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Saturday, November 22, 2008

巧克力雪芳蛋糕[Moist Chocolate Chiffon]

巧克力雪芳蛋糕[Moist Chocolate Chiffon]
材料 A:Ingredients A:
1/2小匙 盐1/2tsp salt
80g 幼糖80g caster sugar
1/2小匙 云尼拉香精1/2tsp vanilla essence
4粒蛋黄4 egg yolks
30g 鲜奶30g fresh milk

45g 粟米油

45g corn oil
材料 B:(筛过)Ingredients B:(Sifted)
100g 面粉100g plain flour
1/2小匙 发粉1/2tsp Baking soda
1/2 小匙 苏打粉1/2tsp Baking powder
材料 C:(拌匀)Ingredients C: (mixed)
30g 可可粉30g cocoa powder
70g 温水70g warm water
材料 D:Ingredients D:
4粒 蛋白4 egg whites
100g 幼糖,拌入1/8小匙塔塔粉100g caster sugar,mixed with 1/8tsp cream of tartar
材料
做法/Method:
1.将材料A[除了粟米油] 放入搅拌碗中搅拌均匀,加入粟米油均匀。
Put in ingredients A (expect corn oil) in a mixing bowl and stir well.Add in corn oil and mix well.
2.加入B和C搅拌均匀。
Add in B and C and stir well.
3.将D料以高速拌打至硬挻,分两三份拌入面糊中。
Whisk D at high speed until stiff.Mix into batter in 2-3 batches.
4.将混合料倒入10寸雪芳蛋糕模中。
Pour the mixture into a 10"chiffon tin.
5.送入已预热烤箱,用175℃烘40分钟或至熟,取出,倒扣在铁架上待冷,脱模切块享用。
Bake in a preheated oven at 175℃ for 40 minutes or until cooked.Remove and invert the cake on wire rack to cool.Cut into pieces and serve.
** 这个稍微润湿,深巧克力色的蛋糕曾经一度在日本、台湾、香港掀起热潮,浓郁的可可味加上松软的口感,永远深受欢迎。**
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