上个周末到老公阿姨家聚餐。
每次的聚餐我们都会很期待。一来可以和亲戚朋友见面,畅谈欢饮。
二来可以享受很多大马的美食。
当天,我做了60支satay 和 rojak. 也做了自己非常喜欢的鸡蛋糕戚风。
要谢谢东东家的食谱。我已经做了好多次这蛋糕。
这蛋糕已经成为我的佳节礼品;送给朋友当圣诞礼物。
女儿第一次吃就问我,妈咪,这是egg chiffon啊?
不知是我女儿吃多了,厉害了,会分辨了,还是这蛋糕真的是完完全全的鸡蛋糕味?
总而言之,我的实验成功了!因为传统的鸡蛋糕,除了儿子会赏脸以外,女儿不太喜欢。
但是这鸡蛋糕戚风,他可是一口气吃了3片,还摸摸肚子说, yummy!
以后,我想吃鸡蛋糕的话,就做这食谱好了。
有人帮着吃,好过我一个人啃嘛。
材料:
- A:4个蛋黄, 20克糖
- B:20克植物油,50克水
- C:65克低筋粉, 15克粟粉,15克卡斯特粉(custard powder)
- D:4个蛋白(约170克),1/8小匙塔塔粉,80克幼糖做法:
做法:
- 把(A)拌匀。加入(B)搅匀。
- 加入过筛的C料,混合均匀。
- 把D的蛋白打发,然后分次加入糖打至湿性发泡。
- 将少量蛋白霜加进以上的混合料拌匀。
- 再加入剩余的蛋白霜拌匀 。
- 将面糊倒入蛋糕模,以170度烤约40分钟。
- 烤好立即倒放在架子上待蛋糕冷却,扣出即可。
蛋糕高高美美嫩嫩的
ReplyDelete哇。。。 你的7风好高好美哟。。。 :)
ReplyDelete蛋糕好高,好美哦。
ReplyDelete哇, 好多美食, 流口水呢。 你的戚风给我感觉像白雪公主, 很纯洁, 哈哈。 那个custard powder是instant 那种吗?
ReplyDelete蛋糕好漂亮! 赞!
ReplyDelete好多美食,尤其是你的鸡蛋糕戚风,看得出好好吃哦!
ReplyDelete哇!!好多好料~ ^^
ReplyDelete你的戚风烘得很美呐!!一定很好吃~ ^^
Nice and tall chiffon! What a wonderful time, good food great company.
ReplyDelete看来你家很喜欢这款7风
ReplyDelete我觉得不错吃,只不过口感方面有一点干
nice chiffon cake, looks tall, soft and fluffy. And what a spread of delicious food, making me salivating now.
ReplyDeleteLook at all those nice foods on that table, I wish i could enjoy some, hehehe! Ya, this chiffon looks just perfect, immediate bookmarked !
ReplyDeleteThis comment has been removed by the author.
ReplyDeletelooked 好好吃哦。。。^_*
ReplyDeleteit's always good to have all the relatives 'pot luck' and bring assorted home-cooked food for the gathering, even more special when we're overseas and we would really appreciate all the local food which we have grown up eating! LOL
ReplyDeleteCan I ask you a question about this chiffon cake? Why do we need to add a bit of the egg whites into the mixture before adding the rest of the egg whites? What's the effect of this?
I have made chiffon before but never do this adding a little bit egg whites.
Thanks.
Kathleen
Jane...我有些糊涂了.到底做戚风时,蛋白是要打至湿性发泡还是干性发泡?因为我看见你的鸡蛋糕戚风写到蛋白打至湿性发泡!
ReplyDelete您这个使用几寸模呢?
jane...jane...jane...
ReplyDelete