终结版-【苹果戚风蛋糕】

终结版-【苹果戚风蛋糕】–English Follows
by 毛毛妈

苹果戚风蛋糕我们家的大爱,几乎每个礼拜都要做一次。这个方子进行了很多次的改进了,很容易成果呢。

 终结版 【苹果戚风蛋糕】

用料:
1:低筋面粉(Cake flour)75克(1/2杯,直接从面袋里舀的,没有过筛),泡打粉(Baking Powder)1/3茶匙,用叉子拌匀备用;
2:蛋白4个,白醋1/2茶匙或塔塔粉1/3茶匙,糖1/4杯(60克);
3:蛋黄4个, 糖2大匙(30克),玉米油3大匙(36克),香草香精1/2茶匙,炼乳(Sweetened condensed milk)2大匙,水2.5大匙(35克);
4:Royal gala苹果半个,洗净去皮去核切小小粒。
注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。
做法:
1、预热烤箱340F/170C。将1料充分拌匀备用。用两个干净无水的盆分别盛蛋白和蛋黄(图A)。2料的蛋白加白醋用搅拌器高速打几分钟到发,接着加入糖1/4杯再打2分钟(图B)。
2、用打蛋器将3料里的蛋黄和糖高速打2分钟(图3),然后放入玉米油打半分钟。然后放入剩余3料打匀、最后放入1料拌匀的面粉(图D),接着用搅拌器低速打1分钟,再高速打1分钟至均匀。最后放入4料苹果丁(图E),用橡皮刀拌匀。

1212 终结版 【苹果戚风蛋糕】
3、将先前打发的蛋白1/3放入蛋黄糊里(图F),用橡皮刀拌匀。然后将蛋黄糊到入打发的蛋白里(图G),用橡皮刀从上往下轻轻翻拌均匀(图H,I)。拌法参见戚风蛋糕视频
4、然后将面糊倒入22×22厘米的玻璃烤盘里(图J)。将烤盘放入预热至340F/170C的烤箱内,烤37分钟左右拿出。
5、蛋糕倒放20分钟(图K),然后翻过来冷晾20分钟。用一小薄刀轻轻将蛋糕剥离盘边,用橡皮刀从两边铲松蛋糕,切块密闭保存。蛋糕冷透即可食用。

Apple Chiffon Cake

By Maomaomom

This is my favorite recipe for Chiffon cake, absolutely delicious! The recipe has been tested and improved over the years in my kitchen. The cake is so light and moist with nice apple flavour. Many of my colleagues and friends have asked for the recipe, and now I share it with you.

 终结版 【苹果戚风蛋糕】

Ingredients:
1: 4 large eggs;
2: 1/2t white vinegar or 1/3t cream of tartar, 1/4C sugar (60g);
3: 2T sugar (30g), 3T corn oil (36g), 1/2t vanilla extract, 2.5T water (35g);
4: 1/2C pastry & cake flour (75g), 1/3t baking powder, mix well using a fork;
5: Half Royal Gala apple, cored and skinned, chopped to very fine pieces.

Prepare Time: 25 minutes
Cook time: 37minutes
Level: medium
Serves: 16 servings

Cooking directions:

Preheat oven to 340F.
1: Separate eggs into two clean and dry mixing bowls (Picture A). Add white vinegar to egg whites and beat with an electric mixer on high speed until forming soft peaks, Then add 1/4C sugar and beat until stiff (Picture B).
2: Add 2T sugar to egg yolks and beat on high speed for about 2 minutes. Add in 3T corn oil and beat for 30 seconds (Picture C). Add the rest of ingredient 3 and beat at low speed for 30 seconds.

1212 终结版 【苹果戚风蛋糕】
3: Add ingredient 4 (Picture D), beat at low speed for 1 minute, then high speed for another minute. Add in chopped apple pieces (Picture E) and mix well.
4: Add 1/3 beaten egg white into the yolk and flour mixture (Picture F) and mix well. Pour all egg yolk and flour mixture back to beaten egg whites (Picture G). Mix well in a folding motion (Picture H-I).
5: Pour batter into a 22×22 cm Pyrex baking dish (Picture J) and smooth the top, bake in a preheated oven at 340F/170C for 37 minutes.
6: Take the cake out of the oven and cool it upside down for 20 minutes (Picture K). When cooled, use a knife to loosen sides then pry it out. Cut 16 pieces before serving. Store leftover cake pieces in an airtight container at room temperature for 2 days or in a fridge for up to 5 days.
 终结版 【苹果戚风蛋糕】

 

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133 Responses to 终结版-【苹果戚风蛋糕】

  1. Kathy says:

    毛毛妈,为什么我每次做戚风回缩和塌陷都很厉害

  2. Little fish says:

    毛毛妈, 请问你做蛋糕中的糖放的是普通的糖吗还是icing sugar啊?谢谢毛毛妈

  3. Rosefish says:

    太棒了!今天试烤成功,女儿吃不停口,还发了微博显摆。谢谢毛毛妈,你真是我的偶像!

  4. rosefish says:

    对了,蛋清没有你打得好。没有白醋,用寿司醋代替的,也可以吗?或者用柠檬汁?

  5. Jane says:

    毛毛妈,请教下。我用的是玻璃烤盘。烤完了当中高两边低,是为什么呢?我看你是平的呢。还有,当中有点裂开来了。麻烦问一下哪里出错了?

  6. Jane says:

    毛毛妈,我刚才说是鼓的,凉了之后当中塌了。切出来里面好像不够熟,优点生生的样子。麻烦问问怎么回事?

  7. Cherry says:

    请问毛毛妈家里没有炼乳,用等量牛奶代替可以么?非常感谢!

  8. Vivienne says:

    请问没有炼乳,可以不放吗?

  9. lan says:

    毛毛妈,你好,我们家人多,想做你图片里那种大长方形的量是怎么调整用量呢。还有这个大烤盘的尺寸是多少呢?

  10. Julie says:

    請問毛毛媽,若想做成紙杯蛋糕的話,烤的時間怎样調整?謝謝!

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