Hi guys, Welcome to the Advanced Video Search Engine, and you are watching 不失敗的「原味戚風蛋糕」實作~ Vanilla Chiffon Cake. That video is uploaded by Lisa Chung at 2016-06-08T13:07:47-07:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [tDoVsuVi6Bo]
| Name | 不失敗的「原味戚風蛋糕」實作~ Vanilla Chiffon Cake |
| Video Uploader | Video From Lisa Chung |
| Upload Date | This Video Uploaded At 08-06-2016 20:07:47 |
| Video Discription | 只要掌握蛋白霜的製作訣竅 就可以從此跟失敗的"氣瘋蛋糕"說掰掰! 這次一定會成功 ^O^ *** 如果喜歡我分享的影片記得按 「訂閱」喔 *** Please "Subscribe" me on YouTube if you like my video tutorials ___________________________________________ 難易度： ⭐️⭐️️️ 料理時間： ⭐️️️⭐️️️️️️️️ *Vanilla Chiffon Cake Recipe （For making one 8"cake or two 6" cakes） 材料 Ingredients: --------------------------- 雞蛋 Large Eggs - x 5 溫牛奶 Warm milk - 50g 低筋麵粉 Cake Flour - 90g 砂糖 Fined Sugar - 20g (打蛋黃霜 for making egg yolks batter) 砂糖 Fined Sugar - 60g (打蛋白霜 for beating egg whites) 植物油 Vegetable Oil - 40g 檸檬汁 Lemon Juice - 1小匙 1tbsp 萊姆酒 teaspoon Rum - 1/2小匙 1/2 tbsp 香草精 Vanilla extract - 1/4小匙 1/4 tbsp ---------------------------- Step 1: Separate the Eggs while they are still cold. Place the egg yolks in a mixing bowl and the whites in another. Store egg whites to refrigerator first. Preheat the oven to 160 degrees C (320 degree F) Step 2: Add 20 grams fined sugar into egg yolks and whisk until combined (about 3 minute). Add vegetable oil and continue beating until the color of mixture turns light. Add vanilla extract and rum. Then add warm milk and cake flour in 2 additions. Beat until smooth. Scrape down the sides of the bowl as needed. Step 3: In a separate bowl, pour in cold egg whites, lemon juice and 60 grams of fined sugar. Using electronic mixer to beat the egg whites until stiff peaks form. Step 4: With a large rubber spatula, gently fold 1/3 egg whites into the egg yolks batter just until blended (being careful not to deflate the batter). Then fold the well blended batter into the remaining 2/3 egg whites, blend all using cutting strokes until batter is smooth. Step 5: Pour the batter into the ungreased round cake pan and bake in preheated oven for 10 minutes. Then turn over down to 150 degree and continue baking for about 40 mins, or until a wooden skewer inserted into the center of the cake comes out clean. Immediately upon removing the cake from the oven invert (turn upside down) the pan and place it on a rack suspended over the counter. Let the cake cool completely before removing from pan (about 1 hour). Step 6: To remove the cake from the pan, run a long metal spatula around the inside of the tube pan. Invert onto a greased wire rack. Store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be kept frozen for 1-2 months. tDoVsuVi6Bo |
| Category | People & Blogs |
| Tags | chiffon cake | 戚風蛋糕 | DIY烘焙 | 海綿蛋糕 |
