Summary

Qi Feng is not”mad”I am not a master, I always hope that we learn is the method, rather than that I do not use the prescription will not fail, I used the following commonly used chiffon cake embryo amount of hair Out, hoping to help you. This formula I have said before, not to say that this recipe is the best to eat, but relatively speaking this recipe is more suitable for cake embryo. Because the load is better, cake body dense.

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Material

  • 8-inch chiffon cake materials are as follows (6-inch material halved) I can operate: 180 grams of sandwich cream, 250 grams of butter cream
  • Egg yolk paste: egg yolk 5
  • 30 grams of fine sugar
  • Corn oil 80 grams
  • 80 grams of milk
  • Low-gluten flour 120 grams
  • Vanilla extract two or three drops
  • Protein paste: 5 protein
  • 70 grams of fine sugar (do not like sweet can be reduced to 50 grams)
  • A few drops of lemon juice
  • Baking temperature: for reference only 150 degrees 50 minutes
  • 10-inch chiffon cake embryo material as follows I can operate: 250 grams of sandwich cream, 350-400 grams of butter cream
  • Egg yolk paste: 8 egg yolks
  • Fine sugar 40 grams
  • Corn oil 120 grams
  • Milk 120 grams
  • Low-gluten flour 180 grams
  • Vanilla extract three or four drops
  • Protein paste: 8 protein
  • Fine sugar 110 grams (not like sweet can be reduced to 90 grams)
  • A few drops of lemon juice
  • Baking temperature: for reference only 150 degrees 55-60 minutes
  • 12-inch chiffon cake embryo material as follows I can operate: sandwich 350 grams cream, butter cream 400-450 grams
  • Egg yolk paste: 10 egg yolks
  • 80 grams of fine sugar
  • Corn oil 160 grams
  • 160 grams of milk
  • Vanilla extract a little
  • Low-gluten flour 240 grams
  • Protein paste: 10 protein
  • Fine sugar 140 grams (not like sweet can be reduced to 120 grams)
  • Lemon juice a little
  • Baking temperature: for reference only 150 degrees 60-65 minutes

Steps

  1. 1, to prepare materials. Flour need to sift, egg yolk separation, Sheng protein pots to ensure that no oil and water, it is best to use stainless steel pots.

  2. 2, with egg whisk to the protein was a fish-eye bubble when the bubble, add 1/3 of sugar, continue whipping to the protein began to become thick, thick foam, then add 1/3 sugar. And then continue to beat, to the protein is relatively thick, the surface of the lines, add the remaining 1/3 sugar. (If you add too much sugar, will prevent the protein blistering, so when playing protein, the general practice of using sub-sugar way.)

  3. 3, and then continue to play for a while, when the mention whisk, the protein can pull out the sharp corners of the time, that has reached the level of wet foam. If it is to do chiffon cake roll, the protein sent to this level on it. However, if the production of conventional chiffon cake, you also need to continue to whipping.

  4. When the egg whisk is lifted, the protein can pull out a short, upright pointed corners, indicating that it has reached the state of dry foaming and can stop whipping. Hit the dry foam, do not continue to whip, and if beaten too far, the protein began to block, will cause the failure of Qi wind production. Put the protein into the refrigerator and start making egg yolk paste.

  5. 4, the egg yolk by adding the formula of sugar, gently beaten with a whisk. Do not pass the egg yolk.

  6. 5, followed by adding corn oil and milk, stir well. Then add the sifted flour, gently scoop with a rubber spatula mix evenly. Do not over-stirring, so as not to flour from the tendons (flour, if from the tendon, the cake may make the taste too tough to affect the soft taste of cake).

  7. 6, 1/3 protein to egg yolk paste. Gently scoop with a rubber scraper evenly (from the bottom up mix, do not circle circle stirring, so as to avoid protein defoaming). After mixing evenly, put the egg yolk paste into the bowl full of protein, with the same approach to mix evenly until the protein and egg yolk paste fully mixed.

  8. 7, the mixed cake paste into the mold, smooth, hand-held mold on the table forced two shocks, the internal shock out of the big bubbles. Into the preheated oven, 150 degrees about 1 hour (try to extend the length of time) Tap will rebound, or inserted into the test with a bamboo stick, without cake paste is cooked. . The baked cake is removed from the oven and immediately inverted on the cooling rack until it cools. Then, stripping, cutting can be enjoyed (direct eating has been very tasty). Can also be used to make a variety of Biaohua cake.

Tips

1, as I have come into the misunderstanding that the protein is not in place to play, will fail, then hard to play, playing very hard, the results of flowering, it has been unable to control Qi Feng cracking, you can start here. 2, egg yolk from the pimple, do not stir well from the pimple, stirring carefully from the tendons, so we can use sifting approach, do not select special fine screen, you will feel this is a very difficult thing. 3, Qi wind can be baked at low temperature, according to their own oven to adjust the time and temperature, try not to open the oven view, baked a summary of reasons, not cooked with moisture, the next time to extend the time, a small oven easily coke the top, It is covered with aluminum foil to achieve the purpose of excessive color. 4, on the stripping, usually when I thoroughly thoroughly cool, the cake body is better moisture release, hand stripping the most praise, less cake debris, if you do not hand stripping can also use three to stainless steel mold release Knife (SN4774), very easy to use, turn around to come out.