Chocolate Chiffon Using Rommelsbacher BG1600/1650
BG1600 oven temperature: 170 degree celcius
BG1650 Fan oven temperature 160 degree celcius
Group 1 ingredients: (a DENSER AND MOIST RESULT)
-see below for a fluffy-less dense and moist modified recipe
4 egg yolk (60g with shell)
70g sugar
Group 2 ingredients:
30g vegetable oil
20g corn syrup (dark or light)
120g milk (UHT)
Group 3 ingredients:
55g cake flour
55g Self Raising Flour
30g cocoa powder
Group 4 ingredients:
4 egg white
50g sugar
1/2 tsp cream of tar tar
Time: 30 minutes
Chiffon Pan size: 17cm in diameter
Method:
1) Whip group 1, add in group 2 & sift group 3 into the batter.
2) Whip group 4 and combine the batter 1/2/3 with group 4.
3) Bake 30 minutes
Cooling:
Overturn the chiffon pan immediately and cool upside down
Ganache:
100g dairy whip
100g Couverture chocolate
Boil dairy whip and pour into the bowl with couverture chocolate and mix to combine, leave it in the fridge for 1 hour to have a thicker consistency and spread onto the cake
BG1650 Fan oven temperature 160 degree celcius
Group 1 ingredients: (a DENSER AND MOIST RESULT)
-see below for a fluffy-less dense and moist modified recipe
4 egg yolk (60g with shell)
70g sugar
Group 2 ingredients:
30g vegetable oil
20g corn syrup (dark or light)
120g milk (UHT)
Group 3 ingredients:
55g cake flour
55g Self Raising Flour
30g cocoa powder
Group 4 ingredients:
4 egg white
50g sugar
1/2 tsp cream of tar tar
Time: 30 minutes
Chiffon Pan size: 17cm in diameter
Method:
1) Whip group 1, add in group 2 & sift group 3 into the batter.
2) Whip group 4 and combine the batter 1/2/3 with group 4.
3) Bake 30 minutes
Cooling:
Overturn the chiffon pan immediately and cool upside down
Ganache:
100g dairy whip
100g Couverture chocolate
Boil dairy whip and pour into the bowl with couverture chocolate and mix to combine, leave it in the fridge for 1 hour to have a thicker consistency and spread onto the cake
-a fluffy-less dense and moist modified recipe
4 egg yolk (60g with shell)
70g sugar
Group 2 ingredients:
30g vegetable oil
20g corn syrup (dark or light)
120g milk (UHT)
Group 3 ingredients:
40g cake flour
40g Self Raising Flour
25g cocoa powder
Group 4 ingredients:
4 egg white
50g sugar
1/2 tsp cream of tar tar
4 egg yolk (60g with shell)
70g sugar
Group 2 ingredients:
30g vegetable oil
20g corn syrup (dark or light)
120g milk (UHT)
Group 3 ingredients:
40g cake flour
40g Self Raising Flour
25g cocoa powder
Group 4 ingredients:
4 egg white
50g sugar
1/2 tsp cream of tar tar
