2017/08/30 收藏

烤出美味戚風蛋糕(Chiffon Cake)的三大技巧:蛋白霜打發、不消泡攪拌法、鮮奶油塗抹


如何做出口感鬆軟綿密的戚風蛋糕?只要蛋、牛奶、麵粉、糖,靠蛋白包覆空氣使蛋糕膨脹,掌握「蛋白霜打發、不消泡攪拌法、鮮奶油塗抹」等技巧,輕鬆做出完美戚風蛋糕!

烤出美味戚風蛋糕的三大技巧:蛋白霜打發、不消泡攪拌法、鮮奶油塗抹
Bake the beat Chiffon Cake by mastering the Three crucial method

【蛋黃麵糊】
蛋黃Egg york 3個
細砂糖Sugar 20g
液體植物油Vegetable oil 40g
牛奶Milk 40g
紅茶Black Tea 4g
低筋麵粉Cake flour 66g

【蛋白霜】
蛋白 Egg white 3個
細砂糖Sugar 40g

Steps
1.加熱牛奶 Warm the milk
2.倒入紅茶 Add black tea
3.放涼 Cool
4.分蛋 Separate the egg white and egg york
Tip: 蛋白不可以沾到蛋黃,水份及油脂 Avoid any egg york, water and oil in egg white
5.打蛋白霜 make meringue
Tip: 糖分兩次加 Add sugar gradually, 2-3 times

6.打到蛋白霜出現明顯紋路與光澤感Whip the meringue until it becomes nice and glossy
7.將蛋黃與砂糖打勻Beat the egg york and sugar
Tip: 直到蓬鬆與變白Until fluffy and the color turns white
8.加入植物油打勻 Add oil
9.拌入紅茶牛奶 Add milk tea
10.加入過篩的麵粉 Add flour
11.分兩次混入蛋白霜 Mix the meringue gradually
Tip: 以最輕柔但快速的速度攪拌Mix the batter gently yet fast

12.倒入蛋糕模 Transfer the batter to tube pan
Tip: 輕輕搖晃蛋糕模,震出大泡泡,可使蛋糕更細緻 Break the big bubble to make the texture tenderer
13.160度c烤半小時 Bake 160C 30mins
14.蛋糕出爐後立即在桌面敲一下 Remove the cake from the oven and beat it
Tip: 可防止蛋糕萎縮 Prevent the cake from shrinking

15.倒扣冷卻Let cool upside down
16.脫模,用刀子輕輕劃過蛋糕模的內外側Slide a knife around edges of pan
17.由下往上使力,讓蛋糕模分離 Push up to separate the pan
18.用刀子輕輕劃過底部 Slide a knife around the button
19.拖住蛋糕頂端,倒扣將蛋糕拿出 Hold the top and flip upside down to get the cake out
20.鮮奶油中加入些許砂糖 Add sugar in heave cream
21.打發鮮奶油蓬鬆有紋路出現 Whip it until fluffy
Tip: 不要打太過硬,會不好抹 Don’t over beat it
22.抹鮮奶油時,先抹上面 First put the whipped cream on the top

23.然後再抹側面 Then on the side
Tip: 45度角貼上蛋糕側面,90度角左右搖晃輕抹 Hold the cream 45° and then up to 90° to cover the cake with cream°
Tip: 刮去抹刀上多餘鮮奶油,可使塗抹更平整 Remove the extra cream
24.冷藏一下,讓鮮奶油定型更好切 It easier to cut the cake if refrigerate for a while
Tip: 刀子泡在溫水中,可讓蛋糕切得更漂亮Warm the knife to make a clean cut


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