Wednesday, November 1, 2017

南瓜巧克力戚风蛋糕 Pumpkin Chocolate Chiffon Cake








再来一个万圣节蛋糕,当南瓜遇上巧克力。。
这样搭配的戚风蛋糕,是很好吃的哦



















南瓜巧克力戚风蛋糕

材料 16cm 中空戚风圆模

蛋黄  3
细砂糖  10
玉米油  20
南瓜泥  60克(蒸软压成泥)
低筋面粉  50

无糖巧克力粉  10 + 热水 1汤匙(搅拌均匀备用)


蛋白  3
细砂糖  40
柠檬汁  1/2茶匙


做法:

1. 蛋黃+细砂糖用打蛋器搅拌均勻,加入玉米油和南瓜泥拌匀。
2. 筛入低粉搅拌均勻成无颗粒的面糊。
3. 蛋白打起泡狀,加入柠檬汁。分次加入细砂糖,打成尾端挺立的蛋白霜。
4. 1/3的蛋白霜加入蛋黄糊中,用橡皮刮刀拌均勻。
5. 倒入剩余的蛋白霜继续轻轻搅拌混合均匀。
6. 1/2的南瓜面糊加入巧克力酱拌匀。
7. 将两份面糊倒入戚风模,轻敲震出气泡。
8. 预热烤箱,以170度烘烤35分钟左右或至熟。
9. 出炉后立即倒扣模子,冷却后才脱模切开享用。 




Pumpkin Chocolate Chiffon Cake
 

Ingredients : 16cm chiffon mould 

3 egg yolks
10g castor sugar
20g corn oil
60g pumpkin puree
50g cake flour 

10g cocoa powder + 1 tbsp hot water
(stir well)


3 egg whites
40g castor sugar
1/2tsp lemon juice 



Method 

1. Combine egg yolks with sugar in a mixing bowl. Add in corn oil and pumpkin pureemix well.
2. Sift in cake flourmix wellset aside.
3. Add lemon juices into egg whitebeat until frothy. 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. Divide the batter into 2 portions. Mix one portion with cocoa mixture.
7. Pour the pumpkin and chocolate batters alternating into chiffon mould, tap pan on table a few times to remove air bubble.
8. Bake in preheated oven at 170C for 35 minutes or until cooked.
9. Remove from oveninvert cake onto table until completely cooled.























Related Posts Plugin for WordPress, Blogger...