Chiffon Cake

Chiffon Cake

Introduction:

Production steps:

Step 1: separation of protein and yolk

Step 2: add lemon juice to the protein

Step 3: add 1 / 3 sugar when beating the protein to the blister

The fourth step: add 1/3 sugar to a delicate bubble.

Step 5: add the remaining 1 / 3 sugar when the texture is reached

Step 6: until the egg beater is lifted, there is an upright sharp corner

Step 7: add sugar to egg yolk and mix well

Step 8: add 50g milk in batches and mix well

Step 9: add 50g vegetable oil in batches and mix well

The tenth step: add vanilla essence.

Step 11: add the mixture of sifted low powder and salt

Step 12: stir into a mixture that can pull out ribbons

Step 13: add 1 / 3 protein into the egg yolk paste, and mix well from bottom to top

Step 14: mix well and pour into the remaining protein. Stir until well blended

Step 15: into the mold, the cake mold on the table gently knock a few times

Step 16: put into the oven, middle and lower layer, 165 ° for 45 minutes

Step 17: get out of the oven, knock a few times, and immediately turn it upside down until it is completely cool

Step 18: cool thoroughly and demould

Step 19: bake for about 15 minutes

Step 20: bake for about 25 minutes

Step 21: bake for about 35 minutes

Materials required:

Eggs: 5

Low powder: 85g

Milk: 50g

Vegetable oil: 50g

Lemon juice: 1 / 4 teaspoon

Salt: 1 / 4 teaspoon

Vanilla extract: moderate

Fine granulated sugar: 6020g

Note: more important than the steps: 1, when making egg paste, the protein should not contain a little yolk, the basin and beater must be water-free and oil-free, otherwise it is not easy to send; about the sugar added in the process of sending (steps 3-5), you can add the protein at one time after the big bubble, basically no difference; the protein should be high in the process of sending When the texture is clear and the handle is heavy, use low speed and slow beating to pay attention to the changing process; the protein must be beaten to dry (hard) foaming, that is, the tip of the beating head can stand upright without sagging. If the tip is bent, it means that the beating is not enough, and the cake is small and easy to collapse after baking. If the protein is rough and frothy, it is overkill, which is not easy to mix with egg yolk paste. After baking, there are many small cavities and empty cake holes inside the cake, which affect the taste. 2. The initial mixing process (steps 1-3) of egg yolk paste can be mixed at one time, and it can be done manually, and it can be operated in different times. 3. The sequence of egg yolk paste and protein paste: if you make protein paste first, you must remember to refrigerate it directly in the refrigerator in summer to avoid defoaming; if you make egg yolk paste first, because you need to leave egg yolk paste for a while to make egg yolk paste, you can alleviate the problem of gluten, but you can't leave it too long, which is easy to cause oil-water separation; it is recommended to separate the mixing tools in the production process, but if It is to make the egg yolk paste first. The electric egg beater with egg yolk paste can be directly put into the egg yolk paste for mixing. However, if the egg yolk paste is made first, the egg beater with egg yolk material must not be put into the egg yolk basin. Comprehensive consideration or suggest separate equipment, electric beating egg yolk, manual stirring egg yolk! 4. In the process of making cake paste, the speed should be fast, and the mixing method should be used to mix well; method: with the right hand, the scraper is inserted from the 2 o'clock direction to the basin, and the bottom of the insert is across the center point to the opposite 8 o'clock direction. Turn up the batter, and then turn the basin with the left hand, so as to reciprocate until the batter is completely fused. Don't be afraid of gluten and stirring is not enough. If there are powdery particles left, the result is much more serious than flour gluten. The best state of cake paste is to pull out the ribbon mixture when using the scraper to lift the batter, which can be superimposed and not disappear immediately. When entering the mold, the batter on the scraper should not be scraped off and put into the mold, so that the cake will have a dead face. 5. The wall of the mold for baking Qifeng should not be oiled or baked with baking paper, otherwise it will not grow high. When the cake paste is put into the mold, place the basin 10-20cm away from the mold and pour it into the oven

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor