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Anonymous users2024-02-15When making chiffon cake, it will burst very badly because the temperature is too high, or the batter is not mixed evenly, and the density of the top and bottom is not the same.
1. Prepare the required raw materials.
2. Separate the egg yolk protein and put it into two clean, waterless and oil-free containers; Sift cake flour twice and set aside.
3. Add half of the caster sugar to the egg yolk and stir well with a hand mixer.
4. Add the milk at one time and continue to stir well.
5. Add the corn oil at one time and continue to stir until it is completely integrated and the oil star is not visible.
6. Sift in the sieved low-gluten flour, change the rubber spatula and mix evenly until there is no dry powder, become egg yolk paste, and set aside for later use.
7. Add 1 teaspoon of white vinegar and 1 4 teaspoons of salt to the egg white, and beat with an electric whisk until coarse foam.
8. Then add the remaining caster sugar in two parts, and continue to beat with an electric whisk until dry and foamy (a firm small pointed shape can be seen when the whisk is lifted).
9. After the meringue is beaten (preheat the oven at 170 degrees at this time), mix the meringue with the egg yolk paste up and down three times to form a cake batter.
10. Pour the mixed cake batter into the mold, smooth the surface with a spatula, pick up the mold and knock it on the table a few times to shake out a large bubble.
11. Put it in a preheated oven at 170 degrees, lower and bake for 60 minutes.
12. After the baked cake is taken out, it is immediately upside down and cooled, and then demolded and cut into pieces to eat.
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Anonymous users2024-02-14The temperature is too high, or the batter is not mixed evenly, and the density of the top and bottom is not the same.
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Anonymous users2024-02-131. The temperature is too high: the temperature of the surface of the cake rises too fast, resulting in the surface being colored and crusted too quickly, but the inside has not fully expanded. As the inside continues to swell, it will break the surface of the crust and crack it. Solution: Reduce the temperature of the oven.
2. The proportion of wet materials in the formula is too heavy: in general, in this case, it is necessary to reduce the wet materials such as eggs or milk in the formula, or add a little flour.
3. Pour too much batter into the mold: the batter will continue to expand after the mold is full, and eventually crack from the top. In this case, the cracked batter will be accompanied by a high mushroom top, and a small reduction in the amount of batter will be sufficient.
Precautions. It is not easy to beat the egg white, neither too hard nor not enough, if it is too hard, it will crack the surface after baking the cake, and if it is not enough, it will lead to a feeling of wetness inside that is not three-dimensional and not formed, which will lead to a bad taste. The best way to tell if the meringue is whipped up is to lift the whisk up to see many small spikes and look like cream.
When making batter, eggs are usually added first and then flour is added in teaching, and flour and sugar can be stirred first and then egg yolk is added, so that the batter will be more delicate and taste quite good.
Ingredients. 5 eggs.
100 grams of cake flour. >>>More
1.Take out the eggs from the refrigerator in advance, separate the egg whites and egg yolks, add cornstarch, baking powder and salt to the low-gluten flour and mix evenly, sieve and set aside; >>>More
Training is fine.
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. >>>More
There are a few issues to be aware of:
1. Make sure the cake is placed in the oven; >>>More