可可斑戚风蛋糕Coco Crunch Chiffon Cake

24*6*2015 星期三

蔡老师的可可斑（CoCo Crunch)戚风蛋糕你尝试了吗？

由于蛋糕里头加入了儿子喜爱及熟悉的可可斑，

外层又是冰冰凉凉的鲜奶油~
他超喜欢❤^^

你能想象那已软化后的可可斑再搭上蛋糕一起吃的口感吗？
一口咬下。。那感觉。。可以说是有惊喜~哈

喜欢或不喜欢就因人而异啦^^

 我觉得外层的鲜奶油绝不可免，

因为这层鲜奶油完完全全可以缓和这款蛋糕整体的口感。

请见谅我那不专业的奶油涂抹法。。。
哈哈~（羞）

可可斑戚风蛋糕 （6″（16公分）中空模）

食谱来自蔡高晉师傅~《戚风蛋糕出炉了》

蛋黄面糊
蛋黄........................2个
食油........................20ml (我用黄豆油)
牛奶........................20ml
牛奶粉....................15g
可可斑粟米片........15g
细砂糖....................30g
自发面粉................50g (我用了50g低筋面粉+½tsp发粉)

蛋白霜
蛋白.......................2个
塔塔粉...................¼tsp (我没放)
细砂糖...................40g

装饰
鲜奶油,打起 (我用了80g)
可可粉 （我用了2tsp）
可可斑粟米片 （我用了白黑两种）
  
制作步骤
1. 蛋黄面糊：在搅拌盆中把蛋黄、食油、牛奶、奶粉、粟米片和细砂糖拌匀，加入面粉，搅拌均匀备用。
2. 蛋白霜：将蛋白和塔塔粉打发呈粗泡沫状，将细砂糖分次加入，继续打发至湿性发泡。
3. 把蛋白霜分次加入蛋黄面糊中，轻轻搅均匀成面糊。
4. 把面糊倒入不涂油的6吋（16公分）空心烘盘里铺平，盛入预热烤箱以170°C烘约30分钟至熟。（我以130°C,大概40分钟）
5. 取出蛋糕，倒扣在桌子上，待完全冷却。
6. 可可粉和打起的鲜奶油拌匀，涂抹在蛋糕外层，再以可可斑做装饰。



Coco Crunch Chiffon Cake(6-in tube pan)
Recipes by Kevin Chai 《Chiffon Cake Is Done》

Egg yolk batter
egg yolks...................2
cooking oil.................20ml (i used soybean oil)
milk............................20ml
milk powder...............15g
coco crunch................15g
caster sugar.................30g
self-raising flour.........50g (i used 50g extra fine flour + ½tsp baking powder)


Egg white foam
egg whites..................2
cream of tartar............¼tsp (i omitted)
caster sugar................40g


Decorate
fresh cream(whipped) (i used 80g)
cocoa powder (i used 2tsp)
coco crunch (i used black & white coco crunch)

Method
1. To make egg yolk batter,combine egg yolks、cooking oil、milk、milk powder、coco crunch and sugar in a mixing bowl.  Fold in sifted flour until forms batter.


2. To make egg white foam,beat egg whites and cream of tartar until mixture forms solf peaks.  Gradually add in sugar, beating at high speed until frothy and stiff peaks form.


3. Gently fold beaten egg white foam into egg yolk batter until blended.


4. Pour batter into ungreased 6-in(16cm) tube pan.  Bake in preheat oven at 170°C for 30minutes or until cooked. (I bake in preheat oven 130°C,40min)


5. Remove from oven, invert cake onto table until completely cooled.


6. Coat with combined of cocoa powder and whipped cream，decorate with coco crunch and serve.

I'm submitting this post to Best Recipes for Everyone June 2015 Event Theme *Secret of Chiffon & Roll Cakes* organized and hosted by Fion of XuanHom’s Mom