How should you make a 6 inch chiffon cake in the oven

? Oven to do chiffon cake is simple and easy to understand, just need to pay attention to a few details. Choose a different oven baking time and temperature will be different, chiffon cake preservation is also very simple just need to fill the container and sealed with plastic wrap into the refrigerator or freezer fresh can be.

? The following say dry, the cake lies in the recipe mastery. Even the reference should be good to learn from. Chiffon cake production process whipping is particularly important, specific notes and chiffon cake production baking recipes are specifically as follows:

? Chiffon cake

Raw materials: 70 grams of egg yolks 75 grams of low gluten flour 42 grams of water ? salad oil 35 grams ?

egg white 140g sugar 70g cream of tartar 1g

Making:

1, egg yolk part

10g sugar, water, oil blend well

egg yolks add, mix until the batter is uniformly shiny'

sift in the low-flour, and manually mix until there is no dry flour'

2, egg white part

Mix the remaining fine sugar, 1g of cream of tartar with the egg white at slow speed and beat quickly until stiff peaks;

Take 1/3 of the egg white and mix with the egg yolk part and pour it into the egg white part together.

Turn the Depot oven to 145 degrees and bake for 30min

and then increase the temperature to 165 degrees ? Bake for about 25 minutes

Remove from the oven, invert immediately and leave to cool for one hour. Remove the mold can be;

Recipes and pictures from the DP Baking Lab baking recipes / embedded oven recipes

Chiffon cake production notes:

A protein part of the note:

1, the eggs should be to ensure that the fresh, otherwise the clear and the yolk is not easy to separate, the summer more than 30 degrees can be put into the refrigerator can be a better separation of the.

2, egg whites, such as yolk to use the eggshell to fish out to ensure that the mixing tank is clean and no oil (egg whites in the yolk), otherwise the volume of protein filled with air is not large enough, or simply can not be beaten.

3, the best whipping temperature of protein 17-22 degrees, the temperature is too high, the egg white viscous poor package air, the temperature is too low beating time will be prolonged, but will destroy the egg white organization.

4, insufficiently whipped egg white and egg yolk part of the mixture of bubbles will rupture will be relatively thin, the product into the oven after the expansion of poor, easy to shrink the product out of the test. If the whipping degree (hard) is not easy to mix evenly with the yolk part will form a white block.

5, when making egg white, add sugar in two parts, is to prevent the sugar dissolved bad, can be egg white filled with more air.

6, after the egg white whisking number, can not prevent too long easy to disappear.

7, whisking good egg white removed 1/3 of the purpose is to make the density of the batter will not be too different, join the mix to avoid too much air disappearance, mixing time can not be too long, not too hard, to choose the top and bottom of the folding mix, otherwise the loss of air bubbles more.

8, after mixing the batter to ensure that the first time into the oven.

Second, the yolk part of the notes:

1, egg yolks and sugar must be sugar beaten, otherwise the surface of the baked product will be white particles, such as filling the air is not enough can not assist the expansion of protein.

2, such as adding water first, then add oil, will make the yolk filled with air disappear. Because the first oil can be wrapped around the air bubbles so that the air is not easy to lose.

3, the flour should be added immediately after mixing to avoid particles, mixing too long to produce gluten, affecting the expansion of the product into the oven, so that the surface cracks deeper, harder texture,

4, yolk part of the egg, if not in time to mix with the egg white, be sure to use the plastic wrap to seal to prevent dry skin.