Wednesday, 1 October 2014

南瓜竹炭戚风蛋糕(Pumpkin & Bamboo Charcoal Chiffon Cake)


时间真的过得超快的,
年初的农历新年歌儿仿佛才不久的事,
今天起床,又说是十月的万圣节将临。
Time really flies! It seems like it was only yesterday Chinese New Year songs were blared at shops, yet in the blink of an eye it's already the month of Halloween.




是的,今天已是10月1日,
也是“长腿美女” - Eileen Lee 家主办的小拇指之南瓜月。
安迪,义不容辞,先上个南瓜戚风,暖暖身。
Yup, it's already the 1st of October. Which means the "Pumpkin Month" for the Little Thumbs Up event hosted by Eileen Lee has officially started! This Pumpkin & Bamboo Charcoal Chiffon Cake is only just a warm up......


加了南瓜泥,蛋糕体既松软又香气;
添了竹炭粉,既添多一分亮丽又耍上几分性格。
简单说,好看又好吃的蛋糕!
With the pumpkin paste, this chiffon cake is soft and smells delicious, while the added bamboo charcoal gives the cake its beauty and character. Basically, this is a cake pleasing to both visual and taste!



南瓜竹炭戚风蛋糕

材料
(A)
蛋黄 4粒
细糖 20 克

(B)

南瓜泥 80 克
粟米油 30 克

(C)

低筋面粉 80 克
竹炭粉 1/2茶匙

(D)

蛋白 4 粒
细糖 30 克
柠檬汁 1 茶匙

(E)
烤香南瓜籽 10克

做法 Method :

1. 将蛋黄和糖打至糖溶化,蛋液变得浅色,加入( B )材料,搅拌均匀。
2. 将2/3面糊筛入低筋面粉搅拌至幼滑没有颗粒,放置一旁。 另外1/3面糊加入竹炭粉搅拌至幼滑没有颗粒,放置一旁。
3. 蛋白打至起泡,加入柠檬汁,糖分次加入打至干性发泡。然后将之分成2/3和1/3各1份。
4. 将 2/3 的蛋白霜加入低筋粉蛋黄糊中,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。间中加入烤香南瓜籽。以同样的步骤重复于1/3的蛋白霜加入竹炭粉蛋黄糊中。
5. 将2种面糊交替倒入 20 cm 的空中模,放在桌上轻轻敲两次敲出空气。
6. 放入预热烤箱以 175 度烤 40分钟。(我用 160 度 下火烤35 分钟)


Pumpkin & Bamboo Charcoal Chiffon Cake
Ingredients:
(A)

4 egg yolks
20g castor sugar

(B)

80g pumpkin paste 
30g corn oil

(C)

80g superfine flour
1/2 tsp bamboo charcoal powder

(D)

4 egg white
30g castor sugar
1 tsp lemon juice

(E)

10g toasted pumpkin seed
 

Method :
1. Whisk egg yolks and sugar in (A) till sugar dissolves. Add (B) and mix well.
2. Sift in superfine flour into 2/3 of the egg yolk mixture and mix till a smooth and uniform batter is formed. Set aside. Add in bamboo charcoal powder into the other 1/3 egg yolk mixture and mix till a smooth and uniform batter is formed. Set aside.
3. Whisk egg white till frothy, then add lemon juice and 1/3 of sugar from (D). Continue to beat and add remaining sugar in 2 sessions. Beat till stiff peaks are formed. Divide the meringue into 2 portions of 2/3 and 1/3.
4. Fold in 2/3 of the meringue to the superfine flour egg yolk mixture. Fold till just incorporated. Add in toasted pumpkin seeds. Repeat the same step for the other 1/3 meringue with the bamboo charcoal powder egg yolk mixture.
5. Alternately pour in the 2 types of batter into a 20cm tube pan
. Bang the pan on the tabletop twice to release air bubbles.
6. Bake in a preheated oven at 175
°C for about 40 mins. (I used 160°C bottom heat for 35 mins)




除了松软的蛋糕体,艳丽的外貌,还有烤香的南瓜籽加持,
难怪,向来不爱南瓜的安家二宝,竟然不吝赞好呢!
This cake not only has a beautiful appearance, its soft, delicious texture is also complimented by the crunchy pumpkin seeds. No wonder even NaNak, who is no fan of pumpkins, can't stop singing its praises!




This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN

26 comments:

  1. 早安您好。
    Yeah。。。我们这班aunties们也是很疯狂的哦,今天的部落格一定爆满南瓜戚风的哦。咔咔咔~

    ReplyDelete
  2. 我爱十月,哈
    不是因为南瓜啦^^

    ReplyDelete
  3. 万圣节啊!"当晚"我们是不是要画浓妆带面具那种呢?哈哈哈 哈哈哈 哈哈哈
    见到大姐家的灰色黄金chiffon,小妹脑海里仿佛出现了童话里的灰姑娘!
    南瓜变马车载着灰姑娘去舞会。哈哈哈 哈哈哈
    怎样?我的幻想力丰富吗?还是够天真?哈哈哈 哈哈哈
    chiffon 做得好美、好美。看来也要感恩有着小白的功劳。它真的很不错的哦!
    第一场接力赛,这是"彩排",相信大姐还有好戏在后头 。。。。。。哈哈哈 我和你一起加加油o

    ReplyDelete
  4. Good morning Aunty Young, your delicious Pumpkin & Bamboo Charcoal Chiffon Cake has attracted this "early bird" your home to 'catch a bite' ^-^!

    ReplyDelete
  5. 早安AuntyYoung,你是第三家,我来吃南瓜戚风早餐咯!

    ReplyDelete
  6. 你们海内海外的‘拔刀相助’真的让我大大的感动。。。
    谢谢aunty这么早就送来这个爱心满满的蛋糕来支持我。

    感恩!

    ReplyDelete
  7. I still cannot do well with dual color chiffon, so envy yours look so pretty!

    ReplyDelete
  8. 打开部落格,掉入一片南瓜戚风海啊!吓素偶了~:P

    ReplyDelete
  9. i brought my gula melaka chiffon cake... can i sit down, exchange and eat with you? ^^

    ReplyDelete
  10. 今天大家的兴奋感都超标了啦,这南瓜风好猛哦。。哈哈哈

    ReplyDelete
  11. This combination is very unique.

    ReplyDelete
  12. Hi Aunty Young,
    NakNak的妈咪真棒,南瓜戚风做的真诱人!
    喜欢两色的,好吃的来又超好看!
    谢谢您的支持和分享到LTU ;)
    mui

    ReplyDelete
  13. Yum! Looks so light and fluffy, want to try too!

    ReplyDelete
  14. aunty young,是否一夜没睡在count down着这戚风吹来的风儿啊! 哈哈哈。。。
    美美花纹的蛋糕, 美美的照片, 太棒了!

    ReplyDelete
  15. 今天的头条就是南瓜戚风了,好强的头条啊。。。哈哈
    的确,南瓜作的蛋糕软软的

    ReplyDelete
  16. 今天,我被这阵南瓜风吹到。。。。。头发乱了,哈哈哈!!
    南瓜是健康养生的好食材,再加上天然色泽金黄又亮眼
    让人爱不释手!! 这个双色南瓜戚风,太棒了耶 :)

    ReplyDelete
  17. 还没尝过竹炭口味。确实还有性格

    ReplyDelete
  18. Hi Aunty Young, your pumpkin chiffon is so good. I think I won't bake one but ask you for slice, hehehe!
    Nice layout.

    ReplyDelete
  19. 加了竹炭的南瓜戚风味道一定很赞吧!

    ReplyDelete
  20. 今天整天吃南瓜吃到。。不变黄脸婆才怪。。只是好像今天我特别的黃啦!

    ReplyDelete
  21. 好漂亮的斑马纹哦!!加了竹炭粉的一定很香。。。

    ReplyDelete
  22. 赞赞赞!!Aunty Young的双色戚风蛋糕做的很美 :)

    ReplyDelete
  23. Aunty Young, the charcoal stripes makes your pumpkin chiffon cake look so striking!

    ReplyDelete
  24. Hi aunty young. U have a great blog here. Question: so the 1/3 egg yolk batter only contains the black charcoal powder and not any of the superfine flour? Thought I should check out before trying. Your cake looks so fluffy and pretty at the same time. Thanks for sharing. Chloe

    ReplyDelete
    Replies
    1. Hi Chloe,
      Thank you for the good words.
      Add in bamboo charcoal powder into the other 1/3 egg yolk mixture and mix till a smooth and uniform batter is formed. Set aside. Yes, in this part only contains the black charcoal powder and not any of the superfine flour.

      Delete

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