In the cake industry, the most famous is the Chiffon cake. It has a soft texture, excellent resilience, and the mouth is as delicate as a cloud. Such a delicious little guy is a stumbling block for many novices in baking. Once I wasted 60 eggs to make a successful chiffon. I encountered all kinds of strange problems, such as the cake won’t rise, shrink and collapse. , Severe cracking, pudding layer and so on.Next, I will share my chiffon recipe with you. The process will contain various points that need to be paid attention to. I hope you can make a successful chiffon cake once after reading it.
How to make osmanthus chiffon cake
Prepare the ingredients. The eggs should be refrigerated overnight. The refrigerated egg whites will be more stable after being beaten and will not be easy to defoam. The starch should be mixed with fine sugar evenly, which can also stabilize the egg whites.
Corn oil and milk are mixed evenly, the liquid after thorough emulsification is oil-free, and the appearance is very delicate and smooth.
Then sift the low-gluten flour into the milk paste. Here is the back egg method, which will make the texture of the cake more delicate. Pour the sugar osmanthus into the paste and mix well. If not, replace the amount of sugar osmanthus with fine sugar. That’s it.
Separate the egg whites and egg yolks, put the egg yolks into the batter, and put the whites in a clean, oil-free egg beater.
The well-mixed osmanthus batter is allowed to stand for a while. At this time, let’s pass the egg whites and preheat the oven. The upper and lower tubes of the oven are preheated at 150 degrees.
Mix the granulated sugar and starch evenly into the egg whites in 3 times and beat them. The final state is like short and sharp corners, which is the state of dry foaming.
Take 1/3 of the meringue and put it in the egg yolk paste, and mix well with the mixing method. Do not stir in a circular motion, which will defoam the meringue.
Pour the mixed batter into the original meringue, stir evenly with a spatula, pick up from the center, and mix gently, so as not to defoam the meringue.
Pour the mixed cake batter into a 6-inch heightened anode mold and shake out large bubbles.
Put the cake batter into the middle and lower layer of the Daogrs steaming oven and bake for about 36 minutes. The cake will go through a process of growing taller and then falling back. After the fall is stable, the cake is mature.
Take out the baked cake, shake it twice to shake out the heat inside, then let it cool down again, let it cool completely before demoulding.
The cool chiffon cake is very soft. Look at this cut surface. It is particularly delicate. Because of the large bubbles, there will be no big holes in the tissue. When baking, it is normal for the chiffon cake to crack. If it is not cracked, , Then lower the temperature and bake for a longer time. I personally think that the cracked cake is more fragrant.
Osmanthus Chiffon Cake
- 50 g Low-gluten flour
- 40 g Caster sugar
- 20 g Osmanthus honey
- 35 g milk
- 35 g Corn oil