柠檬蜂蜜戚风蛋糕 Honey Lemon Chiffon Cake

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.

黑芝麻绿茶挞 Black Sesame Green Tea Tart

This recipe is inspired by Anncoo's blog and adapted with a black sesame flavored tart shells to create some variations.

As you can see, I still have a long way to go on improving my skills on shaping the tarts base. I am happy with the outcome as the sesame give out a more aromatic smell than regular tarts base. And coupled with this soft egg fillings, its a perfect balance of sweet and savory.

黑芝麻绿茶挞
Black Sesame Green Tea Tart

Ingredients 材料

Black Sesame Shortcrust Pastry 黑芝麻挞皮 (A)
140g Plain Flour 中筋面粉
60g Rice Flour 粘米粉

140g Unsalted Butter 无盐奶油 (room temp 温室回温)

70g Castor Sugar 细砂糖
1/4 Tsp Salt 盐
40g Beaten Eggs 鸡蛋（打散）
40g Black Sesame Powder 黑芝麻粉

Green Tea Filling 绿茶布丁内陷 (B)
300g Fresh Milk 牛奶
65g Castor Sugar 细砂糖
3 Tsp Green Tea Powder 绿茶粉
2 Egg Yolks 蛋黄
2 Eggs 鸡蛋



Method 做法

Combine and sift plain and rice flour (A) together into a bowl. Set aside.

材料A的面粉及粘米粉一起混合，过沥入碗搁置待用。

To prepare sweet shortcrust pastry, beat butter (A) until soft and creamy. Add (A)  sugar, salt, egg and black sesame powder to incorporate. Sift in sifted flour (A) and fold with spatula to combine to form dough. Wrap dough in cling wrap and refrigerate for 3 hours.

事先准备甜派挞皮，把材料A里的奶油置入搅拌盆用搅拌器打至乳霜状，然后把A里的糖，盐，鸡蛋及黑芝麻粉混入，混匀。接着就将过沥的面粉粘米粉粉料拌入，用橡皮刮板拌匀成团后用保鲜纸包起来置入冰箱冷藏三个小时后即可用。

Unwrap dough onto a non stick baking mat, place the cling wrap on the top and roll out to 3-5mm thickness. Gently place the sheet dough into a 2 nos of 20-22cm tart pan with removable base. Gently press dough into the mould without stretching it.

把冷藏好的面团移出，去掉保鲜纸置于不粘硅胶垫上再把保鲜纸铺在面团上。将面团擀成约3至5mm厚度的圆形，轻轻的把杆开的面皮铺在2个20-22cm挞盘上。用手仔细地把挞皮贴入挞盘内。

Remove excess dough over the top edges. Use a fork to prick holes over the base and freeze the dough for 5 mins before baking.

把多余的挞皮撕去，再用叉子在挞皮上穿孔后又转置入冰箱冷冻5分钟后才送入烤箱烘烤。

Preheat oven to 180C degrees.

烤箱预热至180C度。

Place a sheet of aluminum foil over the chilled dough. Press it well into the bottom edges but avoid covering the top edges of the dough. Add baking weights into the tart mould and bake in the center rack of the preheated oven for 18-20 mins.

在冷冻的挞面团铺上一层锡纸，用手指把锡纸压入低部及边缘但不要覆盖面团上部的边缘。锡纸上放上一些小石头转送入已预热的烤箱的中层烘烤18-20分钟。

Remove aluminum foil and baking weights when edges starts to brown. Continue baking the tarts for another 8-10 mins.

把锡纸和小石头取出，再放入烤箱烘烤8至10分钟即可。

Boil (B) sugar and milk until sugar dissolved. Add green tea powder to combine then remove from heat.

将B里的砂糖及牛奶一起混入锅煮热至融化，再加绿茶粉均匀即可离火。

Whisk in egg and yolks in batches until evenly mixed. Sieve.

马上分次把鸡蛋，蛋黄混入绿茶牛奶，一边搅拌一边加入一直搅拌混匀后过沥。

Transfer mixture into the prepared tart shells and bake in the middle rack of a preheated oven for 20 mins. Allow the tarts to cool on wire rack for the egg to set. Serve.
把过沥好的面糊盛入已冷却的挞皮A里，置入预热至180C度的烤箱的中层烘烤20分钟即可取出，摆在凉架上待凉定型。

The leftover egg mixture can be transferred into pudding moulds and bake according to the same baking mode. Allow the baked puddings to cool before refrigerating. Best serve cold. 

剩余的鸡蛋液可以装入各自的布丁模以同样的烘烤方法烤熟成绿茶布丁。烤熟的布丁待凉后便可冷藏后即品尝。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.