📎食譜 Recipe📎
材料配方 Ingredients: (六吋戚風蛋糕烤模 6 inch cake mold)
低筋麵粉 55克 / Cake flour 55g
蛋黃 3個 / Egg yolk 3pieces
玉米油 40克 / Corn oil 40g
鮮奶 55克 / Milk 55g
伯爵茶包 2包 / Earl Grey tea bag 2packet
蛋白霜Meringue:
蛋白 3個 / Egg white 3pieces
砂糖 55克 / Sugar 55g
檸檬汁 少許 / Lemon juice a little
製作步驟 Instructions:
1. 將鮮奶和茶包的茶碎放入鍋裏,開小火煮,用刮刀輕輕的攪拌。隨著牛奶的溫度上升, 奶茶的顔色慢慢的出來, 煮到冒熱氣和出現小氣泡,之後就可以離火了。蓋上鍋蓋,讓奶茶在鍋裏燜一會,同時讓奶茶降溫。
Put the milk and tea bags into the pot, cook at low heat, stir gently with a spatula. As the temperature of the milk rises, the color of the milk and the tea slowly emerges. Cook until there is hot air and small bubbles appear, then it can be removed from the fire. Cover the pot and let the milk tea simmer in the pot for a while, while allowing the milk tea to cool down.
2. 預熱烤箱150攝氏度。
Preheat oven to 150°C.
3. 將蛋黃和蛋清分開。把玉米油倒入蛋黃里,讓玉米油包裹住蛋黃,這防止蛋黃結皮。
Separate the egg yolk and egg white. Pour the corn oil into the egg yolks, let the corn oil wrap with the egg yolks, this to prevent the egg yolks from crusting.
4. 將蛋白放入攪拌盆中,加入少許的檸檬汁, 用打蛋器打至出現大泡泡,加入1/3的砂糖攪拌至出現細泡泡后,再加入另外1/3的砂糖繼續攪拌至出現紋路及更加細膩, 之後加入剩餘的砂糖攪拌至堅挺狀態呈現小尖勾。
Place the egg whites in the mixing bowl, add a little lemon juice, beat until large bubbles appear then add 1/3 of the sugar and beat until fine bubbles appear. After that, add in another 1/3 of the sugar and continue mixing until lines appear and more delicate, then add the rest of the sugar and beat until it shows a small stiff peak foam.
5. 將茶渣以及奶茶全部倒入蛋黃碗里。把蛋黃,玉米油和奶茶稍微混匀, 之後加入過篩的低筋麵粉攪拌均勻即可,不用過攪拌。
Pour the tea dregs and milk tea into the egg yolk bowl. Mix the egg yolks, corn oil and milk tea together, then add in the sieved cake flour and mix well without over-stirring.
6. 取1/3的蛋白霜加入蛋黃麵糊混合均匀, 之後將蛋黃麵糊倒入蛋白霜中繼續混合均匀,用翻拌的手法混匀。請勿過度攪拌以避免消泡。
Take 1/3 of the meringue and gently stir in the egg yolk batter , then pour the egg yolk batter into the meringue and gently mix well by turning and fold in method. Remember do not over mix the batter to avoid defoaming.
7. 將麵糊倒入蛋糕烤模裡, 之後把蛋糕烤模往桌子上輕敲幾下排出空氣。
Pour the batter into the cake mold, then gently tap the cake mold on the table a few times to remove air bubbles.
8. 放入已預熱烤箱150攝氏度,烘烤35-40分鐘(根據自己的烤箱溫度調整時間)。在烘烤到一半的時候,將蛋糕轉方向,這樣能使靠色更均匀。將木籤或牙籤插入蛋糕中,如果牙籤拿出來時是乾净及沒有濕麵糊,那麽伯爵戚風蛋糕就好了!
Put the cake in the preheated oven at 150°C, bake for 35-40 minutes (Every oven is different, you may adjust the temperature and baking time). Halfway through baking, rotate the cake direction to ensure the baking colour even. To check if the cake is fully cooked, insert a wooden skewer or toothpick into the middle of the cake and if it comes out clean with no wet batter then its done!
9. 出爐后,將蛋糕輕敲一下,馬上倒扣在涼架上,徹底放涼后才可以脫模。放涼后,先把蛋糕的邊緣輕輕按壓進去,輕輕按壓中心煙囪的部分,之後頂起底部,將蛋糕溫柔地脫模。那麽就可以享用伯爵戚風蛋糕啦!
After remove the cake out from the oven, tap the cake on the table, then put the cake upside down on the cooling rack until it is completely cooled before demoulding. After cool completely, gently press the edge of the cake and the center of the cake chimney, then lift the bottom and gently demould the cake. Then, the Earl Grey cake is ready to serve!
*製作好的蛋糕如當天内無法食用完,建議放入密封盒冷藏保存。
If you can’t finish the chiffon cake on the day, you may store the cake in an airtight container and store them in the refrigerator.
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I'm not a baking teacher, just because I love and enjoy baking, so I started to learn baking myself. Purely sharing my personal little baking production, welcome everyone to communicate. Let's learn and grow together.
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