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

 

Instant Ramen Museum | Osaka, Japan

Instant Ramen Museum is located at Ikeda-shi, Osaka. You can experience making your own cup noodle here. If you would like to make noodle from sratch, here is the place for you too. Besides, the history of the chicken ramen development, which is the world’s first instant ramen, and the changes in many products over the years can be found here too. Entrance is free unless you want to buy cup noodle or attend the making noodle class. I visited this museum to make my cup noodle. After seeing through the ramen history and development process, I bought two empty cups from vending machine inside the museum, 300 yen per cup. Then I was arranged to sit at "art class corner" to draw and decorate my cup. After finished, I proceed to collect my ramen and choose the ingredients I like. You can choose 4 out of 10 ingredients. Then you can choose your soup base before proceed to final packing. It is fun to make your own cup noodle, I did not join the making noodle class as it is reservation at earlier time. Overall, it was a fun experience here and I will enjoy my cup noodle with Camus after return to Penang.

 

Fast & Easy Kaya Jam Recipe

Comparison between mother's version and "my" version: mother's version "my" version very delicious delicious thicker a bit watery better fragrance less fragrance hard to get from outside same taste can get anywhere long hours needed (about 4 hours) fast and easy (less than 30mins) more patient done fast, suit for everyone can keep up to a month can keep up to a week I am too lazy to try mother's version although it is really really delicious. Hence came out my version. For those who like kaya, and lack of time or patient standing long hour keep stirring your kaya jam, my version is actually a very good try. It is better to make home fresh kaya jam since it is fast and easy to make. Try make a small bottle each time and finish it fast when it is still fresh, and make for new badge after finish. Ingredients: 90g sugar200 ml undiluted fresh coconut milk4 young/light green pandan leaves4 yolks (make sure no egg white at all) Method: 1. Cook sugar in a pot over medium-high heat until light brown, swirling slowly. Reduce heat to low. Keep swirling until sugar is medium-brown.2. Add coconut milk (beware of steam) and pandan leaves. Increase heat to high.3. Stir until coconut milk is just starting to simmer gently. Turn off heat.4. Slowly stir half of coconut milk into egg yolks. Next, pour all of egg mixture into remaining coconut milk in one go.5. Over medium to medium-low heat, cook combined mixture until slightly thickened.6. Reduce heat to low. Continue stirring until mixture is thick enough to coat spoon thickly. 7. Discard pandan leaves. Transfer kaya to a bottle. Leave until completely cool.8. Cover and refrigerate.

 

181 Open House | Juru Village 柔府新村, Penang

"We Share What We Have.....", this is a slogan of 181 Open House, a coffee house located at Juru, Penang. The coffee house open in July 2012 and operate by a Chinese couple of husband and wife. It was renovated from bungalo type double story old house at Juru Village, and "181" is plat number of their house. Before that, we have passed by the coffee house for many times, but could not get a chance to dine in there. Last weekend, we managed to visit them and had our lunch there.

 

Mix Sauce Pan Fried Chicken Wings Recipe

This mix sauce pan fried chicken wing is one of my favourite dish. Camus likes to cook this dish as it is easy to prepare and delicious. The first time he cooked this dish is during his visit to Japan on few years ago. Camus cooked for me during weekday when I was working in Japan. Until today, the sweet memory is still fresh in my mind. I still remember he cooked 5 chicken wings (mini drumstick part) at that time, he ate two and I ate three of them. This is how he treats me, always give the best for me. When return to Malaysia, he will still cook this delicious dish for me and at the same time, I learn the recipe from him. This is how he cooked the mix sauce pan fried chicken wing.
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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