玫瑰酱米粉戚风蛋糕 Rose jam and rice flour Chiffon Cake

【玫瑰酱米粉戚风蛋糕】
by 毛毛妈

这次领导和我们家毛毛从中国回来,带回一瓶云南的玫瑰酱非常香。记得有个网亲说她的孩子不能吃面粉制品,对面粉蛋白过敏。今天有小组活动,试做了这个玫瑰酱米粉戚风蛋糕,用量是2份的量用大烤盘。蛋糕体超柔软,又有玫瑰花的香味,真不错。

玫瑰酱米粉戚风蛋糕final 玫瑰酱米粉戚风蛋糕 Rose jam and rice flour Chiffon Cake
用料:
1:粘米粉(Rice flour)137克(1杯,直接从面袋里舀的,没有过筛),泡打粉(Baking Powder)2/3茶匙,用叉子拌匀备用;
2:特大鸡蛋蛋白8个,白醋1茶匙或塔塔粉 2/3茶匙,糖1/2杯(120克);
3:特大鸡蛋蛋黄8个,糖6大匙(90克),玉米油6大匙(72克),香草香精1/2茶匙,水4大匙(60克);
4:玫瑰酱2大匙;
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。2料的蛋白加白醋用搅拌器高速打发(图1),接着分次加入2料里糖1/2杯再打几分钟分钟至硬挺(图2)。

2、用打蛋器将3料里的蛋黄和糖高速打2分钟(图3),放入玉米油打半分钟。然后放入剩余3料打匀、最后放入1料拌匀的米粉(图4),接着用搅拌器低速打1分钟,再高速打1分钟至均匀。

玫瑰酱米粉戚风蛋糕1 玫瑰酱米粉戚风蛋糕 Rose jam and rice flour Chiffon Cake

3、将玫瑰酱2大匙(图5),放入蛋黄糊里,用搅拌器高速打1分钟至均匀。将先前打发的蛋白1/3放入蛋黄糊里(图6),用橡皮刀拌匀。然后将蛋黄糊倒入剩余打发蛋白里(图7),用橡皮刀从上往下轻轻翻拌均匀(图8)。拌法参见戚风蛋糕视频

4、蛋糕糊倒入25×38厘米的玻璃烤盘里(图9)。将烤盘放入预热至340F/170C的烤箱内,烤37分钟左右拿出。

 玫瑰酱米粉戚风蛋糕 Rose jam and rice flour Chiffon Cake

5、蛋糕倒放20分钟(图10),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。

玫瑰酱米粉戚风蛋糕final 玫瑰酱米粉戚风蛋糕 Rose jam and rice flour Chiffon Cake

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