戚風蛋糕做法 Chiffon Cake Recipe




「戚風」(又稱「雪紡」或「雪芳」)一詞翻譯自法語 "Chiffon",原意為一種由真絲製成的柔軟、輕薄、半透明的布料。顧名思義,可知戚風蛋糕就是一種口感非常清爽又鬆軟的蛋糕。我們這裡介紹的全麥戚風蛋糕不使用奶油,不添加化學泡打粉,並以全麥麵粉取代精緻白麵粉,實在是健康又美味的絕佳選擇。(也可把食譜中的全麥麵粉改成低筋麵粉,做成一般的原味戚風蛋糕。)現在就跟著底下的食譜,自己在家製作超級鬆軟、清爽、無負擔的美味全麥戚風蛋糕吧(附影片)~

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.


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材 料(Ingredients):

全麥戚風蛋糕材料一覽。圖片來源:cooking23s.blogspot.com

步 驟(Steps):

(1)

預熱烤箱至 175℃。將大約 80 公克的蛋黃與大約 160 公克的蛋白分開,蛋白放入冰箱冷藏室備用。將 70 公克的豆漿或牛奶以隔水加熱的方式使其回溫至體溫的溫度(大約 37度)。

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℃). 

(2)

將已回溫的豆漿與 40 公克的無味植物油(例如沙拉油、葡萄籽油或玄米油等)稍微拌勻,將一半的麵粉(約 35 公克)過篩後加入續拌。

Mix the soy milk with 40 g of bland cooking oil (vegetable oil) and 35 g of sifted wholemeal (whole-wheat) flour. 

(3)

加入 80 公克蛋黃續拌,將另一半的麵粉(約 35 公克)過篩後加入續拌至麵糊呈現均勻光滑、無顆粒的流動狀即可。切勿拌太久,以免出筋、影響蛋糕的口感。加入一小匙自製香草酒(製作方法見文末說明)或香草精數滴,拌勻。

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.

拌好後的蛋黃麵糊。圖片來源:cooking23s.blogspot.com

(4)

電動打蛋器開中速,將冷藏過的 160 公克的蛋白打至呈現粗泡沫狀態時,加入三分之一(大約 20 公克)的細砂糖。繼續打到糖融化後,加入另外三分之一的細砂糖。繼續打到糖融化後,加入最後三分之一的細砂糖。繼續打到可用打蛋器將蛋白霜拉出微彎鈎狀為止,此時蛋白霜呈現光滑細緻(接近乾性發泡)的狀態。蛋白霜一定要打發,但要小心別打過頭,以免消泡。

Beat the 160 g of egg whites with a mixer at medium speed. After the egg whites has 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 are called medium stiff peaks).

這樣就差不多可以加第一次糖了。圖片來源:cooking23s.blogspot.com

可以一邊打蛋白、一邊轉動裝蛋白的容器。圖片來源:cooking23s.blogspot.com

把蛋白霜打成這樣就可以了,過與不及都不好。圖片來源:cooking23s.blogspot.com

(5)

打蛋器開低速檔或用手緩慢輕輕拌勻蛋白霜。先舀起大約三分之一的蛋白霜加入蛋黃麵糊鍋內,拌勻後再舀三分之一蛋白霜重複一次,最後把蛋黃麵糊鍋內的麵糊全倒入蛋白霜鍋內,先以手持打蛋器大致拌勻,再用刮刀以「切拌」的方式(由上往下切入麵糊再從鍋底翻轉攪拌,另一手同時轉動容器)拌勻,直到看不見蛋白霜為止。這個攪拌的過程不宜太久,完成的麵糊應呈現緩慢流動的且層層重疊的濃稠狀,若麵糊太稀,可能就是蛋白霜消泡了。

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.
打好的蛋白霜要先緩慢輕輕拌勻再和麵糊混合。圖片來源:cooking23s.blogspot.com

用刮刀切拌示意圖。圖片來源:cooking23s.blogspot.com

(6)

從至少十五公分高度處將拌好的麵糊倒入七吋的(日式)中空烤模內(以去除大氣泡),用刮刀輕拌麵糊以避免蛋糕內部烤好後產生大空洞,並以刮刀整理鋪平麵糊表面。送入烤箱前,也可把烤模先在桌上輕震兩下。

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. 

以刮刀確認麵糊是否確實填滿烤模。圖片來源:cooking23s.blogspot.com

(7)

送入預熱好的烤箱底層,以 170°C 烤約35分鐘後出爐,將蛋糕倒扣放涼後(大約一小時之後),取出蛋糕(脫模)即可。

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!

記得先倒扣放涼後再脫模。可用玻璃瓶口插入戚風烤模中間的中空管。圖片來源:cooking23s.blogspot.com

脫模時可先用雙手將蛋糕的邊緣與烤模分開。圖片來源:cooking23s.blogspot.com

然後用刀子幫助蛋糕邊緣與烤模分離。圖片來源:cooking23s.blogspot.com

脫模後的全麥戚風蛋糕(正面),翻過來即是首圖的樣子。圖片來源:cooking23s.blogspot.com

超鬆軟又清新爽口的全麥戚風蛋糕。圖片來源:cooking23s.blogspot.com







說 明(Footnotes):

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 cake, pudding, panna cotta, and custard.

與市售的香草精相較之下,使用自製香草酒能讓人安心多了。圖片來源:cooking23s.blogspot.com



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