Saturday, 7 August 2010

摩卡戚风蛋糕 (Mocha Chiffon Cake)


(A):
20gm 可可粉
1 tbsp 即溶咖啡粉
50gm 热水

(B):
50gm 油
50gm 幼糖
4 蛋黄

(C):
80gm 蛋糕粉
1/4 tsp 苏打粉

(D):
5 蛋白
80gm 幼糖 (我减至60gm)
1 tsp 塔塔粉

1. 将 (A) 料混合,搅拌至完全溶化.
2. 把 (B) 料 混合均匀, 加入 (A) 和 (C) 料拌均.
3. 将 (D) 料搅拌至干性发泡, 和蛋黄面糊搅拌均匀.
4. 将面糊倒入一个 9"戚风烤盘里, 以预热烤箱 170'C 烤 50分
钟或熟.
5. 蛋糕从烤箱拿出立刻倒扣待冷.


Recipe :

(A):
20gm cocoa powder
1 tbsp instant coffee powder
50gm hot water

(B):
50gm oil
50gm sugar
4 egg yolks

(C):
80gm cake flour
1/4 tsp baking soda

(D):
5 egg whites
80gm sugar (I reduced to 60gm)
1 tsp cream of tartar

Method:

1. Mix (A) together and stir until melted.
2. Mix (B) together; add in (A) and (C), mix well.
3. Whisk (D) until stiff, fold into egg yolks mixture and mix well.
4. Pour batter into a 9" ungreased tube pan.
5. Bake at 170'C for 50 minuets or till done.
6. Invert cake to cool.