話說日本的可爾必思公司授權台灣製造一款 " 綜合莓 " 口味
綜合莓包括了 : 紅葡萄 白葡萄 楊梅 藍莓 覆盆子 桑葚
共 6 種莓果類的組合
照片來源 : http://www.finfin.info/index.php?gOo=goods_search_list.dwt&gcat=12
神奇吧 !?
什麼 ? 很難想像這款綜合莓的口味喝起來是什麼樣的神奇味道 ?
那就快去買一瓶來試試吧 !
但要確定買到的是正宗可爾必思公司所販售的喔 !
我覺得它這款綜合莓比原味好喝多了 !
不過太甜了
要稍微再稀釋一下
會比較剛好 !
用這款可爾必思加上少許檸檬汁做出來的戚風
是我目前做過 最好吃的 !
害我每天都想做一個綜合莓可爾必思+萊姆的戚風 !
The Calpis company in Japan authorized the factory in Taiwan to make the berries-flavor Calpis.
The " Berries " are about : Red grape, white grape, waxberry, blueberry, raspberry, and then, mulberry !
Well, a combo with 6 kinds of berries !
Amazing !?
You must be wondering about how it taste right ?
Go get one then !
But make sure its from Japan Calpis's recipe !
I think its a bit too sweet for me but better than the original flavor.
Water it down a bit would be better !
This chiffon with this kind of Calpis is the best one compared with the chiffon cakes I've made so far !!
Makes me want to make this chiffon everyday !
重點來了!
Anyway lets do it !
食譜: 17cm模的份量
(參考引用自日本赤崛博美小姐的配方)蛋黃麵糊:
蛋黃 40 g
細砂糖 10 g
沙拉油 40 cc
綜合莓口味可爾必思 75 cc
新鮮檸檬汁 1 茶匙
低筋麵粉 80 g
鹽 1/8 小匙
蛋白霜:
蛋白 160 g
細砂糖 10 g
Ingredients: For a 17cm chiffon mode.
Egg & Grape Batter
40 g Egg yolk
10 g Caster sugar
40 cc Salad oil
75 cc Strawberry & Blueberry Calpiko
1 tsp fresh lemon juice
80 g Flour
1/8 tsp Salt
Meringue
160 g Egg white
10 g Caster sugar
作法 / Steps:
將蛋黃及細砂糖倒入攪拌盆中
充分攪拌至無顆粒且蛋黃泛白為止
Blanch the egg with the sugar until its smooth.
將 沙拉油 倒入攪勻
Add the salad oil into the egg batter.
Mix it.
將 綜合莓可爾必思 倒入攪勻
Add the Calpis into the egg batter.
Mix it.
加入檸檬汁
Add the lemon juice into the egg batter.
Mix it.
將 低筋麵粉 及 鹽 " 1次倒入" 蛋糊中
Add the flour and 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.
至此即完成第一階段的可爾必思檸檬蛋黃麵糊
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 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.
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.
完成如圖所示
完全看不到蛋白霜的蹤跡
Mix them until there's no white meringue there.
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170度
烘烤時間設定為 40分鐘
Put the mode in the oven.
Reset the temperature at 170 centigrade, for 40 min.
烘烤過程中請勿任意開啟烤箱 No opening during baking.
因為才烤 10 分鐘就開始上色並產生裂痕
因此我照舊調低溫度
到烘烤後期我甚至調降溫度至 130 度
依個人烤箱特性而調整
加入這飲料烤出來的戚風蛋糕特別亮麗 !
表皮油油亮亮的
令人垂涎三尺!
The chiffon looks very shinny from the berries-flavor Calpis !
Makes my mouth watering !
加了檸檬汁有一種特殊的香味
但又不會搶走可爾必思的風頭
最喜歡看到戚風蛋糕剛脫模的樣子了 !!!
The chiffon smells very good with the some lemon juice in,
but the lemon flavor wont be too strong.
I especially like to look at the chiffon when its just out of the tin !!!
就像餵鴿子般
把蛋糕剝碎餵食看看
結果非常認真地在觀察那些蛋糕 !
Avoid goobs from being choked....
Fed her cake like the way we feed the dove
Turned out goobs was very interested in observing the cake peices !
還是大口吃比較痛快 !
笑臉迎人了起來 !
Well..... thats just goobs !
Always prefer to eat without a lady-like way !
Whatever if goobs is happy then ~
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