美味情缘

美味情缘

Monday, 5 August 2013

香草巧克力---双色戚风蛋糕 Vanila Chocolate Chiffon


再过两天就是我们的穆斯林同胞庆祝开斋节了。
街上到处人来人往的,个个马来同胞都忙着采购开斋的东西。
两个小瓜也将要放假了。
先是开斋假期跟着是学校假期,所以共有一个星期多的假期。
可以在家玩个够啦。
Two more days is our Muslim friends celebrate their Hari Raya Aidilfitri.
All around the town was crowded by the Malay friends ready for their Hari Raya stuff.
And my two little boy will enjoy their holiday soon.
After the Hari Raya Holiday is their school bread holiday, so they have more than a week holidays.
They can enjoy and play the whole days. Kids will be the most happy one.
今天下午做了戚风蛋糕当茶点。
其实,我不是很爱吃戚风蛋糕,不过偶尔是没有问题的。
我妹妹就特别钟爱戚风或是一些超柔软的蛋糕。
家里--大哥哥还喜欢,小弟弟呢好像没那么喜欢。
不过还是可以接受。
In this afternoon, just bake a chiffon cake for our tea time. 
I am not a very much like a too soft cake, but once a while having this is ok.
My sister like chiffon cake very much, all kind of chiffon and soft cake.
My elder son like this, but the youngest seem not much like this.
But they still can accept it.


今天用来 7 “ 圆模来考这戚风。
Today i use a 7 inch round tin to bake this chiffon cake.

Recipe by : xinghui 美味情缘

材料 :

蛋黄 。。。。。 3 个   Egg Yolk ..... 3
幼糖 。。。。。 15 克     Caster sugar ..... 15 g
普通面粉 。。。。。60 克     Plain flour ..... 60 g
粟米粉 。。。。。 5 克     Corn flour ..... 5 g
发粉 。。。。。 1/2 tsp      Baking powder ..... 1/2 tsp
清水 。。。。。 50 克     Water ..... 50 g
盐 。。。。。 1/8 tsp     Salt ..... 1/8 tsp
粟米油 。。。。。 20 克     Canola oil ..... 20 g

蛋白 。。。。。 3 克     Egg white ..... 3 g
糖 。。。。。 45 克     Caster sugar ..... 45 g
塔塔粉/柠檬汁 。。。。。 1/8 tsp     Tartar powder/lemon juice ..... 1/8 tsp

巧克力粉  5 克+1 茶匙热水-----搅拌均匀
(5 g Chocolate powder + 1 tsp hot water)
香草精 。。。。。 1/2 茶匙
(1/2 tsp vanila essence)

做法   Methods :

1.     将蛋黄和糖打至糖溶化,蛋液变得浅色,加入粟米油拌匀,再加入清水,搅拌均匀,最后筛入分类,搅拌至光滑面糊。
Whisk egg yolk and sugar till sugar dissolved. Add in corn oil mix well and add in water stir to mix well, lastly sift in the flour and mix until the batter is smooth.

2.  蛋白打至起泡,加入塔塔粉,糖分次加入打至干性发泡。
Whisk egg white till frothy, add 1/3 of sugar and cream of tartar continue to beat and add remaining sugar in 2 sessions and beat till stiff peak。

4. 将 1/3 的蛋白霜加入蛋黄糊中,轻轻用刮刀拌匀,不能过多搅拌,以免消泡。重复至蛋白霜完全融合在蛋糊内。
Fold in 1/3 of the meringue to egg yolk mixture, fold till just incorporated. Repeat the same for the remaining meringue.

5.     将面糊分成两份,一份加入巧克力膏,拌匀。而另外一份加入香草精,拌匀。
Divide the batter into two portion, one portion add in chocolate and another portion add in vanila essence, all mix well.

5. 将不同颜色的面糊分别倒入 7 "的圆模,放在桌上轻轻敲两次敲出空气。
Pour batter into a 7" round pan, bang it on tabletop twice to release air bubbles.

6. 放入预热烤箱以 175 度烤 40分钟。(我用 160 度 下火烤35 分钟)
Bake in preheated oven at 175C for about 40 mins. (I use 160 C low heat for 35 mins)

7.     出炉后,立刻将蛋糕倒扣放凉。冷却后即可脱模。
Invert the cake immediately once taken out from the oven. Cool completely before removing from mould.


(when in doubt, bake for a few more mins. For chiffon cake, it's better to over baked than under baked). 

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