Wednesday, 12 August 2015

榴莲戚风蛋糕 ~ Durian Chiffon Cake

 
 

食谱取自 Diana Goh

榴莲戚风蛋糕

材料A  :
5 蛋黄 ( A )
50g  粟米油
45g  
鲜奶
120g   另加2汤匙鲜奶用搅拌机打成泥状
90g  低筋面粉 (过筛
 
材料B :
5 蛋白  ( A )
60g 细砂糖

做法
1.蛋黄用打蛋器搅打至浅黄。加入粟米油,鲜奶和榴莲泥拌匀。

2.然后加入低筋面粉搅拌均匀,备用。

3.在另一搅拌盘中,把蛋白以搅拌机打发至呈粗泡沫状,将細糖分3次的加入,继续打发至硬性发泡。

4. 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。

5. 倒入20cm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。

6. 烘烤后,立刻取出倒扣,待完全凉后才脱模享用。

 
Recipe source : Diana Goh

Durian Chiffon Cake

Ingredients A :
5 egg yolks ( A size )
50g  corn oil 
45g  milk
120g durian flesh ( blend together with 2tbsp milk until smooth )
90g  cake flour / superfine flour  ( sifted )

Ingredients B :
5 eggs white ( A size )
60g castor sugar

Method  :
1. Beat egg yolks then add in corn oil , milk and durian flesh .

2. Fold in cake flou , mix until there are no more lumps and forms a smooth batter, set aside.

3. Whisk egg whites until mixture forms soft peaks, and gradually add in sugar, whisk until frothy and stiff peaks form.

4. Beat egg white till frothy .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 20cm chiffon pan . 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 .

6. Revert immediately to cool before unmoulding .