Made without butter or chemical baking powder, chiffon cake is meant to be fluffy and healthy. On top of that, if you make it from wholemeal (whole-wheat) flour rather than white flour, it'll be as healthy as it gets. (You can also replace the wholemeal flour with cake flour to make normal chiffon cake.) Now, follow our recipe and making your own yummy wholemeal chiffon cake at home can never be easier.
Preheat an oven to 175℃. Separate 80 g of egg yolks from 160 g of egg whites. Leave the egg whites in a fridge. Warm up 70 g of soy milk or milk to body temperature (about 37℃).
Add in 80 g of egg yolks and another 35 g of sifted wholemeal flour. Mix all the ingredients together until the mixture becomes smooth. Don't stir too long. Mix in 1 t of homemade vanilla wine or a drizzle of vanilla extract.
Beat the 160 g of egg whites with a mixer at medium speed. After the egg whites have bubbled, mix in 20 g of fine sugar. After the sugar has dissolved, mix in another 20 g of fine sugar. After the sugar has dissolved, mix in the rest (20 g) of fine sugar. Keep beating them until the mixture can be slightly curved on the whip (until the whites stand up but fall to a slight angle, which is called medium-stiff peaks).
Stir the egg whites gently by hand or a mixer at low speed. Mix one-third of the egg whites with the flour paste. Blend. Mix in another one-third of the egg whites. Blend. Mix the paste with the rest of the egg whites. Blend with a spatula gently until smooth. Don't stir too long.
Pour the paste into a 7-inch chiffon cake pan. Stir the paste gently and slowly with a spatula to make sure there is no empty space inside. Use the spatula to flatten the surface of the paste.
Bake the paste in the preheated oven at 170°C for about 35 minutes. Leave the cake upside down for at least one hour to let it cool off. Separate the cake from the pan afterwards. Then, voila!
自製香草酒做法：香草豆莢去頭尾切三段，泡入蘭姆酒密封（一枝豆莢約可配 50 ml 的蘭姆酒），至少放1個月即可。做好的香草酒適用於多項甜點中，例如，蛋糕、布丁、奶酪、卡士達醬等等，不用再用工業香精囉～
How to make vanilla wine by yourself at home? Just chop off the heads and tails of vanilla pods. Divide each pod into three pieces and soak them in rum (50 ml of rum per pod) in a closed bottle for at least one month. Homemade vanilla wine can replace chemical vanilla extract and is perfect for making a cake, pudding, panna cotta, and custard.
如何自製鹽味焦糖（楓糖）綜合堅果塔呢？綜合堅果塔不只有夏威夷豆，還包含了其它種類有益健康的堅果，例如腰果與杏仁果等。我們這裡更採用鹽、二砂糖與楓糖漿來製作焦糖，做出來的焦糖聞起來、吃起來都更加層次豐富、美妙可口。同時，我們採用以堅果裹上薄薄糖衣的手法製作，吃起來不但不會太過甜膩，也不會硬到讓您咬不下去。逢年過節，送禮、自用兩相宜。提醒您，雖然綜合堅果塔是既健康又美味的點心，但為了熱量控制著想，還是不能一次吃太多哦（每份約 150 大卡）。（文末附影片） How to make salted maple caramel mixed nut tarts? Apart from macadamia nuts, mixed nut tart also features other kinds of healthy nuts, such as cashew nuts and almonds. We also make the caramel from salt, light brown sugar and maple syrup, which can make the smell and flavour of the tarts even more sophisticated and magnificent. Mind you, even though they are healthy and tasty, still, don't eat too many nut tarts at a time so as to keep yourself fit. (Around 150kcal per piece) (See video tutorial at the end.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 材 料（Ingredients）： 自製綜合堅果塔的所有食材一覽（可做二十個）。圖片來源：c...
🔹 糍 粑 以前每當鄰家有人結婚 總有熱鬧又豐盛的辦桌流水席 以及吃不完的美味糍粑與花生糖粉 值得細細品嚐、慢慢回憶 在臺灣，糍粑（粢粑）又叫做客家麻糬，以其超軟嫩 Q 彈的口感聞名。糍粑通常不包餡，要吃的時候再從袋中擠出，沾花生糖粉一起吃。傳統的糍粑做法，是先把糯米蒸熟後，再捶搗而成。這裡介紹的則是較簡便的糯米粉配方，做出來的糍粑一樣好吃哦～（文末附影片） 🔹 Ciba Every time someone in the neighbourhood got married, There was always bustling and bountiful roadside banquet With all of the ciba and powdered peanut butter that you could eat. These are the things worth savouring and recollecting gradually. In Taiwan, ciba is also called Hakka mochi (Hakka muah chee), which is famous for its super soft and springy texture. Ciba is usually served without stuffing. The serving is squeezed out of a plastic bag and eaten after being stuck with powdered peanut butter. Traditionally, ciba is made by beating the steamed sticky rice. Here, it's simply made from glutinous rice flour, and taste just as good as, if not better than, the one made traditionally. (See the video tutorial at the end.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...
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