How to Make Original Chiffon Cake
First, pour the egg whites + cream of tartar + sugar into the chef’s machine and beat on slow speed until the sugar dissolves. Then speed up the mix again and beat until dry foam.
Pour the water + oil + egg yolk into a larger container and mix well with a hand mixer.
Once it’s stirred well we pour the low gluten flour in, stirring slowly first to avoid the flour from flying out.
When the flour doesn’t fly out, we have to speed it up and stir as fast as you can (this is critical if you (If you don’t stir it quickly, the flour will get lumpy.)
Until the batter is stirred to this fine, smooth state and can slowly flow down.
Beat the egg white to a dry foamy state
Judgment criteria: 1, using the beating cage to pat its surface, you will feel a very strong elastic sensation, just like patting a ball.
2, Use the beating cage to poke it a little more, pick it up upside down and see how sharp it looks with sharp peaks and no curved hooks.
(Combining these two points means the egg white is well beaten.)
(Note: beaten egg whites are very creamy, if they look like tofu crumbs, they are over beaten.)
Take one third of the egg whites, put them into the egg yolks, and mix them together a bit.
After a little mixing, pour in the remaining two thirds of the egg whites.
If you see any egg white left, you will have to mix again.
After mixing well, the batter must be poured into the prepared mold immediately, about 7 or 8 minutes full, using a spatula to smooth, and then lightly shake twice before putting it into the oven.
Take Iris as a reference, use 160℃, (if baking in two layers, the top layer must be put on a baking net, the bottom layer on a baking tray). Done.) We baked 8″, so it will take about 50 minutes to bake.
The freshly baked cake should be shaken twice and then inverted onto the baking grid and allowed to cool before it was ready to be unmolded.
Judgment criteria: flat surface, no signs of bursting.
(The peeling skin in the middle is normal, this is because the chiffon cake just baked out and buckled in the baking net, during our cooling process) The moisture in the middle will drain out, but with the buckle down, the four sides are sealed dead so that the only place for the moisture to drain out is the surface up, so when there’s moisture on the surface, it sticks to the baking net, and then that happens.)
First, take a spatula and insert it into the edge of the mold, run it around along the edge to separate the mold from the cake, then flip it over and clasp it.
Press gently along the bottom where the mold is close to the cake, so that the edges of the mold come off gently.
Then uncover the mold, very nice and neat.
As you press down and let go it will slowly spring back to life, indicating a very successful outcome.
Once cut, the inside of the chiffon cake is very dry and fluffy, not wet and will spring back no matter how much you press.