How to make a chiffon birthday cake without cracking. The best ingredient recipe for a 6-inch and 8-

Chiffon cake is soft, delicious and not greasy, and is loved by sweet tooth lovers. How to make a chiffon cake that doesn’t collapse, shrink, dent, or burst? Haha, then follow me and make a magical chiffon cake that does not collapse, shrink, dent, or burst.

How to make a chiffon birthday cake without cracking. The best ingredient recipe for a 6-inch and 8-inch chiffon cake.

Materials:

6-inch chiffon cake raw material ratio: 80g protein, 5g corn starch, 35g corn oil, 50g egg yolk , 60g of fine sugar, 40g of pure milk, 50g of low-gluten flour, 400g of animal-based whipping cream, 25g of powdered sugar, 120g of M&M chocolate beans.
Ingredients for 8-inch chiffon cake: 170g egg white, 10g cornstarch, 60g corn oil, 90g egg yolk, 100g fine sugar, 75g pure milk, 100g low-gluten flour, 800g animal whipping cream, 60g powdered sugar, M&M chocolate beans 250g.

How to make a chiffon birthday cake without cracking:

Prepare all raw materials according to the ratio of raw materials for making chiffon cake. All utensils used must be clean and dry without oil or water. First, separate the egg whites from the yolks, making sure there isn’t any yolk inside the egg whites.
< /li>
Pour the milk and corn oil into the egg yolk, so that the milk and corn oil coat the egg yolk, making sure that the egg yolk is not exposed to the air and forms a skin, and set aside.
< /li>
Take out the egg beater, turn on the resistor, and beat the egg whites. After beating, turn to high speed and beat the egg whites until they are frothy and white. Lift the egg beater to have a small hook and add one-third of the sugar.
Continue to beat at high speed. After the fine sugar is added, the meringue will become softer. After the meringue foams, it will slowly harden. Then the meringue will start to have resistance, and the egg beater will gradually become heavier. Keep beating until it lifts up. The degree of foaming that forms the hook. Add the remaining one-half of the sugar. (Note: The meringue on the side of the egg bowl should also be beaten in. Control the egg bowl and beat in the meringue on the edge while turning it)
< /li>
After the fine sugar is completely melted, lift the egg head and the sharp hook will appear again (the sharp hook is more delicate and silky than the first time), add the remaining white sugar and corn flour. Turn the mixer on medium until the cornflour, sugar and egg whites are completely combined.
< /li>
Set the egg beater to low setting, point it vertically at the egg bowl, and draw a circle in the middle of the egg bowl. This will make the meringue creamier. But don't over-whip, otherwise the cake will be too wet and soft.
< /li>
After the meringue is made, preheat the oven at 160 degrees with upper and lower heat (preheating means that the oven remains powered on after the set temperature, and the internal temperature of the oven reaches ourrequired temperature).
< /li>
The egg yolk paste will be beaten next. Sift the low-gluten flour, add it to the egg yolks containing milk and corn oil, and stir evenly in a clockwise direction for about 2-3 minutes until the egg yolk paste has no graininess and is smooth, smooth and sticky.
< /li>
Add the meringue into the egg yolk batter in three batches. Use the stirring technique to stir the chiffon cake batter evenly. First scrape in the meringue on the edge, then cut in the middle, lift the bottom, turn the egg bowl, lift it to the edge of the bowl, repeat until the chiffon batter is evenly mixed until no white meringue is visible, and the batter has a good texture It is delicate and has no obvious large bubbles. (Note: When adding meringue, observe whether the meringue is stable and the foam is fine and even. Stirring is required to remedy unevenness.)
< /li>
Pour the evenly mixed chiffon cake batter into the mold from a height of 15cm. This will eliminate air bubbles in the cake batter. Smooth the cake batter slightly with a spatula and shake the mold to release air bubbles. Put the chiffon cake batter into the oven as quickly as possible to prevent it from defoaming over time.
The oven is set to 160 degrees with upper and lower heat, middle and lower layers, and baked for about 35 minutes. Different ovens have different baking times, and the baking time fluctuates up to 10 minutes. Visually check that the surface of the cake rises to a certain height and then collapses a little, indicating that the cake is cooked. You can also use a toothpick to insert into the cake. If no tissue comes out, it means the cake is done.
< /li>
Take out the baked chiffon cake and gently drop it twice from a height of 15-20cm to help the cake dissipate heat and release the mold.
< /li>
Invert until completely cool and then unmold, otherwise the chiffon cake will not be waisted.
< /li>
After the chiffon cake is completely cooled, use your hands to follow the edge of the mold, and gently press the cake forward with your fingers to separate the sides of the cake from the mold to two-thirds of the height, and then Lift the bottom, take out the cake, and then push it up with your hands. The chiffon cake will be easily released from the mold.
< /li>
Let’s decorate the chiffon cake:
Cut the chiffon cake into four equal slices and hollow out the two middle slices.
< /li>
Then whip the light cream and sugar until egg whites appear and the lines do not disappear. Spread the chiffon cake.
< /li>
Put M&M chocolate beans into the hollowed-out cake slices, and the chiffon cake will be ready. Make your own chiffon cake according to the given ratio of raw materials for making a 6-inch to 8-inch chiffon cake.
< /li>