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Friday, September 23, 2011

Q嫩巧克力戚风杯 Springy & Moist Chocolate Chiffon Cup


食谱来自朋友但被我改了做法,我用了类似烫面的方法(其实是因为我懒得另外融化巧克力块)成品口感Q嫩Q嫩的,室温或冷食都很不错。

蛋白遇到巧克力容易消泡,所以蛋糕糊会比一般戚风蛋糕的蛋糕糊“水”(稀),原本以为蛋糕一定发不好,但是成品的高度还好,内部组织也没有沉淀。


从Carol老师的网站读到做巧克力戚风要用低脂的可可粉那么蛋白才不容易消泡,Carol老师用的是Hershey牌子。我家的可可粉是Dutch-processed,脂肪含量不清楚因为包装已经被我丢掉了。想要知道更多可可粉的资料可以参考这里


Q嫩巧克力戚风杯

材料:
蛋黄 3个
植物油 30克
牛奶 36克
低粉 60克
巧克力块 50克(切小块)
可可粉 1汤匙(随意,不加也行)

蛋白 3个
柠檬汁 ½ 茶匙(或一小撮塔塔粉)
细砂糖 30克

迷你巧克力豆/切碎巧克力块 30克

做法:
1)油和奶小火加热到开始冒起小泡泡,离火。加入巧克力块和可可粉搅拌至融化无颗粒。此时巧克力糊的温度应该是温温的,差不多是我们身体的温度(如果太热要等一下才进行下一个步骤)。
2)加入蛋黄拌均,然后筛入低粉,拌至无颗粒。蛋黄糊完成。
3)蛋白打到粗泡,加入柠檬汁/塔塔粉和一半的糖高速打到泡沫变细致后,加入剩余的糖中速继续到到干性发泡(提起蛋白霜尾部是直挺的)。
4)拌入1/3的蛋白霜到蛋黄糊里用橡皮刮刀拌均,再一并倒入剩余的蛋白霜里由底部往上拌均。
5)轻轻拌入迷你巧克力豆/切碎巧克力块。勺入纸杯到8分满,放入已预热烤箱170C烤约20-25分钟(蛋糕熟后我转上火继续烤多1-2分钟让表面烤得比较干,这样隔天蛋糕表面比较不会潮湿)。

Springy & Moist Chocolate Chiffon Cup

Ingredients:
3 egg yolks
30g vegetable oil
36g milk
60g cake flour
50g baking chocolate (cut into small chunks)
1 tbsp cocoa powder (optional)

3 egg white
½ tsp lemon juice (or pinch of cream of tartar)
30g castor sugar

30g mini chocolate chips/chopped baking chocolate

Method:
1) Heat up oil and milk over low heat until start bubbling, remove from heat. Add chocolate and cocoa powder, mix to form a smooth paste. Now the temperature of the chocolate paste should be around our body temperature (if it’s too hot, rest for a while before moving to the next step).
2) Add egg yolks and mix well. Sift in flour and mix till just incorporated. Egg yolk mixture is done.
3) Beat egg white till frothy, add lemon juice/ cream of tartar and ½ of sugar, continue to beat at high speed till the meringue become finer, add the remaining sugar and beat at medium speed till stiff peak.
4) Fold in 1/3 of the meringue to egg yolk mixture with a rubber spatula. Then pour the mixture to the remaining meringue, fold from bottom to top to mix well.
5) Gently fold in mini chocolate chips/chopped baking chocolate and scoop into paper cups till 80% full. Bake in preheated oven at 170C for about 20-25 mins (after the cake is cooked I switch to upper heat and continue to bake for another 1-2 mins so that the cake surface will be dryer and won’t turn damp the next day).

I am submitting this to Natural Colour Bakes event hosted by Hankerie.


10 comments:

  1. 看得出来很轻盈
    我喜欢这口味:)

    ReplyDelete
  2. 美哦,我要吃!哈哈。。。

    ReplyDelete
  3. 可爱!我喜欢多多chocolate chips 的!

    ReplyDelete
  4. 看得出蛋糕很松软,一定很香。

    ReplyDelete
  5. 喜欢这类又松又软的小蛋糕!

    ReplyDelete
  6. 可可粉也要看脂肪量哦?原来烘焙真的不简单

    ReplyDelete
  7. Looks very soft. I am book marking this. Hope to try this soon.

    ReplyDelete
  8. Look soft and good, kids sure like this. Thanks for sharing.

    ReplyDelete
  9. Hi everyone, thank you for your lovely comments.


    Yummy Bakes,
    Try this and let me kn ow if you like it.


    neyeeloh,
    烘培就是一门科学,我们都是科学家。:P

    ReplyDelete

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