Thursday, June 15, 2017

椰糖戚風蛋糕(Coconut Sugar Chiffon)



戚風都是用中空模烤出來的
可我偏偏把它改用四方模型
這樣還可以叫做戚風嗎?><"
我的做法是燙麵
蛋白雖然被我打成硬性
不過成品依然鬆軟
烤的時候已經慢慢有椰香飃來
烤好拿出來待涼那種香味
連我那嘴叼的大哥哥也說好香啊


其實做這個蛋糕是無心插柳
隔壁黃女士前幾天向我調教做戚風
烤了一個香蕉口味的
我說隔幾天再做一個其他口味的練習一下
她就做了椰糖的
可惜攪拌不勻油水分離了
不過那個椰糖香卻讓我思思念念
回想起來我還真的沒做過這口味呢
二話不説,就開工了


我家的小弟弟會來搗蛋了
看見可以吃的都會跑過來
想吃唄 呵呵呵


椰糖戚風蛋糕(Coconut Sugar Chiffon)
模型Mold:7“四方模型 square mold
溫度 Temperature :160*C
時間 Time:40mins

材料 Ingredients :
椰糖 Coconut Sugar 130g
椰漿 Coconut Milk 100g
有機冷壓純椰油 Cold Pressed & Unrefined Coconut oil 60g
鹽 Salt 1/4tsp
低筋麵粉 Low Protein Flour 130g
蛋黃 Yolks 6pcs
蛋白 Whites 6pcs
細砂糖 Fine Sugar 35g

做法 Method:
~椰糖切碎,放入小鍋裏,加入椰漿和椰油,小火加熱至椰糖融解~
Cut coconut sugar into small pieces, put into a pot together with coconut milk & Coconut oil, low heat cook till sugar dissolve
~液體溫度在40度左右,倒入低筋麵粉,迅速攪勻至無顆粒~
Wait till coconut liquid temperature reach 40*degrees, pour in flour, quickly mix till no lumps 
~倒入蛋黃混合均勻,備用~
Add yolk into the mixture and mix well, set aside
~預熱烤箱,開始打發蛋白~
Preheat oven, start to whisk egg whites
~細砂糖分三次加入蛋白内,第一次蛋白開始有魚泡眼,第二次蛋白開始變小泡,第三次蛋白變得很細膩,打發至尾段提起呈小彎即可~
Add sugar into egg whites gradually, for 3 times, 1st white start got big bubbles, 2nd the egg white's bubbles become small, 3rd egg white become smooth, whisk till medium peak
~先少1/3蛋白入蛋黃糊内,混合均勻后再倒入其餘蛋白,混合均勻即可~
Spoon 1/3 meringue into yolk mixture, mix well and pour back to remained meringue and continue mix well
~放入烤箱開始烤,烤好倒扣放涼~
Put into oven to bake, after back turn back the mold till cold 



6 comments:

既然来到,别潜水哦。。。留下只字片言吧。。。^^
It's my pleasure to have you here ,please leave a message if you really enjoy^^

  1. Hi Fion, nice chiffon in a regular pan. But may I ask why the cross on top of the cake?

    ReplyDelete
    Replies
    1. Hi Veronica,the cross just for pattern hahaha

      Delete
  2. 只要是你做的我都要吃~
    呵呵呵

    ReplyDelete
  3. 可爱的一双小手,叫人想触摸呢,嘻嘻。。。

    ReplyDelete
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