紫薯戚風蛋糕
11 April 2016 (1 year 7 months 10 days)
Purple Sweet Potato Chiffon Cake
明日早餐 - 紫薯戚風蛋糕
蛋黃糊
蛋黃 4粒
細砂糖 20g
鮮奶 90g
低筋麵粉 85g
紫薯泥 100g
玉米油 50g
蛋白霜
蛋白 4粒
細砂糖 35g
1）紫薯去皮蒸熟壓成泥
2）蛋黃加入細砂糖，用打蛋器打至淺黃色，分次加入紫薯泥，拌勻
3）加入牛奶，拌勻
4）分兩次加入玉米油攪拌均勻
5）篩入低粉，Z字形攪拌至無粉狀，備用
6）蛋白打至粗泡，加入1/3 細砂糖繼續攪打
7）再分兩次加糖繼續攪打，打至硬性發泡，尖角下垂的狀
8）取1/3 蛋白霜，用刮刀和蛋黃糊快速混合均勻
9）倒回蛋白霜的碗裡，繼續由下而上輕輕地翻拌均勻
9）倒回蛋白霜的碗裡，繼續由下而上輕輕地翻拌均勻
10）把麵糊倒入20cm戚風蛋糕模，輕輕震動幾下
11）放入預熱烤箱，160度烘烤35～40分鐘
12）出爐後，輕震一下，倒扣待涼
13）冷卻後用手小心撥開蛋糕四周離開模具即可
11）放入預熱烤箱，160度烘烤35～40分鐘
12）出爐後，輕震一下，倒扣待涼
13）冷卻後用手小心撥開蛋糕四周離開模具即可
Ingredients (A)
Egg yolk 4
Caster Sugar 20g
Fresh Milk 90g
Corn Oil 50g
Purple Sweet Potato Puree 100g
Low-protein/hong kong/cake Flour 85g
Ingredients (B)
Egg White 4
Caster Sugar 35g
Instruction:
1) Steam and mashed the purple sweet potato into puree
2) Mix and combine the egg yolks + sugar + purple sweet potato puree
3) Whisk in the corn oil and milk slowly, mix well
4) Add sifted flour, whisk with "Z" style, mix well with egg beater 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 with spatula before adding the next
7) Pour the mixture into the balance of meringue, and gently mixed well
8) Pour the batter into 20cm chiffon 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
昨晚睡覺前，在想剩下的紫薯可以幹嘛
突然 💡的一下想到要用來做戚風蛋糕
首先上網查一下有關食譜
今天立馬來試味道
不錯哦好吃
Egg yolk 4
Caster Sugar 20g
Fresh Milk 90g
Corn Oil 50g
Purple Sweet Potato Puree 100g
Low-protein/hong kong/cake Flour 85g
Ingredients (B)
Egg White 4
Caster Sugar 35g
Instruction:
1) Steam and mashed the purple sweet potato into puree
2) Mix and combine the egg yolks + sugar + purple sweet potato puree
3) Whisk in the corn oil and milk slowly, mix well
4) Add sifted flour, whisk with "Z" style, mix well with egg beater 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 with spatula before adding the next
7) Pour the mixture into the balance of meringue, and gently mixed well
8) Pour the batter into 20cm chiffon 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
昨晚睡覺前，在想剩下的紫薯可以幹嘛
突然 💡的一下想到要用來做戚風蛋糕
首先上網查一下有關食譜
今天立馬來試味道
不錯哦好吃
 |
| 膨脹表面裂開了 =.= |
🍰
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