Wednesday 31 October 2012

巧克力味北海道戚风蛋糕~ (10吋半 方型盘)










巧克力味北海道戚风蛋糕  ~ (10吋半 方型盘)


材料 (A) 

蛋黄   10个
牛奶  200克
低筋面粉   270克 
蜀米油  135克
巧克力粉  30克


材料 (B ) 


蛋白   10个
塔塔粉   3/4茶匙 
细砂糖    200克



北海道戚风制作过程:

1、把鸡蛋的蛋白和蛋黄分离。要保证盛蛋白的碗里干净和无油。
2、蛋黄加入牛奶和油打匀。
3、筛入低粉和巧克力粉,并拌成均匀的面糊。
4、蛋白打发加入塔塔粉,细砂糖分次加入蛋白,并打发到的硬性发泡
5、先盛1/3蛋白到蛋黄面糊里,轻轻拌匀,再把拌匀的面糊倒回蛋白盆里。
6、把面糊装入10吋半 方型盘.(不要放烘焙) 。放进预热好160度的烤箱,烤55分钟左右至表面  金黄即可出炉。


## 冷藏后更好吃!












~Chocolate Hokkaido Chiffon Cakes~ ( 10 1/2 inch Square Tray)


Ingredients: (A)

Egg yolks   10
Milk  200g
Low protein flour (cake flour) 270g 
Corn oil  135g 
Coco Powdwer 30g


Ingredients: (A)       

Egg whites  10
Cream of tartar  3/4 tsp
Castor sugar  200g






Method:


1. Whisk egg yolk  & milk and oil mix well.
2. Sift in flour & coco powder  into the egg yolk mixture.
3. Beat egg whites with cream of tartar until foamy and then add in sugar and beat till stiff.
4. Fold in half of the egg whites into the mixture and mix well.
   Then add in the other half and mix them evenly.
5. Fill the mixture into the 10 1/2 inch Square Tray.(Do not put baking paper )
6. Bake at preheated oven at 160c for 55mins. Leave cool.


##More delicious keep in fridge !

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