Wednesday, August 12, 2015

紫红薯戚风蛋糕 Purple Sweet Potato Chiffon Cake


Being a non conformist, I love variety. Be it cooking, baking or even shopping, I would usually ended up ordering lots of food or either buy the same product made from different brands. So when it comes to baking I have also experimented with many alternative or uncalled combinations to satisfy my quest for variety.
我是个不爱受循规蹈矩限制的老妇女,一向来都喜好尝试多种类的事务。因此在烹饪或购物上都会採用不同的品牌。因此,当烘焙时我也尝试用不同的取代材料甚至于非传统方式制作出另种口味的食品。

Therefore I opted for a this purple sweet potato chiffon since it derive the color naturally and also helps to ease my abundant home supply of sweet potatoes.
所以,我选择了这一个以紫红薯为主来制作这个戚风蛋糕 。一来因为想取用紫薯的原色素,二来是为了清里家里所存有的大量紫薯。


Purple Sweet Potato Chiffon Cake
Recipe adapted from Recipe Allrecipe.asia


Ingredients 材料 (A)
250g Purple Sweet Potato 紫红薯 /紫地瓜
8 Tbsp Fresh Milk 鲜奶
Juice from 1 Lemon 一粒柠檬汁

(B)
8 Egg Yolks 蛋黄
50g Brown Sugar 红糖
1/2 Tsp Salt 盐
105g Corn Oil 玉米油
5-6 Tbsp Water 清水 (Optional)

(C)
210g Cake Flour 蛋糕粉

(D)
10 Egg Whites 蛋白 /蛋清
120g Castor Sugar 幼糖



Method 做法

Steam purple sweet potatoes and mash. Add milk to mashed potato while its still warm until combined. Stir in fresh lemon juice to lighten the color to dark pinkish color.
紫红薯蒸后趁热捣碎成泥后再把鲜奶倒入混合至均匀。拌入鲜柠檬汁淡化紫薯的颜色后转变深粉红色。

Combine beaten egg yolks with brown sugar, salt and corn oil (B)into a mixing bowl until combined. Add mashed sweet potato and stir well. 
将蛋黄稍微搅发再加入红糖,盐与玉米油B进盆中至混合。



Sieve in cake flour (C) and mix until smooth with no visible lumps. Should you find the batter dry, add 1 Tbsp of water and mix again. Continue adding water by the tablespoon until the batter become manageable. Set aside.
筛入蛋糕粉C继续搅拌至没面粉粒的面糊。若是面糊太干可加入一汤匙的清水继续捣拌。可一汤匙一汤匙的加入至面糊易捣搅就可以了。

In another dry and grease free mixing bowl, beat the egg whites until frothy. Add in castor sugar in 2 batches and continue beating until stiff peaks.
把蛋白放入一个干燥即干净搅拌盆里,用打蛋器把蛋白打到呈鱼眼泡状的时候,分两次加入糖再继续搅打至蛋白干性发泡的状态,可以停止搅打了。




Transfer 1/2 of the egg white meringue into the bowl of the cake batter and carefully fold to combine.
盛1/2蛋白到蛋糕糊中。用橡皮刮刀轻轻翻拌均匀(从底部往上翻拌,不要划圈搅拌,以免蛋白消泡)。

Transfer the cake batter mixture back into the meringue bowl and fold until evenly.
翻拌均匀后,把蛋糕糊全部倒入盛蛋白的盆中,用同样的手法翻拌均匀,直到蛋白和蛋糕糊充分混合。

Transfer the final cake batter into a 23cm inch chiffon cake pan. Lightly tap the pan on the tabletop twice to release the big bubbles.
将混合好的蛋糕糊倒入23cm威风蛋糕模具,抹平,用手端住模具在桌上用力震两下,把内部的大气泡震出来。

Bake in a preheat oven at 180C degrees for 30mins and lower to 170 for another 10-15mins.
放进预热好的烤箱,180度烘烤约30分钟,之后在以170度烘烤10-15分钟直到蛋糕熟透即可。







and also to 

Cook your Books #26 @ Kitchen Flavours



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