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Making method of chiffon cake

A production method, chiffon cake technology, applied in dough processing, baking, baked food, etc., can solve the problems that beginner bakers are not easy to make successfully, and achieve easy to make success, moderate sweetness, soft and delicate taste Effect

Inactive Publication Date: 2015-02-18
周茂伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chiffon cake is a very popular cake, and there are many ways to make chiffon cake, but it is usually not easy for beginner bakers to succeed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] A kind of preparation method of chiffon cake, comprises the steps:

[0023] Step 1: First prepare the following raw materials: 100 grams of low-gluten flour, 5 eggs, 40 grams of milk, 40 grams of corn oil, and 70 grams of fine sugar;

[0024] Step 2: Separate the egg yolk and protein, and put them into two clean, water-free and oil-free containers. There are some methods of making chiffon cakes from whole eggs without separating the egg yolk and protein. The production requirements are relatively high, and it is difficult to make a successful one. Wind Cake;

[0025] Step 3: Sift the low-gluten flour twice and set aside;

[0026] Step 4: Add half of the granulated sugar to the egg yolk and mix well with a hand mixer;

[0027] Step 5: Add milk at one time, and continue to stir evenly;

[0028] Step 6: Add corn oil at one time, and continue to stir until it is completely blended and no oil stars are visible;

[0029] Step 7: Sift in the sifted low-gluten flour, use a ...

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PUM

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Abstract

The invention relates to a making method of a chiffon cake, which comprises the following steps: preparing the following raw materials: 100g of low-gluten flour, 5 eggs, 40g of milk, 40g of corn oil and 70g of granulated sugar; separating egg yolk from egg white and respectively placing the egg yolk and the egg white into two containers; sieving the low-gluten flour for twice; adding half of the granulated sugar into the egg yolk and uniformly stirring; adding the milk for once and uniformly stirring; adding the corn oil for once and stirring until the corn oil is completed fused with other raw materials; sieving the low-gluten flour and adopting a rubber spatula to uniformly turn; whipping up the egg white until rough foam is generated; adding the rest of granulated sugar for twice and whipping up to a stiff peak state; preheating a baking oven to 170 DEG C, uniformly turning meringue and egg yolk paste up and down for three times to form cake paste; pouring cake paste into a die and screeding the surface by a scraper; feeding the obtained product into the preheated baking oven to bake for 60 minutes at a temperature of 170 DEG C. The making method has the advantages that when the method disclosed by the invention is used for making the chiffon cake, the chiffon cake is very easy to successfully make and the made chiffon cake is soft and exquisite in taste and is mild in sweetness; moreover, the chiffon cake uses natural materials and is safe to eat.

Description

technical field [0001] The invention relates to the field of baking, in particular to a method for making a chiffon cake. Background technique [0002] With the improvement of people's living standards, people also have higher and higher requirements for the diversity of food. People are no longer satisfied with the existing cakes, biscuits and other desserts, and are constantly developing new dessert varieties. How to develop dessert varieties that taste good and are safe to eat has always been a topic of discussion among bakers and baking enthusiasts. [0003] Chiffon cake is a very popular cake, and there are many ways to make chiffon cake, but it is not easy for beginner bakers to succeed. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a method for making a chiffon cake that is easy to make successfully and has a soft and delicate taste. [0005] The present invention adopts the following technical solutio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D13/80
Inventor 周茂伟
Owner 周茂伟
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