Hurricane Cake [qī fēng] is a transliteration of English Chiffon Cake. It is a sponge cake type. It has a very light texture. It is made with vegetable oil, eggs, sugar, flour and hair powder. The hurricane cake is bulky and has a high moisture content. It is light and not greasy, and its taste is moist and tender. It is one of the most popular cakes. (I used the recipe of the teacher of Jun, based on my own oven and the specific situation, made a small improvement for the reference of the parents)
The flour needs to be sieved, the protein egg yolk is separated, and the protein-containing pot is guaranteed to be oil-free and water-free. It is best to use stainless steel basin.
When using a whisk to beat the protein into a fish-eye bubble, add 1/3 of the fine sugar and continue to whipped until the protein begins to thicken. When it is thicker, add 1/3 of the sugar and continue to whipped. When the protein is thicker and the surface appears to be textured, add the remaining 1/3 sugar.
Continue to play for a while, when the eggbeater is lifted, the protein can pull out the sharp corners of the bend, indicating that it has reached the level of wet foaming. If you are making a hurricane cake roll, the protein can be sent to this level. However, if you make a regular hurricane cake, you still need to continue to whipping. When the eggbeater is lifted, the protein can pull out a short, erect sharp corner, indicating that it has reached a state of dry foaming, and can stop whipping. Put the prepared protein in the refrigerator and start making the egg yolk paste.
Add 5 egg yolks to the remaining granulated sugar and gently beat them with a whisk. Don't send the egg yolk (if the egg yolk is lighter and the volume becomes larger, it means that it is sent. The egg yolk will cause a large hole in the finished hurricane cake, not delicate enough)
Add 40 grams of salad oil and 40 grams of milk in sequence, and mix well.
Add the sifted flour and mix gently with a squeegee. Do not over-mix to prevent the flour from snagging. This is a good yolk paste
Bring 1/3 of the protein into the egg yolk paste, gently mix it with a squeegee (mix it from the bottom up, do not circle and stir to avoid protein defoaming). After mixing evenly, pour the egg yolk paste into the egg white. In the pot, mix it in the same way until the protein and egg yolk paste are thoroughly mixed.
This is the cake paste after mixing. The state after mixing should be a relatively thick and uniform pale yellow. If you do this step, the cake paste can reach the state of the picture, then congratulations, you have succeeded 90%
Pour the mixed cake paste into the mold, smooth it, hold the mold with your hand and shake it on the table twice, and shake the big bubbles inside.
Into the oven, 150 degrees, about 1 hour. The baked cake is taken out of the oven and immediately buckled down on the cooling rack until it cools down.
Then, demoulding, dicing can be enjoyed (it is very delicious to eat directly). Can also be used to make a variety of silk cakes
1. Whether the eggs need to be refrigerated. Observing everyone's blog, there are two kinds of sayings, one is that the protein needs to be refrigerated to facilitate the hair, and the other is that the protein needs to be warmed up, and it is easy to send at room temperature. I have not seriously researched these two statements. Most of them used to send eggs at room temperature. Recently, I started to use frozen eggs. But the two situations are basically the same for me - they all hit dry foaming in 4 or 5 minutes (hands, non-electric egg beaters). The photo was taken after the refrigerated eggs, plus the photo taking time and a break in the middle, but not more than 10 minutes in total. 2, there are many students who responded to the aftermath of the hurricane after roasting, that is, the use of high-quality eggs and the addition of vanilla powder is still astringent, not as good as the outside buy. My opinion is: It is very likely that the hurricane is not completely cooked. I have used a lot of eggs, expensive, cheap, the effect is not too big, and the taste is very good, no added spices, no egg odor. It is conceivable that the cakes sold in the outside cake room will not use too expensive eggs and too high-grade spices. 3. There are two methods for detecting whether the hurricane is cooked. First, there is no rustling sound when it is pressed up. Second, use a toothpick to insert it to see if there is any residue on the toothpick. But here I want to say: These two methods are not safe, especially the first one. The second method of testing with a toothpick, countless experiences tell me: the toothpick is clean, does not mean that the cake is fully cooked, it is best to judge according to the experience of their own production. For example, my oven, baked with 170 degrees for about 1 hour (Current CVR900), your oven? Let it tell you it yourself! 4. If you don't have enough production experience and expertise, don't adjust the formula of the hurricane. A successful hurricane is not only a complete shape, but also a delicate texture, as well as an extremely soft and delicate taste, which is more important than a complete shape. For the hurricane formula, don't take it for granted—for example, don't think that adding an extra egg to the recipe will make the cake softer, which will make the cake taste harder. 5. Which layer is placed when grilled? Household ovens are generally small and are recommended to be placed in the lower middle layer to prevent the top of the cake from being too close to the top of the heating tube after being inflated. 6, be sure to note that when the hurricane is baked, you can not use the anti-stick cake mold, nor can you apply oil around the mold, otherwise the hurricane will not grow tall. 7. About mixing: I think this is a big problem in making a hurricane. There are many students who have a "fear" with stirring, and are very afraid of protein defoaming, so that they are too cautious when stirring. This will not only greatly prolong the mixing time, but also it is not easy to stir evenly. The correct way to do this is: Be confident and bold to stir it! As long as you use the mixing method, don't circle and stir. As long as the protein is in place, it is not as fragile as you think! 8. I highly recommend this hurricane formula that I use. As long as the production is successful, its taste is really perfect.