Friday, April 28, 2017

蓝莓戚风蛋糕 Blueberry Chiffon Cake


材料: 16cm 中空戚风圆模

蛋黄  3个 

牛奶  30克
粟米油  30克
低筋面粉  50克

蛋白  3个
细砂糖  50克

新鲜蓝莓  50克 (撒上少许的低粉,备用。)


1. 蛋黄加入油和牛奶,用打蛋器搅拌均匀。
2. 筛入低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. 加入新鲜蓝莓轻轻拌匀。
7. 将面糊倒入戚风模,敲出气泡。
8. 放进预热180度的烤箱,烤30分钟至熟。
9. 出炉倒扣,待凉。

Blueberry Chiffon Cake 

Ingredients: 16cm chiffon mould 

3 egg yolks
30g milk
30g corn oil
50g cake flour

3 egg whites

50g castor sugar

50g fresh blueberries, sprinkle some flour on it


1. Combine egg yolks,corn oil and milk in a mixing bowl.
2. Sift in cake flour,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. Add in blueberries and mix well.
7. Pour the batter into chiffon mould, tap pan on table a few times to remove air bubble.
8.  Bake in preheated oven at 180C for 30 minutes or until cooked.
9.  Remove from oven,invert cake onto table until completely cooled.

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