一談到紅蘿蔔
小孩都聞之色變
這款蛋糕騙不騙得過小孩?
作一個就知分曉 !
Every kid doesnt like carrot.
Would ur kid like to eat this carrot cake I introduce today ?
Go and experiment !
Img src : http://www.flickr.com/photos/maciekblazniak/1366119591/
對紅蘿蔔厭惡的程度
恨不得馬上把它送上外太空 !
Hate the carrot so much that cant wait launching it to the space ASAP.
Img src : http://www.nicholasroukes.com/sub/ar408.htm
原來紅蘿蔔有這麼多種顏色 !
為啥我只吃過紅色 !?
紫色的是有葡萄味嗎 ??
Just knew that carrots have different color !
Why I just had red one in my life !?
Does the purple carrot tastes like grape ??
Img src : http://en.wikipedia.org/wiki/Carrot
重點來了!
Anyway lets do it !
食譜: 17cm中空戚風模的份量
蛋黃麵糊:
蛋黃 40 g
細砂糖 20 g
沙拉油 40 cc
鮮奶 / 配方奶 50 cc
低筋麵粉 80 g
生紅蘿蔔渣 80 g ( 我是用磨泥板隨便磨磨的 )
鹽 1/8 小匙
蛋白霜:
蛋白 160 g
細砂糖 20 g
Ingredients: For a 17cm chiffon mode.
Egg & Grape Batter
40 g Egg yolk
20 g Caster sugar ( Can reduce to 10 g if u want a really low sugar one )
40 cc Salad oil
50 cc milk / formula
80 g Flour
80 g mashed carrot
1/8 tsp Salt
Meringue
160 g Egg white
20 g Caster sugar ( Can reduce to 10 g if u want a really low sugar one )
作法 / Steps:
將蛋黃倒入攪拌盆中Put the egg yolk into a mixing bowl.
將細砂糖 分 2 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 牛奶 倒入攪勻Add the milk 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.
將晾在一旁的生紅蘿蔔渣倒入拌勻Add the mashed carrot in.
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紅蘿蔔蛋黃麵糊
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 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.
接下來將蛋白霜與紅蘿蔔麵糊混合 Mix the carrot batter with the meringue.
以打蛋器舀起約四分之一的蛋白霜
混入蛋黃紅蘿蔔麵糊盆中
快速確實地攪勻
Use the blender to scoop about 1/4 of the meringue into the carrot batter and mix it quickly and lightly.
改用橡皮刮刀再舀起少量蛋白霜至紅蘿蔔麵糊盆中繼續拌勻
手勢要輕快
Use a spatula to get some meringue into the carrot 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.
將紅蘿蔔蛋黃麵糊 "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 carrot 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.
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.
實在看不出來這隻像什麼 !!??
胡亂喇勒派之蛋糕超人 ?
Really cant tell what it look like !!??
Some kind of cake superman ?
卡布奇諾又來搗蛋啦 !
瞧他仔細端倪了那蛋糕一會兒
還是沒發現這就是兔子最愛的紅蘿蔔 !?
心裡只想著 : 奇怪 ! 我的便盆到哪去啦 !?
Cappuccino ( Brown Rabbit ) comes again !
Look at him ! So interested about the cake.
But seems he hasnt noticed that its made from carrot which is rabbit's fav !?
He just thinks : Weird ! Where's my potty going !?
這次烤了 15 分鐘蛋糕才開始膨脹向上長
我想主要是因為我使用的昰生紅蘿蔔渣
而非使用已熟的紅蘿蔔泥的緣故
且奶水提高到 50 cc
蛋糕較不容易膨脹烤熟
雖說如此
烤出來的蛋糕卻異常地濕潤軟嫩 !!
If u just mash the carrot without cooking,
the cake will be a bit slower to grow its height during the first 0 ~ 15 min baking.
Mostly my chiffon cake will start growing up after 10 min baking.
And the 50 cc milk is quite big amount for this kind of chiffon,
so may need more time to bake the cake this time !
Altho the cake takes more time to bake,
the result is super soft and wet inside !!
戚風小麻豆又來啦 !
今天的戚風是紅蘿蔔口味喔 !
這款小孩子聞之色變
馬上皺起眉頭的顧人怨蔬菜
趁她現階段還不挑嘴的時候
趕緊餵餵吧 !
Here comes the little chiffon model !
The chiffon today is the carrot flavor !
Damn ! Carrot !? ( Kids just make a ghost face and run away ...... )
Feed Goobs more carrot when she is not fussy about food at the moment !
吃不夠
趕緊抓起一旁放蛋糕的塑膠袋
猛啃 !
妳緊抓不放
我怎麼把蛋糕拿出來給妳勒 !
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