过去的圣诞佳节你是怎么度过的？玩得开心吗？
圣诞前夕我和D都很不好彩的患了stomach flu，还泻肚子。结果，假日只赖在家里，昏昏沉沉的，什么事都做不成，心情难免有点烦躁。到了晚餐时间感到比较舒服了我们就上中餐馆吃饭，可能是刚复原就大吃大喝，晚上肠胃又开始不舒服，半夜还起身拉肚子。圣诞节当天我和D都在病中度过。
到了晚上复原得七七八八，哄了Lucius入睡后10点多才开始我的Christmas bake，圣诞节没有蛋糕感觉怪怪的。只想要做点简单的，刚好看到SSB分享来自Okashi师傅的巧克力戚风，就是它了。Okashi的食谱受到很多人的推崇，当中包括我非常欣赏的的Anncoo和Sonia, 所以我一早就想尝试Okashi的食谱了，这次是一石二鸟。
晚上把蛋糕做好，隔天早上也就是Boxing Day当天，准备了一个简单的巧克力淋酱淋在蛋糕上，再加点圣诞装饰就大功告成了。圣诞蛋糕不只有log cake，这样简简单单的蛋糕，加上小小的心思马上变身圣诞蛋糕。 外面卖的圣诞蛋糕价钱都抬起来卖，如果还未曾自己烘培圣诞蛋糕的朋友，明年就把买蛋糕的钱省下来，在家烘培属于自己独有的圣诞蛋糕吧！
说回这Okashi的巧克力戚风，我只能说我很幸运的选择了尝试这个食谱因为这是我吃过最好吃的巧克力戚风。我觉得它的口感非常湿润细致（是因为的蛋白里加入了栗粉的原因吗？），和一般的戚风很不同，而且可可的比例恰到好处。我强力推荐这款巧克力戚风，喜欢戚风的朋友一定要做哦！不做会后悔：P
以下是蛋糕装饰前的照片。顺便记录一下，自从接触到空手脱模的视频后，觉得空手脱模很方便也很好玩，所以每次做戚风我都会练习空手脱模。So far，这是我最满意的作品，虽然蛋糕周围还是有些许损伤。
Christmas Chocolate Chiffon Cake
(Recipe adapted from Okashi: sweet treats made with love)
Ingredients: (makes one 20cm chiffon tin)
5 egg yolks
20g sugar (I used 10g)
60g vegetable oil
70g water
50g cake flour
30g cocoa powder
5 egg whites
90g sugar
10g corn flour
Method:
1) Whisk egg yolks and sugar until the sugar dissolves.
2) Gradually add in vegetable oil, followed by water.
3) Sift cake flour and cocoa powder twice and add into egg yolk mixture. Mix until just combined. Set aside.
4) In another bowl, whisk egg whites until foamy. Add in combined sugar and corn flour mixture gradually and continue whisking until stiff peak form.
5) Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6) Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 40 minutes (update on second attemp: lower to 160C for the last 10 mins).
7) Remove from oven and invert the tin immediately onto a cooling rack. Unmould the cake only when it is completely cool.
I have made a simple chocolate ganache to go with the chocolate chiffon and I would say that the combination is very good.
Chocolate Ganache
65g dairy whipping cream
65g dark couverture chocolate
1) Cook whipping cream over low heat till it starts to boil. Remove from heat.
2) Pour cream over to chocolate and gentle stir till all chocolate is melted.
3) Pour ganache over cooled cake and let it set. Decorate as desired. Chill the cake in the fridge before serving. Take out cake from the fridge 5-10 mins before serving.
I am submitting this to Aspiring Bakers #14: Creative Christmas Bakes (December 2011), hosted by Hankerie.
蛋糕很美，要多多照顾自己哦！
ReplyDelete现在天气不好。消化会不良。我的女儿也看了两次医生。所以你要多休息哦！应该要吃清淡的食物。可以喝葡萄糖来补充精力。
ReplyDelete你要takecare啊！
这个蛋糕做得很美。。很美。。我一看就喜欢上它了。嘻嘻嘻~~
Okashi 的食谱我还没尝试过，这个食谱先抄下了。。谢谢 ^_^
ReplyDelete是的，空手脱模真的蛮好玩一下的！
ReplyDelete巧克力口味，我喜欢涅！
这蛋糕夫人也mark下了。。再加上Angel的推荐一定会做。。谢谢分享。。
ReplyDelete蛋糕很美，很有圣诞气氛。。装饰到美美哟。。喜欢。。
那天夫人也是做一项orange chiffon。。
Rachel的家拿的。。你也试试。。非常棒。。
对了。。
你也要多多休息。。吃清淡的。。
对肠胃比较好。。。
祝你Happy 2012 。。。
蛋糕被装饰得好美哦，很有气氛：）
ReplyDeleteSweet! Does it kid of taste like a pandan cake? (I mean the texture?)
ReplyDelete哇，你这么快就做了。我也觉得很不错，到了第三天还是一样的柔软。最近我偏爱不加baking powder and soda的戚风。一点都没影响口感，一样好吃！:)
ReplyDeleteThis look really soft & yummy with the ganache.
ReplyDelete靓女，保重身体哦
ReplyDelete蛋糕很美，这个食谱我有兴趣
找一天一定试试(^_^)
I have so long did not bake a chiffon cake, oh, i need to bake this chiffon soonest since you highly recommend it . Happy New Year 2012!
ReplyDelete@ hanushi,
ReplyDelete谢谢。我已经康复了。你也要好好照顾身体。
@Joceline Lor,
谢谢关心。take care！
@Esther,
这个我才你会喜欢。找一天我要做那个秒杀蛋糕来比较看哪一个比较好吃。
@spdong,
空手脱模我要向你多多学习。
@董夫人，
谢谢你的推荐。我也mark了那个orange chiffon。
@鲸鱼，
谢谢。你的白色log cake比较有气氛。
@Bethan，
Yes. The general term for the "Pancan cake" you mentioned is chiffon cake, so this is actually a chocolate flovour "pandan cake".
@SSB,
谢谢你的分享。当天看到你post，我就做了。现在推崇天然，所以做蛋糕也尽量不用发粉/小苏打。
@DG,
Thanks for your compliment.
@Jess靓女，
你吃戚风比我吃米多，希望我的推荐不会让你失望。
@Sonia，
Hope you will like it.
还有巧克力酱的嘻嘻 好吃
ReplyDelete你的戚风蛋糕好美哦。。赞^_^ 我的戚风在脱模时总给我弄的伤痕满处(*^◯^*)
ReplyDelete38隐形人，
ReplyDelete谢谢。的确好好吃。：）
Summerdream夏梦，
谢谢。有时我也会弄伤蛋糕，但是这个食谱做出来得戚风很容易脱模。不是我厉害，是食谱好。
Hi, can I bake this in 9" round pan and add Choco mousse in between layers? JJmum
ReplyDeleteHi JJmum,
ReplyDeleteYou can bake it in round pan (preferably with removable bottom), 8" or 9" (if using 9" your cake will be shorter)but please bear in mind that this is a chiffon recipe. it's more challeging to bake chiffon cake in round pan. The tempreture and baking time may be different also. I will not recommend baking chiffon cake in round pan for beginner but of coz if you are seasoned baker I am sure you can do it. :)
I think it should not be a problem to add mousse in between layers but again this cake is very soft, I suggest you chill it for a while before slicing.
Happy baking!