巧克力戚风蛋糕 Chocolate Chiffon Cake
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| 巧克力戚风蛋糕 |
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| 材料A |
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| 材料B |
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| 制作过程 |
巧克力戚风蛋糕
{材料A} 蛋黄5粒， 自发面粉150克， 幼糖75克， 栗米油5大匙，巧克力水5大匙
{材料B} 蛋白5粒， 塔塔粉1/2 茶匙， 幼糖75克
{做法}
1. 先将所有材料A放入深碗中， 用手拌打器顺同一个方向搅拌成浓糊状即可。
2. 将蛋白和塔塔粉放入搅拌碗中， 以高速度拌打至呈现许多泡沫状后，慢慢分三次加入糖拌打至适度的硬。（拉起蛋白时呈尖形）
3. 倒入搅均的材料A, 顺着同一个方向翻切拌均匀即可。
4. 然后倒入烤盘中(不需要抹油或铺纸)， 放入已预热好的烤箱用150◦C/300◦F烤30分钟至浅金黄色， 改用180◦C/350◦F烘至金黄色或至熟即可。
5. 取出倒扣放至冷才脱模。
Chocolate Chiffon Cake
{Ingredients A} Egg yolks x 5, self-raising flour x 150g, sugar x 75g, corn oil x 5 tbsp, chocolate water x 5 tbsp
{Ingredients B} Egg whites x 5, cream of tartar x ½ tsp, sugar x 75g
{Method}
1. Put all ingredients A into a mixing bowl, use a whisk to stir in one direction until smooth and well combined.
2. Put egg whites and cream of tartar into a mixing bowl, use high speed to whisk until frothy, add in sugar slowly by divided in 3 times to continue whisk until stiff but not dry. (egg whites can form into small peak)
3. Pour in mixture A, mix in 1 direction by up-down style and do turn mix bowl to let them simply well-combined.
4. Pour into a baking pan (do not grease or line), bake in pre-heated oven at 150◦C/300◦F for 30 mins until lightly brown, change to 180◦C/350◦Fand continue bake until cooked.
5. Remove from oven, invert and leave to cool completely before removing cake from the pan.
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