| Material: | |
| Chicken egg | 3 |
| White granulated sugar | 65% |
| Salad oil | 30g |
| Milk | 30g |
| Low powder | 65% |
| Starch | 10g |
| (Vanilla | 1/4 spoon) |
| This is the basis of chiffon embryo | 8 inch chiffon all recipes can be *5/3 up to 5 eggs. |
- 1. separate egg yolks in the bowl of egg whites into oil-free water.
(Note: no oil-free water is the key as well as the best choice for fresh eggs pass)
- 2. pass the white 1/3 sugar is added to protein.
(Note: 1. do not start of sugar. Blocks sent 2. don’t put all the sugar at once after the next play in the foam joined at different times if using this recipe 45g sugar is three times less if two)
Because in learning theoretical knowledge learnt sugar contributes to protein stability and reduce possible and sent over cream sugar dissolved in the send process is more uniform so I was full all sugar in the recipe proved effective in adding protein to form a habit
- Off to the dry foam to bring small pointed or sharp corners with a hook. Sent to wet foam will run but I hope to make further changes after the successful chiffon. This direct and very delicious to eat. Protein cream is digging up a block at this time does not flow.
- look! Accelerated sent tips –
Egg Bowl tilted to 45 degrees makes the egg together sent more evenly and quickly. If you cook or desktop eggbeater leave me alone (*/ω *).
- Cream we’ll do OK finished protein yolk paste.
Egg yolk with milk oil add sifted dry mixture of flour in a bowl. Sift together the flour and starch directly into it.
- Egg beater without having directly without opening the power stirring a few times to dry all moist.
- Then open the eggbeater low-grade mixed into a thick egg yolk paste.
–(Ignore what not to mix the story mix can be mixed to a thick batter evenly take some time not to mention the direct use egg beater more convenient and absolutely cannot fail ~! Just trust me)
The methods in the “super simple chiffon” there were thousands of people successfully you can go take a look.
- Take a piece of protein paste mix cream and egg yolks.
- Back in protein cream.
- Mix batter evenly.
Note to scrape the bottom of the blade look yellow yolk paste don’t be afraid of foam if whites are not circle of resistance to cutting mix stirring.
Egg yolk proteins cut uneven mix and pudding layer, and are easily collapse.
- Mold can’t this cliché with a non-stick silicone mold can you tried that you use should be fine.
Do not pad of paper.
Pour the egg yolk paste should be very thick, will not change after formation.
- Picked up the die rolled cake batter will gradually smooth.
- Sent protein Preheat oven it is best to buy an oven thermometer preheat temperature is 170 degrees by the way of cooking a pot of boiling water. Take a container that can be uncovered, is a small rectangular chiffon mould or two pudding mould into warm water (slightly hot best) into the oven preheat temperature of water should be more rather than less.
Why? Pig to explain.
Why does hollow mold easy chiffon? Because it is hollow of the dig to the center of the cooked cake is the most difficult part, Why the cake after the collapse it? If the protein does not foam that is the reason why there are no baked. After knowing why we’re going to solve the problem of how to cook in the middle is normal when the cake rises to a peak Hui a contraction when the cake is no longer shrink when cooked. But chiffon at the beginning in order to fully cooked, we’d better back then and bake for 15 minutes to ensure maturity that is likely to cause loss of too much cookies ~ ~ ~ ~ (>_<) ~ ~ ~
Put warm water and keep the oven moist if you would like to test how long test how long thought how to bake bake.
- Into the oven on the oven door when the temperature lowers the oven temperature lowered to 165 degrees 45-55 minutes in the first 20 minutes when you don’t turn on the oven when roasting to Golden cake covered with tin foil and bake to shrink does not change, then bake for 15 minutes. Guan Huo removed immediately after hanging upside down on the Internet cool release.
