What is the difference between a split egg sponge cake and a chiffon cake?

There are three types of cakes in the market: chiffon cake, sponge cake and heavy cake. These three types are prepared in different ways and have very different textures and tastes.

Chiffon Cake:

Talking about chiffon cake, many students have a headache, because many people are crazy about this cake, because it has many problems . First of all, let's get to know each other. its structure. Chiffon cake is also called split egg cake making method. Egg whites and egg yolks are prepared separately. The final two-in-one method is difficult, but it tastes delicious, sweet and delicate, and is currently in progress. the market. This is the most popular type of pastry online. Qifeng is actually a transliteration of Qifeng. A lot of people pronounced it wrong. Does this mean the more you eat it, the more powerful it becomes? Haha, his original intention isto be extremely soft and delicate.

Sponge Cake:

Sponge cakes generally use less. This type of cake is relatively original. There are two types on the market. One is cake oil, which is made of artificial additives. . , the other that I define as a French sponge cake. This type of cake is relatively simple to make. Add the eggs, sugar and salt, stir to saccharify, then quickly whisk it 3 times more than the original. Finally, add the flour and stir. As with a stir-fry, I took a video of a cake like this. Follow the account: Pastry Chef Xianglong, you can go there to learn the detailed method. This kind of cake is relatively less delicate and slightly. thicker, but it is practical and quick to make. , has become the flagship product of some wholesale cake factories. Personally, I like to eat chiffon cake. Well, I typed the following word by wordt. the recipe for chiffon and sponge cake.

Eight-inch mousseline cake

Ingredients: 160 g egg white, 80 g egg yolk, 60 g fine sugar (for the egg white) , 20 g of fine sugar (for the egg yolk), 60 g of water, 50g of salad oil

A few drops of lemon juice, 90g of low-gluten flour

6 inch sponge cake

Ingredients: 3 eggs, 60g fine sugar, cake flour 60 grams, 20 grams salad oil

What's wrong with the outer layer of Weifeng cake without the **layer?

That means the inside is not cooked and the water has evaporated only when cooked. How to deal with the sticky surface of chiffon cake after it cools:

When baking a chiffon cake, the temperature is too high. When the temperature is too high, the surface will quickly become cooked and lumpy, but the interior will not fully expand, so the exterior willhas cooked and the inside will be moist.

The freshly baked cake is very warm and soft and is not yet fully formed. At this time, blowing the cake with an electric fan will directly cause the cake to deform or greatly reduce its taste. After the cake is completely baked, it should be shaken strongly to remove the internal pressure of the cake, otherwise the cake will shrink and collapse easily.

Notes

The key to the success of the chiffon cake is the egg whites. The egg whites should be beaten into small vertical wedges and the egg. the dough must be stirred. Pay attention to technique and don't lather.

The cake must be completely cooled before being removed from the mold, otherwise the cake will collapse. Whipped cream should be stored in the refrigerator. When whipping cream, it's best to put ice water underneath tomake it easier to whip.

Reference for the above content: Baidu Encyclopedia-Chiffon Cake

Some aspects of preparing chiffon cake require special attention . The reasons why Wei Feng cake does not have a top layer of skin are: 1. The baking temperature is not enough?

2 There is also a problem with sugar

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3. Sugar-free cake Is the color lighter?

The recipe for cooking chiffon cake is as follows:

?Chiffon cake

Video by baking recipe from Depp Baking Lab

Ingredients: 70 grams of egg yolks, 75 grams of low-gluten flour, 42 grams of water, 35 grams of salad oil?

140 grams of egg whites, 70 grams of white sugar, 1g of tartar powder

Production:

Part of the egg yolks

Mix evenly 10 g of sugar, d water and oil

Add the egg yolk and stir untilu until the dough is uniform and shiny'

Sift the weak flour and mix manually until there is no more dry powder'

p> White part of egg

Mix the remaining fine sugar, 1g of cream of tartar and the egg whites slowly and evenly, and beat quickly until stiff peaks form;

Take 1/3 of the egg whites and egg yolks, mix partially, then pour everything into the egg white part.

Set the Depp oven to 145 degrees and bake for 30 minutes

Then increase the temperature to 165 degrees and bake for about 25 minutes

Take it out immediately. Turn it over and let it cool for an hour before unmolding;

In addition to the recipe for baking chiffon cake, you need to pay attention to the beating process during the production process Directly related to the success or failure of the cake muslin<. /p>

Precautions for making chiffon cake:

1. Precautions for the egg white part:

1. Eggs must be fresh, otherwise light and yellow eggs are not. easy to separate. In summer, if the temperature exceeds 30 degrees, they can be refrigerated for better separation.

2. If there is egg yolk in the egg white, use the eggshell to remove it. Make sure the mixing bowl is clean and free of oil (there is no egg yolk in the egg white). , the volume of the egg white filled with air will not be large enough, or it will not be able to be beaten at all.

3. The optimal temperature for whipping egg whites is 17 to 22 degrees. If the temperature is too high, the viscosity of the egg whites will be low and the air cannot be contained. low, the whipping time will be prolonged, which will destroy the structure of the egg white.

4. When the egg white is not beaten enough and mixed with the egg yolk, the bubbles will burst and become relativelyent fine. The product will not expand well after being put in the oven, and the resulting product. will shrink easily. If the whisking speed (hard) is not easy so that the egg yolk part is mixed evenly, white lumps will form.

5. When making egg whites, add the sugar in two batches to prevent the sugar from melting and allow more air to enter the egg whites.

6. Once the egg white is stirred, it cannot be kept for too long and it will disappear easily.

7. Take out 1/3 of the whipped egg whites. The goal is to prevent the density of the egg yolk batter from being too different when adding and mixing, avoid the disappearance of too much air. The mixing time should not be too long and the force should not be too strong. down and mix well, otherwise more air bubbles will be lost.

8. Make sure the dough is put in the oven immediately afters the mixture.

2. Precautions for the egg yolk part:

1. Egg yolk and sugar must be beaten, otherwise there will be white particles on the surface of the baked product, such as insufficient air filling. It cannot help with protein expansion.

2. If you add water first and then oil, the air filled with egg yolk will disappear. Because adding oil first can lock in air bubbles and prevent air loss.

3. Stir the flour immediately after adding it to prevent particles from forming. Stirring too long will easily produce gluten, which will affect the expansion of the product after entering the oven, resulting in deeper cracks. surface and a harsher taste.

< p>4. If the egg yolk part is not mixed with the egg white in time, it should be sealed with plastic wrap to prevent the skin from drying out.