If arranged in order of cream cheese content from more to less, the common cakes are heavy cheesecake (or Basque cheesecake, the two are almost the same), light cheesecake, cheese chiffon cake. In terms of organization and taste, cheese chiffon cake should be classified as a chiffon cake, not a cheesecake.
Since the cream cheese content of cheese chiffon cake is not high, its taste is closer to the original chiffon cake, but with an extra layer of cheese aroma. The main ingredients of cream cheese are 50% water, 33% milk fat, 8% protein, adding it can make the cake tissue become delicate and oily, but the cheese will become hard at low temperatures, and contain more fat, which is very easy to defoam when it is not handled well.
To make this kind of flavored chiffon cake, if it is not used for mounting, it is recommended to use a hollow cake mold, which can make the batter heating efficiency higher and the expansion effect better. If you use a 7-inch hollow chiffon mold, you can basically use 4 large eggs (60-65 grams with shell) to basically make a full mold. Assuming that the total weight of eggs (egg white + egg yolk) is 100%, it is matched with 35% low gluten flour, 35% cream cheese, and 35% milk, which makes the consistency of the batter just right, and the finished product has a certain support and is not easy to shrink and collapse.
No matter what type of chiffon cake you make, whipping up the egg whites is a very critical part. Since the cream cheese in the batter is very easy to defoam, the stability of the protein is extremely important. If you want to send good protein, one is to ensure the amount of sugar added, and the other is to pay attention to controlling the degree of hair. Sugar weighs more than 40% of the protein weight, which can make the protein more delicate and stable. If the amount of sugar is small, the bubbles are large and unstable, but if there is too much sugar, it will increase the time to pass. Egg whites that are sent to neutral foam are more suitable for making hollow chiffon cakes, and it is also more stable than wet foam.
Regarding the amount of liquid added, you also need to flexibly adjust it according to the water absorption rate of the flour used. In addition, you can also use the hot noodle method, first mixed with slightly boiling milk and flour, which can improve the water retention capacity of the batter, reduce the gluten of the batter, and make the taste softer.
Before making the egg yolk paste, heat the cream cheese in water, soften it and whisk it thoroughly to make the batter more delicate. The egg yolk added later has a strong emulsifying ability of lecithin, and the mixture will emulsify more evenly.
Using a hollow mold to bake the cake, you can set a higher temperature than the ordinary round mold, so that the expansion of the cake is more explosive. To make the cake have the effect of headshot flowering, first make sure that enough batter, at least at the height of the mold is 80%, and secondly, to ensure that the preheating and baking temperature is enough, so that the cake has an amazing expansion effect in the early stage.
The process of chiffon cakes being matured in the oven is to first swell to the highest point, then fall back to color and emit a rich cake aroma. After the oven is baked, it should be shaken, and then immediately inverted to cool. Generally, the design of the hollow mold is very high in the middle and can be placed directly on the countertop. When completely cooled, it is also very convenient to remove the mold with free hands, and the specific operation methods will be shown in the following tutorial. Although cream cheese has a certain ability to defoam, the successful cheese chiffon cake also has a light and fluffy taste.
Recipe information
【Environment】Room temperature 31 degrees
【Time consumption】About 1 hour
【Mold】Anode hollow circular mold with a diameter of 18cm * height of 9cm
【Serving Size】1 piece, 4-6 people to eat
【Baking】Bottom of the oven, heat up and down 170 degrees, duration 35 minutes
【Preservation】Refrigerate sealed and stored for 3 days
raw material
150 grams of egg white (about 4 pieces), 80 grams of egg yolks (about 4 pieces), 80 grams of low gluten flour, 80 grams of cream cheese, 80 grams of milk, 30 grams of corn oil, 70 grams of caster sugar, 2 grams of lemon juice
Prepare the raw materials
Step 1
The cream cheese insulation water heats to complete softening, which I used for about 10 minutes. If the milk is refrigerated, heat it to about 30 degrees Celsius.
Heat the cheese in water
Step 2
Whisk the cream cheese at low speed with an electric whisk, stir well until smooth, then add the milk and stir well with a manual whisk.
Whisk the cheese
Mix well
Step 3
Sift the cheese liquid once to make the mixture more delicate.
Screening
Step 4
Preheat the oven at 200 degrees and prepare the molds.
Preheat oven
Prepare the mold
Step 5
Separate the egg white from the egg yolk, and do not mix the egg yolk or other impurities in the egg white. After the separation, the protein is returned to the refrigerator for refrigeration, which makes the beaten protein more delicate and stable and avoids defoaming when mixing the cheese paste.
Separate the eggs
Step 6
Add the egg yolks to the cheese mixture and stir well to make it emulsify evenly, then add the corn oil, also stirring well.
Add the egg yolks
Stir to combine
Step 7
Low gluten flour is sifted into the mixture and mixed with z-shaped strokes, which avoids gluten, at which point the batter has a certain fluidity.
Sift in and add flour
Draw Z to stir
Batter state
Step 8
Add lemon juice to the egg whites, start beating at medium speed with an electric whisk until a coarse blister appears, add one-third of the fine granulated sugar, and continue to beat at medium speed.
Add the lemon juice
Coarse foam
Step 9
When the protein appears in a state of fine bubbles, add half of the remaining granulated sugar and continue to whip at medium speed.
Tiny bubbles
Step 10
When the protein appears to have obvious texture, add the remaining granulated sugar and continue to whip at medium speed.
The lines are obvious
Step 11
When the hardness of the protein gradually increases, the lines become more and more obvious, and it is changed to a low speed. This makes the protein more delicate and not easily overdone. Whisk the egg whites to lift the whisk to a short curved sharp corner, use the manual whisk to pull out the bird's beak-like curved hook, tilt the egg white in the egg bowl will not move, then the egg whites are sent to neutral foaming, and the beating is complete. The entire whipping time is about 4 minutes, the time is for reference only, and it should be flexibly adjusted according to your egg beater model.
Curved sharp corners
Tilt the egg bowl
Step 12
Finally, whip a few more times with a manual whisk to make the locally agglomerated egg whites more uniform and smoother.
Whisk smoothly
Step 13
Add one-third of the protein to the batter, stir it slightly, then pour the batter back into the egg whites and stir well with the method of mixing. The batter is finally slightly viscous and has no noticeable defoaming.
Stir well
Batter final state
Step 14
Pour the batter into the mold, about 80% in height, and scrape the flat paste with a spatula. Then hold down the top of the mold, shake and rotate the mold from side to side to make the batter surface flatter, and shake twice to eliminate large bubbles.
Pour into the mold
Scrape flat paste
Shake the mold
Shake out large bubbles
Step 15
Feed into the bottom of the oven and set the heat to 170 degrees for 35 minutes, adjusting flexibly according to the temperature difference of your oven.
Place in the oven
Step 16
The cake will first be fully inflated in the oven, reach the highest point and then fall back, and the surface color is obvious. After the baking time comes, move out of the oven, vibrate the hot air on the table top, and put it on the drying net to cool upside down, so that the air circulation at the bottom is faster, and it takes more than 1 hour to completely cool.
The process of change
Remove from oven
Shake out the heat
Inverted buckle cooling
Step 17
After it has cooled completely, we take off the mold with our bare hands, first rotating while pressing the outer side of the top of the cake, and then pushing out the bottom mold while rotating, so that the outer mold of the cake can be detached.
Press on the outside
Push out to the bottom
Step 18
Push the side of the cake in the center direction to detach it from the bottom mold. Then rotate while pressing the center of the top of the cake to detach it from the center column. Knock the inverted mold and gently break the cake down to completely detach from the mold. If you are not easy to take off with your bare hands, do not use brute force, it is also possible to use the mold release knife to assist.
Push the sides
Press the top
Detach from the mold
Step 19
Cut out a small piece of cake with a soft and elastic tissue and a fragrant cheesey taste.
Soft and delicate
frequently asked questions
1. The cream cheese is not smooth after stirring
Cause analysis: 1. The cheese is not softened enough; 2. The whipping is not sufficient
Solution: 1. Heat the cheese thoroughly in boiling water to soften it; 2. Beat it thoroughly with an electric whisk
Second, the protein can not be sent up
Cause analysis: 1. Egg yolk or grease mixed in egg white; 2. Egg is not fresh enough
Solution: 1. Avoid mixing other impurities in the protein; 2. Replace the fresh eggs
Third, the batter is defoamed after mixing protein
Cause analysis: 1. The protein is not stable enough; 2. The viscosity of the batter is too high; 3. The stirring technique is incorrect
Solution: 1. To make the hair protein stable, one is the refrigerated protein, the second is to ensure the amount of sugar added, the third is to fully whisk to a certain hardness; 2. According to the water absorption rate of the flour and the weight of the egg yolk, the amount of milk added flexibly; 3. Learn to use the mixing method to mix the batter
Fourth, the cake does not grow tall after entering the oven
Cause analysis: 1. The batter is seriously defoamed; 2. The preheating or baking temperature is insufficient
Solution: 1. Avoid batter defoaming, pour into the mold height of about 80%; 2. Preheat the oven well and increase the baking temperature appropriately
Fifth, the cake collapses after demolding
Cause analysis: 1. Baking is not sufficient; 2. Demoulding is not completely cooled
Solution: 1. Appropriately extend the baking time; 2. Wait for the cake to be completely cooled before demolding
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