葡萄戚風蛋糕 Grape Chiffon Cake

蛋糕上面放葡萄裝飾

不稀奇

葡萄口味的蛋糕體??
就好像很少聽過 !

發佈文章

Decorate a cake with some fresh grape

So exciting..... ( Sarcasm )

Grape-flavored cake ?
Sounds very rare !

一般常見的戚風或海綿蛋糕都是純蛋的蛋糕體
或是混合草莓, 巧克力, 咖啡液的蛋糕體
葡萄蛋糕體是很少見的

正因如此
本人今天興致勃勃
買了純度很高的葡萄果汁
希望可以做出帶有淡淡紫色的漂亮雪紡蛋糕

Normally the chiffon or spondge cake are made from just egg,
or flavored with some liquid strawberry, chocolate, or coffee.
Grape cake ?
At least I never heard about it b4.

And that's the reason I chose this recipe.
Quite excited tho.
We went to supermarket and bought a bottle of pure grape juice.
Hope I can make a beautiful chiffon cake with light purple color.


雪紡蛋糕? 啥玩意兒?
其實 戚風蛋糕 又叫做 雪紡蛋糕
雪紡亦即 " 鬆軟的 "

想想看
彷彿用 雪 及 紡紗 做成的蛋糕
果真實至名歸 !

The chinese translation of chiffon cake sounds like " Snow and silk fabric " thing
which let u imagine how soft the chiffon cake will be.

Think about it.
It sounds like the cake is made from snow and silk fabric !
Sure that's well-deserved !


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 40 g
沙拉油 40 cc
葡萄汁 90 cc
低筋麵粉 80 g
鹽 1/8 小匙



蛋白霜:

蛋白 160 g
細砂糖 30 g

Ingredients: For a 17cm chiffon mode.

Egg & Grape Batter
40 g Egg yolk
40 g Caster sugar
40 cc Salad oil
90 cc Pure / Condensed grape juice
80 g Flour
1/8 tsp Salt

Meringue
160 g Egg white
30 g Caster sugar


作法 / Steps:


首先
還是一句老話
將所有需要的材料都先秤好
低筋麵粉 80 g + 鹽 1/8小匙共同過篩 2 次

Prepare all the ingredients first.
And sieve the 80 g flour and 1/8 tsp salt together for twice.







開啟烤箱開關預熱
將溫度設定在約175度

須預熱至烤模入爐前

Ture the oven on to preheat it.
Set the temperature at 175 centigrade.




先製作蛋黃葡萄麵糊 Make the egg/grape batter first.

將蛋黃 40 g倒入攪拌盆中


Put the 40 g egg yolk into a mixing bowl.







將細砂糖 40 g 的三分之一量倒入蛋黃中
充分攪拌至無顆粒為止

Blanch the egg with the 1/3 of the 40 g sugar until its smooth.


















將剩下的細砂糖的一半加入攪勻

Add 1/2 of the left sugar and whip again.









最後將剩下的細砂糖完全倒入
攪打至完全光滑無砂糖顆粒為止

Add all the rest sugar this time and mix it.
Still, until its smooth & shinny.





將沙拉油 40 cc 倒入攪勻


Add the 40 cc vege oil into the egg batter.
Mix it.






將純葡萄汁 90 cc 倒入攪勻


Add 90 cc dondensed grape juice into the egg batter.
Mix it.






將低筋麵粉 80 g 及鹽 1/8 小匙 " 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.




至此即完成第一階段的蛋黃葡萄麵糊

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.

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

注意, 若拉起的蛋白霜頂端完全立起
且無下垂狀時
為過度打發
須重新來過



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.

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
混入蛋黃葡萄麵糊盆中
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.






將葡萄蛋黃麵糊 "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.













烘烤過程中表面會稍微裂開
為正常現象

The cake will " blossom " a bit/a lot during the baking.
No worry, that's kind of normal.







烘烤時間一到
打開烤箱以竹籤插入蛋糕內檢視
若竹籤沒有沾黏蛋糕液即完成
若有沾黏則再多加烤 3-5分鐘

When the oven is just shutting down.
Use a stick to stab into the cake to see if the cake is ready.
If there's still some batter sticks on it, then give it more 3-5 min.


出爐後的烤模須馬上倒扣
準備一只內裝有液體不容易傾倒的長頸瓶
例如圖中裝滿白酒的酒瓶

Use a bottle with long neck and filled with liquid in to place the mode upside down.









將烤模中空柱穿過酒瓶長頸
倒扣放至完全涼透為止

未完全放涼的蛋糕不可脫模

蛋糕放涼後以薄刀小心仔細地脫模

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

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

























烤出來很高
很滿意
不過因為蛋糕很軟
脫模時實在要戰戰兢兢才行

Very satisfied with its height.

Should be really careful when u try to get it out from the mode cause its very soft.

可以在蛋糕上灑些糖粉做裝飾
不過注意不要像我一樣把糖粉灑到中間凹洞的內壁上去
看起來實在不怎麼好看

You can sieve some powdered sugar onto the top of the chiffon cake.
But be careful not to sieve it inside the middle hole.
Looks not very good from that tho.







這張看起來真是可愛到不行 >_<~~

Cute and plump ~ :P

The powdered sugar brings christmas time memory.









剖面看起來就像這個樣子 Cut it and have a look .
















































這顆蛋糕長得這麼可愛
這樣算是成功了嗎 @@ ??
喔耶 \@______@/
雖然蛋糕看起來一點都不紫耶

話說回來我到底是愛吃愛是愛看勒 = =
都有都有 ~

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For Eng reader -


This chiffon cake looks very cute
So do I succeed ?
Oh yeh \@_____@/

( 老實說我真的很命苦po個網誌也要打英文真的很麻煩
連表情符號都要再重打一次)


Btw why the cake is not purple !?

Anyway.....Do I want to eat the cake.... or actually I just want to admire it = = ??
haha...... Both !