實驗作業 - 原味蛋戚風 Baking Class - Egg Chiffon Cake

話說上禮拜六烘焙課前
早上在家裡一連做了 2 種戚風蛋糕
可以窺見我對戚風蛋糕的瘋狂程度了吧 !
戚風蛋糕真是我的鍾愛啊 \ @___@/

截至目前為止
我還真的找不到任何理由
可以證明海綿蛋糕比戚風蛋糕好
戚風蛋糕既鬆軟又細致　
使用植物油　糖量可以自行控制　健康無負擔
外型又高又胖　中空像甜甜圈般可愛 十足像個小圓凳般
重點是蛋糕完成後
工具及蛋糕模的清洗真是太容易了 !
不需要使用大量的去油清潔劑
又戚風的製作過程中　
蛋黃麵糊與蛋白霜的融合實在是視覺上的享受 !

I made 2 chiffon cakes b4 the baking class last Saturday
That suggests how much I love chiffon cake !
Chiffon is my fav without any doubt ! \ @___@/

I still cant find any reason to say that spondge cake is better than chiffon cake.
Chiffon cake is so soft and delicate.
Use vege oil and less sugar, healthy.
Tall & plump, hollow cute like donuts, lookes like a little stool/potty.
And the most is the baking tools are easy to wash after baking !
You dont need to apply a lot of detergent to wash them.
And during the making when u mix the eggy batter with the meringue,
it looks so fabulous that keeps ur eyes SO BUSY !


重點來了!
Anyway lets do it !


食譜: 　 8 吋 活動模 的份量










蛋黃麵糊:

沙拉油 45 g
鮮奶 60 g
鹽 1/8 茶匙
香草精 5~8 滴 ( 或香草粉 1/4 茶匙 )

過篩粉類:
低筋麵粉 83 g ( 過篩 2 次 )

蛋黃 90 g


蛋白霜:

蛋白 180 g
塔塔粉 1/4 茶匙
細砂糖 60 g


Ingredients: For a 8'' chiffon tin.

Egg yolk Batter

45 g salad oil
60 g milk
1/8 tsp salt
1 teaspoon liquid vanilla

83 g flour

90 g Egg yolk

Meringue
180 g egg white
60 g Caster sugar


作法 / Steps:


將鮮奶、沙拉油及鹽倒入鍋中加溫至不會燙手的程度
再倒入攪拌盆中

Heat the milk & salad oil until its warm but not hurting hot.
Then pour it into a mixing bowl.




因為純蛋味戚風可能會有蛋腥味
所以加入香草精 5~8 滴 ( 或香草粉 1/4 茶匙 )

Add some liquid vanilla if u dont like the strong egg smell.





將過篩粉類倒入( 鮮奶 + 沙拉油 )盆中

Mix the black tea leaves with the flour & cornstarch, then add it into the warm milk/oil.

No need to mix it utoo much.





將蛋黃一次倒入輕輕拌勻

Add all the 6 egg yolk in and mix it lightly.







攪拌至麵糊光滑即可
不需過度攪拌

Just mix to smooth.
No need to mix it utoo much.




接下來要製作蛋白霜 Now move to the meringue then.

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 100 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








在蛋白變得細緻時
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.











接下來將蛋白霜與蛋黃麵糊混合 Mix the egg/grape batter with the meringue.


以打蛋器舀起約四分之一的蛋白霜
混入蛋黃麵糊盆中
快速確實地攪勻

Use the blender to scoop about 1/4 of the meringue into the batter and mix it quickly and lightly.



改用橡皮刮刀再舀起少量蛋白霜至蛋黃葡萄麵糊盆中
繼續拌勻
手勢要輕快

Use a spatula to get some meringue into the batter and mix it again.





為免蛋白霜水離
將蛋白再輕輕大攪幾次

Mix the meringue again for a few times very lightly.





將蛋黃麵糊 "倒回 蛋白霜盆內 "
輕輕拌勻
注意盡量不要讓蛋白霜消泡

Pour the egg/grape batter into the meringue mixing bowl
and mix them lightly.




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 mode slowly.






注意這步驟需使用雙手
將烤模由空中向下墜落 2~3 次
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.





將烤模送入烤箱中
烘烤溫度調降至170度
烘烤時間設定為 30 ~ 35 分鐘

Put the mode in the oven.
Reset the temperature at 170 centigrade, for 30 ~ 35 min.






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


烤好後倒扣放涼再脫模

Until the mode/cake is cooled,
dont touch it.

As cooled,
use a very thin knife to get the cake out of the mode.
























































拿幾塊請老哥吃

Share some with my brother to enjoy !