Wednesday, December 3, 2014

北海道戚风蛋糕 Hokkaido Chiffon Cake

很久没做戚风蛋糕,制作北海道蛋糕,分蛋时,紧张兮兮地,唯恐蛋白沾上一丁点蛋黄。所以每分一粒蛋后马上把蛋白倒进搅拌碗。还好没出错。。

记得去年用君之的食谱做过北海道蛋糕,当时蛋糕回缩了但是没裂开。
这一回,这个食谱,蛋糕烤好后没回缩很多,但是裂纹明显。我好像低估了我家烤箱的温度,下次再做,我得降低温度来烤。值得一提的是,这个食谱的特点是隔水加热液体哦!

还好看上去丑丑的蛋糕有软绵好吃的口感,让人欣慰。
 




材料 A:
栗米油 60克(我用葡萄籽油)
牛奶 80克 (我用北海道牛奶)
低筋面粉 100克
蛋黄 5粒 (我用 Omega鸡蛋)
香草精 1/2茶匙 (我用香草精华)

材料B:
蛋白 5粒
糖 90克 (我用赤砂糖70克)
塔塔粉 1/4茶匙 (没放)

内馅材料:
蛋黄粉 20克
牛奶 70克 (我用北海道牛奶)
糖30克 (我用赤砂糖20克)
香草精1/2茶匙 (我用香草精华)
动物性奶油 50克

A. Ingredients:
60g corn oil (I use grapeseed oil)

80g milk (I use Hokkaido milk)

100g top flour 
5 egg yolks (I use Omega eggs)
1/2 tsp vanilla essence (i use vanilla extract)

B. Ingredients:
5 egg whites
90g sugar (I use 70g of brown sugar)
1/4 tsp tartar powder (omitted)

Ingredients for filling:
20g custard powder
70g milk (I use Hokkaido Milk)
30g sugar (I use 20g brown sugar)
1/2 tsp vanilla essence (I use vanilla extract)

50g whipping cream
 

内馅做法:
蛋黄粉、牛奶和香草精华混合均匀。加入与糖一起打发的动物性奶油里,拌匀。
Method for filling: Mix custard powder with milk and vanilla essence. Add to the whipping cream and sugar, whisk with electronic mixer.

蛋糕做法 Method for cupcake:

1)栗米油和牛奶混合后隔水煮至微温,熄火。
Mix corn oil and milk together in a medium bowl, place it over a double boiler, cook with low heat, stir well. Remove the bowl from heat when the milk mixture turns warm. 

2)逐一加入蛋黄,搅拌均匀后筛入面粉,拌匀。
Add egg yolk, one at a time. Then add vanilla essence, stir well the mixture. Add the sift flour, mix the mixture until smooth.

3)砂糖分三次加入蛋白里打发至硬性发泡。
Using an electronic mixer, whisk the egg white and add the sugar in three batches. The egg whites has to whisk until stiff peak.

4)取1/3蛋白霜拌入蛋黄糊里,拌匀。再拌入剩余的蛋白霜。
Take 1/3 egg white mixture, add it to the egg yolk mixture. Mix until well combine. Fold in the remaining egg white to the egg yolk mixture. 

5)将面糊倒入四方纸杯里,以140度烤20分钟、然后转150度烤15分钟。(我用160度烤20分钟,150度烤10分钟)
Fill up 3/4 of the cupcake linear. Bake in preheat oven at 140C for 20 mins then 150C for 15 mins.





 I'm joining Best Recipes for Everyone December 2014 Event Theme: My Little Cupcakes by Fion of XuanHom's Mom.


25 comments:

  1. woa you really use hokkaido milk leh keekeekee... love your cupcake cases, so nice!

    ReplyDelete
    Replies
    1. My girl likes this milk. Got the idea when seeing her drinking the milk. Haha..

      Delete
  2. 虽然你代它唱:”我很丑,可是我很温柔!。。。。。”
    我还是喜欢它,因为我觉得它不但不丑,还有特色!嘻。。。。。嘻。。。。。。

    ReplyDelete
  3. awesome.. n u used hokkaido milk.. ur cupcakes truly live up to its name Grace

    ReplyDelete
    Replies
    1. Thanks Victoria. My first attempt to use this milk in baking.

      Delete
  4. 北海道牛奶我们这好像没看过,加了北海道牛奶的蛋糕味道一定很赞,我要一个。。。

    ReplyDelete
    Replies
    1. 我这里也不是每家超市都有卖。还好我公司附近的超市有卖。让我有新的尝试。

      Delete
  5. Wow ! Truly Hokkaido Chiffon Cupcakes with added hokkaido milk !

    ReplyDelete
  6. Replies
    1. 来吧!一起开party!咬不同口味的。。嘻嘻。。

      Delete
  7. wow, 你的cupcake 纸杯好特别呀, 虽然没的吃,但就是觉得好吃 !!!

    ReplyDelete
    Replies
    1. 这纸杯也收了一段时间。原本买来想用来做面包的。。结果计划改变。哈哈。。

      Delete
  8. 真材实料也 。。。。 棒极了。

    今天可以看到好多不同的款式的 hokkaido chiffon 登场。哈哈哈 。。。。。。

    ReplyDelete
    Replies
    1. 是咯,很多pattern,层出不穷!好热闹呀!

      Delete
  9. 那里丑, 我觉得很美叻! 纸杯也很特别哦!

    ReplyDelete
  10. 看过很多北海道蛋糕都会爆的, 无所谓。。就如君之所言, 丑丑的却好好吃!

    ReplyDelete
  11. 哈哈。。。我看上那纸杯。可以连蛋糕一起post给我吗?

    ReplyDelete
  12. 撒上糖粉,白雪飘飘,好喜欢!

    ReplyDelete
  13. 我也是看上那特别的纸杯。。。我眼睛很坏,我好想拥有,哈哈哈!
    是的,妳用的都是健康材料,真材实料,很棒!

    ReplyDelete
  14. I missed having these Hokkaido sponge cake so much. As I know Hokkaido sponge cake selling quite expensive in KL.
    Hope you're having a fabulous day. Its rainy day over here at southern part of M'sia. Almost everyday lol !
    Blessings, Kristy

    ReplyDelete
  15. 这蛋糕的特色,就是要皱皱,不然就不像北海道了。。。哈哈哈哈
    什么怪歪理。。
    谢谢妳参与北海道之约哦 :)

    ReplyDelete
  16. 这是真的北海道蛋糕哩。。。有北海道牛乳。。。哈哈哈!

    ReplyDelete

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