低糖南瓜戚風蛋糕
16 March 2016 (1 year 6 months 15 day)
Low Sugar Pumpkin Chiffon Cake
低糖南瓜戚風蛋糕
看到蛋糕沒塌, 還厚厚軟軟的，心裡暗喜 😎
很有滿足感的說∼
材料：
#蛋黃糊
蛋黃3個
細砂糖 8g
牛奶 23g
玉米油 35g
南瓜泥 66g
低粉 55g
#蛋白霜
蛋白 3個
細砂糖 25g
1）南瓜蒸熟壓泥
2）蛋黃加糖和南瓜泥攪拌均勻
3）慢慢加入玉米油和牛奶，攪拌均勻
4）篩入低粉，Z字形攪拌至無粉狀，用刮刀翻拌至光滑的
5）蛋白打至粗泡，加入1/3 細砂糖繼續攪打
6）再分兩次加糖繼續攪打，打至硬性發泡，尖角下垂的狀
7）取1/3 蛋白霜和蛋黃糊混合均勻
8）倒回蛋白霜的碗裡，繼續由下而上翻拌均勻
9）把麵糊倒入6寸蛋糕模，輕輕震動幾下
10）放入預熱烤箱，160度烘烤35～40分鐘
11）出爐後，輕震一下，倒扣待涼
12）冷卻後用手小心撥開蛋糕四周離開模具即可
Ingredients (A)
Egg yolk 3
Caster Sugar 8g
Fresh Milk 23g
Corn Oil 35g
Pumpkin Puree 66g
Low-protein/hong kong/cake Flour 55g
Ingredients (B)
Egg White 3
Caster Sugar 25g
Instruction:
1) Steam and smash the pumpkin into puree
2) Mix and combine the egg yolks + sugar + pumpkin puree
3) Whisk in the corn oil and milk slowly, mix well
4) Add sifted flour, whisk with "Z" style, mix well with spatula until the batter smooth and silky
5) Beat the egg whites until foamy, add the sugar and beat till stiff peak foam
6) Add 1/3 of meringue into the egg yolks batter, gently mixed well before adding the next
7) Pour the mixture into the balance of meringue, and gently mixed well
8) Pour the batter into 6" cake mould, drop the cake mould gently on the table to remove any big air bubbles
9) Put into preheated oven, bake at 160 deg for 35~40 mins
10) Remove the mould from oven, and drop it above the table top for few times, to prevent excessive shrinking of the cake when cooled down. Invert the cake on a wiring rack to cool down
11) Once done, use the finger gently press the cake around the mould to remove the mould
看到蛋糕沒塌, 還厚厚軟軟的，心裡暗喜 😎
很有滿足感的說∼
材料：
#蛋黃糊
蛋黃3個
細砂糖 8g
牛奶 23g
玉米油 35g
南瓜泥 66g
低粉 55g
#蛋白霜
蛋白 3個
細砂糖 25g
1）南瓜蒸熟壓泥
2）蛋黃加糖和南瓜泥攪拌均勻
3）慢慢加入玉米油和牛奶，攪拌均勻
4）篩入低粉，Z字形攪拌至無粉狀，用刮刀翻拌至光滑的
5）蛋白打至粗泡，加入1/3 細砂糖繼續攪打
6）再分兩次加糖繼續攪打，打至硬性發泡，尖角下垂的狀
7）取1/3 蛋白霜和蛋黃糊混合均勻
8）倒回蛋白霜的碗裡，繼續由下而上翻拌均勻
9）把麵糊倒入6寸蛋糕模，輕輕震動幾下
10）放入預熱烤箱，160度烘烤35～40分鐘
11）出爐後，輕震一下，倒扣待涼
12）冷卻後用手小心撥開蛋糕四周離開模具即可
Ingredients (A)
Egg yolk 3
Caster Sugar 8g
Fresh Milk 23g
Corn Oil 35g
Pumpkin Puree 66g
Low-protein/hong kong/cake Flour 55g
Ingredients (B)
Egg White 3
Caster Sugar 25g
Instruction:
1) Steam and smash the pumpkin into puree
2) Mix and combine the egg yolks + sugar + pumpkin puree
3) Whisk in the corn oil and milk slowly, mix well
4) Add sifted flour, whisk with "Z" style, mix well with spatula until the batter smooth and silky
5) Beat the egg whites until foamy, add the sugar and beat till stiff peak foam
6) Add 1/3 of meringue into the egg yolks batter, gently mixed well before adding the next
7) Pour the mixture into the balance of meringue, and gently mixed well
8) Pour the batter into 6" cake mould, drop the cake mould gently on the table to remove any big air bubbles
9) Put into preheated oven, bake at 160 deg for 35~40 mins
10) Remove the mould from oven, and drop it above the table top for few times, to prevent excessive shrinking of the cake when cooled down. Invert the cake on a wiring rack to cool down
11) Once done, use the finger gently press the cake around the mould to remove the mould
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