Chiffon Cake

Chiffon Cake

Introduction:

"Qifeng cake is a kind of cake made from protein. Qifeng cake is a transliteration of chiffon cake. Chiffon means "Chiffon". Just look at the name, you can see that it is a kind of delicate and soft cake like silk. Of course, my Qifeng cake is far from home. It's a memorial and witness to my efforts. "

Production steps:

Step 1: get all the materials ready.

Step 2: separate the egg yolk from the egg white. Pay attention to that all the containers used for packing materials should be clean, waterless and oil-free.

Step 3: beat the egg white to the shape of fish eye bubble with the egg beater (as shown in the figure), and then add 1 / 3 of the fine granulated sugar.

The fourth step: continue to fight, hit the egg white began to become thicker, appear more compact foam (as shown), add 1/3 of fine sugar.

Step 5: continue to beat until the egg white is thick and there are lines on the surface (as shown in the figure), add the remaining 1 / 3 of sugar.

Step 6: continue to beat for a while. When you lift the egg beater, when the egg white can pull out the short sharp corner, you can stop beating (as shown in the picture).

Step 7: next, deal with the egg yolk, add 30g of sugar into the yolk.

Step 8: use chopsticks to break up gently, pay attention, just break up.

Step 9: add 40g salad oil to the egg yolk.

Step 10: add 40g milk into the egg yolk and stir gently.

Step 11: sift the low gluten flour into the egg yolk.

Step 12: mix the batter with a rubber scraper from bottom to top (similar to stir fry).

Step 13: add 1 / 3 of the egg white to the yolk.

Step 14: mix the egg white and yolk with a rubber scraper in the same way.

Step 15: pour the batter into the container with egg white.

Step 16: stir the batter evenly from bottom to top, and the batter will be thick and light yellow.

Step 17: pour the batter into the mold and smooth the surface with a scraper.

Step 18: preheat the oven at 170 ℃, put the batter into the oven, middle layer, heat up and down, bake for 45-50 minutes.

Step 19: what the cake looks like when it's just out of the oven (it seems that the color is a little dark, maybe my oven is too hot).

Step 20: turn it upside down on the baking net and wait for it to cool.

Step 21: demould the cooled cake.

Step 22: cut it into pieces to enjoy, or use it as the basis of the cake.

Materials required:

Eggs: 5

Milk: 40g

Low gluten flour: 85g

Sugar (protein): 60g

Sugar (egg yolk): 30g

Salad oil: 40g

Precautions: 1. The egg white of Qifeng cake must be completely removed. 2. The egg white should not be kept for too long, otherwise it will defoaming and the cake will not be made. 3. The above-mentioned bottom-up mixing method, one is to prevent flour gluten, the second is to prevent egg white defoaming. 4. When baking Qifeng cake, it needs to rely on the adhesion of the inner wall of the mold to climb up, so when baking cake, you can't use anti stick cake mold, and you can't oil the inner wall of the mold, otherwise the cake will not grow high. 5. What's more important is the lesson of my failure in making Qi Feng: after all, western style food is different from Chinese food. Western style food has strict requirements for the weight of materials. Maybe some of the weight deviation will make the snacks very different. Therefore, if you want to make pastry, it is best to prepare a kitchen scale and a set of measuring spoon. 6. My recipe is 8-inch round cake, baking is to use 170 ℃ middle layer up and down fire baking 45-50 minutes.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet