Thursday, 25 October 2012

南瓜戚风蛋糕 Pumpkin Chiffon





我个人很喜欢戚风蛋糕  认为它是一种很健康的蛋糕。
虽然含有不少的鸡蛋,但是最低限度它不含奶油,
最适合我这种“遍体病征”的人了。也有人説胆固醇偏高的人,
也不适合吃过多的鸡蛋,也许是我自欺欺人,
认为只要不含太多奶油, 鸡蛋也无所谓吧!
 如果真的连戚风都不能吃了,那么也太没意思了吧!
那么我想从此我在也不做蛋糕了。。哼哼。。。





南瓜戚风蛋糕   
Pumpkin Chiffon             (食谱参考于chiffon cake is done, 稍微修改)

120cm的模型和116cm的模型
 20cm chiffon pan and 16cm chiffon pan

蛋黄糊 Egg yolk batter:
6 粒蛋黄 6 egg yolks (medium size)
50克幼糖 50g sugar
60克玉米油60g corn oil
150毫升鲜奶150ml fresh milk
110克熟南瓜泥110g cooked pumpkin
130克特幼面粉130g super fine flour
30克南瓜籽30g pumpkin seeds
¼ ¼ salt

蛋白糊Egg white foam
6粒蛋白 6 egg whites
80克幼糖 80g caster sugar

做法:
Method

1蛋黄糊: 搅拌盆中用打蛋器拌匀蛋黄,幼糖,玉米油,鲜奶,熟南瓜泥,南瓜
   籽盐,加入面粉,搅拌均匀备用。
   To made egg yolk batter, combine egg yolks, caster sugar, corn oil,  
   fresh  Milk, mashed pumpkin, pumpkin seeds and salt in a mixing bowl.  Fold in
   super fine flour until forms batter.

2蛋白糊: 把蛋白用搅拌机打在至起,再把糖分3次的加入,用搅拌机打至硬
  (碗拿起,而蛋白糊不会掉下)
   To make egg white foam,beat egg whites until mixture forms solf peaks.
   Gradually add in sugar, beating at high speed until frothy and stiff
   peaks form.

3蛋白糊次加入蛋黄糊里,用搅拌刀拌均匀
   Gently fold beaten egg white foam into egg yolk batter, use cut and 
   fold method until blended.

4把蛋糕倒入不涂油的烘盘里。预热烘炉,用160度烘40分钟。
    Pour batter into ungreased tube  pan and bake in pre-heated oven
    at 160c for 40mins.

5.  取出蛋糕,倒扣在桌子上,待完全冷却。
    Remove from oven, invert cake onto table until completely cooled.










6 comments:

  1. 哈哈哈~提醒了我这道南瓜7风。很久。。。很久没做这个了。

    ReplyDelete
    Replies
    1. 哈哈~7风是我的最爱,不能忘,不能忘。。。

      Delete
  2. 很美的南瓜戚风,颜色烘得很均匀。好看!

    ReplyDelete
    Replies
    1. 我女儿不吃南瓜,我说是番薯,她说好吃好吃。。。哈哈哈!

      Delete
  3. may~~
    很美的南瓜戚风~~~

    ReplyDelete
    Replies
    1. 莎莎,
      你回来啦,好想你噢!

      Delete

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