Homemade Bath Oil for Dry Winter Skin
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Creating your own bath oil is a simple and wonderful way to pamper yourself
and keep your skin soft and hydrated all winter long.
The post Homemade Bath ...
15 hours ago
9 comments:
There may be anyone of these problems with your chiffon.
1. too much egg
2. temp. of oven too high
3. not the right tin size i.e. too much mixture.
Can you share the recipe see if I can help.
Hi sunflower,
Thank you very much for offering to help!
1) What do you mean by too much egg? Egg white or egg yolks?
2) This is quite likely. The last time I read "Rei's" blog, this is a possibly.
3) Well er, I double recipe for a 9" pan rather than the original 6" pan. I also placed a 3" pan in there. Maybe becos I took out the 3" pan in between and the "cold air" caused it to rise too fast??
Sorry, I'll try to type out the recipe and share with you. It's from Kevin Chai's Chiffon is Done book. Thanks again for offering to help!
Without looking at the recipe it is difficult to track down the problem. I normally bake chiffon at around 170deg C fan oven. There are a few tricks to ensure you get satisfactory result:
1. Never grease the tin. I smear a little flour paste between the tube and tin to ensure the tube does not collapse while the cake is tipped over to cool.
2. Never open the oven door while the cake is baking, as soon as you do that the cake will start collapsing.
3. Tip the cake over as soon as it comes out the oven.
I have failed cakes too :) so dont fret! we all make mistakes to learn to improve..
Hi Missy,
Thanks for your encouragement! Yes, whatever fails, we'll just try again. Just like what we always tell our children. So I'll try till I can bake a good chiffon cake! :)
Hi sunflower,
Thanks for your tips. Ok, I'll try to post up the recipe asap.
1. I don't grease chiffon pans. :)
2. I don't open the door for this also. Although in my later baking for the purple sweet potatoes chiffon, I did open to take out the smaller ones.
3. Yes, I always tip it the moment they are out of the oven.
Thanks very much for your advise.
Hi sunflower,
Thanks for your tips. Ok, I'll try to post up the recipe asap.
1. I don't grease chiffon pans. :)
2. I don't open the door for this also. Although in my later baking for the purple sweet potatoes chiffon, I did open to take out the smaller ones.
3. Yes, I always tip it the moment they are out of the oven.
Thanks very much for your advise.
Without looking at the recipe it is difficult to track down the problem. I normally bake chiffon at around 170deg C fan oven. There are a few tricks to ensure you get satisfactory result:
1. Never grease the tin. I smear a little flour paste between the tube and tin to ensure the tube does not collapse while the cake is tipped over to cool.
2. Never open the oven door while the cake is baking, as soon as you do that the cake will start collapsing.
3. Tip the cake over as soon as it comes out the oven.
I have failed cakes too :) so dont fret! we all make mistakes to learn to improve..
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