马六甲椰糖戚风 （Gula Melaka Chiffon Cake）

 1，2，3，。。。。。。。。。。10，11。。

我竟然有11大粒的马六甲椰糖在冰箱冬眠。

这些都是一些好姐妹从马六甲带回来的心意，感恩哦 ！

赶在最佳食谱最后一班列车，

做了这香气喷喷的马六甲椰糖戚风。

马六甲椰糖戚风

食谱参考 ：Joceline Lyn 
20cm 日式心形戚风模

材料：

蛋黄 5个
盐 1/4茶匙
粟米油 40克 （我没放）

马六甲椰糖 80克 + 1汤匙清水 （预先煮溶）
低筋面粉 100克
粟米粉 10克

蛋白 5个

柠檬汁 1/2茶匙
细砂糖 40克


做法： 
1） 蛋黄+盐一起稍微打发。加入油拌匀。然后再加入椰糖浆搅拌均匀。
2） 筛入所有粉类搅拌成均匀面糊。
3） 蛋白+柠檬汁打发。分次加入细砂糖打发至湿性发泡。打发过程大约2分钟而已。
4)  把蛋白霜分次加入蛋黄面糊里用刮刀轻轻搅拌均匀。
5） 再把面糊倒入戚风模里，轻轻把空气敲出。
6） 烤箱预热170度，烘烤大约40分钟。
7） 蛋糕烘好后，立刻把蛋糕取出烤箱倒扣待冷后才脱模享用。

Gula Melaka Chiffon Cake

Makes a 20cm Heart Shape Chiffon Cake
Recipe adapted from ：Joceline Lyn

Ingredients:

5 Egg Yolks

1/4 tsp Salt

40g Corn Oil( I Ommited )

80g Gula Melaka melted with 1 tbsp water

100g Cake Flour, sifted
10g Corn Flour, sifted

5 Egg Whites

40g Caster Sugar
1 tsp lemon juice 

Method:

1. Preheat oven to 170'C, fan-baked.

2. Beat yolks, sugar and salt with a hand whisk until slightly pale. Add oil and Melted Gula Melaka. Stir well on each addition.

3. Add cake flour  in 3 separate rounds. Use a spatula to mix until smooth and no lumps.

4. Beat egg whites until frothy. Add sugar in 3 separate rounds and beat until just under stiff peaks and glossy-looked. It is ready when you turn the bowl upside down, the egg whites should stay without falling.

5. Give a gentle stir to the egg yolk mixture. Fold 1/3 of egg whites into the yolk mixture. Then, pour it into the rest of the egg whites. Fold until just combined.

6. Pour into the chiffon pan, lift & drop the pan gently to remove air bubbles.

7. Bake at lower middle level for 40 minutes or until a cake tester comes out clean.

8. Invert immediately and let to cool down completely on a wire rack.

Remark :  I accidentally increase the amount of Gula Melaka to 100g and the water accordingly. However, I forgot to add in corn oil.  Luckily the cake turn out nice and soft.

 不只知是太想消耗椰糖了，我失控的加多了量，

由原食谱的80克加到100克，水量也相对的增加，

然后又糊涂到进烤箱时，才发现我竟然忘了加入玉米油，

天呀！这回我的戚风不知会变气疯吗？

啊。。。算了，一切就随缘吧！

 结果。。。。。。

预料之外的幸好。

蛋糕体是软Q的，浓郁的椰糖香气，

个人觉得还蛮适合做成奶油装饰蛋糕的蛋糕体呢。

当然如果适量的油分加入，斋吃肯定口感会较松软。

说幸好，是因为那两父女在不知情下，很给面子的吃完哦！

后来把真相道出后，他们还鼓励我他分享出来，

让大家也尝尝这滴油不加的零负担戚风 。

如是，也算是无心插柳，柳成荫吧？

I'm joining Best Recipes for Everyone ~ BREE#10

June 2015 Event: Secret of Chiffon & Roll Cake
Organized & hosted by Fion of Xuan Hom's Mom Kitchen Diary

草莓彩绘蛋糕卷(Strawberry Pattern Swissroll)

 最近懒虫缠身，加上烤炉在闹情绪，

所以就少了更新帖子。

今天因为娜娜的生日，安迪再懒也不忍让她失望，

看着冰箱那盒草莓，还是懒懒的换汤不换药，

从豹纹变成可爱的草莓，希望娜娜会喜欢。

蛋糕体松软，充满浓郁的草莓香气。

香甜的奶油搭上微酸的草莓片，

个人还蛮喜欢这样甜酸的配搭。

草莓彩绘蛋糕卷
模具：11寸 x 8寸烤盘
材料：

蛋黄 。。55克
蛋白 。。130克
幼糖 。。30克（加入蛋白中）
幼糖 。。35克（加入蛋黄中）
草莓粉 。。1茶匙
粟米油 。。35克
牛奶 。。45克
低筋面粉 。。70克  

一些食用绿色素，红色素

咖啡内陷：

适量打发植物性鲜奶油 +切片新鲜草莓

做法：

1。蛋黄加入幼糖拌匀至糖溶化，加入粟米油，牛奶拌匀成糊。筛入低筋粉拌匀。

2。准备2个小碗，分别加入1汤匙匙和2汤匙的做法（1）面糊。取适量的绿色素调入小分量的碗内；另外再取适量的红色素调入大分量的碗内。剩余的面糊调入1茶匙的草莓粉。

3。蛋白分次加入幼糖，打至湿性发泡的蛋白霜。

4。将 1/2汤匙的蛋白霜加入绿色色糊拌匀盛入挤花袋；将1汤匙蛋白霜加入红色面糊拌匀盛入挤花袋。

5。 开始跟着印图挤出草莓纹，然后放入预热烤箱，150'C 烤1分钟。

6。将剩余（草莓色）的面糊和剩余的蛋白霜拌匀，倒入烤好草莓纹的烤盘，抹平，震几下烤盘，放入预热烤箱，160'C，约15-20分钟，出炉后撕开油纸。

7。将 作法（6 ）涂上一层薄薄的鲜奶油内馅（涂在没有草莓纹的一面），排上切片新鲜草莓，将它卷起后，用锡纸包好，放入冰箱冷藏半小时即可。
 
～～～烤箱温度不一，请根据自己烤箱的热度～～～

Strawberry Print Swissroll
Uses an 11 x  8 inch baking tray.

Ingredients:

55g egg yolk
130g egg white
30g caster sugar (added to the egg white)
35g caster sugar (added to the egg yolk)
1tsp strawberry powder
35g corn oil
45g milk
70g cake flour

Some edible green coloring and red coloring 
 
Cream filling:

Some whipped topping cream and some slices of fresh strawberry

Method:

1. Add the caster sugar to the egg yolk and beat until the sugar has completely dissolved. Add in the corn oil and milk, mixing evenly. Sieve in the cake flour and mix well to form a batter.
2. Prepare two small bowls. Add 1tbsp of batter to a bowl and 2tbsp to the other bowl. Add a small amount of green coloring to the bowl with 1tbsp batter and some red coloring to the bowl with 2tbsp. Add in 1 tsp strawberry powder into the remaining batter.

3. Beat the egg whites in a clean bowl, adding the sugar in a few separate portions. Beat until soft peaks form.

4. Add 1/2tbsp and 1tbsp of meringue to the green batter and red batter respectively, then transfer the batter to pipping bags.


5. Pipe out the strawberry pattern onto the lined baking tray, then bake in a preheated oven at 150°C for a minute.

6. Mix the strawberry batter with the remaining meringue, then pour the batter into the baking tray with the strawberry pattern. Flatten the batter, tap it lightly on the tabletop and bake at 160°C for 15 - 20 minutes. Once out of the oven, immediately invert and remove the baking paper.

7. When the cake has completely cooled, flip it over so that the strawberry pattern is at the bottom, then spread the whipped cream topping filling on top of the cake. Scatter slices of fresh strawberry on the cream, then roll up the swiss roll, wrap it with foil and refrigerate for at least half an hour before serving.
～～～Different ovens may have slight differences in the temperature, so do adjust accordingly.～～～

 这回的草莓卷味道可口，这得归功于朋友JP送的草莓粉。

浓郁的鲜草莓味和自然的草莓色，

跟之前自己买的，品质上差好多，

谢谢你朋友，感恩哦！

  

生日快乐！亲爱的娜娜！

祝福你， 喜悦满满！

I'm also joining Little Thumbs Up - June'15 Event : Cream

Organized by 

Zoe of Bake for Happy Kids & Mui of My Little Favourite DIY

Hosted by :

Diana of The Dommestic Goddess Wannabe

I'm submitting this post to the Best Recipes for Everyone

June15 event: Secret of Chiffon & Swiss Roll

organized and hosted by Fion of XuanHom's Mom

香蕉黑可可戚风蛋糕 (Dark Chocolate Banana Chiffon Cake)

 听Sharon说，她家这款香蕉可可戚风已超过10来次，

可想而知它的美味可口。

趁着戚风月的到来，我也开炉，满足一下对它的好奇。

香蕉黑可可戚风蛋糕
食谱参考 ： 爱厨房的幸福滋味 

材料 ：
蛋黄 4个
玉米油  40克
香蕉      80克
水          20克
低筋面粉  60克
可可粉      20克

蛋白    4个
黄糖    60克

做法 ：
1。将香蕉和水用搅拌机搅打成香蕉泥待用。将低粉和可可粉筛过待用。
2。将玉米油加入蛋黄里，搅拌均匀，再加入香蕉泥拌匀。
3。 筛入粉类，拌匀。
4。 蛋白打至起泡，糖分次加入打至干性发泡。  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。
5。 将面糊倒入 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 170度烤 25分钟，然后调至150度20分钟。蛋糕出炉即刻倒扣，完全冷却后就脱模，然后切片享用。
   



Dark Chocolate Banana Chiffon Cake
Recipe adapted from ： 爱厨房的幸福滋味

Ingredients  ：
Egg yolk  4
Corn oil  40g
Banana   80g
Water     20g
Cake flour  60g
Cocoa powder   20g

Egg white   4个
Brown sugar   60克

Mehtod ：
1. Blend the bananas and water into banana paste. Sift the cake flour and cocoa powder into another bowl and set aside for later use.
2. Add the corn oil to the egg yolks and mix evenly, then add in the banana paste.
3. Add the sifted powder and mix evenly.
4. Whisk egg white till frothy, add 1/3 of sugar. Continue to beat and add remaining sugar in 2 sessions and beat till stiff peaks form. Fold in 1/3 of the meringue to egg yolk mixture, folding till just incorporated. Repeat the same for the remaining meringue. 
5. Pour batter into 20cm tube pan, bang it on tabletop twice to release air bubbles.  
6. Bake in preheated oven at 170°C for about25 mins.Then turn down to 150C for another 20 mins. Invert the cake immediately after removing it from the oven, then unmould after the cake has cooled. Cut into slices and serve.

 蛋糕体是一贯的松软，

浓郁的香蕉和巧克力味是此蛋糕的灵魂，

整体芳香不腻，好吃！

谢谢Sharon 的美好分享。

I'm joining Best Recipes for Everyone ~ BREE#10

June 2015 Event: Secret of Chiffon & Roll Cake
Organized & hosted by Fion of Xuan Hom's Mom Kitchen Diary

豹纹咖啡蛋糕卷 （Coffee Leopard Pattern Swissroll)

老早就想卷的豹纹蛋糕卷。

这次不是朋友你的相约，我看还在“待做名单”排着队呢！

所以，朋友谢谢你的相约，不但身上的懒虫被赶走了，

还清了一则待做名单。

太久没有卷蛋糕了，手势也生疏，

所以勤能补拙是成立的，孰能生巧，更是不容置疑。

豹纹咖啡蛋糕卷
模具：11寸 x 8寸烤盘
材料：

蛋黄 。。55克
蛋白 。。130克
幼糖 。。30克（加入蛋白中）
幼糖 。。35克（加入蛋黄中）
即溶咖啡粉 。。1茶匙
粟米油 。。35克
牛奶 。。45克
低筋面粉 。。70克  

一些巧克力粉

咖啡内陷：

适量鲜奶油 + 糖粉 + 咖啡精华液（打发）

做法：

1。蛋黄加入幼糖拌匀至糖溶化，加入粟米油，即溶咖啡粉，牛奶拌匀成咖啡糊。筛入低筋粉拌匀。
2。准备2个小碗，分别加入1汤匙和2汤匙的做法（1）面糊。取适量的可可粉调入小分量的碗内；另外再取适量的黑可可粉调入大分量的碗内。（最后会拿到三个不同层次的褐色）。

3。蛋白分次加入幼糖，打至湿性发泡的蛋白霜。
4。将 1汤匙的蛋白霜加入中褐色糊拌匀盛入挤花袋；将2汤匙蛋白霜加入深褐色面糊拌匀盛入挤花袋。

5。 开始跟着印图挤出豹纹，然后放入预热烤箱，150'C 烤1分钟。

6。将剩余（浅褐色）的面糊和剩余的蛋白霜拌匀，倒入烤好豹纹的烤盘，抹平，震几下烤盘，放入预热烤箱，170'C，约15-20分钟，出炉后撕开油纸。
7。将 作法（6 ）涂上一层薄薄的咖啡内馅（涂在没有豹纹的一面），将它卷起后，用锡纸包好，放入冰箱冷藏半小时即可。
～～～烤箱温度不一，请根据自己烤箱的热度～～～

Coffee Leopard Pattern Swissroll
Uses an 11 x  8 inch baking tray.

Ingredients:

55g egg yolk
130g egg white
30g caster sugar (added to the egg white)
35g caster sugar (added to the egg yolk)
1tsp instant coffee powder
35g corn oil
45g milk
70g cake flour

Some cocoa powder

Coffee cream filling:

Beat some whipping cream with icing sugar and coffee essence.

Method:

1. Add the caster sugar to the egg yolk and beat until the sugar has completely dissolved. Add in the corn oil, instant coffee powder and milk, and mix evenly. Sieve in the cake flour and mix well to form a coffee batter.
2. Prepare two small bowls. Add 1tbsp of coffee batter to a bowl and 2tbsp to the other bowl. Add a small amount of cocoa powder to the bowl with 1tbsp batter and a larger amount to the bowl with 2tbsp, so that you end up with three bowls of batter with different shades of brown.

3. Beat the egg whites in a clean bowl, adding the sugar in a few portions. Beat until soft peaks form.
4. Add 1tbsp and 2tbsp of meringue to the medium brown batter and dark brown batter respectively, then transfer the batter to pipping bags.

5. Pipe out the leopard print into the lined baking tray, then bake in a preheated oven at 150°C for a minute.

6. Mix the light brown batter with the remaining meringue, then pour the batter into the baking tray with the leopard print. Flatten the batter, tap it lightly on the tabletop and bake at 170°C for 15 - 20 minutes. Once out of the oven, immediately invert and remove the baking paper.
7. When the cake has completely cooled, flip it over so that the leopard print is at the bottom, then spread the coffee cream filling on top of the cake. Roll up the swiss roll, wrap it with foil and refrigerate for at least half and hour before serving.

～～～Different ovens may have slight differences in the temperature, so do adjust accordingly.～～～

I'm also joining Little Thumbs Up - June'15 Event : Cream

Organized by 

Zoe of Bake for Happy Kids & Mui of My Little Favourite DIY

Hosted by :

Diana of The Dommestic Goddess Wannabe

I'm submitting this post to the Best Recipes for Everyone
June15 event: Secret of Chiffon & Swiss Roll
organized and hosted by Fion of XuanHom's Mom

日式黑珍珠戚风蛋糕 (Japanese Dark Pearl Chiffon Cake)

日式黑珍珠，一款有着很别致名字的戚风蛋糕。

因为特别的名字，让人好奇它的样貌与美味。

 当切片的蛋糕在阳光底下沐浴时，

表面仿佛有着一颗颗黑色珍珠般，

难道就是因为如此，而享有其雅称？

日式黑珍珠戚风蛋糕
食谱参考 ：Joceline Lyn

材料：
5个 蛋黄
60克 玉米油
100克 鲜奶
130克 黑巧克力，切小块
55克 低筋粉
25可 可可粉
1/4茶匙 发粉
1/4茶匙 苏打粉

5个 蛋白
80克 细糖
1/2茶匙 柠檬汁

做法：

1。将巧克力快隔水煮溶，搅拌赞滑，备用。
2。蛋黄稍微搅拌后，加入油，再拌入牛奶和溶化巧克力混拌均匀。
3。将所有粉类筛入并搅拌均匀成巧克力糊。
4。蛋白用搅拌机高速搅拌致大气泡，加入柠檬汁搅拌。分次加入细糖打发致坚挺状。
5。将蛋白霜分3次拌入巧克力面糊，搅拌致均匀。
6。倒入一个20cm戚风模子，轻轻把气泡敲出，放入预热烤箱，以170度烤约45分钟。
蛋糕出炉，倒扣待凉后脱模，即可切片享用。



Japanese Dark Pearl Chiffon Cake
Recipe adapted from ：Joceline Lyn 

Ingredients:
5 Egg yolks
60g Corn oil
100g Fresh milk
130g Dark chocolate
25g Cocoa powder
55g Cake flour
1/4 tsp Baking powder
1/4 tsp Baking soda

5 Egg whites
80g Sugar
1/2 tsp Lemon juice

Method:

1.  Melt chocolate in a double boiler and stir till smooth, set aside.
2.  In a large bowl, beat egg lightly with a hand whisk, followed by oil, milk and melted chocolate, stir well.
3.  Combine flour, cocoa powder, baking powder and baking soda together and sift into the egg yolk mixture, mix till combined and smooth to a thick paste.
4.  Whisk egg whites at high speed till foamy, add lemon juice into it. Then gradually add in sugar and beat to stiff peak.
5.  Lastly fold egg whites into the yolk mixture in 3 batches till well combined.
6.  Pour the batter into a 20cm chiffon pan and gently tap the pan on the table top to get rid of any trapped bubbles.
7.  Bake in preheated oven at 170C for about 45 minutes.
8.  Invert cake pan immediately and let to cool down completely after baked.

 当给蛋糕装饰拍照时，很直接的找来有联系的陪衬品。

先是把朋友Ly送的珍珠糖粒，在蛋糕上，排成小白珍珠花。

谢谢你，朋友。

多年前，大伯短居中国时，给我带回很剔透的珍珠项链。

平日无事，我也少戴，今日托黑珍珠的福，也让它亮亮相。

谢谢大伯的厚爱，感恩。

这蛋糕超松软湿润，浓郁的巧克力让人感觉幸福满满！

同时轻盈的蛋糕体，让人不自觉地一片接一片，

简单的说，hochiak！！

I'm joining Best Recipes for Everyone ~ BREE#10

June 2015 Event: Secret of Chiffon & Roll Cake
Organized & hosted by Fion of Xuan Hom's Mom Kitchen Diary

烫面斑兰戚风蛋糕（Cooked Dough Pandan Chiffon Cake)

 烫面戚风对我来说是新尝试。

之前一直觉得它有难度，失败率高，

所以都只能观赏，不宜尝试。

这次托Fion的福，我应约而做出了第一个烫面戚风。

原来，没有预期的复杂艰难。

蛋糕体却超。。。。。。超松软的!

烫面斑兰戚风蛋糕

食谱取自：仙子

（20cm心形戚风模子）

材料：
蛋黄面糊
蛋黄 5个
椰奶 70克
无盐奶油 50克
浓香兰叶汁 40克
盐 1/8茶匙
低筋面粉 90克

蛋白霜
蛋白 5个
柠檬汁 半茶匙
细砂糖 80克

做法：
1）把椰奶，奶油，香兰汁加热至奶油溶化。
2）趁热将低筋面粉筛入并搅拌均匀。
3）将盐加入蛋黄里搅拌，再把做法（2）慢慢倒入蛋黄里拌匀。
4）蛋白打至湿性发泡，然后分次加入蛋黄面糊里搅拌均匀。
5）放入预热烤箱，以165度，烤约50分钟。
6）烘烤后，立刻取出倒扣，待完全凉后才脱模享用。

** 這個蛋糕最重要的訣竅就是，從製作蛋黃麵糊一直到加入蛋白霜，溫度都還是溫溫的。所以動作要快哦！**

Cooked Dough Pandan Chiffon Cake
Recipe adapted from：仙子
 (20cm heart shape chiffon cake mould)

Ingredients:
(A)
5 egg yolk
70 coconut milk
50 unsalted butter
40g concentrate pandan juice
1/8 tsp salt
90g cake flour

(B)
5 egg whites
80g caster sugar
1/4 tsp lemon juice


Method :
1) Heat the coconut milk, butter and pandan juice together until the butter melts.
2) While the mixture is still hot, stir in the cake flour and mix evenly.
3) Beat the egg yolk with salt, then slowly pour (2) into the egg yolk mixture and mix evenly.
4) Beat the egg whites until soft peaks form, then gently fold it into (3).
5) Pour the batter into the chiffon cake mould, then bake in a preheated oven at 165°C for 50 minutes.
6) Immediately after removing from the oven, invert the cake and mould and only remove the cake after it has cooled down completely.

** The main trick to success for this recipe is to maintain a warm temperature, throughout the whole process of mixing the batter, so you have to be quick about it!**

烫面戚风是一款高水分，高蛋量的戚风。

由于它的粉量少；而 水分、油脂的含量则多；

如果用普通戚风的方法来做，一定是一塌糊涂。

因为过稀的蛋黄糊与蛋白糊混合的时后蛋白一定会消泡 ；

做过戚风的朋友，都知道一旦蛋白消泡，

整个戚风就莎哟娜啦了！

（蛋糕体扎实又矮小）

所谓“烫面”，就是面粉里的淀粉和蛋白质，

在高温下变性后，产生很好的增稠力。

所以就算水分再高，有了足够的稠度，

我们一样可以做出的漂亮的戚风。

甚至蛋糕组织比普通式还要来得松软细腻。

                                                              

I'm joining Best Recipes for Everyone ~ BREE#10

June 2015 Event: Secret of Chiffon & Roll Cake
Organized & hosted by Fion of Xuan Hom's Mom Kitchen Diary