Sunday, May 12, 2013

Happy Mother's Day-Chocolate Chiffon


一年一度的母親節又到了~願天下的所有母親母親節快樂哦!

今天本想做一個冰淇淋蛋糕跟老媽子慶祝的,但前幾天因爲手痹到很厲害去看了醫生被醫生囑咐說不可以吃冷的食物,所以作罷了。老媽子也沒什麽心情要慶祝,所以就算了!平日多關心多幫忙多擁抱一下老媽子吧~




 
由於我方了巧克力米的關係,所以成品出來就一洞洞的。
我很喜歡這個食譜的分量,至少我不會吃到有苦味(之前試過其他食譜,哇~真的很苦,連喜歡幫我消滅這些蛋糕的弟弟都不敢恭維)哈哈哈!



特地跑去買一模一樣的巧克力牛奶,還蠻好喝一下的!

Recipe adapted from Happy Flour Chocolate Chiffon Cake



Ingredients
3 egg yolk
20g caster sugar
40g veg oil
1/4tsp salt
60g chocolate milk
2tbsp cocoa powder (Approx 7-8g)
60g cake flour

3 egg white
65g caster sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. Sift flour and set aside.
3. Heat up the oil, remove from fire and stir in the cocoa powder.
    (This way the warm oil will bring out the aroma of the cocoa
     powder.) 
4. Use a hand whisk mix egg yolk, salt and sugar together.
5. Add in cocoa oil mixture and milk, whisk till combined.
6. Add in flour and stir until batter is smooth. 
7. Use a cake mixer and whisk the egg whites and cream of 
    tartar till frothy.
8. Gradually add in the sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into the egg yolk mixture until
    combined.
10.Then fold in the rest of the meringue lightly in 3 portions until
     well combined.
11.Pour batter into a 20cm tube pan.
12.Put into a preheated oven and bake for 35-40mins.
13.Remove from oven, invert cake onto table until completely cool.
14.Remove from pan and serve.












2 comments:

  1. 小厨给你送上了迟来的母亲节祝福:健康快乐!!

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    Replies
    1. 你也是哦再plus青春永駐~

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