预拌粉的戚风蛋糕 Quick Chiffon Cake with Cake Mix

 

 

轻易上手，轻松入口的预拌粉戚风蛋糕，取代传统戚风分蛋打发法，只需全蛋液，水和植物油。秘诀就是打发至原来体积的三倍大才加入玉米油。某次网购面包粉和烘培工具时卖家送了这预拌粉，用了后觉得👍。不想被气疯但又想吃自家制的戚风蛋糕，就这么做吧，省时省力省心👉🏻零失败，而且完成品的组织结构，口味与传统戚风蛋糕都非常接近哦。Chiffon cake premix just needs simple ingredients: eggs, water & oil. Enjoys no fail baking fun. “A party without a cake is just a meeting.” — Julia Child 👻Happy Halloween🎃in advance ☺️

戚风预拌粉快手蛋糕 

{材料} 戚风预拌粉500克，鸡蛋8粒（A级/总数500克），清水/牛奶75毫升，玉米油75毫升。 

{做法} 

1. 把预拌粉、鸡蛋和水用低速1档搅打1分钟，高速3档搅打10分钟左右。 

2. 加入玉米油，转换成低速1档搅拌1分钟，把面糊倒入戚风蛋糕的模具中。 

3. 预热烤箱130°C， 先烤30分钟左右； 再调到160°C 烤20 分钟即可（烤箱温度得自行拿捏）。 

Quick Chiffon Cake with Cake Mix 

{Ingredients} Chiffon cake mix 500g, eggs 8pcs (grade A/500g in total), Water/milk 75ml, corn oil 75ml. 

{Directions} 

1. Whisk chiffon cake mix , eggs and water at speed 1 for 1 min, then at speed 3 for about 10 mins. 

2. Add in corn oil and whisk at speed 1 for another 1 min, then pour batter into ungreased chiffon cake pan. 

3. Pre-heated oven 130°C, bake for 30mins, 160°C 20 mins(Oven temperature adjust accordingly.)

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