NOT DESTINED TO MAKE CHIFFON? Why everybody can make chiffon so easily except me? I always failed my chiffon. Something is wrong with my method! Even my mother in law laughed at me! I have tried many recipes and I discovered the recipes can vary significantly..... Theoretically, chiffon is not difficult to prepare. Beat egg whites until stiff peak and would not drip down if your bowl is turned upside down. You can have cream of tartar, lemon juice to stabilize it. Fold in flour and thats it. Tin cannot be greased.Inversion cooling ...... But why? I am just wondering why it is so difficult for me! It is a shock to me that the chiffon cake recipes that I read have temperatures ranged from 180 degrees to 150 degrees.. Everybody has their own recipes..... Egg white to egg ratio also differ significantly.. And some have say 78 grams of egg yolk and say 121 g of egg whites! is it that precise, I doubt so.... Still puzzling. Another failed attempt of chiffon.....though still baking.
Posted on: Fri, 22 Nov 2013 07:06:20 +0000
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