Mont Blanc Chiffon Cake
Today I made Montblanc chiffon cake with millet puree. When eating it with millet puree, it has a light millet fragrance, like the taste of autumn! I remember I started learning baking in 2009, and the first cake I made was Junzhi’s 5-egg chiffon cake. When I was baking it, I felt so happy when I saw the cake rising so high! Still thinking: I am the one who succeeds once! When the cake came out of the oven, 5 minutes later, it collapsed into an egg cake... What a shock! I made it again the next day, mixing it carefully. It didn’t collapse at all after it came out of the oven, so I thought it was a success! When it came time to remove the mold, my confidence was completely gone, and there was a big hole in the middle! Then I asked various experts online, and everyone agreed that my oven temperature was too high. The third time I made it, I adjusted the temperature and time, and finally made a successful chiffon cake! After one success, making chiffon has never failed again. The chiffon made is the favorite of the whole family, so novices who have just started to learn how to make cakes, don’t be discouraged, the door to success is waiting for you. There were two reasons why I failed to bake cakes in the past: The first time I mixed the batter, I was impatient and stirred it in circles, which caused defoaming. The second time, the temperature was too high. Junzhi’s oven was 30L and mine was 20L. I used the same temperature and time as him, and the cake baked was definitely a failure. The third time I succeeded, I lowered the temperature and extended the baking time, and the perfect chiffon came out. Many netizens asked me in private messages, why did the baked cake turn out to be an egg cake even though I had successfully whipped the meringue? I think it's just that the foam is defoamed during mixing. When making chiffon cake, the meringue can be beaten until it reaches wet foam. The baked product will be more moist. Books on super moist chiffon cakes always beat the meringue until it is wet. Of course, the recipe in that book always has one or two more egg whites than yolks. I also tried using the regular chiffon formula on wet hair, and it was still successful, but I don’t recommend this to novices.
Baking
Chiffon cake
