Forse stai parlando dell' "Angel Food Cake", ma non capisco la panna cotta.
In questo modo, ci aiuterai ad aumentare la popolarità di gennarino.org! Grazie! | Condividi su Facebook |
|
Tweet |
Girando un po' in rete, ho visto che lo Chiffon Cake si differenzia dall'Angel Food perché contiene anche i tuorli delle uova.
Chiffon cakes and angel food cakes are both based on egg-white foams but here the similarities in the mixing methods end. In angel food cakes, a dry flour-sugar mixture is folded into the egg whites. In chiffon cakes, a batter containing flour, egg yolks, vegetable oil and water is folded into the whites.
Egg whites for chiffon cakes should be whipped until they are a little firmer than those for angel food cakes, but do not whip them until they are dry. Chiffon cakes contain
baking
powder, so they do not depend on the egg foam for all their leavening.
Procedure: Chiffon Method
1. Mixing with the paddle attachment at second speed, gradually add the oil, then the
egg yolks, water and liquid flavorings, all in a slow, steady stream. While adding the liquids, stop the machine several times and scrape down the bowl and the beater. Mix until smooth, but do not over-mix.
2. Immediately deposit the batter in un-greased center-tube pan (like angel food
cakes) or in layer pans that have had the bottoms greased and dusted, but not the sides (like sponge layers).
From The Best Recipe, by the Editors of Cook’s Illustrated magazine:
In the original recipe for chiffon cake published by General Mills, the directions for beating the egg whites read, “WHIP until whites form very stiff peaks. They should be much stiffer than for angel food or meringue. DO NOT UNDERBEAT.” These instructions, with their anxiety-inducing capitalized words, are well taken. If the whites are not very stiff, the cake will not rise properly, and the bottom will be heavy, dense, wet and custard-like. Better to over-beat than under-beat. After all, if you over-beat the egg whites and they end up dry and “blocky,” you can simply smudge and smear the recalcitrant blobs with the flat side of the spatula to break up the clumps.
Dile ha scritto:Questo però mi da l'occasione per condividere con voi un problema che mi si pone. Quando preparo il pan di spagna e devo aggiungere la farina setacciata al composto di uova e zucchero, per quanto lo faccia un po' per volta, per quanto stia attenta, finisce sempre che la farina mi va a fondo, e devo mescolare molto a lungo (troppo a lungo, per la verità) dal basso verso l'alto per miscelare tutto.
Dile ha scritto:E poi mi chiedo: ma se, quando le uova e lo zucchero sono state sufficientemente sbattute(io ho la planetaria), uno aggiungesse la farina, pochissimo alla volta, ma sempre continuando a far andare la frusta alla stessa velocità, non continuerebbero a montare includendo automaticamente la farina?
Dile ha scritto:Grazie mille
Visitano il forum: Nessuno e 63 ospiti