20 years of spring breeze

Chapter 283 Chiffon Cake
"The best way to bake eggs is to refrigerate them slightly. At this time, the puffing of the egg white is the greatest. We all know that the egg white itself has a strong tension, and it can puff up as long as it is stirred quickly, right? There are a lot of dishes that chefs use egg whites in this way."

"Chiffon cake is completely different from traditional cakes in the ingredients process. First, the egg white and egg yolk must be completely separated. In this way, the egg white is beaten into the bucket of the egg beater, and the egg yolk is placed in the basin. Pay attention, a little egg yolk Nothing in the barrel, not at all. And no water or oil in the barrel, not at all."

"Okay, now the eggs are separated, and the next step is to divide the sugar. The flour-to-egg ratio of the cake embryo is 1:1:5, or if you prefer to eat sweet, it can also be 1:2:5, and the maximum is 1:2, and Be careful when baking with more sugar, low heat and slow baking, the color of the cake will be a bit dark, which is not good-looking.”

"Add half of the sugar to the egg white. You must use cotton sugar. The particles are much smaller, and the particles of granulated sugar are a bit larger. Put half and half first."

"Then start beating the eggs, go to the first gear, fully mix the sugar and egg whites, and then beat at a high speed. There is no clear regulation on the time. Because of the change of temperature and humidity, the time for the egg whites to expand will also change. The main thing is to Eyes."

"Pay attention, the egg liquid will gradually become thicker. Look at the place where the claws touch the egg liquid. There will be textures. The darker and larger the texture, it means that the egg liquid is in a dry state. Stop the machine first , Take off the machine claw, pull it out like this, look, the egg white paste forms a long point, if the point can be elongated and can stand up firmly, it means that the egg liquid is ready, if it is a little soft, then beat it again Wait for a while. Now, it looks a little soft, so just beat it for a while, add a little tartar powder in it, and the tartar powder can make the puffed egg liquid more powdery."

"How much tartare powder is added depends on the weight of the egg liquid. The ratio to the egg liquid is 0.6-1.5. We generally take an intermediate value, 1. Some people like to add a little more, and it doesn't matter. Mix the tartar powder with the rest Stir together half and half of the sugar, add it, and go straight to high speed."

"Look, the top of the peak stands firmly. The egg whites are finished, let's put them aside first."

"The egg yolk is here, add a little salad oil, half of the sugar, and a little milk powder. You can also add milk to the ingredients, but you should pay attention to the amount."

"Stir well, look, it's a little bit sandy, that's good. Then add flour. The flour must be low-gluten flour. We have specially produced cake flour that is sold in Guanyuan, so you don't have to worry about buying the wrong one. It's very convenient. of."

"Be sure to sift the flour before adding it so that it doesn't get lumpy, and it must be sifted."

"Add the flour, stir it evenly, and then mix the adjusted batter with the beaten egg white, one is white and the other is yellow, right? Add them together. Add half first, this one should be stirred from bottom to top , I can’t use a machine to type, so what should I do?”

Master Li rolled up his sleeves, then inserted his arms into the battered egg whites and said, "That's it, don't be afraid of the cold, it's good for the skin. See if the skin on my arms is very good." Everyone laughed.

"One is white and the other is yellow. It's easy to see if it's even. Now it's ready, and then add the rest of the batter, then stir, mix well, and it's done."

"Brush the base oil in the mold, not too much, just right, and the sides should be full. In fact, we also have a special baking paper mat for laying the bottom, which is very convenient, and you can use that directly in the future. .”

"Okay, now put the batter into the mold, two-thirds, the one that swells up a lot, and it will be wasted if you add more."

"Now preheat the oven, be sure to preheat it, turn the temperature to 180, and heat it for 5 minutes or 10 minutes. You can preheat it when you are making the batter."

"Okay, now that the oven is hot, put the mold in. When you put it in, tap it lightly to let the big air bubbles in the batter escape, but it should not be too heavy, otherwise it will collapse."

"Put it in, well, turn off the oven, turn on the heat at 150, turn off the heat at 140, and give it 40 minutes. This is the first time I use this oven. In fact, this time is also blind. I don't know how long it will take. If it takes a while Don’t laugh at me if it’s not baked well.”

"Baking a cake is actually the most important thing is experience. You need to experiment again and again, feel, and be proficient. Like the temperature of the upper and lower fires, how much should be the best? Higher heat or lower heat? How long to bake? This There is no certainty, it is different everywhere, you have to try it. You can try it here, okay, 150 on the fire, 150 on the fire, and 50 minutes of baking is the best, but it won’t work in another place.”

Master Li adjusted the oven, washed his arms, and said with a smile: "It's really cold here, just stir it a few times and feel that my arms are going to be stiff."

Everyone laughed, and Sister Shang took a cup of hot water for Master Li.

Master Li drank two sips of hot water and said: "Come on, let's change your cake during the baking time, ah, plum blossom cake, what kind of cake." Everyone laughed again.

Master Li took a piece from the baked trough cake and took a bite. He nodded and said, "It's not bad, better than I thought."

He threw the cake aside, clapped his hands and said, "The cake needs to be delicious, with plenty of eggs and moderate sugar, and this stinky powder affects the taste. Are you using 1:2? 1:3? It should be this." It looks like too much flour is not good. Let’s try 11 ratios, use 1 egg sugar, and bake it with honeycomb method, okay? I don’t know if it’s good, I haven’t baked it before.”

He pointed to Sister Shang and said, "Come on, I'll watch. You can use a whole egg for this."

Sister Shang rolled up her sleeves and went over to beat eggs.

Beat the eggs well, add sugar, start the machine, stir for a while and add the flour with baking powder, stop the machine as soon as the flour is added.Because the machine rotates at high speed, the flour has been stirred evenly in just a few seconds.

Master Li looked down into the barrel, nodded and said: "Yes, actually this can be used as a base, but the taste is a little worse than Qifeng. Alright, let's roast it."

Grease the upper mould, add batter one by one, and there is still some left over. Master Li took two birthday cake molds and said: "Bake two big ones, and you can see the difference for yourself in a while."

Sister Shang took it and brushed with oil and added batter, preheated the oven, put the mold in and started baking.

Master Li looked inside the oven through the glass plate on the oven, then looked left and right and said, "It seems that it's still a long time, let's bake some meringues, this is a biscuit, it's delicious. Are there any piping tips?" Xiaowei nodded.Master Li said: "Bring a few large spouts, you need a few more baking trays." Xiaowei went to get things.

Master Li pointed to Guan He and said, "Come here."

Guan He glanced at Xiaowei, blushed and walked over.

Master Li said: "Separate the egg yolk from the egg white like roasting chiffon. The flour sugar egg ratio is 1:2:3. It doesn't matter if there are a little more eggs, it tastes better."

Guan He quickly beat the eggs and separated the yolks.

(End of this chapter)