Japanese birthday cakes are mostly made of sponge cake batter, which is good in weight-bearing, and their chiffon cakes are mostly used to eat alone, so most of the chiffon cake recipes are finished very soft, and the taste is naturally delicate and soft when eaten alone, but as a birthday cake batter, it gives some difficulties in weight-bearing for preservation and transportation ~.
We like the taste of domestic, chiffon more than sponge, digression, I personally think sponge has sponge good, chiffon has chiffon good, maybe I also prefer more sponge, although compared to chiffon is a little more solid, but a good sponge will have egg flavor, depending on personal preference ~ ~.
Back to the topic of chiffon, this recipe is the result of long term experiments in our studio, the amount of flour is increased, coconut milk or yogurt is used instead of milk, the batter is thicker and more weight-bearing, the usual birthday cake delivery, extra high and small double-decker (6″+4″) delivery without any problems ~!
Of course, there are trade-offs, strictly speaking, it’s not as fluffy as Japanese chiffon, but this one is denser, but not as firm as sponge, so it’s in between.
fine granulated sugar
low gluten flour
|a few drops|
Load-bearing chiffon cake, no problem with a small double layer (6″)
Corn oil, coconut milk (coconut milk can also be replaced by unsweetened yogurt), mix well with egg whisk.
Sift in 80g of low gluten flour and mix well ~
Add three egg yolks in stages, stirring, the amount of powder here is very large, so the egg yolk batter is very thick, thick, stirring is a bit difficult, if it is too dry, you can add a little more coconut milk or yogurt.
The egg yolk batter is very thick and sticky, different from our previous egg yolk batter, don’t be afraid, just mix it well without any particles, this recipe is in this state~!
Next, whip the egg whites, adding a few drops of lemon juice or white vinegar before whipping, in three additions of granulated sugar, and whip until stiff peaks form.
The whipped egg white is the key to the success of all chiffon, it must be beaten in place, nine minutes of stiff foam ~!
When the state of the whipped egg white is nearly 9 counts, then turn to low speed and beat for a couple of minutes to clean up the air bubbles, and finally lift up the beater.
Then, take a part of the beaten egg white into the egg yolk batter and toss it evenly, as I said before, the egg yolk batter is very thick, so here you need to add more egg white in batches and toss it, don’t skimp on the egg white, toss it until it is even and grain-free, even if the tossing time is a little longer and some of the defoaming is fine, compared to the subsequent tossing in the egg white and defoaming, a little sacrifice here is necessary ~ toss it until the batter is evenly thickened, moderate, and almost the same as the egg white.
The next step is to pour the batter into the whipped egg whites and continue to toss them, this step needs to be quicker, turning the bowl while tossing.
The last thing is to pour into a 6 inch mold, chiffon cake can not use a non-stick mold, the mold is not greased, chiffon is climbing with the help of the mold.
Cliché, the oven temperature is just a reference, we are 160 degrees for 35 to 40 minutes, depending on the state, depending on the state ~ regardless! What to do, we all have to develop an observation state prevails. Chiffon into the oven will have a first puffed up to the highest point and then slowly back down to the state, that is, the beginning of 20 minutes to rise beyond the mold is very It’s normal. It will gradually fall back. When it stops falling back, the surface will be stable and the aroma will come out.
We don’t seek a chiffon that doesn’t crack, it tends to crack more softly, though, if you must seek, one that lowers the temperature and extends the Baking time, and another is to fill the mold to six or seven parts full is enough, do not fill too full. Out of the oven chiffon needs a high shock, to a certain height buckle cool, need to be thoroughly cooled before you can release the mold! Otherwise the release mold will collapse and completely cool.
In the end, we have no problems with the chiffon cream and the small double-layer transport and distribution. But still remind, the load bearing and sandwich condition also has a relationship, local temperature, humidity, each cream whipping and stability also There are differences, long distance delivery or the need for room temperature storage time is still recommended to make a pile, insurance. After all the hard work done, finally ruined in the distribution, the sound of that heartbreak, hey ~ we are all over, haha In short, everything has to own more than try, more groping, find the most suitable for their own situation.