Friday, 16 August 2013

第一次的 ~ 香兰戚风蛋糕

第一次做香兰戚风蛋糕,选来了 Bernice 的食谱,原食谱来自花主席 Joceline不过,她的网络改了,已经点击不到。

香兰戚风



我的烤箱就是这般的热情,戚风烤了20分钟就开始裂了,到40分钟时,我赶紧把它拿出,相信蛋糕烤过火了,在研究着拍照的时候,它竟然塌下来了,够力!

蛋糕切的时候也切得很丑,我觉得我好像在把蛋糕分尸。。。

虽然做得不美,可是蛋糕很香,很好吃,下次再接再厉。

材料A
4个           蛋黄-我用5个 (Egg yolk)
20g          细砂糖 (Caster sugar)
1g            盐 (Salt)
30g          牛奶 (Milk)
80g          玉米油 (Corn oil)
85g          香兰汁 (Pandan juice)
120g        低筋面粉-我用特幼面粉 (Low protein flour)

材料B
5个            蛋白 (Egg white)
1/4茶匙    塔塔粉 (Cream of tartar)
40g           细砂糖 (Caster sugar)

步骤

1. 把材料A搅拌均匀,备用。
2. 把材料B(除了糖)打至起泡,糖分3次加入,打至湿性发泡(倒转不跌)。
3. 把打发的蛋白霜粉次拌入 (1),再倒入20cm中空园模,然后轻轻敲出空气,放入预热烤
    箱170度40分钟。

4. 取出后,立刻倒扣,待冷才脱模,切块享用。



材料A

材料B

B分3次拌入A

倒入模里,然后轻轻敲出空气


烈得很厉害

倒扣

在拍照时竟然意外的掉了下来

虽然表面烈得很厉害,可是里面看起来蛮不错,还有“小蛮腰”

脱模有待改进

切得超难看

 August 2013 Event: Eggs

18 comments:

  1. 第一次可以这样也算是不错了。。。。。
    我也不是高手,不能给你建议。。。
    只能给你鼓励:加油,加油!!

    ReplyDelete
  2. 有个小蛮腰的戚风。。吃了也会有个小蛮腰哦!
    那我要多吃几片了, 希望这个小蛮腰会转移到我的身上来哦! 哈哈哈。。。

    ReplyDelete
    Replies
    1. 小蛮腰有谁不要?! 看照片,你很瘦一下哩,现在我只想"瘦",长得越来越胖了。。。迟些和 doraemon 一样了。

      Delete
  3. 小小挫折,当着激励,我帮你‘干掉’这蛋糕,
    这样你就可以准备挑战下一个咯!

    加油哦!

    ReplyDelete
    Replies
    1. 谢谢你,我会再挑战过的!

      Delete
  4. Jozelyn, 你的蛋糕发的好高哦。

    ReplyDelete
    Replies
    1. 是咯,发到高过中间的部分。下次减少一粒鸡蛋看看怎样^_^

      Delete
  5. Jozelyn, 你真的很幽默!我也要小蛮腰一片!大家一起加油!

    ReplyDelete
    Replies
    1. Esther, 那我们就一起向"小蛮腰"这个目标迈进吧!

      Delete
  6. Love pandan flavour chiffon cakes :) Thx for linking to LTU!

    ReplyDelete
    Replies
    1. You are welcome. This is my first attempt, still need to improve a lot to bake a nice chiffon cake.

      Delete
  7. Besides the "explosion" and collapsing, I bet your cake still taste really good. Look very soft and fluffy. :) Can't wait to read more on your later attempts.

    ReplyDelete
    Replies
    1. Thanks Amy! Will update the latest attempt very soon!

      Delete
  8. Hi Jozelyn,

    I can't believe that this is your first time baking pandan chiffon cake... You seem to be baking and cooking a lot. Anyway, your first attempt doesn't look like your first chiffon cake. It looks pretty good :D

    Zoe

    ReplyDelete
    Replies
    1. Thanks for your compliment, Zoe. I still need to improve a lot. Anyway, I think because the making and baking is almost similar to ogura cake, that's why I did it better :)

      Delete
  9. Hi Jozelyn, I think you have to use a bigger pan so that it has some room when inverted. I learned it while baking my cottony cakes.

    ReplyDelete
    Replies
    1. I think so, I look for the recipe using 20 cm mould but I think may be my egg is slightly bigger therefore end up I have a bigger chiffon cake, I will reduce 1 eggs from the recipe in future.

      Delete

欢迎大家留言 ^_^