Tuesday, April 9, 2019

双色香蕉可可戚风蛋糕 Chocolate Banana Chiffon Cake



















双色香蕉可可戚风蛋糕

材料 : 6寸蛋糕模

蛋黄  3
玉米油  30
  20
香蕉泥  60
低筋面粉  60


蛋白  3
细砂糖  50
 
无糖巧克力粉  10 + 热水  1tbsp (搅拌均匀备用)


做法 :

1.
蛋黄玉米油和香蕉泥,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.
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. 1/2的香蕉面糊,加入可可酱拌匀成巧克力面糊。
7. 将香蕉面糊和可可面糊交替倒入模里,轻敲震出大气泡。 
8. 放进预热180度的烤箱,烤25-30分钟至熟。
9.
出炉倒扣,待凉。



Chocolate Banana Chiffon Cake 

Ingredients : 6-inch cake mould 

3 egg yolks
30g corn oil
20g milk
60g banana
60g cake flour 

3 egg whites
50g castor sugar 

10g cocoa powder + 1 tbsp hot water


Method 

1. Combine egg yolkscorn oilmilk and banana in a mixing bowl.
2. Sift in cake flourmix wellset 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. Divide batter into 2 equal portionsmix one portion with cocoa mixture.
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 25-30 minutes or until cooked.
9.  Remove from oveninvert cake onto table until completely cooled.