Camouflage Chiffon Cake

What makes the chiffon cake rises when baking?

什么原因让戚风蛋糕在烘烤时涨起？

• Baking Powder

  发粉

• Baking Soda

  苏打粉

• Meringue

  蛋白霜

Multiple Choice Question:

What makes the chiffon cake shrink or collapse after baked?

多项选择题：

戚风蛋糕烘烤后回缩或坍塌的原因？

• Gluten forms due to overmix flour batter

  面糊搅拌过头导致出筋

• Didn't cooled it upside down

  冷却时没有倒扣

• Using medium peak meringue

  蛋白打发至中性发泡

• Greasing the chiffon mould

  在模具里抹油

• Meringue defoaming

  蛋白已经过度消泡

Which of the following ingredient is NOT using in the making of chiffon cake?

以下哪些材料是没有在戚风蛋糕里用到的？

• Egg Whites

  蛋白

• Baking Powder

  发粉

• Salt

  盐

• Corn Flour

  玉米粉

True Or False:

You need to cooled it upside down after baked.

是非题:

戚风蛋糕烘烤出炉后需要倒扣。

• True

  是

• False

  不是

Why we need to lightly tap the mould AFTER BAKED?

为什么烘烤出炉后需要轻敲模具几次？

• Just for fun

  只为了好玩而敲

• To release the hot steam in the mould

  为了释放模具里的热气

• To release the cake immediately

  为了立刻脱模

• To release the large air bubble pockets in the batter

  为了让蛋糕糊里的大空气泡消泡