Two-color popcorn chiffon cake——Chicago Mix Chiffon Cake

Overview

Chiffon cake, the original meaning is chiffon, which literally means a very delicate feeling. In principle, it is through the independent beating of egg whites to absorb air to the maximum extent, so that the finished cake body can be in the softest state. Compared with the sponge cake body, the biggest feature of chiffon is that the egg whites and egg yolks are beaten separately. Therefore, the popular Japanese light cheesecake on the market is also a variant of chiffon; while cupcakes, cake rolls, etc. that require relatively strong supporting power mainly use sponge cake bodies. Chinese people have never stopped arguing about rice dumplings and tofu nao, as well as the debate between the north and the south about salty and sweet foods. In fact, in North America, the same debate occurs over popcorn (also known as popcorn). Some people prefer salty ones (mainly butter and cheddar cheese), while others prefer sweet ones (mainly caramel and chocolate). Now smart (jiao3) Ming (hua3) businessmen have mixed cheddar cheese flavor and caramel flavor and named it ChicagoMix. Today we are going to put together the things that these two or eight poles cannot hit together.

Tags

• baking
• children
• afternoon tea
• birthday
• baking powder
• chicago two-color popcorn
• cream
• egg
• espresso
• low gluten flour
• salad oil
• white sugar
• white vinegar
• sea salt

Ingredients

Steps

1. 1 First let's review the material. And preheat the oven to 375F/190C.

   

2. 2 To make most cakes, you need to prepare two large round bowls of similar capacity, and rub them repeatedly with dish soap to ensure that there are no water or oil stains left. [There are 200 words left here for the promotion of dishwasher manufacturers]

   

3. 3 Separate the yolks and whites of 7 eggs and place them into two large bowls. Then we first deal with the bowl containing the egg yolks, and stir the egg yolks evenly with a whisk.

   

4. 4 Add about 1/3 of the sugar to the bowl of egg yolks.

   

5. 5 Then quickly stir in one direction until there are no obvious granulated sugar.

   

6. 6 Add espresso coffee to the egg mixture and stir quickly until evenly combined.

   

7. 7 Pour all the salad oil into the egg mixture. During this period, the egg beater should stir in one direction until all the oil is absorbed by the egg liquid and there are no obvious oil stains floating on the surface of the egg liquid.

   

8. 8 Sift together the sea salt, baking powder and cake flour and pour them into the egg mixture.

   

9. 9 Instead of stirring in circles before, this time we will quickly make "well" characters in the egg liquid with the whisk. The purpose is to break the flour as much as possible and mix it with the egg liquid quickly. At this point, our egg yolk part has been prepared.

   

10. 10 To beat egg whites, I will solemnly introduce my magic model - the Pro600 model of a famous brand. I believe you are familiar with it in American TV series. The product photos this time were really bad. You will see it in my new batch of work photos next time.

    

11. 11 First, turn on medium speed for about 10 seconds to make a little foam from the egg whites, then add 3 or 4 drops of acidic liquid (for example: white vinegar, lemon juice or cream of tartar) into the egg white liquid.

    

12. 12 Then increase to high speed and add the remaining sugar gradually into the egg white liquid. You may have to stop the machine once or twice during this period, and use a scraper to scrape the syrup on the wall of the bowl into the egg whites.

    

13. 13 After about 3 or 4 minutes, obvious and shiny stripes will appear on the surface of the egg whites during stirring, indicating that the dry foaming state has been reached. It can be prepared and stirred at medium speed for about 5 seconds.

    

14. 14 The egg whites that have been successfully beaten will hang in a large lump (not just one or two) on the egg beater. Of course, you can also judge by the sharpness of the egg white hook.

    

15. 15 Then we use a spatula to take about 1/4 of the egg white and add it to the egg yolk liquid to dilute it first. Then pour the diluted egg yolk solution into the whipped egg whites and mix evenly. It is forbidden to use a whisk in this process because it destroys the beaten egg whites in a large area and allows the air stored in the egg whites to escape. It is recommended to use a squeegee, and the technique is to flip it repeatedly from low to upward. This technique is called Fold in English.

    

16. 16 Pour the stirred egg liquid into the grinder, use a spatula to smooth the surface as much as possible, and then gently beat it twice to knock out all the air in the egg liquid.

    

17. 17 Place in preheated oven and bake for 40-50 minutes. The way to judge whether a cake is cooked is to insert a bamboo skewer into the center of the cake, pull it out and see if there is sticky egg paste on the bamboo skewer. If there is not, it is successful.

    

18. 18 After it has cooled down, you can use a stripping knife to remove it.

    

19. 19 Divide the cake into two horizontally, whip up an appropriate amount of fresh cream, spread evenly on the layers and surface of the cake, and then sprinkle with as much popcorn as you like.