Osmanthus chiffon cake

Overview

In the cake world, the most famous one is the chiffon cake. It has a soft texture, excellent springback, and is as delicate as a cloud in your mouth. Such a delicious little guy is a stumbling block for many novice bakers. I once wasted 60 eggs to make a successful chiffon. I encountered all kinds of weird problems, such as the cake not rising, shrinking, collapsing, severe cracking, pudding layer, etc. Next, I will share my chiffon recipe with you. The process will include various points that need to be paid attention to. I hope that after reading it, you can make a chiffon cake successfully in one go.

Tags

• baking
• afternoon tea
• cake flour
• corn oil
• egg
• starch
• sugar osmanthus
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare the ingredients. The eggs should be refrigerated overnight. The refrigerated egg whites will be more stable after being whipped and will not defoam easily. The starch should be mixed evenly with fine sugar, which can also stabilize the egg whites.

   

2. 2 Mix corn oil and milk evenly, and the completely emulsified liquid will have no oil stars and will appear very delicate and smooth.

   

3. 3 Then sift the low-gluten flour into the milk paste. The post-egg method is used here, which will make the cake texture more delicate. Pour the sugar-osmanthus into the paste and mix well. If there is no sugar-osmanthus, just replace the amount of sugar-osmanthus with fine sugar.

   

4. 4 Separate the egg whites and egg yolks, put the egg yolks into the batter, and put the egg whites into a clean and oil-free egg beating plate.

   

5. 5 The mixed osmanthus batter is left to rest for a while. At this time, we will beat the egg whites and preheat the oven. Preheat the upper and lower tubes of the oven to 150 degrees.

   

6. 6 Mix the fine sugar and starch evenly and add to the egg whites three times and beat until the final state is short and sharp, which is a dry foaming state.

   

7. 7 Take 1/3 of the meringue and put it into the egg yolk paste, and mix well using the stirring technique. Do not stir in circles, as this will defoam the meringue.

   

8. 8 Pour the mixed batter into the original meringue, use a spatula to stir evenly, start from the center and stir, being as gentle as possible to prevent the meringue from defoaming.

   

9. 9 Pour the mixed cake batter into a 6-inch elevated anode mold and tap gently to release large air bubbles.

   

10. 10 Put the cake batter into the middle and lower layers of the Daogrs steam oven and bake for about 36 minutes. The cake will go through a process of growing taller and then falling back. When the fall is stable, the cake is mature.

    

11. 11 Take out the baked cake, shake it twice to knock out the heat inside, then turn it upside down and let it cool, and then remove it from the mold after it is completely cool.

    

12. 12 The cooled chiffon cake is very soft. Look at this cut surface. It is particularly delicate. Because large bubbles have been shaken out, there will be no big holes in the tissue. It is normal for the chiffon cake to crack some when baking. If you want to avoid cracking, you need to lower the temperature and bake for a longer time. Personally, I think cakes that are more cracked are more delicious.