Friday, 18 July 2014

班兰罂粟籽戚风蛋糕 ~ Pandan Poppy Seed Chiffon Cake





 
 
由于还没冷却就硬硬的把“它”脱模,所以变的丑丑咯!
 
 
食谱取自 Caryn Man
 
班兰戚风蛋糕

材料 (A )
蛋黄 5
细砂糖 30g
班兰汁 70g (10片班兰叶加300克清水打烂,过滤出班兰汁)
植物油 50g
低筋面粉 83g ( 过筛 )
罂粟籽 10g ( 加入2大匙面粉搅拌均匀 ) ( 原食谱没放,我自己多加的)

材料 (B )
蛋白 5
细砂糖 70g

 
做法:
1. 蛋黄加入细砂糖,用硅胶刮刀或打蛋器拌均至糖溶解。

2. 加入班兰汁,油,用硅胶刮刀或打蛋器拌均,仔细混合至面糊呈现滑润、黏稠状态。

3. 加入低筋面粉,拌均至滑润状态。最后加入罂粟籽。

4. 蛋白分次加入细砂糖用电器打发至硬性发泡。

5.将蛋黄糊中加入1/3分量的蛋白霜,用橡皮刮刀拌匀。

6. 加入其余的蛋白霜,混合拌均成面糊。

7. 将面糊倒入戚风模。

8. 放进预热170度的烤箱,烤35 ~ 40分钟至熟.

9. 出炉倒扣,待凉。

 

Recipe source : Caryn Man

Pandan Poppy Seed Chiffon Cake     

Ingredients (A) :
5 egg yolks
30g castor sugar
70g pandan / screwpine juice
50g  corn oil
83gm cake flour ( sifted ) ( I used superfine flour )
10g poppy seed ( coated with 2tbsp cake flour )

Ingredients (A) :
5 egg whites
70g  castor sugar

 
Method :
1. Mix egg yolk and sugar in a bowl ,  using a balloon whisk or spatula mix until sugar dissolve .

2. Add in pandan juice , corn oil and mix until well combined .

3. Sieve in flour , mix until become a smooth batter . Add in poppy seed .

4. Whisk egg whites till foamy and gradually add in the sugar and whisk till stiff peaks formed.

5. Fold in  1/3 of the meringue to the egg yolk mixture till well combined by using a spatula .

6. Then fold in the remaining meringue into the egg yolks batter .

7. Pour batter  into a 8 inch ungreased chiffon mould  .

8. Bake in a preheated oven at 170°C for about 35 ~ 40 minutes.

9. Invert baked cake immediately to cool before unmoulding from pan.

 

 
I'm linking this post to Bake Along for this week's theme of Chiffon Cakes jointly hosted by Joyce from Kitchen Flavours,  Zoe of Bake for Happy Kidsand Lena of Frozen Wings.