乳牛戚风 Cow Chiffon (BREE 10)

在网上无聊看着食谱，突然发现这个被称为“乳牛戚风”的蛋糕

看那形状好喜欢，最重要是它有巧克力口味的

赶紧把食谱做法抄下

开工去。。。。。

这次做一个小巧可爱的戚风

所以把食谱调整了

模具是6寸中空模

乳牛戚风 Cow Chiffon

材料Ingredients :

蛋黄 Egg yolk 3pcs

牛奶 Milk 35ml

粟米油Corn Oil 25ml

香草精 Vanilla Extract 1/2tsp

低筋面粉 Low Protein Flour 45g

无糖可可粉 Varlhona Cocoa Powder 1tbsp 

热水 Hot water 1tbsp

蛋白 Egg White 3pcs

细砂糖 Castor Sugar 25g

做法 Method：

1.蛋黄打散，加入牛奶、粟米油与香草精，混合均匀。

Mix egg yolk with milk,corn oil & vanilla extract well.

2.筛入低筋面粉，混合至无颗粒。无糖可可粉与热水混合成糊，备用。

Sift in low protein flour,mix well.Mix cocoa powder with hot water and stir well,set aside.

3.蛋白分次加入细砂糖打发至中性发泡并有光泽，即尾端弯曲。

Gradually add in sugar and beat till soft form & glossy.

4.混合蛋黄面糊与蛋白霜，把一半的模糊倒入可可糊中，混合均匀。

Fold in meringue with egg yolk batter till well combine,pour half of the batter into cocoa mixture,and mix well.

5·分别勺一汤匙原味面糊和可可面糊在模具一方，共四方，陆续把不同颜色的面糊勺在不同色的面糊上，依次倒完面糊。

Spoon a table spoon of original batter and cocoa batter into mold,total four batter when you look inside. Continue sppon the different colour of batter into another colour of the batter till finish.

6·放入预热烤箱，150度，30分钟。反扣模具放凉。

Bake in preheat oven and bake for 150degrees Celsius ,30 minutes.

Remove from oven and revert the mould ,let it cool completely.

I am joing Best Recipes for Everyone

June15 event: Secret of Chiffon & Swiss Roll

Organized and hosted by Fion of Xuan Hom's Mom