Perfect Chiffon Cake | Scalded Flour: No Cracks and Deflation
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- čas přidán 5. 10. 2022
- The dense and moist chiffon cake is not only delicious, but also the best cake base. However, cracking, retraction and collapse of the surface are the most common occurrences in making chiffon cakes. How to make a chiffon cake that does not retract, collapse, crack and is elastic? In this episode, Cannes will teach you how to use the hot dough method, so that the flour can absorb more water after gelatinization, making the cake more moist and soft, and naturally there will be no problems such as shrinkage and cracking. As for detailed techniques? Of course, watch the movie to find the answer!
Tips：
1)Fold meringue in a warm batter. When the fat in the cold batter hardens, the mixing will become tricky and knock air out.
2) Heat up butter, milk and suger over simming water. When it reaches 75°C, it is hot enough to gelatinize the flour starch.
The flour can then absorb more moisture so that the cake will have a moist and soft texture."
Chiffon Cake (8 inch cake pan)
Ingredients：
A.
Unsalted butter 50g
Milk 42g
Salt 1g
White sugar 16g
B.
Cake flour 80g
Egg yolk 100g (約5個)
C.
Egg White 150g (約5個)
Lemon juice 少許
White sugar 84g
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請這位朋友唔好過於偏見戚風蛋糕這個名稱並不是Cannes 老師自作出來嘅，只不過是 一個外國語譯音，叫做什麼都唔成問題，例如雞仔餅橫睇掂睇都唔似雞仔。我是香港人居住外國，喜歡 Cannes 的朋友請多支持 Cannes 老師, 給老師打個讚 like 。
我常常以為溫度會令蛋白燒泡, 這是我第一次聽到, something new!
整左好食 蛋糕放左3日都濕潤❤3次跟Cannes 整野食都好成功，解釋清楚！
香港就叫雪芳蛋糕 唔知你個主持邊度鄉下 又或者你個台代表咩人 可以試下將個台名改做國語拼音
Cannes 老師食譜清楚成功率高❤❤
老師：點解焗時都好正常，一開爐即時會縮返好多，切开后底部有一層啫喱層😢？
請問老師，焗完是否直接留在模內放涼？
拍得住同出面鋪頭賣果啲😋
怎麼感覺每一步一驚心😂
Cannes 老师的分享每一个步骤都清清楚楚，手法技术都杠杠的👍👍👍连食谱都清清楚楚写出来……呢个先系真真正正的毫无保留🥳😍Cannes 老师诚意满满，非常敬佩❤谢谢你的真正无私分享🎉😊❤
Miss Cannes 咬字清楚，講解清晰！
講解詳細又清楚，謝謝Cannes老師🙇♀️🙇♀️🙇♀️
蛋糕绵密细腻，超级赞👍
等待中😍
試咗，好成功❗❗
多謝你呀，跟你整這個戚風，方法了得👍
試左!好好味!好成功❤❤❤❤
好開心呀 又見到你 今次 整威風蛋糕 有時間 我又想知佢先 謝謝老師
Cannes 教既每一個steps 都係重點，非常感謝！