A Successful Chiffon Cake for Beginners
Today, I will share a super detailed 8-inch oil-free and low-sugar recipe and tutorial. It is delicious whether you make a cake base or eat it alone!
Ingredients
5 eggs
95g milk
90g low-gluten flour
45g fine sugar (it is not recommended to reduce it further, which will affect the stability of the cake)
A few drops of lemon juice
Methods
1. Mix egg yolk + milk evenly, sift in low-gluten flour and mix smoothly
2. Egg white + lemon juice, add fine sugar in 3 times, and beat until neutral foaming small hook state. (Beat the egg white until fish eye bubbles + 1/3 sugar, continue to beat the egg white with light lines + 1/3 sugar, and the egg white has obvious lines + 1/3 sugar) The edges must also be beaten, and the places that cannot be beaten are scraped to the middle with a spatula to ensure that every part is fully beaten!
3. Take 1/3 of the meringue and add it to the egg yolk paste, stir and mix evenly, then pour the mixed cake batter into the remaining meringue and stir evenly.
4. Pour the cake batter into the chiffon mold at a height of 20 cm, shake it lightly on the table, put it into the preheated oven, wrap the bottom layer with tin foil, and bake at 150°C for 75 minutes (65 minutes without tin foil)
5. Take out the baked cake, drop it from a high place 2 to 3 times, turn it upside down on the grill, and remove it from the mold after it is completely cooled.
Notes
Freeze the egg white in advance until there is a circle of ice slag around it, which can increase the success rate of egg white whipping, and the egg white will be more delicate, stable and not easy to defoam
Whispering of egg white determines whether it shrinks and collapses. Beat at high speed to produce obvious resistance, then turn to low speed to sort out bubbles. When observing the state of the egg white, turn off the egg beater, stay in the center for 3 seconds and lift the egg beater! For places that cannot be beaten around the egg beating bowl, use a spatula to scrape to the middle and then beat to ensure that each part is fully whipped
Cracking of the chiffon does not mean failure! ! Don’t pursue cracking too much, as long as it doesn’t collapse and shrink, and there is no pudding layer, it is a successful chiffon. Take out the baked chiffon immediately and drop it 3 times with great force! ! Turn it upside down immediately after the heat is shaken out! After turning it upside down, wait until it is completely cool before removing it from the mold
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Cheersonic manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1998 bakers have used Cheersonic machines to cut, slice and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, sandwichs, and more. Cheersonic offers ultrasonic cutting solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production.
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