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WorksheetsCamouflage Chiffon Cake
Total questions: 5
Worksheet time: 5mins
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
