朱古力士多啤梨戚风蛋糕Chocolate Strawberry Chiffon Cake
材料 INGREDIENT：
蛋 Egg 4只/pcs
糖Sugar 60克/g
鲜奶 Milk 40克/g
低筋面粉 Cake Flour 70克/g
菜油Vegan Oil 30克/g
士多啤梨 Strawberry 150克/g
可可粉 CoCo Powder 12克/g
淡忌廉 Whipping Cream 50克/g
朱古力 Chocolate 100克/g
无盐牛油 Unsalted Butter 20克/g
制作步骤
1. 放入蛋黄、砂糖、鲜奶、菜油，并搅拌均匀。
2. 筛入低筋面粉和可可粉，翻拌均匀。
3. 打发蛋白，砂糖分三次加人，打发至湿性发泡，跟著用最慢速打发1分钟。
4. 把三分一的步骤(3)加入步骤(2)中搅拌均匀。
5. 把步骤(4)倒回步骤(3)中翻拌均匀，并倒入模具之内。
6. 预热150度焗炉焗40分钟。
7. 出炉后倒扣放凉。
8. 把朱古力切碎，再隔热水座溶，并与无盐牛油和热淡忌廉混合。
9. 把步骤(8)慢慢涂于蛋糕表面。
10. 将士多啤梨沾上余下的朱古力浆中，再加上装饰糖粒，并放到蛋糕表面，即成。
Step
1. Add egg yolk, sugar, milk, vegan oil and stir well.
2. Sift in the cake flour and cocoa powder, mix well.
3. Whip egg whites, add sugar by three times, Whip until firm peak, after, whip with slowest speed for 1 minute.
4. Put 1/3 of step (3) into step (2) and stir well.
5. Return step (4) to step (3), mix well, and pour into the mold.
6. Preheat the oven at 150 degrees for 40 minutes.
7. Turn cake upside down and let it Complete cool.
8. Chop the chocolate, then dissolve it by heat water, and mix it with unsalted butter and hot
whipping cream.
9. Slowly spread step (8) to the surface of the cake.
10. Dip the strawberries into the remaining chocolate paste, and place on the surface of the cake, and serve.
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