Silicone Chiffon Cake Mold User Guide

This article will introduce the usage, maintenance tips and steps of making chiffon cakes of Silicone Chiffon Cake Mold in detail, helping you to be more handy in the baking process.

1. How to use Silicone Chiffon Cake Mold

First use

When using the silicone mold for the first time, it is recommended to apply a layer of butter on the mold to extend the service life of the mold. At the same time, although the silicone mold is resistant to high temperatures, it should be avoided from direct contact with open flames or heat sources to avoid damage to the mold.

Baking precautions

Baking time: Silicone molds are different from traditional metal molds, and the baking time needs to be adjusted appropriately.

Mold placement: When baking, silicone molds should be placed separately on a flat baking tray to avoid squeezing each other between the molds.

Temperature control: Silicone molds are only suitable for ovens, ovens and microwave ovens. They cannot be heated directly on gas or electricity, or used above the heating plate or under the grill.

2. Silicone Chiffon Cake Mold Maintenance Tips

Timely Cleaning

Silicone molds should be cleaned in time after use, but do not rinse with cold water immediately. You can wait until it cools down before cleaning, which can extend the service life.

Cleaning method

When cleaning, you can use hot water with diluted edible detergent to clean, or put it in the dishwasher. Avoid using steel wool or metal cleaning products to avoid damaging the mold.

Drying and storage

Silicone molds are easy to absorb dust due to static electricity. If not used for a long time, please store them in paper boxes and place them in a cool place.

3. Silicone Chiffon Cake Production Steps

Material Preparation

·Eggs: 3

·Milk: 40g

·Corn oil: 40g

·Cake flour: 50g

·Grained sugar: 30g

·Lemon juice: a few drops

Production steps

Egg yolk paste: Mix milk and corn oil and stir evenly, sift in cake flour, and stir until there is no dry powder. Then add egg yolk and continue to stir evenly until the batter flows and overlaps.

Whipping egg whites: Add a few drops of lemon juice to the egg whites, add fine sugar three times and beat until the egg whites stand up with small pointed corners.

Mixing batter: Add one-third of the whipped egg whites to the egg yolk batter and stir evenly.

Pour into molds: Pour the mixed cake batter into the silicone mold from a high place and beat it to remove large bubbles.

Baking: Preheat the oven to 150 degrees, put the mold in the middle layer of the oven, and bake for 20 minutes.

Cooling and demoulding: After baking, take out the cake and place it on a wire rack to cool until it is completely cooled.