【Savarin Chiffon Cake】
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The footsteps of baking the World Cup have not gone far, and it has ushered in the mysterious Western Halloween.
In response to the Sina Food #Baking Queen #Halloween Chiffon Cake Contest 72-hour Baking Queen Summoning Order, I was fortunate to participate in this event and was very happy. But the homework is so late (today is Halloween), it is very likely that it is the last to turn in the homework, it is very ashamed~
Thanks to @Sina Food for a great event and to @Spain LeKue for providing the beautiful entry molds. Focusing on participation, baking in the initial learning, I hope to take this event to learn more from the baking masters of the food expo.
Happy holidays to the older and younger ones
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The first step in making this festive cake is to complete the chiffon cake body.
The result is not coincidental, the first night to make a cake, the next day all day the community to stop the water, really in response to the old saying, good things more grinding ah.
Ingredients: Choose 9 eggs of about 45g size
Egg yolk paste: 9 egg yolks (about 105g), 30g of baby sugar, 70g of corn oil, 95g of milk, 120g of low gluten flour, 1/4 teaspoon of baking powder, 1 pinch of salt
Protein paste: 9 egg whites (about 235g), 70g of baby sugar, a few drops of lemon juice
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Production process: (as shown in ↓ figure)
1. Weigh the required materials and take no water and no oil
↓2. Add baby sugar to the egg yolk basin and whisk with a manual whisk until the sugar melts.
↓3. Add milk to the pot and stir well, add corn oil and continue to stir well.
↓4. Mix the flour, salt and baking powder evenly and sift them into the egg yolk basin.
↓5. Using the method of cutting and mixing, use a spatula to cut and mix the flour with the mixed egg yolk liquid, and cover the mouth of the basin with a wet towel to moisturize and set aside.
↓6. Squeeze the lemon juice into the egg white bowl and start beating with an electric whisk.
↓7. When beating at low speed to coarse foam, add 1/3 of the young granulated sugar, continue to whip, adjust the whisk from low speed to medium speed, high speed, when the egg white is more delicate, add 1/3 young granulated sugar.
↓8. Continue to whip until wet foaming (when the whisk head picks up a bent triangle), add the last 1/3 of the sugar and continue to whip at low speed until dry foaming. As shown in the figure, a small, firm triangle appears.
↓9. In this way, the egg yolk paste and the protein paste are completed separately, and the next step is to mix the two.
↓10. Take 1/3 of the egg white into the egg yolk basin and mix in a chopped manner.
↓11. Then pour all the mixed yellow and yellow liquid into the protein basin, and continue to mix well by cutting and mixing.
↓12. Place a clean Savarin mold on a baking sheet and pour the evenly mixed cake batter into the mold.
↓13. Bump the baking tray on the countertop with both hands to make the cake paste flat and eliminate some of the bubbles, put it into the preheated oven and bake at 150 degrees.
↓14. When baking for 20 minutes, adjust the heat up and down to 120 degrees until the cake is baked and taken out, it takes about 80 minutes, and the bamboo stick can be inserted to grasp the ripeness.
↓15. After the cake is baked, the upside down is spread out to cool.
↓16. After tapping the bottom of the mold, lift the mold, and the beautiful Savarin cake is ready.
The chiffon cake that can't be eaten, the second time after the grinding, the results are more satisfactory, the internal organization is delicate and soft...
【Halloween Witch Finger Cookies】
Dough Ingredient 1 (Original): 150g of low gluten flour, 15g of cocoa powder, 75g of unsalted butter, 30g of whole egg mixture, 50g of icing sugar, 1 pinch of salt
Dough Ingredient 2 (Cocoa Flavor): 135g of low gluten flour, 15g of cocoa powder, 75g of unsalted butter, 30g of whole egg mixture, 50g of frosting, 1 pinch of salt
Garnish material: almond grains
↓1. Make dough 1: Remove the butter and eggs from the refrigerator in advance, cut the butter into small pieces, soften at room temperature and stir with an egg beater until soft, add the icing sugar in parts, stir and mix each time until white.
↓2. Add the whole egg mixture in batches, and each time you need to stir well before adding.
↓3. Mix the low gluten flour in dough ingredient 1 with salt and sift it, add it to the butter egg paste and mix until even.
↓4. Put the dough into a plastic bag and refrigerate for more than 30 minutes.
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↓9. Prepare the almond grains, raw almonds are best roasted in the oven at low temperature in advance.
↓10. Take out the loose dough and divide it into small doses, not necessarily evenly divided, you can vary in size, and make it more personalized.
↓11. Roll the small dough into a long finger shape, pinch the joints and scratch the folds with a knife, and install the almond grains on the tips of the fingers as nails.
↓12. According to this method, the witch finger biscuit embryo is prepared.
↓13. Baking paper is placed under the baking tray, and finger biscuits of different lengths are discharged into the baking tray; the cocoa flavored finger biscuits are made by the same method.
↓14. Preheat the oven to 190 degrees, put the baking tray in, bake for about 10 minutes until cooked, take out, put the grill net stall to cool and set aside.
【Halloween cake assembly】
#Baking Queen #The main part of the Halloween cake, the chiffon cake body and finger biscuits are made, and you can start assembling the holiday cake.
Decorative ingredients: icing sugar, dark chocolate, milk, slender biscuits, red heart dragon fruit, silver bead sugar, rainbow sugar, m&m beans, etc
↓1. Remove the finished Savarin chiffon cake and place it on the container.
↓2. Prepare accessories for decoration, and long biscuits can be cut into appropriate lengths as needed for backup.
↓3. Add the dark sweet chocolate to the milk and place in a hot water pot.
↓4. Dissolve in water, pay attention to stirring during the period, and avoid particles.
↓5. After slightly cooling the melted dark chocolate liquid, pour it on the top surface of the chiffon cake to make the melting liquid flow naturally.
↓6. When the chocolate liquid is slightly solidified, the prepared two-color finger cookie veneer cake body.
↓7. Sequentially insert finger biscuits into the inside and outside of the ring of the chiffon cake ring, and insert long biscuits into the center of the cake body.
↓8. Dragon fruit is cut into cubes and strung on a long biscuit, sprinkled with other decorative materials, and finally sifted into the simulated snow frosting.
The holiday cake is made, there is no bloody scene, and the feeling of winter is heavier than the horror atmosphere...
Le Kwai Savarin mould
Thanks to @LeKue Spain for the baking utensils for this Sina Gourmet #Baking Queen #Halloween Chiffon Cake Contest – the beautiful 8 inch Savarin mold
Lekui products, adhering to the consistent adherence to high quality, environmental protection, low carbon, 100% platinum silicone, organic materials can be recycled. Lekui's low-carbon preservation series products have always been "beautiful" and "intrinsic" at the same time. At first glance you will be attracted by its colorful colors, and then you will be impressed by its simple, practical design. Just like this Savarin mold, the feel is amazing, flexible and elastic, and the finished baked color is also superb!
In the sun, the colors are dazzlingly beautiful...
The feel is thick and the handle slot is thoughtfully designed to be easy to pick up.
Of course, what makes people feel the heart is its defecation cleaning, after use, gently wipe with water, it is smooth as new, and there is no odor...
This cake, on the eve of Halloween, can't help but share most of it with the family...
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