![]() Add a few drops of lemon juice Add sugar 1st time Whip for 2 minutesĦ. Use medium-low speed (speed 2 out of 6) of a hand mixer to whip the egg whites for 2 minutes until fish eye size bubbles form. Take the egg white mixing bowl out from the fridge, add ½ tsp of lemon juice and 15g sugar into the egg whites. Add 3 egg yolks, 30g milk, and ½ tsp of vanilla extract to the cake flour oil mixture, mix with a whisk until smooth. Add 50g cake flour and 30g vegetable oil into a large mixing bowl, mix with a whisk until smooth.ģ. Place the egg whites in a large mixing bowl, keep in the fridge.Ģ. Place the egg yolks in a small bowl, set aside on countertop. Step-by-step: How to make a perfect chiffon cakeġ. ![]() With my hand mixer, which has 6 speed levels, I usually use speed 2 to beat the egg whites for about 8 minutes to get medium peaks. Therefore, I always whip my egg whites until medium peaks form, which is between stiff peaks and soft peaks stage. However, if the egg whites are not whipped up enough, let’s say you stopped whipping at the soft-peak stage, there isn’t enough air trapped in the egg whites, your chiffon cake won’t rise tall enough to be airy and fluffy. That’s why many recipes only show you the bottom side of their finished chiffon cakes. With stiff-peak egg whites, your chiffon cake will for sure be tall, fluffy and tasty, but might have many cracks on the top surface. Yes, it’s the easiest way for a novice baker to get started with. ![]() Many foolproof chiffon recipes would suggest you to beat the egg white until stiff peaks form. Now that we have gotten the egg yolk mixture perfectly prepared, the next tough task is to beat egg whites appropriately. Nevertheless, a much easier and effective method is to block the direct contact of flour and water⬇. Many other chiffon cake recipes will tell you to “ fold the egg yolk mixture gently” to avoid the formation of gluten. When there is too much gluten, the cake will be hard and thick like a pizza. However, chiffon cakes are supposed to be airy, soft, and fluffy. We need the gluten to form when we make chewy foods such as breads and buns. When the flour comes in direct contact with water (milk here), it will form gluten fast. That could be the biggest reason why your chiffon cake cracks or shrinks. When you prepare the egg yolk mixture for a chiffon cake, how many of you simply mix egg yolks, oil, milk, and cake flour all together with a whisk? However, it is also the method with the highest failure rate. “ All together method” is the easiest and most popular method. After the comparison, you will realize the importance of the egg yolk mixture. Let’s compare 3 different methods of preparing the egg yolk mixture: all together method, flour oil method, and hot oil method.
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