南瓜戚風蛋糕 Pumpkin Chiffon Cake

每週的戚風時間又到了 !
這次要來做健康的蔬菜蛋糕 !

蔬菜也能加進蛋糕裡 ?
沒錯 !
紅蘿蔔馬鈴薯菠菜花椰菜芋頭山藥番薯玉米
怎樣都加得進去
不過當然不是我吃......
誰要吃這種怪東西啊 !

照片來源: http://astro.sina.com.cn/ot/2005-10-28/050423925.shtml

但是還有一種.....
南瓜口味 !
可以接受了吧 !?

Weekly chiffon time visits again !
I am going to make a healthy vege chiffon cake this time !

Vege can go with chiffon cake ?
Sure !
Carrot Potato Spinach Broccoli Taro Yam Sweet Potato Corn
You can put everything in !
But not me who has to eat it......
What the hell will that kind of vege chiffon be ?

But there's still one flavor......
Pumpkin !
Now it's acceptable !?

重點來了!
Anyway lets do it !


食譜: 17cm模的份量










蛋黃麵糊:

蛋黃 40 g
細砂糖 30 g ( 若要做低糖口味可再減至 10 g )
沙拉油 40 cc
水 30 cc
低筋麵粉 80 g
鹽 1/8 小匙

南瓜泥 80 g
香草精 1/2 茶匙

蛋白霜:

蛋白 160 g
細砂糖 30 g　 ( 若要做低糖口味可再減至 10 g )

Ingredients: For a 17cm chiffon mode.

Egg & Grape Batter

40 g Egg yolk
30 g Caster sugar ( Can reduce to 10 g if u want a really low sugar one )
40 cc Salad oil
30 cc Water
80 g Flour
1/8 tsp Salt

80 g mashed pumpkin
1/2 tsp vallina essence

Meringue
160 g Egg white
30 g Caster sugar ( Can reduce to 10 g if u want a really low sugar one )


作法 / Steps:


將南瓜切塊水煮搗碎
晾在一旁備用

Boil the pumpkin and mash it






將蛋黃倒入攪拌盆中


Put the egg yolk into a mixing bowl.














將細砂糖 分三次倒入蛋黃中
充分攪拌至無顆粒且蛋黃泛白為止

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

將 沙拉油 倒入攪勻


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





將水倒入攪勻


Add the water into the egg batter.
Mix it.





將晾在一旁的南瓜泥倒入拌勻

Add the mashed pumpkin in.







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 30 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.






將南瓜蛋黃麵糊 "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/pumpkin 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


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.


































看起來很不錯 !
來用鮮奶油慕斯裝飾一下吧 !

Looking good !
Decorate it with some cream mousse would be awesome !











卡布奇諾 ( 棕兔 ) 對這顆蛋糕似乎很有興趣的樣子......　馬上跑來了 !

Seems Cappuccino ( Brown Rabbit ) is interested about this cake......





















嘿 ! 那可不是你的馬桶 !
蛋糕不需要你的巧克力豆助陣 !


Hey ! That's not a potty !
I dont need ur chocolate chips to decorate my cake !



















一波未平...
一波又起 !

The story just started...... damn !














意猶未盡?

Craving for more ?
















又抓了一把.....

怎麼有蠟筆小新在偷笑的感覺...! @___@

卡布奇諾的肥屁股快要把蛋糕坐垮了..... !

Grabbed the cake again.....

Snicker.... !?

Cappuccino's fat bum is cracking the cake..... !


很好玩 ?

Funny huh ?






















































第 3 塊了.....
這是另類的稱讚法嗎 ? ^+++++^


Third piece now.....
Thanks for praise.......^+++++^