How to make chiffon cake white
Chiffon cake is widely loved for its light and fluffy taste. However, many people find that the color of the cake is yellowish when making it, making it difficult to achieve the ideal pure white effect. This article will combine the hot baking topics on the Internet in the past 10 days, analyze the key factors that affect the color of chiffon cake, and provide specific solutions.
1. Key factors affecting the color of chiffon cake
| factors | degree of influence | solution |
|---|---|---|
| Yolk color | ★★★★★ | Use eggs with light-colored yolks or remove part of the yolk |
| Flour type | ★★★★ | Use cake flour or bleached flour |
| Baking temperature | ★★★ | Control the temperature at 150-160℃ |
| Amount of sugar added | ★★ | Reduce sugar appropriately |
2. Specific steps for making white chiffon cake
1.Material selection: Use eggs with high protein content and the lighter the yolk color, the better. You can try removing 1-2 egg yolks and replacing them with an equal amount of milk.
2.Whipped egg whites: Make sure the egg whites are whipped until stiff peaks, but do not over-whip. Add a small amount of cream of tartar or lemon juice when whipping to help stabilize the meringue.
3.Flour processing: Sift the low-gluten flour 2-3 times to ensure the flour is fine and even. Bleached low-gluten flour can be used if possible.
4.Bake control: Use low-temperature and slow-roasting method, preheat the oven to 150℃, and the baking time is about 50-60 minutes. You can cover the surface of the cake with tin foil to prevent it from coloring.
3. Frequently Asked Questions
| question | Reason | Solution |
|---|---|---|
| The bottom of the cake turns yellow | Primer temperature is too high | Lower the bottom heat or add a heat shield under the baking pan |
| Surface color is too dark | The cooking temperature is too high | Cover with tin foil after baking |
| Yellow stripes inside | The egg yolks are not completely stirred | Make sure the egg yolk batter is evenly mixed |
4. Advanced skills
1.Use vanilla extract: A small amount of pure white vanilla extract neutralizes the yellow color of egg yolks while adding flavor.
2.Egg splitting techniques: Make sure to separate the eggs thoroughly and do not mix any egg yolk into the egg whites, otherwise it will affect the color and whipping effect.
3.Mold selection: Using light-colored anodized aluminum molds helps to heat evenly and avoid local overheating resulting in discoloration.
4.cooling method: Immediately turn it upside down to cool after taking it out of the oven to prevent heat accumulation and discoloration of the bottom.
5. Reference for popular baking techniques across the Internet
| Skill name | heat index | Applicable scenarios |
|---|---|---|
| Water bath method | ★★★★☆ | Prevent the bottom from overheating |
| protein freezing method | ★★★☆☆ | Improve protein stability |
| flour substitution method | ★★☆☆☆ | Gluten-free needs |
Through the comprehensive application of the above methods and techniques, you will definitely be able to make a perfect chiffon cake with white color and delicate taste. Remember, baking is an art that requires patience and care, and it takes a few tries to master the method that works best for you.
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