Thursday, 4 June 2015

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


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

30 comments:

  1. 叮咚。。。朋友好久不见,很想你!!今天要来和你喝杯茶。。。吃块蛋糕。。。嘻嘻!!

    ReplyDelete
    Replies
    1. 终于都让我盼到你的到来!
      除了吃喝,咱们还要聊一堆有的没的,今天不累无归!

      Delete
  2. My favourite chiffon cake! Everything is so nice and perfect about your chiffon - beautiful texture and lovely shape! Could you let me know where I can get this heart shaped chiffon pan Aunty Young?

    ReplyDelete
    Replies
    1. Hi Veronica,
      Thank you for your compliment. I bought this heart shape chiffon mould when I was in Tokyo last year. I heard someone said that this mould is available at "Tao bao" too.

      Delete
  3. 心形的绿色戚风,今天我第一次看到 哈哈哈
    谢谢妳大战了一个月,今天还能参与派对,感恩

    ReplyDelete
    Replies
    1. 哈哈哈哈哈,听起来好像真的打到焦头烂壳酱,
      其实还好啦,今天还不甘寂寞来参加派对呢!

      Delete
  4. 这个配方我做过,真的大爱,很湿嫩好吃呢:)

    ReplyDelete
  5. 我懒惰,就是不要烫面,嘿嘿!!
    却要吃人家那软软绵绵的烫面戚风 :P

    ReplyDelete
    Replies
    1. This comment has been removed by the author.

      Delete
    2. This comment has been removed by the author.

      Delete
    3. 好吧,偶尔小偷懒,当放松,请你吃吧!

      Delete
  6. 心形的模具做出来的蛋糕感觉就是不一样....漂亮!!

    ReplyDelete
  7. 朋友,你几时开始在练磨刀术了, 竟然将这颗心切得这么平衡!
    我是否也能dapat到一片心呢? 嘻嘻。。

    ReplyDelete
    Replies
    1. 这可要谢谢那条钓鱼线了,你是vip, 哪有不dapat的道理? 哈哈哈哈

      Delete
  8. Yeah。。。这个食谱我也很爱,是我们家的常驻食谱咯。嘻嘻~

    ReplyDelete
    Replies
    1. 瞧! 你和Sally都醒目,老早就把它当你们家的宝,我迟到今天才识货,真是后知后觉:(

      Delete
  9. 心形的戚风真是太美了啦 !!!

    ReplyDelete
    Replies
    1. 是咯,所以我千里迢迢也把它从日本抱回来,呵。。。。。呵。。。。。

      Delete
  10. Replies
    1. 好,反正你家的成品,都是信心的保证,杀!

      Delete
    2. 好,反正你家的成品,都是信心的保证,杀!

      Delete
  11. 烫面, 还是love型! 我很喜欢, 来多多high 5, 哈哈!

    ReplyDelete
  12. This heart-shaped pandan chiffon cake of yours looked so lovely. I must try out cooked dough method one day. Thanks for sharing ^-^!

    ReplyDelete
  13. Aunty Young真是有心。还把蛋糕切成一片一片,赞!

    ReplyDelete
  14. I have not tried this method of making chiffon before. Looks very nice. I shall give it a try too.

    ReplyDelete
  15. 第一次聽聞這燙麵戚風,好特別喔!謝謝您詳細的解說,有機會也想試試。^^

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...