Monday, November 7, 2016

香橙巧克力戚风蛋糕 Orange Chocolate Chiffon Cake
























香橙巧克力戚风蛋糕

材料 : 20cm 中空戚风圆模

蛋黄  4个
玉米油  40克
鲜橙汁  60克
橙皮屑  1个
巧克力粉  20克
低筋面粉  60克


蛋白  4个
细砂糖  60克



做法 :

1. 蛋黄加玉米油,鲜橙汁和橙皮屑,用打蛋器搅拌均匀。
2. 筛入低粉和巧克力粉搅拌成均匀的蛋黄糊。
3. 蛋白打起泡状,分次加入细砂糖,打发成尾端挺立的蛋白霜。
4. 将1/3蛋白霜加入蛋黄糊中,用橡皮刮刀拌匀。
5. 然后倒入其余的蛋白霜,混合拌成均匀的面糊。

6. 将面糊倒入戚风模,敲出气泡。
7. 放进预热180度的烤箱,烤45-50分钟至熟。
8. 出炉倒扣,待凉。



Orange Chocolate Chiffon Cake 

Ingredients: 20cm chiffon mould 

4 egg yolks
40g corn oil
60g orange juice

1 orange zest
20g cocoa powder
60g cake flour 



4 egg whites
60g castor sugar 



Method 

1. Combine egg yolks with corn oil,orange juice and orange zest in a mixing bowl.
2. Sift in cake flour and cocoa powder,mix well,set aside.
3. Beat egg white until frothy and add in the sugar in 3 batches. Beating till shiny peaks.
4. Add 1/3 egg white into egg yolk batter and fold well.
5. Pour the batter back to the 2/3 egg white and fold into a smooth batter.
6. Pour the batter into chiffon mould, tap pan on table a few times to remove air bubble.
7.  Bake in preheated oven at 180C for 45-50 minutes or until cooked.
8.  Remove from oven,invert cake onto table until completely cooled.
























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