南瓜吐司 （Pumpkin Bread Loaf） BREE#11

 在一次家长日发现，原来食堂售卖的食物非常小分

难怪孩子回到来都嚷着肚子饿

老公原本点了东炎米粉

可惜她给错了清汤米粉

他将错就错吃了

我当时还在课室内见班主任

完了就到食堂找他

看他吃完了，随口问他食物如何

他说：

分量很少

我说：

你大人嘛，小孩应该够吧

他说：

不够，小孩吃也不够，真的很小份

我说：

那么，味道如何？

他说：

哇老，根本不应该叫清汤，应该叫咸汤，好咸！

我很惊讶，老公口味有点偏咸，他说很咸应该是非常咸的。

难怪孩子们都爱吵到食堂买食物，小孩子都爱甜与咸的啊！

我有点后悔，为何不准备便当然他们带去呢

我在这里说明，我并没有针对任何学校食堂，只是这样的食物

真的不适合正在发育的小孩食用

我在想，我国的学校食堂何时能像日本一样呢？

所以在此之前，我还是勤奋点做些便当让他们带去吧

 这个南瓜吐司有点失策，当要放进烤箱前不小心压到面团了

稍微漏气了，时间问题不管了

进烤箱烤吧，幸亏外貌是丑了，可内在却是完美的

 

南瓜吐司 Pumpkin Bread Loaf 

爱和自由（少许更改）with some modofication

南瓜泥 Mashed Pumpkin100g 

高筋面粉 High Protein Flour 190g

法国高筋面粉 French High Protein Flour 60g

细砂糖 Castor Sugar 25g

盐 Salt 1/8tsp

即发乾酵母 Instant Dry Yeast 3g

无盐奶油 Unsalted Butter16g 

做法 Method：

把所有材料，除无盐奶油，搅拌成团，再加入无盐奶油甩打成完全阶段。

盖着发酵，60分钟。

Mix all ingredients,except unsalted butter,knead become a dough,add in unsalted butter continued knead till thin membrane appear.

Cover and rise for 60 minutes.

取出排气，分割3份，滚圆，休面10分钟。

Take out the dough and press out the air in the dough,divide 3 portion,roll round and rest for 10 minutes.

擀平面团，卷起。

Flatten the dough and roll up

休面10分钟，再把面团擀平擀长。

Rest for another 10 minutes and flatten the dough till long shape.

光滑面朝下，卷起面团。

Smooth surface face down,roll up the dough.

把面团排进吐司模内，待发酵至9分满

Put dough into loaf pan,rise till 9 percent full.

预热烤箱，170度，烤40分钟。中途10分钟上色盖上锡纸。

Preheat oven,170 degrees bake for 40 minutes.Use a aluminum foil cover the top after 10 minutes.

 

I am submitting this post to Best Recipes for Everyone

BREE# 11 I Have A Date with Pumpkin

Organized by Fion of Xuanhom's Mom

And 

co-hosted by Rachel of Simple Life

Read more ...

南瓜辣鲜肉榄菜包 （Pumpkin Spicy Pork with Preserved Chinese Olive Steam Buns） BREE#11

姗姗来迟的包子

今天实在有点忙

原本可以提早完成的包子

因为自己的懒性发作，直到昨晚才做

早上急忙拍了照片想说来得及中午之前上帖

可惜事与愿违

说回这次的包子

包皮这次走健康路线

不使用白油，糖份减少，而且完全不必加水

也能揉出柔软的面团

对于这次的包皮可是满意极了

至于馅料

因为忘了加少许水，使得蒸好有点干

这馅料是乱乱搞出来的，味道还真不错吃

加入了辣豆瓣酱当调味品

放入橄榄菜的口感也不同了

整体来说还真新鲜的感觉

这两样材料都是放在冰厨许久了

辣豆瓣酱是之前为了一样菜肴而买的，之后却不了了之

橄榄菜是好友芬送的，应该有大半年了吧

因为家人不大爱吃，所以都是放在冰厨待命

想不到这次可是大有作为呢

辣鲜肉榄菜馅 Filling ：

猪绞肉 Minced Pork 300g

辣豆瓣酱 Spicy Soy Bean Paste 3tbsp

蚝油 Oyster Sauce 1tbsp

酱油 Soy sauce 1tbsp

橄榄菜 Preserve Chinese Olive 2tbsp

香葱 Spring onion

清水 Water 2tbsp

做法 method：

把猪绞肉剁碎，加入香葱粒一起剁碎。

加入其余材料用筷子顺时钟搅拌10分钟。

放冰厨备用。

Mince the pork and add in spring onion continued mince to well combine.

Add in other ingredients and use a pair of chopstick to stir for 10 minutes.

Chilled in fridge.

南瓜包皮 Pumpkin Bun's Skin

(Yield 分量 ：12份)

材料 Ingredients（A）：

南瓜泥 Mashed Pumpkin 180g

中筋面粉 Multipurpose Flour 300g

细砂糖 Castor Sugar 15g

盐 Salt 1/8tsp

即发干酵母 Instant Dry Yeast 1/2tsp

粟米油 Corn oil 35g

清水 water 10~20g 

(视面团适度适量添加，我没加水·/depend on the dough,But i did not add any water ）

材料 Ingredients（B）：

双倍发粉 Double action Baking Powder 1tsp

做法 Method：

1.过筛低筋面粉入一钢碗内，加入其余材料一起混合成团

Sift in multipurpose flour into a stainless steel bowl,add in remaining ingredients and mix well.

2.搓揉面团成光滑面团。湿布盖着发酵35分钟。

Knead dough become a smooth and soft dough.Cover with a damp cloth for 35 minutes.

3.发酵好的面团加入双倍发粉，搓揉至发粉被面团吸收。分割12分小面团，盖着休面10分钟。

After fermentation done,add double baking powder onto the dough and knead till the BP is complete absorb into the dough.Divide to 12 small dough and cover rest for 10 minutes

4.小面团表面和桌面撒些面粉，用擀面棍擀成边薄中厚，放入1汤匙馅料，捏好，放在烘培纸上。再把包子放入蒸锅内待发15分钟。

Sprinkle some flour onto the table and dough,use a wooden rolling pin flatten the dough ,wrap in filling and put on a well-cut baking paper,then let it rise for 15 minutes in steamer.

5.把蒸锅水煮滚后，把蒸笼放入，中火蒸15分钟即可。开个小逢或者然包子呆在笼里至冷却。

Boil the water in steamer and steamed buns for 15 minutes.

I am submitting this post to Best Recipes for Everyone

BREE# 11 I Have A Date with Pumpkin

Organized by Fion of Xuanhom's Mom

And 

co-hosted by Rachel of Simple Life 

Read more ...

南瓜肠仔包 II（Pumpkin Sausage Buns II） BREE#11

近来脑袋毫无头绪，

每天挂在网上还是无法腾出少许脑汁来

还加上身上的懒虫作祟，

我唯有继续让我脑袋静静的呆在standby状态

唯一做到的就是交稿的作品

答应了就要做到，虽然有时会迟了交。。。呵呵

幸好主编美女并没催稿

约好了Rachel的南瓜之约

无论如何也要腾些脑汁出来

首先发牌的是我家宝贝最爱的

肠仔包

加入南瓜泥的面包体

是真的软

昨夜临睡前告知宝贝们今天带去学校的便当就是它

想不到小宝贝竟然来一句：

妈咪，我不爱香肠啦

我说：

那么你只吃面包，香肠留给哥哥咯

他大力点头说：嗯嗯嗯

满意的睡觉去了

南瓜肠仔包 Pumpkin Sausage Buns

材料 Ingredients：

南瓜泥  Mashed Pumpkin 120g

高筋面粉 Bread Flour 250g

牛奶 Milk 60～80g

细砂糖 Sugar 30g

盐 Salt1/2tsp

即发乾酵母 Instant Yeast3g

香肠 Sausage 8pcs

做法 Method :

这里 HERE

I am submitting this post to Best Recipes for Everyone

BREE# 11 I Have A Date with Pumpkin

Organized by Fion of Xuanhom's Mom

And 

co-hosted by Rachel of Simple Life 

Read more ...

BREE#11 I Have A Date With Pumpkin（我和南瓜有个约会）

Pumpkin~is a cultivar of the squash most commonly is round,with smooth,slightly ribbed skin and deep yellow to orange coloration.
The tick shell contains the seeds and pulp.
Pumpkin~ like other squash,are native to North America.And it's widely grown for commercial use and are used both in food and recreation.
The word 【Pumpkin】originated from the word pepon,which is Greek for large melon，something large and round.The French adapted this word to pompon ,which the British changed to pumpion and later American  changed that to the word that is used today Pumpkin.

Pumpkin are very versatile n their uses for cooking. Most parts of the pumpkin are edible,including the fleshy shell,the seeds,the leaves and even the flowers.
When ripe,the pumpkin can be boiled,baked,steamed or roasted.
So, this month, July 2015,we will starts a new event with this healthy and delicious pumpkin as our theme.
We are welcome all food that using Pumpkin as the ingredients,no matter how many posts you would like to share with us.
Please kindly visit our new co-host for this month ~ Rachel for the details and rules.

What you need to do is:

Every post must be display with the BEST RECIPES batch on it(see above). And please link back the post to me & co-host.
Example: I'm joining Best Recipes for Everyone July 2015 Event Theme: I Have A Date With Pumpkin.  Organized by Fion of XuanHom's Mom Kitchen Diary and Co-hosted by Rachel of The Simply Life.
This event is open for every blogger friends all around the world.Blogger friends could participate as many posts they want.
Important is all the post must be match with the THEME of that month.And all the post must be current post.
All participant post must be you own bake/cook. If you are using a recipe from a book or website. Please mention the title and author of the book or link of the website.

Special Note: This event will be start on 3rd July 2015 and will be ended on 31 July 2015

I hope that all blogger friends will participate my event. And recommend your best and popular desserts recipes to everyone.

I will update the new event & co-host every month. I also like to hear your suggestion for any event theme you prefer.

It would be very fun if you do so.You could email me :chengxuan06@gmail.com for any suggestion.

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乳牛蛋糕卷 （Moo Moo Swiss Roll） BREE10

孩子开学又开始忙了

早上忙完公事，刚好时间接孩子放学

吃完午餐，陪孩子温习功课

做完了功课，又赶着完成家务，准备晚饭

乘有少许时间练习卷蛋糕

做了这个期待已久的乳牛款

继之前的乳牛戚风

这次再来乳牛蛋糕卷

这可比任何彩绘蛋糕卷容易多了

其实也做了几个蛋糕卷

因为时间关系没来得及拍照

也有1、2个卷不美

不过我是打不死的安娣

虎皮啊。。虎皮。。。

迟早一天我要挑战成功

乳牛蛋糕卷 Moo Moo Swiss Roll

食谱Recipes ：这里

四方烤盘 Square Baking Pan ：25 x 25cm 

蛋黄糊 Egg Yolk Batter

蛋黄 Egg Yolk 3pcs

细砂糖 Castor sugar 15g

水 Water  60ml

粟米油 Corn Oil 40ml

香草精华 Vanilla Extract  1/2tsp

低筋面粉 Low Protein Flour 80g

可可面糊 Cocoa Batter

蛋黄糊 Egg Yolk Batter 2tbsp

蛋白 Egg White 20g

细砂糖 Castor Sugar 2tsp

黑可可粉 Dark Cocoa Powder 1/2tsp

蛋白糊 Egg White Batter

蛋白 Egg White 3pcs

细砂糖 Castor Sugar 15g

馅料 Filling

植物性鲜奶油 Fresh Cream  150g

做法 Method ：

1.在烤盘铺上烘培油纸，抹上一层薄油。

Line a baking paper onto baking pan,spread a thin corn oil on the paper.

2.将蛋黄和细砂糖一起搅拌至起泡，加入清水与粟米油，混合均匀，再加入香草精华，拌匀。

Whisk egg yolk with castor sugar till bubbles up,pour in water and corn oil,mix well,then add in vanilla extract,stir well.

3.筛入低筋面粉，混合均匀无颗粒。

Sift in low protein flour,mix till well no lumps.

4.勺两大匙蛋黄糊入黑可可粉的碗内，混合均匀。

Spoon 2 tablespoon egg yolk batter into dark cocoa powder's bowl,mix well.

5.将可可面糊的蛋白加入细砂糖打发，拌入黑可可粉面糊内，再倒入挤花袋，在烘培纸上随意挤上乳牛花纹，放入烤箱以170度1分钟。

Beat egg white in cocoa batter till with castor sugar till stiff,fold in with cocoa batter,pour in piping bag and pipe cow pattern onto baking paper,bake with 170 degrees 1 minutes.

6.将蛋白糊的蛋白分次加入细砂糖，打发至蛋白尾段弯曲，分次与蛋黄糊混合均匀。

Whisk egg white with sugar till stiff peak,fold with egg yolk batter well.

7.将面糊倒入烤盘内，轻巧烤盘，以170度，烤18分钟。烤好翻扣烤盘，撕掉烤纸再盖上，待凉。

Pour batter onto baking pan,lightly knock the pan,bake in preheat oven 170 degrees 18 minutes.

Revert pan onto a wire rack,remove the paper and cover back wait till cool.

8.打发鲜奶油，把鲜奶油均匀涂抹在蛋糕上，然后使用擀面棍轻轻卷起，包好冷藏30分钟。

Whisk frsh cream till stiff form,spread even onto cake,use a rolling pin to help rool up the cake,cover and chilled i for 30 minutes.

9.把两端切平，再切片即可食用。

Cut two side of the cake,and cut pieces before serving.

 I am joining Best Recipes for Everyone 

June'15 event : Secret of Chiffon and Swiss Roll

Organized and hosted by Fion of Xuan Hom's Mom

I'm also joining Little Thumbs Up

June'15 Event : Cream

Organized by 

Zoe of Bake for Happy Kids & Mui of My Little Favourite DIY

Hosted by :

Diana of The Dommestic Goddess Wannabe

Read more ...

糖渍橙皮丁戚风 （Candied Orange Chiffon）BREE#10

都说了，橙味点心在我家根本不laku做了这戚风，

还不都是我一个人吃完

不过用这日本糖渍橙皮丁放入面糊里，

咬着淡淡颗颗的橙皮丁唉。。。还真好吃呢

今天，想不到东西写

简简单单这一次，好啦

糖渍橙皮丁戚风 Candied Orange Chiffon
原食谱Original Recipe：下厨房

材料 Ingredients A：

鲜橙汁 Fresh Orange Juice 35g
糖渍橙皮丁 Candied Orange 5g
低筋面粉 Low Protein Flour  60g
粟米油 Corn Oil  25g
蛋黄 Egg Yolk 3pcs

材料 Ingredients B：
蛋白 Egg White 3pcs
细砂糖 Castor Sugar 45g

做法 Method ：
1.材料A的蛋黄与细砂糖打至起泡，倒入粟米油与牛奶，混合均匀。
Beat egg yolks and sugar in ingredients A till have bubbles,pour in corn oil & milk,stir well.

2.筛入低筋面粉与可可粉，混合至无颗粒。
Sift in low protein flour and cocoa powder,mix till no lumps.

3.分次加入材料B的细砂糖入蛋白内，打发至尾端提起呈弯曲即可。
Gradually add in sugar in ingredients B into egg white,and whisk till stiff peak.

4.勺1/3蛋白霜入准备好的材料 A的面糊，以塑胶刀拌入均匀。
Spon 1/3 of the meringue into batter ,use a spatula to fold in the meringue.

5.再把面糊倒入蛋白霜内，继续拌入均匀。
Pour the batter all in the meringue,and continue to fold in till well mix.

6.倒入6寸中空模，轻敲出气泡，放入预热烤箱，140度烤40分钟。
Pour the mix well batter into 6 inch chiffon mold ,lightly knock the mould to remove the qir bubbles.Put in preheat oven 140 degrees,bake for 40 minutes.

7.烤好从烤箱取出，倒扣放凉即可脱模。
Remove from oven after cooked,revert the mould onto a wire rack to cool.

I'm joining Best Recipes for Everyone ~ BREE#10

June 2015 Event: Secret of Chiffon & Roll Cake 

Organized & hosted by Fion of Xuan Hom's Mom Kitchen Diary

Read more ...

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

Read more ...

原味蛋糕卷 （Swiss Roll）BREE#10

发觉，我从没做过原味的戚风蛋糕或者蛋糕卷

为什么呢？

因为打从心里就觉得，原味蛋糕很单调

往往就不曾把它放进名单里

在这个月的戚风月，我突然对它有了一丝丝的感觉

想不到这简单不过的原味蛋糕卷，竟然是那么的有吸引力

一拿出来切片，没两下子就吃完了

我看可能因为蛋糕卷分量小吧

不过我真的自得其乐呢

吃完了，我今晚再做咯

蛋糕卷做法简单也快，难就难在卷蛋糕的当儿

害怕蛋糕卷裂了，害怕卷不起来

往往害怕卷不起来，所以对它我时常却步

想不到久没卷了，依然能把它卷起来

真的要高唱：噢弥陀佛

原本画了千叶纹的，可是因为烤得不够久，所以一翻面在烤纸上

就那么不听话粘着了，没关系，我反面卷吧。。呵呵

原味蛋糕卷 Swiss Roll

材料 Ingredients ：

蛋黄 Egg yolk 4pcs

牛奶 Milk 65ml

粟米油  Corn Oil 40ml

香草精 Vanilla Extract 1/2茶匙

低筋面粉 Low Protein Flour 80g

蛋白 Egg White 4pcs

细砂糖 Castor sugar 65g

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。

Sift in low protein flour,mix well.

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，倒入铺了烤纸的25cm x 25cm的四方盘，放入预热烤箱，170度，18分钟。

Fold in meringue with egg yolk batter till well combine,pour into 25cm x 25cm square pan,bake in preheat oven 170 degree 18 minutes.

5.烤好反扣在凉架上，撕掉烘培纸再盖上去，等至有少许温热。

Revert cake onto a wire rack ,remove baking paper and cover back on the cake,wait till cool but a bit warm.

6.打发鲜奶油，把鲜奶油均匀涂抹在蛋糕上，然后使用擀面棍轻轻卷起，包好冷藏30分钟。

Whisk frsh cream till stiff form,spread even onto cake,use a rolling pin to help rool up the cake,cover and chilled i for 30 minutes.

7.把两端切平，再切片即可食用。

Cut two side of the cake,and cut pieces before serving.

I am joining Best Recipes for Everyone 

June 2015 event : Secret of Chiffon & Roll Cakes

Organized & hosted by 

Fion 0f Xuan Hom's Mom Kitchen Diary

I'm also joining Little Thumbs Up

June'15 Event : Cream

Organized by 

Zoe of Bake for Happy Kids & Mui of My Little Favourite DIY

Hosted by :

Diana of The Dommestic Goddess Wannabe

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班兰椰香戚风 （Pandan Coconut Chiffon）BREE#10

做过了几次的班兰戚风，可是却不曾把它记录下来
为什么？因为。。。。。我也不知道，懒惰吧
哈哈哈哈
所以这次特地约了一班姐妹一起上班兰戚风
一来希望绿化部落格，二来也可与脸书网友互动互动
可能有些人认为我太高调了，可是我却非常喜欢这样的互动方式
大家可以做自己喜欢的烘培，也可以一起交流交流，何乐而不为？
说真的，玩了那么多次的刷墙活动，大家开始有点厌倦了吧
我答应你，这是暂时的最后一次，下一次的活动，择日再玩

也顺带的在这里跟每位朋友说，现在开始倒数89天，也即是说三个月的时间，{最棒食谱}要跟大家说再见了
因为本人有点忙，而且寻找主持也有点困难，为了不打扰朋友们，唯有结束了
八月是{最棒食谱}的毕业月，希望在这几个月大家仍然踊跃参与。也谢谢前几个月的主持人的热心主持，也感激大家的热情参与

说回这班兰戚风，使用的食谱是The Kitchen 70的
这食谱屡试屡不腻，香香的班兰香，淡淡的椰子香
烤好后冷却好，拍照时间配合不到，唯有放进冰箱收藏好
怎知道拿出来时，底面竟然粘着蛋糕纸了
唉，不管了，拍照继续。。呵呵呵
颜色喜不喜欢？因为我放了好多的班兰叶，大概有20片吧
所以才会有如此美丽的绿色，真得越看越喜欢

班兰椰香戚风 （Pandan Coconut Chiffon）
{食谱有少许更改/Slightly changes }

材料 Ingredients A 
新鲜椰浆 Fresh Coconut Milk 70g
班兰汁 Pandan juice 30g
粟米油 Corn Oil 75g
自制浓缩班兰精华 Self made Extra Pandan Paste 20g
低筋面粉 Low Protein Flour 100g
蛋黄 Egg Yolk 4pcs (A size)
蛋白 Egg White 4pcs (A size)
细砂糖 Castor Sugar 75g

做法 Method
1.椰浆开小火煮至微滚，加入班兰汁、粟米油与班兰精华，搅拌均匀，筛入低筋面粉，拌匀至无颗粒。
Boiled coconut milk till slightly boil,pour in pandan juice,corn oil and pandan paste,stir well,sift in low protein flour,mix well.

2.待面糊稍冷，逐粒加入蛋黄，混合均匀。备用。
Wait till mixture a bit cool,add in egg yolk one at a time,mix well.Set aside.

3.分次加入细砂糖入蛋白打至湿性发泡，再与蛋黄糊混合。
Gradually add in castor sugar in egg white and whisk till soft peak,and then fold with egg yolk mixture.

4.把面糊倒入20cm中空模，轻敲出气泡，放入预热烤箱，140度，烤60分钟（烤箱温度自行调节），烤好倒扣放凉。
Pour batter into 20cm chiffon mould,lightly knock to remove air bubbles,put in preheat oven bake 140 degrees 60 minutes(please adjust temperature),remove and revert cake after cooked. 

I am joining Best Recipes for Everyone 

June 2015 Event : Secret of Chiffon and Roll Cakes

Organized and hosted by Fion of Xuan Hom's Mom Kitchen Diary

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巧克力戚风蛋糕 （Chocolate Chiffon）BREE#10

戚风蛋糕对于我来说，是一款完全无负担的糕点
它轻盈的体重，柔软的身躯
时而有些小痘子，时而脾气暴躁
可是，我最爱做的还是它

我家孩子不大喜欢戚风，原因是它太轻了
握在手里感觉像握着棉花糖
根本不像吃蛋糕
唯一能够哄他们吃下它的就是做巧克力口味的
最近孩子竟然要求班兰口味的
看来我的哄计有点小成就了

每次制作巧克力口味的蛋糕，我往往都要做大分的
因为没一下子就会被一扫而空

这次蛋糕使用20公分的中空模，刚刚好烤出满模的蛋糕
从烤箱取出时欣喜万分
为了让孩子带去学校享用，在天未亮的早上6点拍的照片
颜色好淡，可是却浇熄不了我想与大家分享

巧克力戚风蛋糕 (Chocolate Chiffon Cake)
材料A Ingredients A
蛋黄 Yolks 5pc (A size)
细砂糖 Castor Sugar 30g
粟米油 Corn Oil 60ml
牛奶 Milk 65ml
低筋面粉 Low Protein Flour 75g
可可粉 Cocoa Powder 25g (Varlhona)

材料B Ingredients B
蛋白 Egg White 5pc (A Size)
细砂糖 Castor Sugar 65g
柠檬汁 Lemon juice 1/4tsp

做法 Method ：
1.材料A的蛋黄与细砂糖打至起泡，倒入粟米油与牛奶，混合均匀。
Beat egg yolks and sugar in ingredients A till have bubbles,pour in corn oil & milk,stir well.

2.筛入低筋面粉与可可粉，混合至无颗粒。
Sift in low protein flour and cocoa powder,mix till no lumps.

3.分次加入材料B的细砂糖入蛋白内，打发至尾端提起呈弯曲即可。
Gradually add in sugar in ingredients B into egg white,and whisk till stiff peak.

4.勺1/3蛋白霜入准备好的材料 A的面糊，以塑胶刀拌入均匀。
Spon 1/3 of the meringue into batter ,use a spatula to fold in the meringue.

5.再把面糊倒入蛋白霜内，继续拌入均匀。
Pour the batter all in the meringue,and continue to fold in till well mix.

6.倒入20cm中空模，轻敲出气泡，放入预热烤箱，140度烤60分钟。
Pour the mix well batter into 20cm chiffon mold ,lightly knock the mould to remove the qir bubbles.Put in preheat oven 140 degrees,bake for 60 minutes.

7.烤好从烤箱取出，倒扣放凉即可脱模。
Remove from oven after cooked,revert the mould onto a wire rack to cool.

I'm joining Best Recipes for Everyone ~ BREE#10

June 2015 Event: Secret of Chiffon & Roll Cake 

Organized & hosted by Fion of Xuan Hom's Mom Kitchen Diary

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BREE # 10 Secret of Chiffon & Roll Cakes （戚风蛋糕与蛋糕卷秘密面纱）

戚风蛋糕是英文Chiffon cake的翻译。属海绵蛋糕类型，质地非常轻，用菜油、鸡蛋、糖、面粉、发粉为基本材料。由于菜油不像牛油（传统蛋糕都是用牛油的）那样容易打泡，因此需要靠把鸡蛋清打成泡沫状，来提供足够的空气以支撑蛋糕的体积。戚风蛋糕含足量的菜油和鸡蛋，因此质地非常的湿润，不像传统牛油蛋糕那样容易变硬。戚风蛋糕也含较少的饱和脂肪。但是由于缺乏牛油蛋糕的浓郁香味，戚风蛋糕通常需要味道浓郁的汁、或加上巧克力、水果等配料。
戚风蛋糕的制法与分蛋搅拌式海绵蛋糕相类似（所谓分蛋搅拌，是指蛋白和蛋黄分开搅打好后，再予以混合的方法），即是在制作分蛋搅拌式海绵蛋糕的基础上，调整原料比例，并且在搅拌蛋黄和蛋白时，分别加入发粉和塔塔粉。
戚风蛋糕组织膨松，水分含量高，味道清淡不腻，口感滋润嫩爽，是目前最受欢迎的蛋糕之一。这里要说明的是，戚风蛋糕的质地异常松软，若是将同样重量的全蛋搅拌式海绵蛋糕面糊与戚风蛋糕的面糊同时烘烤，那么戚风蛋糕的体积可能是前者的两倍。戚风蛋糕口感绵软 ，香甜是外出旅行的和电影院必不可少的休闲美食。

点击：这里有一片文章详细解释与教导如何做一个成功的戚风蛋糕。

蛋糕卷，它是戚风蛋糕（sponge cake）的一种，最先由瑞士传入美国，台湾是在民国50年代由“美国小麦协会”为了推广美国的面粉，才大力推广此类糕点到台湾，由于推广已久，所以在台湾是很普遍的糕点，几乎每间西点面包店必备的长青产品它不是瑞士特产只不过台湾人最初发现它的地点在瑞士。

这一期的最棒食谱专题，我们即将一起研究与发觉戚风蛋糕与蛋糕卷的无形魅力。
您是否特爱戚风蛋糕呢？您是否对卷蛋糕有一份忐忑的心呢？
那么在这个月里，我们一起掀开它们的面纱吧！

点击名称进入相关蛋糕食谱：

伯爵红茶乳酪戚风蛋糕

南瓜北海道杯子蛋糕

香蕉坚果戚风蛋糕

长颈鹿可可蛋糕卷

What you need to do is:

Every post must be display with the BEST RECIPES batch on it(see above). And please link back the post to me & co-host.
Example: I'm joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes. Organized and hosted by Fion of XuanHom's Mom Kitchen Diary
This event is open for every blogger friends all around the world.Blogger friends could participate as many posts they want.
Important is all the post must be match with the THEME of that month.And all the post must be current post.
All participant post must be you own bake/cook. If you are using a recipe from a book or website. Please mention the title and author of the book or link of the website.

Special Note: This event will be start on 3rd June 2015 and will be ended on 30 June 2015

I hope that all blogger friends will participate my event. And recommend your best and popular desserts recipes to everyone.

I will update the new event & co-host every month. I also like to hear your suggestion for any event theme you prefer.

It would be very fun if you do so.You could email me :chengxuan06@gmail.com for any suggestion.

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