Apart from coffee flavored desserts and pastries, I am also very fond of lemon flavored ones. Today I am trying it on chiffon cake making and extremely happy with the outcome.
除了咖啡口味的糕点和烘焙甜品之外，我也非常爱好采用柠檬香味制做的食品。今天我特别试用了柠檬来烘烤个戚风蛋糕，结果烘烤出来的蛋糕效果及味道正合我意。
柠檬蜂蜜戚风蛋糕
Honey Lemon Chiffon Cake
Ingredients 材料
(A)
5 Egg Yolks 蛋黄
60g Castor Sugar 细砂糖
1/4 Tsp Salt 盐
40g Olive Oil 橄榄油
40g Honey 蜜糖
60g Cake Flour 蛋糕粉
30g Rice Flour 粘米粉
1 Tsp Vanilla Extract 香草精
50ml Lemon Juice 柠檬汁
1-2 Tbsp Grated Lemon Zest 柠檬皮屑
(B)
5 Egg Whites 蛋清
1 Tsp Lemon Juice 柠檬汁
50g Castor Sugar 细砂糖
Directions 做法
Preheat oven to 160C degrees.
烤箱预热至160C度。
Combine egg yolks, sugar, salt and olive oil (A) into a mixing bowl and whisk until combined.
将蛋黄和细砂糖，盐与橄榄油A混入盆中用打蛋器搅拌均匀。
Add honey and whisk to incorporate.
再加蜜糖搅拌均匀。
Add sifted in flour mixtures (A) and lemon juice in 2 batches. Whisk to mix until smooth with no visible lumps. Set aside.
再把过沥好的粉料A及柠檬汁，分两次交错混入搅拌均匀，成为无粉粒的面糊。搁置待用。
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，用打蛋器把蛋白打出一些泡沫，然后分次加入柠檬汁及砂糖，打成尾端挺立的蛋白霜即可。
Transfer 1/3 of the egg white meringue into the cake batter and carefully whisk to combine.
取1/3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 mixed.
然后把蛋糕糊转入蛋白霜的盆中，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 an 8 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8寸戚风蛋糕模具，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 the middle rack of a preheat oven at 160C degrees for 50mins.
烤模送入已预热好至160C度的烤箱中层，烘烤约50分钟直到蛋糕熟透即可。
Once the cake is out of the oven, invert the baking mould over a glass bottle to allow to cool before unmoulding.
蛋糕出炉后，马上倒扣在玻璃瓶上散热。待完全冷却后即可脱模。
Do link back to Coco Sweet Tooth if you have used any information as published in this blog.
No comments :
Post a Comment