Thursday, 28 April 2011

烫面椰香戚风蛋糕 (Coconut Chiffon Cake with cooked dough method)

刚做好这蛋糕时,我就迫不及待它快点冷却让我一饱口欲.

我第一次做的烫面戚风,无可否认地蛋糕体真是软得很赞! 让我很难
对这蛋糕有抗拒感.


原食谱出自于 The Kitchen 70's.

材料:
(A)
100克 椰浆
20克 糖
75克 油
4 粒 蛋黄

(B)
85克 蛋糕粉
15克 粟粉

(C)
4粒 蛋白
1/8小匙 塔塔粉
80克 糖

做法:

1. 把椰浆加热至少许烫,加入糖,拌均.
2. 加入油和蛋黄,拌均.
3. 加入已过筛的粉料,拌均备用.
4. 把蛋白加入塔塔粉搅拌至粗泡沫,徐徐加入糖再继续搅拌至硬.
5. 蛋白分三次拌入蛋黄料里.
6. 把面糊倒入一个 8寸戚风模里.
7. 放入预热烤箱以 160'C 烤 1 小时.
8. 蛋糕出炉,倒扣待冷.

Recipe :

100gm coconut milk
20gm sugar
75gm oil
4 egg yolks

85gm cake flour
15gm corn flour

4 egg whites
1/8 tsp cream of tartar
80gm sugar

Methods:

1. Cook coconut milk till almost boil. Remove from heat, add in
sugar, mix well.
2. Add in oil and egg yolks, mix well.
3. Fold in sifted flour, mix well and set aside.
4. Whisk egg whites and cream of tartar till frothy.
5. Slowly add in sugar and continue whisk until stiff.
6. Fold egg whites into egg yolks mixture in 3 batches.
7. Pour mixture into a 8' chiffon tube pan.
8. Bake in preheat oven at 160'C for about 1 hour.
9. Take out cake from oven and invert to cool.