cake.

Different chiffon cakes need to be made with different ingredients, so the way naturally changes slightly.

In general, chiston cakes need egg whites and egg yolks to be beaten separately.

1.Egg yolk is generally mixed directly with other ingredients such as salad oil, sugar, etc., and can be whipped directly.

2.Whipping of egg whites is generally done at low speed. Beat until coarse, add the desired sugar in three portions until it forms a firm foam (i.e., when the beating head is lifted, the egg white paste on the beating head appears as a short, hard triangle).

When making round mold chiffon cakes, be sure to whip them until they are hard to foam.

However, depending on the recipe and production method, it is sometimes necessary to whet it into dry foam or wet foam.

Generally, low-to-medium speed is required. Because it is easy to defoam at high speed, a small amount of white vinegar or lemon juice or cream of tartar can be added to make the egg white not easy to defoam.

This is under your control. You can use it to resist first, and when it is white, you are using high-end, and it should be fine. But be careful to make chiffon cake egg whites until dry foaming (the whisk can pull out the pointed little feet when lifted up, and it will not collapse).

Then there is the sugar should not be added at one time, but added several times, and it is faster to whip it up.

I recommend you to read Junzhi's book, which is talked about.

If your whisk has 5 speeds, add 1 speed before adding sugar and 3 speeds after adding sugar. If it is 3 gears, add sugar in the first 1 gear, and add sugar in the last 3 gears. I've used both of them, so I'm flexible.

Your whisk has 5 gears, just add 1 gear before adding sugar, and use 3 gear after adding sugar.

3 gears add sugar before 1 gear, 3 gears after sugar.

Be flexible.

Let's start with why you can't whip the egg whites at high speed at the beginning. Because if you use high speed to whip the egg whites, the egg whites will just splash out and get all over the place. The best thing to do is to turn it down to the lowest setting, then beat the egg whites to feel like they're about the same, and then turn them up one gear after another, just to keep the egg whites from splashing around.

You can slowly experience it when you do it, and soon you will be able to master the method of whipping egg white.

The prayer I use generally has 2-3 gears, and the ones are pretty good.

The temperature is too low and not easy to bubble, the indoor temperature and humidity are different in summer and winter, these factors will have some impact, the egg white is still good, basically as long as the conditions are about the same, you can quickly whip it, and the whole egg is beaten and drunk with whipping cream The requirements are higher.

Chiffon cake recipe:

Ingredients: 5 eggs, 90 grams of cake flour, 80 grams of caster sugar (50 grams for beating egg whites, 30 grams for egg yolks), 50ml of pure milk, 50ml of salad oil

1. Meringue: Put 5 egg whites in a slightly larger egg beating tray and beat it with an electric egg beater until it is coarse and foamy.

2. Add 1 3 caster sugar (a total of 50 grams of granulated sugar) to the egg white, turn to medium and high speed to beat until the fine foam, then add 1 3 caster sugar, turn to high speed and continue to beat until it can show a textured state.

3. Finally, add the remaining sugar and continue to beat until it is dry and foamy, that is, when the whisk is lifted, the egg white can pull out a short and upright sharp corner.

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

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

6. Finally, sieve 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, heat up and down, 170 degrees, 40 minutes.

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