Thursday, 9 July 2015

绿茶戚风蛋糕 ~ Green Tea Chiffon Cake

食谱取自   Nasi Lemak Lover


5  蛋黄
60g 玉米油
70g  低筋面粉 / 特幼面粉 过筛
10g  绿茶粉  过筛
20g 幼糖

5 蛋白

1. 在搅拌盆中以打蛋器打散蛋黄,加入幼糖,玉米油及水搅拌均匀。

2. 加入过筛面粉和绿茶粉, 搅拌均匀至无颗粒的面糊拌匀, 备用。

3. 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 :  Nasi Lemak Lover

Green Tea Chiffon Cake

Ingredients A :
5  egg yolks (medium)
60g  corn oil  
70g  water
70g  cake flour / superfine flour  ( sifted )
10g  green tea powder  ( sifted )
20g castor sugar

Ingredients B :
5 eggs white
90g castor sugar

1. Combine egg yolks, sugar, corn oil and water in a mixing bowl.

2. Fold in cake flour and green tea powder , 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. 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.

5.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 .

This post is linked to the event Little Thumbs Up ~ July 2015 : TEA , organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY , and hosted by Cheryl of Baking Taitai.

No comments:

Post a Comment