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Plain Chiffon Cake Recipe

シフォンケーキのなぜ?もう失敗しない!ふわしゅわしっとり美味しいシフォンケーキレシピ

Once the sides are removed, the next step is to remove the bottom.

To make it easier to understand, first we will explain how to insert the blade with an empty mold.
As shown in the photo, if you insert it from the tip of the blade, the chiffon cake will be scratched.

Molding the chiffon cake To prevent the chiffon cake from being scratched, inserting it from the tip of the blade in this way will scratch the chiffon cake.

So, how to insert the blade is from the belly of the knife!
While moving the blade up and down finely, advance the blade until the tip of the blade hits the middle cylinder.

Molding the chiffon cake Put it in the chiffon cake from the belly of the knife!

Molding the chiffon cake Advance until the cutting edge hits the inner cylinder.

When the blade arrives at the inner cylinder,
1. Fix the hit part so that it is always attached to the middle cylinder
2. The right hand holding the knife is clockwise
3. Turn the mold counterclockwise with your left hand holding the middle cylinder.
I will scrape off the dough.

Molding the chiffon cake The dough is scraped off around the cutting edge that hits the middle cylinder.

Let’s take a look at the actual photos ⇩

Put it on the bottom of the chiffon cake from the abdomen of the knife
When the tip of the chiffon cake knife hits the middle cylinder, hold the middle cylinder with your left hand and turn it while gently pulling out the knife with your right hand.
Insert the knife on the bottom while turning the middle cylinder of the chiffon cake

⇩ A little bit of moving ⇩

How to remove the bottom from the chiffon cake mold

 

After going around, the next step is to remove the cylinder part.

Insert the knife vertically so that it sticks to the inner cylinder ⇩

Insert the knife vertically so that it sticks to the inner cylinder of the chiffon cake.

When the knife hits the bottom, put it back up.
This operation is advanced little by little while turning the mold, and it goes around and pulls out.

When the chiffon cake knife hits the bottom, put it back up.

 

⇩ If the mold removal is successful, even the thin skin can be removed cleanly like this
(* ^^ *)

If the chiffon cake is successfully molded, even the thin skin can be removed cleanly.

Click here for the bottom of the chiffon cake mold

Even if it gets a little fluffy, you won’t know if you cut it!
Inside is a fluffy chiffon cake without shrinkage (* ^^ *) ⇩

Even if the chiffon cake becomes a little fluffy, it's okay if you cut it. Inside is a fluffy chiffon cake with no shrinkage

It is so soft that it bends when you hold it.
A fluffy and moist chiffon cake that makes a squishy sound every time you touch it ♡ ⇩

It is soft enough to bend when you hold a chiffon cake. A fluffy and moist chiffon cake that makes a squishy sound every time you touch it.

Tear it as it is at room temperature and snap it.

A place where the chiffon cake at room temperature is torn by hand.

I think there are many parts where the photos are missing or the explanation is difficult to understand, but I would like to change the content as easily as possible.
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A delicious chiffon cake without the need for drinks.
Please try it (* ^^ *)

👉The 9th page is the background of the tips, points, and recipes for chiffon cake.

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