Chiffon cake tips that won’t fail
◎ Make a meringue that is firm and glossy. (You can also use dried egg whites or cornstarch!)
◎ Emulsify the egg yolk dough using a hand mixer. (Insufficient emulsification leads to raising the bottom) ◎ Warm milk and oil (you can do it even if it is cold, but warming it is less likely to fail) ← Especially in winter
◎ Oven thermometer recommended! !! !! Each oven has its own quirks, so using a thermometer to know the actual temperature is the fastest way to success.
◎ Mix the egg yolk dough and the meringue carefully so that there are no leftovers of the meringue.
(If the mixture is sweet and the meringue lumps remain, it will lead to large holes and raising the bottom.)
◎ After pouring into the mold, shake while pressing the inner cylinder to bleed air (prevent air from entering from the bottom)
◎ When baking on a square plate (top plate), preheat the whole square plate.
(If you place it on a square plate and bake it, the top will be scorched and the bottom raising rate will increase.)
◎ After baking, give a shock to remove steam (prevent shrinkage)
◎ Turn it upside down and let it cool, and keep the inside of the inner cylinder cold until it cools down.
The background of the chiffon cake recipe
I made my first chiffon cake 10 years ago.
I baked a popular chiffon cake on a recipe site with the simple motive of consuming eggs. The chiffon cake that was baked for the first time was light in color overall, and the bottom was raised lightly on the entire top surface, which was not unpleasant but not delicious.
After such a failure, I happened to have a chance to eat a chiffon cake baked by my neighbor, and I was shocked and shocked by the deliciousness that was incomparable to the chiffon cake I made.
Does the taste and finish of chiffon cake change depending on the maker?
After that, I sought a delicious chiffon cake and ate a lot of chiffon cakes at the store, but I couldn’t find my favorite chiffon cake, so! I came to make it myself.
However, it is a simple material such as egg, water, oil, and powder, and although it is simple to make, it continues to fail for some reason.
In this way, “Why?” why? ] Is the first step to get hooked on chiffon cake.
After that, I was absorbed in baking chiffon cakes almost every day, but in the midst of the rapid changes and daily life, making chiffon cakes that never improved became a painful and painful thing for me. It’s gone.
Isn’t chiffon cake made with this feeling? ??
I want to make chiffon cake more fun and easy! !! !! !!
With such a strong feeling, I came to think, “For me, chiffon cake should be easy-going, with 1g of ingredients without tingling shoulders and elbows.”
That’s why my chiffon cake recipe is a recipe for using up 4 eggs that you can easily make (* ^^ *)
You don’t have to break an additional egg just because you don’t have enough egg whites.
Of course, the finish and the way it swells will change, but you can make it delicious enough with an egg white amount of 140g to 160g ^^
First of all, I would appreciate it if you could make it according to the recipe, but after that, I hope that you will find your favorite combination.
I hope this recipe can help someone who makes chiffon cake (* ˘︶˘ *) …: * ♡