ok THEN................................ Goobas !!!!!: 另類可樂戚風蛋糕 Offbeat Coke Chiffon Cake

Wednesday, 6 May 2009

另類可樂戚風蛋糕 Offbeat Coke Chiffon Cake

可口可樂 Coca-Cola
最初的中文譯名為 " 蝌蝌啃蠟 "
啥鬼譯名 =___=
聽起來一點都不好喝 !
最後終因銷路不佳
而改名為可口可樂

可見名字還是要響噹噹啊!!

話說可口可樂發明於西元 1885 年
是由美國喬治亞州的潘伯頓藥劑師
John Stith Pemberton 所發明的飲料配方

當時的配方含有古柯鹼和酒精

這是否和 " 可樂上癮症 " 八竿子打得著 ?????

趕快澄清一下
1903年後可口可樂的成分中不再含有古柯鹼

Inhttp://littlexb.deviantart.com/art/anti-coke-poster-9601140

百事啊百事.....
妳就算試了一百次
市場占有率還是得加強啊!!

我也想要一台這種冰箱 !

又來了一幅你死我奪的畫面.....

東京街頭一隅
它可能會被綁架喔 !!

http://www.geekologie.com/2008/05/cocacola_vending_robots_spotte.php

生意做真大 !

http://www.adamandlyn.co.uk/country/lv_coke.shtml

原來住北極也可以這麼愜意啊

http://www.knightmare.scriptmania.com/photo3.html

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 10 g
沙拉油 40 cc
可口可樂 80 cc
低筋麵粉 80 g
鹽 1/8 小匙

蛋白霜:

蛋白 160 g
細砂糖 10 g
新鮮檸檬汁半顆

Ingredients: For a 17cm chiffon mode.

Egg & Grape Batter
40 g Egg yolk
10 g Caster sugar
40 cc Salad oil
80 cc Coke
80 g Flour
1/8 tsp Salt

Meringue
160 g Egg white
10 g Caster sugar
half lemon

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.

將可樂倒入攪勻

Add the Calpis 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樂蛋黃麵糊

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

Be careful that there's no water/oil sticks on ur mixing bowl and blender.

蛋白攪至如圖般膨脹後
將細砂糖全部加入
並從慢速打至快速

As the egg white become expanded,
Add all the sugar in
and start whipping it from slow speed to fast one.

待蛋白已打發至接近如下圖所示之完成狀態時
將檸檬汁擠入

As about done as the pic shown below, squeeze the lemon juice in and whip it.

接下來將蛋白霜與蛋黃麵糊混合 Mix the egg/coke 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.