ok THEN................................ Goobas !!!!!: 低糖天使蛋糕 Angel food Cake

Thursday, 16 April 2009

低糖天使蛋糕 Angel food Cake

天使蛋糕來自於美國
於 19世紀初期美國發明電動打蛋器後開始盛行

天使蛋糕是一種起泡式蛋糕
完全不含油份, 無奶油, 無蛋黃
可說是一種健康的蛋糕

然而
話說有天使
就有惡魔
有天使蛋糕
就有惡魔蛋糕

惡魔蛋糕是啥??
就是使用了很多小蘇打粉的巧克力蛋糕 !
很新奇 ??
其實我也沒聽過耶 ! = =
外國人很喜歡給蛋糕取名字呢......

根據這次烤的經驗
天使蛋糕在烤的過程中似乎不太會膨脹
因此最好使用空心甜甜圈狀模去烤
像是較淺的布丁活動模
當然用日式中空戚風模效果會更好
記得烤模不要塗油
以免天使蛋糕無法升天飛翔..........

重點來了!
Anyway lets do it !

食譜:

蛋白 200 g
塔塔粉 1/4 茶匙
細砂糖 50 g
檸檬汁 1 大匙

低筋麵粉 75 g
鹽一小撮

Ingredients:

200 g eggwhite
1/4 tsp cream of tartar
50 g caster sugar
1 Tsp lemon juice

75g flour
1 pinch salt

作法 / Steps:

將低筋麵粉 + 鹽共同過篩 2 次

Sieve the flour and the baking powder together for twice.

將烤箱預熱在攝氏 190 度
Preheat the oven at 190 centigrade.

首先要製作蛋白霜 Make the meringue first.

注意, 攪打蛋白霜的所有容器及器材需完全乾淨
不可有任何水份及油脂附於其上
可再開始打蛋白前加入約1/4茶匙的塔塔粉
可加可不加, 並開始攪打蛋白

Be careful that there's no water/oil sticks on ur mixing bowl and blender.
You can add 1/4 tsp cream of tartar if u want.
And then whip the egg white.

蛋白攪至如圖般膨脹後
第一次加入細砂糖 20 g的三分之一
並從慢速打至快速

As the egg white become expanded,
Add 1/3 of the 30 g sugar
and start whipping it from slow speed to fast one.

待蛋白開始稍為難以流動後加入第二次的細砂糖
再度攪打
並加入第三次的細砂糖
持續攪打至下張圖中所示的狀態

Add sugar for the 2nd time when the meringue become hard to flow, looks like as the above images shown.

Then add sugar for the 3rd time and whip it until the meringue looks like the same as the following image shown.

圖中所示為已完成的蛋白霜
將蛋白霜拉起時
頂端會立起並微微下垂

The meringue above is about done.
You can see the top of the meringue is quite stiff and looks droopped.
That's it and it's time to stop whipping.

將蛋白霜置入冷凍中數分鐘

Put the meringue into the freezer for couple minutes.

蛋白霜自冰箱取出後會稍微水離
加入檸檬汁
可再大攪約 5 次使其恢復回細緻且均勻的泡沫

Mixing the meringue to make it smooth again.

將低筋麵粉及鹽 " 1次倒入" 蛋糊中

Add the 80 g flour and 1/8 tsp salt into the egg batter.

攪拌時動作要輕快
只需輕輕攪勻就好
不可過度攪拌

Mix the flour with the batter lightly until u cant see any white flour in the batter.
No need to mix it utoo much.
Then add the vanilla.

將完成的麵糊緩緩倒入戚風模中
並用橡皮刮刀將表面整平

Pour into the chiffon cake tube pan slowly.

注意這步驟需使用雙手
將雙手大拇指各自扶住戚風模的中空柱兩側
另外兩手的四指各扶住烤模底部兩側
將烤模往下輕敲兩下
使多餘空氣釋出

Drop the mode from about 5cm high from a desktop.

可用橡皮刮刀將麵糊朝烤模壁頂緣刮攏
可使戚風蛋糕長得更好

Using the spatula to move some batter to the edge of the mode will help the chiffon cake become taller.

將烤模送入烤箱中
烘烤溫度調降至180度
烘烤時間設定為 20分鐘

Put the mode in the oven.
Reset the temperature at 190 centigrade, for 20 min.

烘烤過程中請勿任意開啟烤箱 No opening during baking.

這款蛋糕烤的過程中
表面似乎不會膨脹太多
因此從下面幾張照片中可以看出
我的蛋糕烤完後
並沒有 " 穿裙子 "
( 像之前的葡萄戚風, 可爾必思戚風站在盤子上時
都穿了很厚的蓬蓬裙 !! )

The angel cake doesnt blossom a lot during baking.
So u can see " it doesnt wear skirt " on the following pics.