Friday, 12 June 2015

烫面班兰戚风蛋糕 ~ Cooked Dough method ( Tang Mian ) Pandan Chiffon Cake

食谱取自 : Abbie cooking


蛋黄糊 :
70g 椰奶
g 奶油
40g  浓香兰叶汁
90g 低筋面粉

蛋白霜 :
5粒 蛋白
半茶匙 柠檬汁
80g 细砂糖

1. 把椰奶,奶油,香兰汁加热至奶油溶化。

2. 趁热将低筋面粉筛入并搅拌均匀。

3. 蛋黄搅拌,再把做法(2)慢慢倒入蛋黄里拌匀。

4. 蛋白打散至起泡泡,加入柠檬汁打匀,分3次加入糖打至硬性发泡即可。

5. 1/3的蛋白加入面糊中拌匀。把剩余的面糊倒入蛋黄糊中轻轻拌匀。

6. 倒入戚风模里,轻轻敲出气泡。放入预热烤箱,以150-160度,烤约45-50分钟。

7. 烘烤后,立刻取出倒扣,待完全凉后才脱模享用。** 烤箱热度只供于参考**

Recipe source : Abbie cooking

Cooked Dough Method Pandan Chiffon Cake

Ingredients A :
5 egg yolk
70g coconut milk
50g butter
40g concentrated fresh pandan juice
90g cake flour (sifted)

Ingredients B ( meringue ) :
5 egg white
1/2 tsp lemon juice
80g caster sugar

Method :
1. Heat coconut milk , butter and pandan juice over a heavy saucepan till butter has completely melted, not boiling.

2. Immediately sift in flour when (1) still hot. Set aside to allow it to cool a bit .

3. Slightly beat egg yolk, and pour the above flour mixture into egg yolk. Mix well .

4. Beat egg white till frothy , and add in lemon juice .Continue to beat egg white to shiny stiff peaks whilst adding in sugar in 3 additions

5. Fold in 1/3 of meringue, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined. Pour cake batter into chiffon pan

6. Tap pan on the counter top to remove air trapped inside the batter. Bake at pre-heated oven at 150 ~ 160c for 45 ~ 50 mins at middle rack or until cooked. .

7. Revert immediately to cool before unmoulding .

I am submitting this post to Best Recipes for Everyone: BREE #10 Secret of Chiffon & Roll Cakes organised and hosted by Fion of XuanHom's Mom .