Sunday, 13 July 2014

巧克力芝士戚风蛋糕 Chocolate Cheese Chiffon Cake

对于戚风,我做的次数,应该五个手指都算得到,有香兰戚风蛋糕湿润巧克力戚风。映像中蛋糕倒扣时,就掉下来了。。。哈哈哈! 这次总算有点小成功了,蛋糕倒扣时没有掉下来,可是很矮小。。。可能模太大的关系,要不然就是我的功夫还不到家。。。终于,可以用手去脱模了。。。高兴哦!

巧克力芝士戚风蛋糕


这次选来了Alex Goh 《情迷芝士饼》里头的芝士雪芳蛋糕,减了20g 的细砂糖,并且加入少许巧克力酱。蛋糕的芝士味不浓,不太喜欢芝士的可以尝试。虽然减了糖,觉得还是有少许甜。

材料A (Ingredients A)
60g          牛奶 (60g milk)
40g          奶油芝士 (40g cream cheese)
25g          牛油 (25g butter)

材料B (Ingredients B)
65g          面粉 (65g flour) 

材料C (Ingredients C)
4个          蛋黄 (4 egg yolks)

材料D (Ingredients D)
4个           蛋白 (4 egg whites)
少许         盐 (Pinch of salt)
1/8茶匙   塔塔粉 (1/8 tsp cream of tartar)
80g          细砂糖 (80g caster sugar)

材料E (Ingredients E)
少许         巧克力酱 (Some chocolate emulco)

步骤 (Steps)
1. 把材料A隔水煮至浓稠,加入过筛的材料B,混入材料C,搅拌均匀。
    Double boil ingredients A until thicken, remove from double boiler, sieve in ingredients
    B, mix well, add ingredients C until well combined, set aside.

2. 在另一个干净的盆里,把蛋白打至发泡,加入其他材料D,打至硬性发泡。
    In another bowl, whip egg whites until foamy, add ingredients D, whip until stiff.

3. 分三次把(2)拌入(1)里,把3/4倒入 20cm 戚风模,剩下的加入材料E拌均匀后,
    才倒入戚风模。
    Fold (2) into (1) in 3 batches, pour 3/4 into a 20 cm chiffon mould, add ingredients E 
    into the remaining 1/4 batter, mix well and pour into the chiffon mould.


4. 放入气炸锅,150度10分钟,转140度10分钟,转130度10分钟,最后120度10分钟
    即可。我用气炸锅,火候还掌握得不是很好。用烤箱可以烤175度35-40分钟。
    Put into the air fryer, bake at 150 degree for 10 minutes, change to 140 degree for 10
    minutes, then 130 degree for 10 minutes and finally 120 degree for 10 minutes. If you 
    bake with oven , you could bake at 175 degree for 35-40 minutes.


隔水煮材料A至浓稠

拌入过筛面粉
  
拌入蛋黄

搅拌均匀后
  
蛋白打至起泡才加入其他材料D

打至硬性发泡

把1/3蛋白霜加入蛋黄糊里

把3/4面糊倒入模里

剩下1/4加入巧克力酱


倒入巧克力面糊

用气炸锅

烤好后

倒扣

可以用手脱模

有没有美?

不过不够高

还很多洞洞

软软的

成功了也,哈哈哈哈!

I am submitting this post to Bake-Along #64 : Theme - Chiffon Cake hosted by  JoyceLena and Zoe. 

I am also linking this post to Cook-Your-Book#14 organized by Joyce (Kitchen Flavours).


40 comments:

  1. Hi Jozelyn,
    Chocolate cheese in a chiffon cake sounds really good! I do not have this book of Cheesecakes from Alex Goh. Could not find it anymore! :(
    And your fryer is fantastic! Can even be used to bake a cake!
    Thank you for baking along with us! Hope you have a wonderful delicious week ahead!

    ReplyDelete
    Replies
    1. Hi, Joyce, do you mean this book is no longer selling at book store?
      It is my pleasure to bake along with you all ^_^ Have a nice week as well!

      Delete
  2. Hi Jozelyn, the 2 chiffon cakes I baked also '矮东瓜'. But your chocolate cheese chiffon cake looks fluffy soft ... 肯定好吃!

    ReplyDelete
    Replies
    1. Haha...I believe we still have to improve our skill then...By the way, I think the eggs used is also a problem...I am not using large egg but omega egg, so I think the volume is slightly less ^_^

      Delete
  3. Hi Jozelyn, your Air Fryer can put in a 20cm of pan and that's very big. Mine is the 1st generation Philip Air Fryer. Small but just nice for my 2 boys to do their own snacks when they back from school.

    Your chiffon cake is nice! I think in order for it to raise high, egg white has to be more than egg yolk.

    ReplyDelete
  4. Hi Jozelyn, this is the first time I see a chiffon cake baked so beautifully with an airfryer and the texture looks so soft and fluffy!

    ReplyDelete
  5. 用手脱模很爽吧,哈哈哈!!
    今天进一小步,明天就进一大步,加油哦 ^^

    ReplyDelete
    Replies
    1. 是咯,很爽。。。有那种“空手夺白刃”的感觉。。。哈哈哈!

      Delete
  6. Hi Jozelyn, chiffon cakes with cream cheese and butter always tasted good. Your cake looks good baked in an airfryer.

    ReplyDelete
  7. 我看到你的戚风蛋糕很多洞洞,
    是不是没有把空气敲出来?

    ReplyDelete
    Replies
    1. 看了你的留言,我才惊觉。。。OMG,我真的是忘了也!糊涂的我!

      Delete
  8. 哇! 蛋糕脱得很美, 掌声鼓励!

    ReplyDelete
  9. Lately I am crazy over cooking in the air fryer. This one I wonder whether can fit into mine. Thanks for sharing.

    ReplyDelete
  10. You did well Jozelyn... who say you cant bake one chiffon successfully???
    Though this chiffon wasnt high enough, you had gotten a very nice looking texture... I bet this is yummy!!!!

    ReplyDelete
    Replies
    1. This is my first successful one but I forget to give my pan few knocks to remove the big bubbles...

      Delete
  11. 我也试过戚风蛋糕倒扣一段时间后掉下来。好像是因为我烤不够久才会这样。
    加入cream cheese的戚风我还没试过,应该和乳酪蛋糕一样美味吧 :D

    ReplyDelete
    Replies
    1. 哈哈,对咯,上次我请教别人时,他们也是这么说的。

      Delete
  12. Hi Jozelyn,

    Is this your first chiffon cake??? Very pro leh :p *wink*

    I'm a fan of Alex Goh but didn't have a copy of his cheesecake book... ai ya! You have baked his cheesecake chiffon cake recipe very well :D

    Zoe

    ReplyDelete
    Replies
    1. Hi, Zoe...this is not my first chiffon cake but this is the first cake that I could remove with my bare hands...hahaha!

      Delete
  13. 我很久没烤戚风了,近来看到好多博友烤,有点按耐不住。。哈哈哈

    ReplyDelete
    Replies
    1. 那快加入我们。。。一起 Bake Along 吧!

      Delete
  14. 我也好久没做戚风蛋糕了,记得之前做成功的时候,真的很好吃也很满足,一口又一口。
    希望有机会可以再做成功,因为我做的戚风很容易失败!>_<

    ReplyDelete
    Replies
    1. 我也好不到那里。。。还在琢磨着,我们一起加油吧!

      Delete
  15. 我还没有勇气空手脱模,怕坏了蛋糕 :p 或许下次可以试看看

    ReplyDelete
    Replies
    1. 空手脱模真的很爽哩,我每次在别人的部落看见就羡慕到死。。。终于如愿以偿了!

      Delete
  16. Hi Jozelyn, beautiful and yummy chocolate cheese chiffon cake. Very well baked and looks so soft and moist. Have a nice day :)

    ReplyDelete
    Replies
    1. Thanks Ivy, I forget to knock out those big bubbles ^_^

      Delete
  17. Jozelyn, I love your Chocolate Cheese Chiffon Cake! I have bookmarked it to try. Hmm...I am very tempted to to buy that air fryer. hah..hah...

    ReplyDelete
    Replies
    1. Hi, PH, actually I would like to make the marble effect but my skill is...
      One thing I love about this air fryer is that I do not need to pre-heat before my bakes but I am still doing research on its temperature, it is slightly heatty type, so I have to reduce the temperature everytime when I bake.

      Delete
  18. hi jozelyn, one of the reasons that i read that the cake fell upon inverting the mould is it could be underbaked. I'm glad to see that you hv baked this successfully and not only that, it is a beautiful one. Cream cheese flavour..mmm..i like :D

    ReplyDelete
    Replies
    1. Thanks, Lena. Last time some one also mention the same thing to me before but I found that it was quite ridiculous because the cake is cooked...anyway, I have learn from this bake a lot!

      Delete
  19. Drooling here ! Wish I can bring home a few slices with me. Slurppp....
    Kristy

    ReplyDelete
    Replies
    1. Come on, Kristy, I am waiting for you!

      Delete
  20. Jozelyn,
    I also baked a tangmian cheddar cheese chiffon last weekend. It actually dropped down on its own after 45 min of inverting, cos I was too busy baking other cakes, haha. So I can totally understand how you feel. I wanna try this chiffon too, I didnt have Alex Goh's cheesecake book, so I didn't know about this cake. Thanks for sharing and thanks once again for linking up to our Alex Goh event ! :)

    ReplyDelete

欢迎大家留言 ^_^