Last week was a frantic week for us as I was practically busy everyday making breads and cakes for my husband's team of average 40 people throughout their 10 days of annual motor exhibition. After that me and my maids steered away from any forms of baking while recharging our tired body.
上礼拜的整个星期里我与家里的两位女佣们每天都忙碌制做面包及糕点给予我老伴的40多位工作人员们给予精神上的支持。他公司参与了每年一度的10日展销会而40数位的同事们在那十天里日日都得出席他们的岗位非常的忙碌。一旦完毕后，我与女佣们都暂停一切烘焙事务好让自己充电。
During the peak of the busy period we also had to celebrate two of my beloved pooches birthday on 2 separate occasions while coming up with gluten free doggy cakes for them. So, after the hard work and several days of rest, I set off to make my maids' most favorite dessert as a reward for their hard work.
同时在那忙碌的期间，我们还为了庆祝不同日子出世的两个宝贝爱犬的生日尝试制做两份无麸质的生日蛋糕给它们。之后，经过数日的休息我有再次下手制做女佣们爱吃的甜品来奖励她们。
Since most Indonesians are extremely fond of chocolate or cheese based food, this light and moist chiffon cake from Anncoo Journal will be the best choice. Her recipes are mostly failed proof and presented in beautifully taken photographs.
大多数的印尼人都非常爱吃含有巧克力或乳酪类的食品，因此我便从Anncoo Journal的博客里选上一道巧克力蛋糕食谱为参考。她的食谱不但成功效率高而且还很专业的摄影。
巧克力戚风蛋糕
Chocolate Chiffon Cake
(for 23cm chiffon cake)
Ingredients 材料
(A)
80g Dark Chocolate Buttons 黑巧克力豆
80m Milk Chocolate Buttons 牛奶巧克力豆
(B)
6 Egg Yolks 蛋黄
70g Corn Oil 玉米油
120g Fresh Milk 鲜奶
1 Tsp Pure Vanilla Extract 香草精
(C)
70g Cake Flour 蛋糕粉
1/2 Tsp Baking Powder 发粉
1/2 Tsp Baking Soda 小苏打粉
(D)
6 Egg Whites 蛋清
1 Tsp Lemon Juice 柠檬汁
100g Castor Sugar 细砂糖
Directions 做法
Preheat oven to 160C degrees.
烤箱预热至160C度。
Heat up chocolates (A) in a double boiler until dissolves. Set aside to cool slightly.
先把材料A的两份巧克力豆方入个耐热容器然后置入一个装了水的锅隔水烧热把巧克力融化即可搁置待凉。
In a large mixing bowl, use a hand whisk to lightly beat the egg yolks (B). Add oil, milk and vanilla extract in sequence and whisk to combine. Stir in (A) and mix to combine into a smooth batter.
在另一个搅拌盆里倒入蛋黄B，用打蛋器稍微打发后便顺着次序一一地把玉米油，鲜奶及香草精混入。混匀后再把A融化巧克力加入，不停地搅拌成顺滑的面糊。
Sift all the flour mixture (C) into the chocolate batter and whisk until combined to form a smooth thick paste. Set aside.
接着把粉料C一起沥入巧克力面糊，搅匀混合后搁置。
In a separate clean and grease free mixing bowl, beat egg whites (D) until foamy, add lemon juice. Add castor sugar (D) gradually while beating the meringue to 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D打出一些泡沫即可加柠檬汁，分次加入砂糖，打成尾端挺立的蛋白霜即可。
Add beaten egg whites into the chocolate batter in 3 additions and fold to combine.
分三次将蛋白霜混入巧克力蛋糕糊中，用橡皮刮刀轻轻翻拌均匀直到蛋白和蛋糕糊充分混合。
Transfer the cake batter into a 23cm chiffon or tube pan. Gently tap the pan on the worktop to release any trapped bubbles.
将混合好的蛋糕糊倒入23cm戚风蛋糕模具。用手端住模具在桌上轻轻地震两下，把内部的大气泡震出来。
Bake in the 2nd lowest rack of the preheated oven for 45-50 mins.
烤模送入已预热好的烤箱的中下层，烘烤约45-50分钟直到蛋糕熟透即可。
Once baked, immediately invert the cake pan and allow to cool completely 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.
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