忌廉流心戚风蛋糕 Creamy Chiffon Cake
将忌廉「注入」戚风蛋糕
就变成浓厚忌廉流心蛋糕
简单易整 好玩好吃～
不出一日 家人已将它消灭😋😋
材料
蛋糕部份 Cake
蛋Egg 4只/pcs
低筋面粉 Cake Flour 60克/g
糖 Sugar 30 + 30克/g
菜油Vegan Oil 30克/g
忌廉部份 Cream
淡忌廉 Whipping Cream 150克/g
糖 Sugar 20克/g
炼奶 Condensed Milk 10克/g
制作步骤
1. 先将蛋黄与蛋白分离。
2. 把蛋黄、糖、菜油搅拌均匀。
3. 筛入低筋面粉，翻拌均匀。
4. 打发蛋白，30克砂糖分三次加入，打发至干性发泡，跟著用慢速打发1分钟。
5. 将三分一的步骤4与步骤3混合。
6. 把步骤(3)倒回余下的步骤(4)中，翻拌均匀。
7. 预热170°C焗炉，焗35分钟(实际时间按焗炉火力而定)。
8. 取出蛋糕放凉。备用。
9. 打发淡忌廉，并加入糖与炼奶。
10. 把步骤(9)分多次注入放凉了的蛋糕内。即成。
注意事项由于这款戚风蛋糕需要制造空间注入忌廉，所以在蛋糕出炉后的处理方法，和一般制作戚风蛋糕时有所不同，请放心跟著影片的去做。
Step:
1. Separate the egg yolks and whites first.
2. Mix egg yolks, sugar and vegetable oil evenly.
3. Sift in the Cake flour and mix well.
4. Whip the egg whites, add 30 grams of sugar in three times, and whip until stiff peak.
5. Mix one third of Step (4) with Step(3).
6. Pour step (3) back into the remaining steps (4) and mix well.
7. Preheat the oven at 170°C and bake for 35 minutes (the actual time depends on the performance of the oven).
8. Take out the cake and let it cool. Set aside.
9. Whip the whipping cream and add sugar and condensed milk.
10. Inject step (9) into the cake. Serve.
TipsDue to this chiffon cake needs to be filled with cream inside, so the handling method after the cake take out from oven, is different to the traditional chiffon cakes. Please follow the video.
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