I'm quite happy with the outcome of this chiffon cake.
The minor mistake I made is the cracked surface due to me misplacing the rack too high during baking.
I tried baking with the rack lowered to the bottom level
and I got a beautiful, perfect cake without a single crack.
So I listed down the recipe in different tin sizes for my own future reference.
6,7,8 inches Chiffon Cakes
Tin sizes : 6 7 8
Ingredients :
A :
Egg yolk 2 3 4
Caster sugar 20 g 30 g 40 g
Corn oil 24 g 36 g 48 g
Milk 50 g 75 g 100 g
Cake flour 70 g 105 g 140 g
B :
Egg white 2 3 4
Caster sugar 35 g 70 g 105 g
Tartar Powder 1/4 tsp 1/4 tsp 1/2 tsp
Method :
1. Line the tin base with liner paper. Place the rack at the bottom lever of the oven and preheat oven to 160°C
2. Beat the egg yolks and sugar until slightly fluffy.
3. Add in corn oil and milk, mix well. Add in cake flour, mix well.
4. Beat the ingredients B until soft peaks form.
5. Mix 1/3 of the meringue with egg yolk mixture(step 2), mix evenly.
6. Pour mixture from no 5 into the remaining meringue, gently mix well. Pour the batter into the tin.
7. Bake in a preheated oven at 160°C for 50 - 60 minutes. Invert on to a rack to cool, removing the cake tin after the cake has completely cooled.
6,7,8 寸戚风蛋糕
模具尺寸 : 6 7 8
Method :
1. Line the tin base with liner paper. Place the rack at the bottom lever of the oven and preheat oven to 160°C
2. Beat the egg yolks and sugar until slightly fluffy.
3. Add in corn oil and milk, mix well. Add in cake flour, mix well.
4. Beat the ingredients B until soft peaks form.
5. Mix 1/3 of the meringue with egg yolk mixture(step 2), mix evenly.
6. Pour mixture from no 5 into the remaining meringue, gently mix well. Pour the batter into the tin.
7. Bake in a preheated oven at 160°C for 50 - 60 minutes. Invert on to a rack to cool, removing the cake tin after the cake has completely cooled.
6,7,8 寸戚风蛋糕
模具尺寸 : 6 7 8
材料 :
A :
蛋黄 2 3 4
细砂糖 20 g 30 g 40 g
玉米油 24 g 36 g 48 g
鲜奶 50 g 75 g 100 g
低筋面粉 70 g 105 g 140 g
B :
蛋白 2 3 4
细砂糖 35 g 70 g 105 g
塔塔粉 1/4 tsp 1/4 tsp 1/2 tsp
做法 :
做法 :
1。 蛋糕模具铺上油纸。 设定烤架于烤箱最低层。 预热烤箱160'C.
2。 将蛋黄和细砂糖打至微松散
3。 加入玉米油和鲜奶,拌匀。加入低筋面粉,拌匀。
4。 将材料B搅打至湿性发泡的蛋白霜。
5。 取出1/3的蛋白霜和蛋黄面糊(步骤2)混合均匀。
6。 将步骤5的混合面糊倒入剩余的蛋白霜里,轻柔的拌匀,最后倒入已铺上油纸的模具。
7。 送入预热烤箱160'C 烤约50 - 60分钟。烤好后的蛋糕从烤炉拿出来倒扣在凉架上,等完全冷却后才脱模。
2。 将蛋黄和细砂糖打至微松散
3。 加入玉米油和鲜奶,拌匀。加入低筋面粉,拌匀。
4。 将材料B搅打至湿性发泡的蛋白霜。
5。 取出1/3的蛋白霜和蛋黄面糊(步骤2)混合均匀。
6。 将步骤5的混合面糊倒入剩余的蛋白霜里,轻柔的拌匀,最后倒入已铺上油纸的模具。
7。 送入预热烤箱160'C 烤约50 - 60分钟。烤好后的蛋糕从烤炉拿出来倒扣在凉架上,等完全冷却后才脱模。
Beat the egg white(Ingredients B) until soft peaks form.
将材料B搅打至湿性发泡的蛋白霜。
@@@@@ Enjoy ! @@@@@@
Thank you very much for the great tips. So we don't actually need the normal chiffon pan to bake Chiffon cakes.
回复删除Yes.
删除这个可以用来做装饰蛋糕哦。。 柔软的蛋糕体,搭配鲜奶油,好好吃。
回复删除Hi, 如果烘成巧克力蛋糕,要加多少巧克力粉?谢!
回复删除把粉量的15 - 20 八仙扣除,换上同等份量(15- 20八仙)可可粉或即溶咖啡粉即可。
删除一般咖啡粉较苦,就少一些。
请问需要倒扣吗?
回复删除需要
删除The milk is many ml
回复删除For6" 50g
删除For7" 75g
For8" 100g
您好,老师!请问图片里7寸的模具是几高?谢谢!
回复删除3寸高
删除