Home Recipe Bake How Chiffon Cake Works? The More You Want to Know About Chiffon Cake

 

3 Layer Electric Mini Rice Cooker

I bought a mini rice cooker lately, although I have slow cooker, rice cooker and some other types of cookers, I still decided to buy this mini rice cooker, reason is to cook baby porridge in faster and easier way. I had tried to use slow cooker to cook porridge, it took about 3 hours to get ready. Product description: 3 layer cooker come with timer, can cook rice, porridge and baby porridge. The timer function is very useful as we can set it to start cook at preferable time. I first try to cook lunch for Camus and myself before start to use it cook for baby. This is the first meal I cooked with the new cooker, ready marinate beef bought from AEON, steam pumpkin and rice. Simple meal enough for two. Second try with baby porridge, less than 1 hour to get it done, easy to clean too. You can manually set the time to cook longer or shorter (default setting at 55 minutes for baby porridge). Avocado with sweet potato baby porridge I did re-heat baby porridge for dinner too, by changing the setting to cook for 12 minutes. In summary, I really love this mini rice cooker with it's timer, easy to clean, easy to carry and fast to cook functions.

 

Low Sugar Coffee Chiffon Cake Recipe

This cake is specially dedicated to an OLD baby boy that was born on 67 years ago, exactly 33 years earlier than my OLD baby Camus. Now, the OLDer baby has diabetes and cannot consume much sugar. Everytime I bake a cake, he will complain that my cake is tooooooooo sweet. To cater for his needs, I change my chiffon cake recipe to low sugar version, I choose coffee flavour because... besides my mummy, the one that he cannot let go and cannot survive without is COFFEE...and yes, the "he" I mentioned here is my lovely daddy! It has been long time I want to come out with low sugar version cake, pastry, and etc, and being lazy is my natural instinct. Dad's birthday is a good reason for me to start my low sugar recipe. Ingredients5 egg yolks (about 85g)10g sugar75g hot water + 10g instant coffee (mix well)1tbsp coffee paste70g corn oil120g cake flour 5 egg whites (about 200g)45g sugar1/2tsp cream of tartar Method (step by step picture here)1. Add sugar into egg yolks, immediately whisk with hand whisk until pale and light.2. Add in corn oil, mix well.3. Add in coffee water and coffee paste, mix well.4. Sift in flour, stir until well combined. You will get a thick mixture now.5. Whisk egg white with electrical hand mixer at low speed until big bubbles form, add in cream of tartar.6. Continue whisk from medium to high speed until small bubbles form (egg white is foamy and white in color now).7. Slowly add in sugar in few badges, continue whisk at high speed until soft peak formed.8. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined. You will get a light mixture.9. Change hand whisk to rubber spatula, fold in 1/2 of the remaining meringue. GENTLY fold with egg yolks batter until 50% combined (you will still see white meringue now).10. Add all remaining meringue and fold GENTLY with spatula again until well combined (your mixture should be very light and volume now).11. Pour batter into chiffon pan. Using satay stick / chopstick, run around baking pan side and then draw curly pattern all the way in the middle and bang pan on counter top to remove big bubbles. Level the surface and bake in preheated oven at 160C with fan forced for 45 minutes or until cooked.12. When cooked, remove from oven and invert chiffon pan immediately to prevent shrinkage. The pan must remain inverted until fully cool.13. To remove chiffon cake from pan, carefully run the pan outer, inner and bottom side with thin spatula or knife. Invert pan to remove cake on big serving plate. At first I was afraid the cake will shrink after reduce half of the sugar quantity, but I am very happy to see the cake turn out very nice. For taste wise, my dad able to accept this sweetness level by finished 1~2 pieces of the cake. Even though the level of sweetness has reduce, but the coffee fragrance did brought me a "Yes, delicious!" comment from all the other family members. I am very happy to say that I had successfully make a low sugar birthday cake for dad this year, wish him happy birthday, healty and properous day ahead!

 

6 Days 5 Nights Relax at Chiang Mai (Day 2) | 废人废生活的清迈6天5夜行 (第二天)

Day 2 We got a warm welcome by birds outside our room in our second day in Chiang Mai. It was a cooling and wonderful day. We enjoyed our American style breakfast after woke up in later morning. The breakfast came with fried egg, bacon, big sausage and vegetable. It was very delicious. Apart from that, they have coffee and tea for you to choose. Yogurt, orange juice, fruit, oat, milk are buffet style. It was such a wonderful experience to enjoy our breakfast in this beautiful place. 第二天 唧唧唧,小鸟的叫声显示清晨已来到。美好的早晨,清凉的天气,让我们赖床赖得好舒服。这天,我们睡到自然醒,梳洗后再去用早餐。酒店准备美式早餐,有蛋,培根,大香肠及蔬菜,非常好吃,尤其是培根,香咸脆滋味,吃了还想再吃。另外,又有咖啡或茶让你选。奶酪,橙汁,水果,麦片,牛奶则任拿。在这大自然的环境下享用那么丰富的早餐,实在是一种大享受呢。   After finish breakfast, we walked back to hotel room. Today, we rent a motorbike from hotel again as it is really convenient to have your own bike. You can travel to any places that you like at your own convenient time. Although Camus does not have a motor license, but he still can fetch me to go here and there, it was really romantic which we can't experience in our own country, an unforgettable experience we had there! 用完早餐,我们再慢步回房休息。由于昨晚的骑电单车经验让我们觉得很方便,想去那,就去那,所以我们租借了酒店的电单车,自己到处逛逛。没有电单车执照的Camus,能在清迈骑着电单车,载着我到处去,是我们在我国所不曾体验的。这又是我们在清迈的另一种新体验,浪漫式的游玩清迈,体会当地人的生活,肯定毕生难忘。   At first we were worried and thinking not to rent a bike as we afraid there will be a road block, carry helmet everywhere while you travel is not a convenient way also. But the hotel owner told us normally won't have road block, and if have just told police we forgot to bring license. We also can't believe the helmet can just hang on motor bike, 99.99% you won't lost your helmet! After get the assurance from hotel owner, we rent their bike and continue our journey. 其实早前还在顾虑租不租电单车,一是担心警察遮路,二是担心钢盔领在手上游玩时不便。但问了问酒店的人后,他们都说警察多数不会查牌,钢盔也可以随便放置在电单车上,所以我们更加放心的租下电单车了。   Our first stop on this day was Royal Flora Ratchaphruek. When we arrived there, we saw many local people just leave their helmet on top of their bike without any lock. From there you can see how safe Chiang Mai is. Compare with our country, don't say you leave it on bike, even if you hang it on the hook under your seat, which consider lock it, you will end up getting back your helmet "ring" without the helmet and be prepared to spend another few ten or hundred ringgit to get your new helmet. 我们骑着电单车出发到Royal Flora Ratchaphruek,凉风习习,实在令人兴奋。抵达后,停放好电单车,观察周围的电单车,当地人还真的就把钢盔摆放在车上而已,真是不能不佩服当地的治安。要是在我国,别说摆放,就算你锁上了,可恶的小偷还是把钢盔给剪断。 Royal Flora Ratchaphruek map We bought an entrance ticket which cost 100 Baht each. Inside the park, we get a 20 Baht track ticket to ride on track and round the park. The track will stop you at few stations, you can go to every station to have short walking trip. There are many types of flowers and plantation in the park. Among all, attracted me to most was the big winter melon. 我们买了两张各100Baht的入门票后,前往里边去。再购买两张各20Baht的车票,就可由司机载着里面逛,省下很多脚力。园中花草树木多得很,其中一个令人振奋的是大冬瓜,司机载着我们经过该段路时,所有人都哗哗声,这也难怪,冬瓜也实在是太大了吧。 For lunch, we arrived at another local market (Hang Dong market) to have their local food. That market was not a tourist place, hence all menus are written in Thai language. Good thing was they have picture, hence we simply pointed at the picture to order our lunch. From that bowl of noodle, it looked plain and simple, but it was very spicy. After ate, I immediately ran for toilet *diarrhea*. But, I like the noodle so much and it was one of the food that I miss so much, I will return for it again in future if I have the chance. 走完花园,肚子也都饿了,我们骑着电单车到处找吃。最后,我们到达另一个巴刹 (Hang Dong巴刹),享用当地的汤面。食谱都是泰文,就只能看着照片随意点来吃。这碗汤面实在是辣,但非常好吃,也许是太辣了,吃完不久就拉肚子,但,它却是我一直还在怀念的味道。这感觉淡淡又辣辣的,普普通通的一碗面,竟然赢取了我的心啊。 After lunch, we returned to Baan Tawai, the place we went on our first day in Chiang Mai. We bought 2 wall lights at 300 Baht, cheap. 吃完后,我们再回到昨天去过的Baan Tawai, 购买壁灯。两盏灯才用了300Baht,觉得很便宜呢。 Baan Tawai map Then, we returned to night market near our hotel to get our dinner again. 之后,又回到昨天的夜市购买晚餐。   After meal, we had our Thai massage in our room, I expected a relaxing massage, which I experienced at Bali before, but it was a torturing one. I shout from beginning until the end, it was a "pain"ful experience. But one hour massage only cost us 300 Baht. 吃饱后,我们在房内做泰式按摩,以为是舒服的按摩,结果痛得大叫,真是拿钱来折磨自己啊。但一个小时只是300Baht,挺便宜的,按完也觉得身体松了点。   After that, we planed our trip for next day. 之后,就计划隔天的行程,由于来前没什么计划的,所以当场计划隔天行程。

 

香港,澳门,珠海,广州,深圳 六天五夜 行 (第五章)

今天是行程的最后一天了,不舍的心情涌了出来。没关系,好好享受这一天吧! 26/10/2012 8:30 感谢导游把我们带到一家卖玉的店,让我们有机会遇见全香港最有孝心的儿子。由于这位儿子妈妈的脚不方便行动,所以这位身为儿子的,代替母亲从香港赶来广州拜佛。好虔诚,好孝顺啊! 母亲就是这玉店的老板,所以这个做儿子的就是代妈妈拜了神后,再来这店面做生意,就这样巧合下,才有机会迎接我们这一团。这儿子还说,他的妈妈是在大马嫁过去香港的,所以和我们这班马来西亚的团友就算是瞒亲的啦。儿子的这一番话是在是感动呐。。。但,我信你才怪!听到这个"儿子"的废话,什么肮脏话都想骂出来,不骂实在对不起自己的心脏,让自己压着气,心脏却气得跳到乱七八糟实在不好! 这"儿子"还说今天是不做生意的,看看就好,叫我们不要买。每个玉的价钱是上百上千元的,但因为我们是"亲人",原本上百的玉只卖人民币50,你信吗?信你才怪!实在看不过这种耍生意的手法,一来浪费时间说废话,二来看到这种虚伪的做法,实在看不下去。 还好,最庆幸的是,本团是没有任何人购买任何东西的。谢谢大家合作!要是这样也有人购买,实在是。。。无话可说啊!我说嘛,做生意,老老实实好的,别转弯抹角,虚虚伪伪,这招不流行了啦!   26/10/2012 10:30 发泄完毕,到了吃午餐时间,没错,听废话听了一个早上。接下来,吃深圳金钱豹自助餐时间到啦!这里有上百种的食物,有中餐,日本餐,西餐,意大利餐,海鲜类的,烧烤类的,果汁,蛋糕甜品,雪糕等等。。。任你吃。领队说,这一餐要RM100++的,还满贵的呢。
How Chiffon Cake Works? The More You Want to Know About Chiffon Cake PDF Print E-mail
Written by Administrator   
Tuesday, 11 June 2013 21:20
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CCSomething About Myself with Chiffon Cake

Some time ago, I have been working on chiffon cake. I failed almost all times when come to chiffon cake, like this one. Even though I had attended a part time baking course on baking chiffon cake, but when bake on my own, I still failed to handle it. I am not sure of what causes them failed, at the end I gave up on chiffon cake and any cakes that need folding egg white into egg yolk mixture, because I handled this so BADLY.

Reading on bloggers' blog, many of them baked chiffon cake that can rise so high. Look closer to the cake's texture, I can imagine how air bubbles in their chiffon batter singing and growing up together when the receive power from oven. Once they grow matured, they will end their singing concert, holding their last breath and paused there beautifully. And this ends their life as bubbles...

 

My chiffon cake's bubbles were not well trained. Though they can grow up and sing song together like others, but they were not able to hold their last breath. They died badly in the end...

One night, while I was sitting in front of my laptop, my mind sudden triggered me about Youtube. I search for "chiffon cake" video from Youtube and see how people did it. From there, I found hope...also from that moment, I decided to give myself one month period to study about chiffon cake, how to make good meringue, how to fold ingredients, how to take care of oven temperature and more. (wonder what was stucked in my brain and never think of Youtube...)

https://www.youtube.com/watch?v=sK5-uTBw6kc
https://www.youtube.com/watch?v=-RzEg3Etg9w

Above links are very helpful to me, after watched how they fold meringue into egg yolk mixture, I have better idea on how to handle it. If you always fail in making chiffon cake like me, watch it before you proceed to the next chiffon cake.

This blogger wrote a clear step by step on making chiffon cake. I found it very helpful and follow her steps while making my own.
http://nasilemaklover.blogspot.com/2013/04/pure-vanilla-chiffon-cake.html

Besides recipe and method, I am very interested on theory or history behind it. I read back my book that bought in year 2006, [Baking 9-1-1 by Sarah Phillips]. It is a very good book that tells you not only recipes and methods, but answer to you on question such as why your cake sink, at which stage your meringue should be, what ingredients should use and how they contribute to your end product, what tool is for what purposes, how to take care oven temperature, what method should use in making each type of cake or bread or cookies, and many more. This book contains more than 250 pages. I can't finish it after bought for 7 years, even if I can, I don't think I can absorb all the knowledge too. Hence I try to concentrate and study part by part. To make it more practical, I will bake the cake during weekend as a practice, and give myself a timeline for each type of cake / bread and etc.

For the first step, I shall begin with chiffon cake as it gave me the inspiration of study part by part into details. You might be interested to know more about chiffon cake and learn how chiffon cake work. So, here you go...

The More You Want to Know About Chiffon Cake
*Abstract from [Baking 9-1-1 by Sarah Phillips] page 45~46, 64~65

The Alchemy of Cakes

Chiffon cake, a type of form cake that leavened primarily by air beaten into whole or separated eggs. Steam from the liquid ingredients and heat from oven also play a role in expanding the air bubbles. These cakes have little or no fat, when they do, it's usually egg yolks, melted butter, or oil which won't hold air, but will tenderize and moisturize. When baked, egg proteins coagulate and form the structure, along with a small amount of wheat flour protein. This makes these cakes light and airy, with excellent volume and the larger air holes.

When chiffon cakes are baked, the air bubbles beaten into the eggs expand from the heat and stream, and the protein structure sets. Baking essentially dries out the egg white or meringue base.

Preparing the Pan

Do not grease the pan for chiffon cake. The batter climb up the pan's side to rise and fat deflates their form.

Watching Your Cake Bake (Through the Oven Window)

Form cake increase so much in size. That's because you trapped a great deal of air in the batter when you whipped the eggs. That air expands from the heat of the oven, producing a very dramatic "before and after" effect.

Checking for Doneness

When the minimum time is up on a foam cake, open the oven door a crack just to hear the cake is done. As long as hearing the sound of the eggs releasing steam, it hasn't finished baking. When the sound almost stops and the cake is a deep golden brown, it is down. Press the top lightly and it should spring back. If it sounds hollow when tapped on the pan, it is done. If not close the oven door and continue to bake, checking at 5-minute intervals. Timing is critical with chiffon cakes, over baking make them dry and flavorless, but under baking makes them collapse.

My Experiments in Kitchen (recipe will be shared on individual post)

Chiffon_2

Matcha (green tea) chiffon cake

Chiffon_3

Pandan chiffon cake

Chiffon

Chocolate chiffon cake

Chiffon_4

Blue pea flower chiffon cake

DurianCh

Durian chiffon cake

Recipe Keeper for Future

Ingredients

ChiffonCake_2

5 egg yolks (about 85g)

20g sugar

85g water

1tsp vanilla essence

70g corn oil

120g cake flour

 

5 egg whites (about 200g)

90g sugar

1/2tsp cream of tartar

Method

1. Add sugar into egg yolks (pic1), immediately whisk with hand whisk until pale and light.

2. Add in corn oil, mix well (pic2~3).

3. Add in water and vanilla, mix well (pic4~5).

ChiffonCake_7

4. Sift in flour and (any other) powder, stir until well combined (pic6~7).

ChiffonCake_10

5. Whisk egg white with electrical hand mixer until big bubbles form, add in cream of tartar (pic8).

6. Continue whisk from medium to high speed until small bubbles form (egg white is white in colour now) (pic9).

7. Slowly add in sugar, continue whisk at high speed until soft peak formed (pic10).

ChiffonCake_9

8. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined, you will get a light mixture (pic11~13). (Do not afraid you will deflate the batter at this stage. <- nasilemaklover really comfort me a lot with this sentence, I do this step without much worry with her word.)

And now, my heart beats will pik pik pok pok like heart attact without my control...

9. Change hand whisk to spatula, fold in 1/2 of remaining meringue (pic14). GENTLY fold with egg yolks batter until 50% combined (you will still see white meringue now).

10. Add all remaining meringue and fold GENTLY with spatula again until well combined. I did in in this way: spatula cut mixture into center all the way to bottom bowl, scrap from bottom along bowl side toward you. Rotate bowl few degree and repeat this action until well combined. (your mixture should be very light and volumic now) (pic15).

ChiffonCake_6

11. Pour batter into 18cm chiffon cake pan (pic16), level the surface. Bang mixing bowl against worktop 2-3 times to remove air bubbles. Run a chopstick round side of tin to remove more air bubbles. Level and smooth top. Bake in preheated oven at 160C at lowest rack with fan forced (pic17~18).

 

***When I start bake, I switch to 150C and bake for 12mins, then switch to 140C for another 33mins (when insert skewer come out clean). I reduced temperature to prevent cake crack, total baked hours about 45mins)

12. Remove cake pan and invert pan immediately, cool completely before remove cake from pan (pic19).

ChiffonCake_3

13. To remove cake from pan, run around outer pan with spatula (pic20), pull cake out from cake ring. Continue run pan with spatula around inner/center pan (pic21), then bottom pan (pic22). Invert cake at big flat plate and you can enjoy your chiffon cake now!

ChiffonCake_5

ChiffonCake_4

Cake Pan Size

CaaC


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