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。
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。
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.
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, 2T Sweetened condensed milk, 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.
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.
按照您的配方做.味道很好.但从烤炉拿出來以后.一会儿就塌下去了
请问毛毛妈:这是什么原因?
可能2个原因,1是蛋白打动不够挺,2.蛋黄糊和蛋白拌过头。
毛毛妈,必须是玉米油吗? Canola 可不可以?
可以呀。
谢谢毛毛妈!今天试了,味道不错,可是和上位朋友一样拿出来后塌了,底部很dense. 我打完蛋白后放在一边去弄蛋黄,回来后发现上部是白色发起的,很挺,底部是液体,请问这正常吗?是不是应该再打一下?谢谢!
说明蛋白打的不够挺,打完蛋白,蛋糊糊要尽快做好。
今天成功啦!谢谢毛毛妈!:)
恭喜噢。
今天做了这款“气疯”蛋糕,呵呵,终于接近成功了。视频太有帮助了,原本没有掌握好翻拌的手法,结果导致烤出来的蛋糕有布丁层,老是感觉不熟,还有腥气,倒掉了几次。
多谢毛毛妈上传的视频,非常非常有用,因为单凭“翻拌”这两个字真是悟不出来啊。
还有个问题要请教,我做的蛋糕出来也是塌的,感觉蛋白打的够挺,竖直的小白尖状态,估计是拌过头了,拌了40下。。。。想着均匀点,看视频中是说大约30下左右。跑题了,本来这是个问题,但是看到上面已经解释过了,想着我的估计也是这样的问题。另一个问题是不知道为什么蛋糕表面上色特别快,烤出来后感觉外面都快有点焦的感觉了,但是里面其实感觉还可以再烤一烤,不知道这个是怎么回事呢?是烤箱太老的缘故么?
烤箱预热后等几分钟等温度稳定后再放入蛋糕,还有就是最好用下火(bake),蛋糕往上放些。