July 1, 2010
today do chiffon cake, improved version of the New York cheese cake, soufflé, like honey cake. Unfortunately, the time to do honey cake, bake for too long, did. So I decided to try again next Sunday.
Chiffon cake I do is chocolate flavor, and very successful. Should be good to eat, recipe out. Because there is no buy Angel cake pan, so I used a 7-inch spring form cake pan.
Ingredient:
flour cake flour60g
corn flour (we usually use cornstarch) corn starch 20g
baking powder (also known as baking powder) baking powder 1 / 2 tsp
yolk yolk4 a

sugar sugar 10g
honey honey 20g
cocoa powder, baking cocoa powder1 tbsp
milk milk50g

Rum wine (I did not go to wine shop liquor, so buy a rum extract) 8g
PS If you use rum extract, then, 1 / 2 tsp is equivalent to 1 tbsp light rum (9-10g)
oil (usually cooking oil on it) vegetable oil40g
protein cream:
protein egg white4 a
Sugar sugar 50g
materials ready, right? So we started … Go! Hurry up ~
1) At any time, as long as flour or any powder stuff, all must use sieve over. Cake flour, corn starch, baking powder and mix well then, good on the screen with a strainer and set aside.
2) heating the milk to warm, not boiling. Then add the cocoa powder, cocoa powder and stir until completely dissolved (if you can boil, but after mixing cocoa powder to finish cooling)
3) egg yolk, honey, and sugar, mixing well with a hand mixer after backup
4) in the cocoa milk which added a good mixture of oil and rum extract. (If I remember cocoa milk cold, can not be hot)
5) in (4) inside accession (3) mixed up after about 4-5 minutes before the screening times good powder added, Stir until no powder
6) and another with a mixing bowl to prepare to pass the protein. Bowl must be dry, not water, and electric mixer also must be dry.
7) protein to the first hit in speed from coarse bubble, then add 1 / 3 sugar. Continue to beat until medium-speed creamy, add 1 / 3 of the sugar and continue to fight. When the last add sugar, into high speed. Play to dry foam, is that when you pick up mixer, cream the protein peak upright.
8) the first 1 / 3 of cream added to the cocoa paste inside the protein, mix well.
9) then (8) by adding protein cream 2-3 times, with fold-in a good way of mixing. Fold-in means is to use rubber spatulas (rubber scraping is called right?? Do not know the Chinese name) reveal from bottom to top and gently mix.
10) will mix well (9) to enter cake pan
11) with a 325 ° F (160 ° C) oven 30-35 min until the cake cooked on can. Flip the cake and let cool, and so the cake cool completely before stripping.

just baked out, a little above the crack, but it is normal.


cooling after stripping out nice