毕业论文戚风蛋糕

Chiffon cakeChiffon cake with strawberriesA chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Unlike butter, the traditional fat used in cake making, it is difficult to beat air into oil, so chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by beating egg whites until stiff, and folding them into the cake batter before baking. The high oil and egg content creates a very moist cake, and as oil is liquid even at cooler temperatures, chiffon cakes do not tend to harden or dry out as traditional butter cakes might. This makes them much better-suited than many cakes to filling or frosting with ingredients that need to be refrigerated or frozen, such as pastry cream or ice cream. Chiffon cakes also tend to be lower in saturated fat than butter cakes, making them potentially more healthy than their butter-heavy counterparts. The lack of butter, however, means that chiffon cakes lack much of the rich flavor of butter cakes, and they are hence typically served accompanied with flavorful sauces or other accompaniments, such as chocolate or fruit fillings.The chiffon cake was invented in 1927 by a California insurance salesman named Harry Baker, who also ran a small, part-time cake catering business. Mr. Baker used his recipe in catering, but did not disclose it to the public until he sold it to Betty Crocker in 1948. Crocker proclaimed the chiffon cake to be the "cake discovery of the century

。毕业论文不同bai专业有不同的要求。有的du专业要求在zhi大三下写学年论dao文，这种学年论文不出意外就是毕业论文的初稿，只用在大三下学期写好，等大四下修改好就可以答辩毕业了。有的专业在大四上要求开始写，但是会有一部分比较拖拉的学生拖到大四下才写。总之建议最迟不要超过3月份写，因为基本上来在五月底或六月初论文要进行答辩，六月底要毕业。以上是全部内容，希望对您有所帮助，也祝您学习愉快，谢谢。

英文是网上找的，中文是自己翻的，比较简单，但意思到了。Chiffon Cake威风蛋糕Frost this chiffon cake with your favorite frosting or dust with powdered sugar and serve with fruit.威风蛋糕可以淋上你喜欢的霜糖或配上水果食用。 * 2 1/4 cups sifted cake flour, sift before measuring 2又1/4杯筛过的面粉 * 1 teaspoon salt 一小勺盐 * 1 tablespoon baking powder 一大勺发酵粉 * 1 cup plus 2 tablespoons sugar 一杯又两大勺糖 * 1/2 cup vegetable oil 半杯菜油 * 5 egg yolks5个蛋黄 * 3/4 cup cold waterX杯水 * 2 teaspoons vanilla2勺香草粉 * 2 teaspoons grated lemon rind2勺柠檬皮碎 * 5 egg whites5个蛋白 * 1/2 teaspoon cream of tartar半勺塔塔粉 * 6 tablespoons sugar6勺糖Have all ingredients at room temperature.所有材料放在室温下。Into a mixing bowl, sift together the sifted flour, salt, baking powder, and the 1 cup plus 2 tablespoons granulated sugar.面粉+糖+发酵粉+糖，放在大碗里。Add the oil, egg yolks, water, vanilla, and lemon peel to dry ingredients; beat with spoon until batter is smooth.+油+蛋黄+水+香草+柠檬，搅匀In a large mixing bowl, beet the eeg whites and cream of tartar until egg whites are glossy and stand in soft peaks with beaters are lilfted. Add the 6 tablespoons of sugar gradually, beating until all sugar is used and peaks are stiff when beaters are lifted.另找一个大容器，蛋白+塔塔粉 ，慢慢将糖加入，打到蛋白发起为止。Pour the batter, a little at a time, over the beaten egg whites and sugar. Gently fold in with a rubber spatula or spoon. Continue until all of the batter has been added, blending well. Batter should be smooth.慢慢的将两个容器里的东西混在一起，切菜式搅拌，不要搅过了。Pour batter into an ungreased 10-inch tube pan. Bake cake at 325° for 55 minutes. Increase heat to 350° and continue to bake 10 to 15 minutes longer.The cake can be baked in a 13x9x2-inch pan at 350° for 50 to 55 minutes.Remove cake from oven. Invert pan and let cool for about an hour.放在10寸蛋糕模里，放入烤箱325度55分钟，然后350度再烤十到十五分钟。烤好后倒置冷却

基本戚风蛋糕 材料 材料：8寸模1个A.蛋清4个，塔塔粉1/4匙，细砂糖70克；B. 蛋黄4个，细砂糖20克C. 色拉油3大匙，牛奶3大匙；D.低筋粉100克，吉士粉1大匙，盐1/8匙，泡打粉1/4匙，椰子香粉1/4匙（或香草香粉1/8匙）， 制作方法 步骤：1. 将B材料混合搅拌至淡黄色（液体变浓），分次加入油和牛奶；2. 将过筛后的D材料放入1中，静置备用；3. 将A材料中的蛋白与塔塔粉搅拌到松发，分三次加入细纱糖；打发至硬性发泡状态；4. 将打发的蛋白分三次加入到2中的面糊中；5. 注模后，用力摔几下，让气泡放出，入炉烤；6. 190度烤40分钟。 Production elements: (1) eggs to be careful, Wu Shi-Zhandao slightest oil, water or egg yolk. (2) Sugar takes two minutes, add the egg yolks, an increase in protein. (3) refueling and milk, it is necessary to join the拌匀a spoonful of the key with another, not all at one go into. (4) after lightly flour sieve into拌匀can, do not force mixing or stirring too long. (5) protein must reach the hard foam, that is, its sharp front ptosis才行be erected not otherwise Kaohao-cake after the collapse. (6) of the bubble and the yolk batter拌匀, to be light and fast action, if the mix for too long or too forced, thin batter volatile. Baked into the furnace, the more dense batter, the cake bulk Kaohao more difficult after the collapse, if the batter was thin soft state is likely to fail. (7) cake model of an Oiler, as chiffon cake batter must build on the strength of adhesion model wall swelling up, the oil will lose its adhesion, so only at the bottom of the model to put to paper at the end. Specifically, as follows: 1. Material: 3 eggs, sugar 7 spoons, butter (salad oil) 3 keys, 5 spoons of milk, 100 grams of low-gluten flour, Fafen a spoon (or use their own instead of 100 grams of powder), salt 1 / 4 spoon, tartar 1 / 4 spoon (no drops of lemon juice or vinegar can be used instead), the electric Mixer, of the key. Second, add egg yolks 4 spoons of sugar, with straight Mixer hit so far was milky white. Third, a spoonful of salad oil a spoonful of accession, together with another force拌匀keys, and then adding milk, the same reason. 4, flour, salt and sieve into the Fafen, lightly拌匀, not to over-mixing, put aside. 5, a protein with Mixer and tartar, to a crude protein bubbles, by adding three spoons of sugar to continue to fight hard foam. 6, from 1 / 3 of the bubble拌匀paste with egg yolk, then the whole set of bubble into the egg yolk paste in拌匀, action should be light and fast 7, will be blowing into the cake batter has a pad of paper model, Ma Ping surface, the table to throw the earthquake within the larger bubbles, into the oven down layer, and bake 180 degrees about 15 minutes and then lowered to 160 Bake for 10 to 15 minutes. 8, after the release of Gekai model with a knife edge, Flip out Chenre removed at the end of paper, on the cooler shelf cooling.