tag:blogger.com,1999:blog-2610144926941569642.post4983200154704124009..comments2023-12-13T09:46:44.391+08:00Comments on All That Matters: Soy Milk Chiffon CakeReihttp://www.blogger.com/profile/03443124468469903577noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-2610144926941569642.post-19561828076011929982010-04-17T17:47:51.206+08:002010-04-17T17:47:51.206+08:00Hi Rei
By the way, I did not say that 230gm of so...Hi Rei<br /><br />By the way, I did not say that 230gm of soy milk is too dry. What I meant was, your recipe of 180gm of soy milk is too dry after adding the flour. And if I read correctly, your recipe did not include any egg yolks and I did not mention that I added any egg yolks.<br /><br />Hope this is clear for you.<br /><br />Thanks and regard<br />Hwee ChoonAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-59876854375684467092010-04-08T02:03:31.032+08:002010-04-08T02:03:31.032+08:00HI Rei
Thanks for the quick response.
Initially ...HI Rei<br /><br />Thanks for the quick response.<br /><br />Initially For group A, I used 200g soy milk, 30g castor sugar, 50g corn oil and 1/2 tsp vanilla essence. For group B, I used 150g Cake flour and 1/2tbsp baking powder. No yolk was used. When I added the flour into group A, the consistency of the patter was very "solid" as in it's not as liquid as the patter I always have when baking chiffon cake. And I dont think it's possible to fold in the egg white to the mixture. So I added in another 30g of soy milk.<br /><br />230g of soy milk is excluding the 50g of corn oil.<br /><br />The top layer is before the cake is being inverted as in the side that is direct contact with the heat and not the cake pan.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-24503806672441108912010-04-07T09:29:29.551+08:002010-04-07T09:29:29.551+08:00Hi Hwee Choon, first I need to determine if you ar...Hi Hwee Choon, first I need to determine if you are the recipe without egg yolk or with egg yolks. Next, when I tweaked the recipe, I have taken soy flour's water absorption into consideration. Thus, amount of soy flour should not be substituted directly with cake flour. Should you use 150g of cake flour, you would need an additional egg to support the cake structure. Substituting egg yolk can be quite tricky as it contains water and fats.<br /><br />I would like to know if you have added corn oil on top of the 230g of soy milk. Assuming you added these 2 liquids, your hydration ratio is about 53.6%, which will result in a very moist cake. It shouldn't be dry.<br /><br />The top layer you were refering to is after being inverted?Reihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-2781190707520220382010-04-07T00:04:43.920+08:002010-04-07T00:04:43.920+08:00Hi Rei
I tried to follow your recipe today but un...Hi Rei<br /><br />I tried to follow your recipe today but unfortunately the cake turned out to be too dry.<br /><br />It was already too dry when i tried to mix Group A and Group B ingredients together, even when I have added 200g of Soy Milk instead of 180g. I tried adding another 30g of soy milk but the cake turned out to be too dry. The only difference from your recipe is that I used 150g of cake flour instead of 110g of cake flour and 40g of soy flour.<br /><br />Also I noticed there is also a harden layer at the top of the cake which I have nvr come across when i bake other favour chiffon cake.<br /><br />Appreciate if you can advise.<br /><br />Thanks<br />Hwee ChoonAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-48205759950579379302010-01-13T09:33:54.641+08:002010-01-13T09:33:54.641+08:00HI,
Wanna ask does this cake got a lot of air pock...HI,<br />Wanna ask does this cake got a lot of air pocket?<br />Also, once u added flour into the soymilk mixture, does the batter looks like a dough ?<br />I wanted to make this is normal cake pan<br />Thanks!Simonnehttps://www.blogger.com/profile/11194702090618860794noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-10168880144267245072008-07-03T22:06:00.000+08:002008-07-03T22:06:00.000+08:00thank u very much rei rei! i will try it out with ...thank u very much rei rei! i will try it out with 40g of soy flour and 60g of cake flour...wat do u tink of it?Big-Girlicioushttps://www.blogger.com/profile/17573179403868080389noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-69448619209571154542008-07-02T12:37:00.000+08:002008-07-02T12:37:00.000+08:00Big-Girlicious : Hi thanks, I got them from Phoon ...Big-Girlicious : Hi thanks, I got them from Phoon Huat. Soy flour is also available at some supermarkets at the organic food section.Reihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-35840427085408755682008-07-02T11:56:00.000+08:002008-07-02T11:56:00.000+08:00Hello rei rei...very beautiful cake!!can i ask u w...Hello rei rei...very beautiful cake!!<BR/><BR/>can i ask u where did u get ur soy flour? thank u!Big-Girlicioushttps://www.blogger.com/profile/17573179403868080389noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-14885679561168146682008-06-18T20:38:00.000+08:002008-06-18T20:38:00.000+08:00Hi Rei,Thanks so much! Yeah maybe you are right! C...Hi Rei,<BR/><BR/>Thanks so much! Yeah maybe you are right! Cos my oven is rather hot. I often have to turn my pan or place it at lower shelf to prevent from burning despite checking the temperature. I have been baking alot and chiffon cake is just one that I can't have success with. :)Aimeihttps://www.blogger.com/profile/11363748782598821252noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-47431667345480054622008-06-17T09:21:00.000+08:002008-06-17T09:21:00.000+08:00Aimei : Hi, thanks for popping by. :) When the cak...Aimei : Hi, thanks for popping by. :) When the cake drops out when you overturn the pan, means it is underbaked. There are 2 reasons why the top starts to deflate towards the baking time and during cooling.<BR/><BR/>1) The oven temperature is too hot. Thus causing the cake to expand to its maximum size to fast, too early. This will result in premature shrinkage in the oven.<BR/><BR/>2) In normal circumstance, the cake will deflate once it comes into contact with the cooler air outside the oven. If the cooling is too rapid, the top will become compact. I would suggest cooling it in the oven (open the oven door slightly) before taking it out straight from the oven. This will reduce the 'shock' the chiffon cake has to go through. Ahaha~<BR/><BR/>I am in the midst of consolidating the problems faced in baking chiffon cakes. Hope it will be useful to you.Reihttps://www.blogger.com/profile/03443124468469903577noreply@blogger.comtag:blogger.com,1999:blog-2610144926941569642.post-82674897495053904152008-06-16T22:53:00.000+08:002008-06-16T22:53:00.000+08:00Hi Rei! Thanks for posting this up! I'll try it so...Hi Rei! Thanks for posting this up! I'll try it soon! Btw, your chiffon all looks very nice. I used to fail terribly such that when I overturn it, the whole cake dropped out. Nowadays I don't have this problem. However, usually towards the end of baking time, say 5 minutes earlier, the top started to deflate and when I unmould it after cooling, the top which had shrunk (becomes bottom now) had been compacted. :(<BR/><BR/>Any reason why? Did i overbake it? When the top part rise, it looked perfect, but towards the end, it just deflated.Aimeihttps://www.blogger.com/profile/11363748782598821252noreply@blogger.com