Friday, 28 December 2012

榛果巧可力烫面戚风(Hazelnut Chocolate Chiffon)












今天清理冰箱时,发现原来几个月前,弟媳拿过来的榛果粉尚余250克,止日期是31/12  我就立刻做了这个50x37风用70克的榛果粉,但是,尚有180克!怎么办呢?





榛果巧可力烫面戚风Chocolate Hazelnut Chiffon
 (食谱参考于Helena's Kitchen)

216cm的模型

材料Ingredients
100 食油 100g corn oil
100克鲜奶100g fresh milk
6 蛋黄 6 egg yolks
100 低筋面粉 100g superfine flour
70榛果粉70g ground hazelnut

6 蛋白
100 砂糖

**(把食油,鲜奶放入微波炉加热10秒, 然后加入蛋黄搅均拌匀。 再加入面粉和榛果粉搅拌均匀。)
**Heat up corn oil and fresh milk in micro oven for 10sec, add in egg yolks mix well.  Fold in flour and ground hazelnut until forms batter.


1. 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 (碗糊拿起,而 糊不会掉下)
Beat egg whites until mixture forms solf peaks. Gradually add in sugar,  beating at high speed until frothy and stiff peaks form.

2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, mix well.

3. 把蛋糕糊分成2份,一份加入已搅好的可可酱搅拌均匀。然后,先把可可糊倒入烘 盘里,再把榛果糊倒入即可。
Divide the batter into two portions, add in cocoa paste into one of the mixture.  Pour the cocoa mixture into chiffon pan and follow by hazelnut
  batter.

4.预热烘炉,用160度烘35分钟。Bake in pre-heated oven at 160c for 35mins.

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.




12 comments:

  1. 很美丽的chiffon。。。。。。而且是 2 in 1 colour的。

    ReplyDelete
    Replies
    1. 这样的chiffon 很畅销。。

      Delete
  2. 哎呦不知做哪个好?(相思/戚风)

    ReplyDelete
    Replies
    1. 哈哈哈。。两样都做吧!

      Delete
  3. 我也爱上烫面的柔软了!

    ReplyDelete
    Replies
    1. 这个烫呀烫的没完没了。。。

      Delete
  4. 很美丽的7风,看了就想吃 :)

    ReplyDelete
    Replies
    1. 哈!这是人见人爱的,车见车载的7风。。。呵呵!

      Delete
  5. May~~
    很美的戚风!!!还有榛果!!喜欢极了!!!

    ReplyDelete

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