从开始学烘焙以来,所接触到的戚风蛋糕食谱一定要将蛋白霜打至干性发泡,这也是成功与否的关键.
一直到了前阵子,我才获知将蛋白霜打至湿性发泡是做出Q润口感
的要决. 抱着好奇而又半信半疑的心态,我尝试了这个有别于一般做法的戚风蛋糕.
没想到出来的成绩简直令我又惊又喜,它的口感真的很好很Q润.
湿性发泡的戚风 ==> 成功!!!
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| Method (1) to (4) 蛋黄糊的做法 |
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| Method (5) to (8) 蛋白霜的做法 |
4 Egg yolks
Sugar – 40g
Corn oil – 80ml
Fresh orange juice – 160ml
Orange zest – 2 teaspoons
Cake flour – 160g
Salt – ¼ teaspoon
Ingredient B:
7 Egg Whites
Sugar – 80g
Method:
1) Separate the eggs, place the egg yolks in one bowl and the whites in another.
2) Add 50g of sugar into egg yolks and beat until the sugar is dissolved.
2) Add 50g of sugar into egg yolks and beat until the sugar is dissolved.
3) Add fresh orange juice, corn oil and orange zest, mix well.
4) Add sifted flour and salt, stir gently till well combined and smooth. Set aside.
5) In a separate mixing bowl, whisk the egg whites until foamy. Add in 70g of sugar gradually (one-third at a time), continue beating until soft peaks form.
6) Fold one third of the egg whites into the batter (4) with spatula until well combined.
7) Pour the entire mixture into the remaining egg whites and fold in gently but thoroughly.
8) Pour into chiffon cake tin (21cm), gently tap the tin on tabletop to remove air bubbles trapped in the batter.
9) Bake in preheated oven at 170’c for about 50 minutes or until a toothpick inserted into the center comes out clean. (The baking time and oven temperatures vary depending on the types of oven)
10) When the cake is done, remove from oven and invert the pan immediately until cool completely.
材料A:
蛋黄 – 4个
蛋黄 – 4个
糖 – 40g
粟米油 – 80ml
鲜橙汁–160ml
橙皮-2茶匙(磨碎)
低筋面粉 – 160g
盐 – 1/4茶匙
材料B:
蛋白 – 7 个
糖 – 80g
步骤:
1) 将蛋白和蛋黄分开, 分别放入两个大碗中
2) 将40g糖加入蛋黄中, 打至糖溶解
3) 先后加入准备好的鲜橙汁, 粟米油及橙皮搅拌匀允
4) 加入过筛面粉及盐, 轻轻拌匀成柔滑的蛋黄糊
5) 将蛋白打至发泡, 分三次将80g糖加入, 然后持续打至湿性发泡(提起搅拌器, 蛋白的尾端往下滴垂).
6) 将1/3蛋白霜加入蛋黄糊, 轻轻拌匀
7) 然后把拌好的混合物再加入剩余的蛋白霜, 混合拌匀成面糊
8) 将拌好的面糊倒入21cm的戚风蛋糕模里, 轻轻在桌面敲几下
9) 送进预热烤箱,烤约50分钟170’c 或至熟(用牙签戳进去, 如果不粘面糊就可以了)
(温度与时间因各自烤箱而定)
10) 当蛋糕完成时, 出烤箱后马上倒扣至完全冷却才脱模
