How to make chiffon cake more delicate
Chiffon cake is loved by baking enthusiasts for its light and delicate taste, but it is not easy to make a perfect chiffon cake. Recently, the discussion about chiffon cakes has been very hot all over the Internet, especially how to make the cake more delicate and prevent it from collapsing. This article will combine the hot topics and hot content in the past 10 days to provide you with a detailed guide to making chiffon cakes to help you easily master the key skills.
1. Key steps in making chiffon cake
The delicacy of chiffon cake is closely related to factors such as material selection, operating techniques, and baking temperature. Here are the key steps in the production process:
| steps | Operational points |
|---|---|
| 1. Material preparation | Use low-gluten flour, fresh eggs, and separate the egg whites and egg yolks. |
| 2. Beat egg whites | The egg whites need to be beaten until stiff peaks, and there is no oil or water in the basin. |
| 3. Batter mixing | Use cutting and mixing method to avoid defoaming |
| 4. Baking temperature | Recommend 150℃-160℃ to avoid cracking caused by excessive temperature |
| 5. Processing | Immediately turn it upside down after taking it out of the oven to prevent collapse. |
2. Recent hot issues and solutions
Based on online discussions in the past 10 days, the following are some of the issues and solutions that baking enthusiasts are most concerned about:
| FAQ | Cause analysis | solution |
|---|---|---|
| Cake collapses | Insufficient whipping of egg whites or insufficient baking time | Make sure the egg whites are whipped into stiff peaks and extend the baking time |
| Rough tissue | The batter is overmixed or the flour is not sifted | Stir gently and sift the flour before use |
| Surface cracking | The oven temperature is too high or the batter is too full | Adjust the temperature to 150℃-160℃, and fill the batter with 7 minutes full |
3. Tips for improving the delicacy of chiffon cakes
To make the chiffon cake more delicate, you can try the following tips:
1.Bake using water bath method: Add hot water to the bottom of the baking pan to heat the cake more evenly and give it a denser texture.
2.Add cornstarch: Adding a small amount of corn starch when beating egg whites can stabilize the protein cream and reduce defoaming.
3.refrigerated protein: Refrigerate the egg whites before whipping to make it easier to reach hard peaks.
4.Add sugar in portions: When beating egg whites, add fine sugar in three batches to help make the meringue more stable.
4. Summary
The delicacy of chiffon cake depends on the processing of every detail, from material selection to baking technique, every step is crucial. Through the analysis of recent hot topics, we can find that protein whipping and baking temperature are key factors that affect the taste of cake. I hope this detailed guide will help you create a more perfect chiffon cake!
If you have other baking questions, please leave a message in the comment area to discuss, and we will continue to update more practical tips!
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