ancient flavor cake sounds very deep, but in fact, as long as you master the chiffon cake technique, there is nothing difficult. However, there are still some differences between the two, which are mainly reflected in 3 aspects. Among them, the egg white and water bath are the key points. Mastering these points is quasi-successful, and the taste is better than the cake room.
First of all, the amount of low-gluten flour should not be too much. If there is more flour, the taste of the cake will be slightly solid and lose its lightness; second, the egg whites should not be too hard, just hit the moist foaming, that is, the egg whites are in a non-flowing state. , There are obvious lines, the egg whites are delicate and shiny, lift the whisk, the egg whites are in the state of big hooks, this is the main point to keep the cake moist and not cracked; third, water bath method is required. That is, the baking pan with cake batter should be seated in the baking pan with cold water. The water in the baking pan should be at least 1/4 of the cake pan, and if possible, keep it at 1/3. Because of the water barrier, the bottom of the cake is not burnt and the color remains unchanged, and the humidity in the oven increases, and the water in the cake itself seldom evaporates, so the taste of the cake is moist and refreshing. The last two points are actually exactly the same as the light cheesecake operation.
Some people worry that the mold will turn black after being heated in water, so they put a grill on the water tray, and then put the cake pan on the grill. This looks like water vapor, but it is not a water bath. This is because the cake pan is heated separately, which is different from the water-proof heating that sits in water. Heating over water and baking at low temperature for a long time can also make a perfect ancient cake, but this method is not called "water bath".
has done these points, and the delicate and soft ancient cake will succeed in no time.
I used a very conventional method for the ancient cakes I made today. I also made a hot noodles a few days ago. In contrast, the hot noodles are softer and have a more delicate taste.
-----[Ancient Cake]-----
[Material] 182 grams of protein (5 pcs), 60 grams of caster sugar, 60 grams of corn oil, 65 grams of pure milk, 80 grams of low-gluten flour, Egg yolk 90 grams (6 pieces)
[Quantity] 18*18*6cm ancient cake baking pan
[baking] water bath method, put in the cold water tray, heat 150/170, 70 minutes
[production process]
1. Separate the egg yolk and put the egg white into an oil-free and water-free egg-beating bowl; directly weigh the egg yolk and pour corn oil and milk into it, so that you can get into the mirror at once without washing a few small bowls. It is recommended that novices take one step Add step by step, stir well, then add the next ingredient; the flour is weighed and sieved; the fine sugar is weighed;
2. Cut the four corners of the 33*33cm non-stick tarp, and surround it in the 18*18*6cm ancient cake baking pan , The edge of the oil cloth is clamped with a clamp; prepare a deeper and larger baking tray for the cold water, for the water bath method;
3. Mix the egg yolk, milk, and corn oil evenly without oil stars;
4. Sift the low-gluten flour into the egg yolk milk liquid, stir evenly by hand, without particles, lift the whisk, and the egg yolk paste will drop down smoothly; set aside for later use;
5. Use an electric whisk to beat the egg whites at high speed. Add 1/3 granulated sugar and continue to whip at high speed;
6. Add 1/3 granulated sugar when making a fine white foam and continue to whip at high speed;
7. When the egg whites are delicate and have obvious lines, add the remaining 1/3 granulated sugar, Turn from high speed to medium speed;
8. When you feel a little resistance, lift the egg beater, the egg white paste is in a big corner state;
9. Put 1/3 of the egg white paste into the egg yolk paste;
10. Stir evenly by hand, roughly Just mix;
11.Pour the mixed egg yolk batter back into the meringue batter;
12. Use a spatula to stir from bottom to top or cut and mix evenly, showing a delicate and shiny cake batter; at this time the oven begins to preheat 170 degrees;
13. Put the cake batter Pour into the old baking tray;
14. Pick up the baking tray and shake it on the table a few times, shake out the large bubbles in it, and smooth the surface with a spatula; remove the clips; put the cake batter into a large baking tray filled with cold water In the dish, the water depth in the baking dish should be at least 1/4 of that of the old baking dish;
15. Put the baking dish into the middle of the preheated oven, heat 150, lower heat 170, 70 minutes. Adjust the temperature and time according to the actual situation of your own oven;
16. This is the state when it is baked to 30 minutes;
17. This is the state when it is baked to 50 minutes;
18. When the time is up, immediately take out the oven and pick up the cake pan. Vibrate the table a few times, pull out the tarp as a whole, and tear it apart to dissipate heat;
19. Because the four sides of the cake are made of greased paper, they are not sharp, so use a cake knife to cut off the four sides;
20. Let cool and cut and eat; After the skin is dry, you can burn your favorite cake pattern.
-----【Apple private conversation】-----
1. The operation of ancient cakes and chiffon cakes is almost the same. In addition to the slight adjustment of the recipe, the water bath method is used to increase the humidity and the egg whites are also used , When the egg beater is lifted up to soft foaming, the meringue is in a large hook state, so that the cake will not crack;
2. The baking temperature and time are adjusted according to the size of the baking pan and the actual situation of the oven.
"Make food with love, record the beauty with heart; use simple methods to present the mellow taste of the ingredients". I am Meggy Dancing Apple. I used to be an English teacher. Now I am a housewife who loves the kitchen. In the days of dealing with oil, salt, sauce and vinegar, my heart has become more gentle, and I feel more and more that "accompaniment" is the best and most important thing in the world.
