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Thursday, March 14, 2013

Cranberry Yogurt Chiffon Cake 蔓越莓优格戚风蛋糕


这是过年前的作品,是清除冰箱里之作。这个蛋糕帮我清除冰箱里的自制优格,蔓越莓干,还有做年饼剩下的蛋白。



食谱来自福田淳子的《好吃戚风蛋糕轻松上手》,想做这个蛋糕已经很久了,就在等待时机,哈哈。
这本书买了好久但是使用率却非常低,主要是因为书里的戚风蛋糕配方需要extra蛋白,因为不想剩下蛋黄所以就不爱使用书里的配方。但是碰到做年饼的季节,这个缺点却变成优点,刚好可以帮我清除多余的蛋白。

这个戚风异常的湿润柔软,口感类似烫面戚风,不知道是不是优格的功劳。瞧,切片后都软到直不起腰来了。味道方面因为加入了柠檬汁和优格,口味非常清新,咬到蔓越莓干时酸酸甜甜的甚是好吃。我家宝贝特爱。


Cranberry Yogurt Chiffon Cake

This is a very soft and moist chiffon cake with refreshing taste. If you have extra yogurt to spare, this would be a good choice.

Ingredients: (make one 20cm tube pan)
(A)
5 egg yolks
40g caster sugar (I used 30g)
65g vegetable oil
2 tsp lemon juice
130g natural yogurt (I used home-made yogurt)
130g cake flour (sifted)
(B)
7 egg whites
90g caster sugar
(C)
95g dried cranberries
Some flour for dusting

Method:
  1. Soak dried cranberries in water for 10 mins, drain. Chop into smaller pieces. Coat with flour and sieve to remove excess flour. Set aside.
  2. Whisk egg yolks and sugar in a mixing bowl until well combined. Add in vegetable oil, whisk to combine.
  3. Add in yogurt and lemon juice. Whisk to combine. Sieve in flour and whisk till the flour is just incorporated. Do not over mix. Set aside.
  4. In another clean and dry bowl, beat egg whites till frothy. Add in sugar in 3 separate additions and beat till stiff peak.
  5. Fold in 1/3 of the meringue into the egg yolk gently with a hand whisk. Then fold in the remaining meringue with a rubber spatula till just blended.
  6. Add in the prepared dried cranberries. Fold in until just blended. Do not over mix.
  7. Pour batter into a 20cm tube pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
  8. Bake in preheated oven at 180C for approx. 45 mins or until a toothpick inserted into the centre comes out clean. Invert the pan immediately and let cool completely before unmoulding.

蔓越莓优格戚风蛋糕

材料: (可做一个20cm 中空模)
(A)
5个 蛋黄
40克 糖 (我用30克)
65毫升 沙拉油
2小匙 柠檬汁
130克 原味优格(我用自制优格)
130克 低筋面粉
(B)
7个 蛋白
90克 糖
(C)
95克 蔓越莓干
适量面粉

做法:
  1. 蔓越莓干泡水10分钟,沥干。撒上一些粉,用网筛过滤多余的粉备用。 
  2. 蛋黄加入糖拌均,加入油拌均。 
  3. 加入柠檬汁和优格混合均匀。筛入面粉拌均。 
  4. 在另一个干净的碗里,蛋白打至起粗泡沫, 分三次加入糖打至硬(干性发泡)。 
  5. 加入1/3的蛋白霜到蛋黄糊里,用打蛋器轻轻拌匀。再倒入剩余的蛋白霜用刮刀以切入然后由下往上翻的方式拌均。 
  6. 加入蔓越莓干,用刮刀轻轻混合。 
  7. 把面糊倒入20公分中空模, 模型往桌子震几下,让蛋糕糊表面变得平整,并把内部的大气泡震出来。 
  8. 放入预热烤箱以 180度 烤约45分钟至熟透,或是插入竹签,竹签取出后没有沾上蛋糕糊即可。出炉后马上倒扣,直到完全冷却后才可脱模。
(食谱来源:《好吃戚风蛋糕轻松上手》, 福田淳子)


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32 comments:

  1. 我前年也是做了这个食谱,加了yogurt真的很松软,特别好吃!

    ReplyDelete
    Replies
    1. Hi Ann,

      买到这本书其实我第一想做的就是这个食谱,因为我好喜欢用优格来烘培。

      Btw, 那个写食谱的颜色框框的HTML很像有问题,我搞了很久还是搞不定,所以只好用会原本的方式写食谱。

      Delete
  2. wow, this look really soft and moist! yes, any cakes added with yogurt sure soft and nice!

    ReplyDelete
  3. 真的很软
    下次家里有yogurt我要做

    ReplyDelete
  4. it looks super yummy and soft, Angel!

    ReplyDelete
  5. 蛋糕组织好柔好细!好想吃一口!

    ReplyDelete
    Replies
    1. Esther,

      细是没有啦,这本书的食谱做出来都有很多大孔。

      Delete
  6. Looks so yummy that makes me so tempted to bake 1 soon...

    ReplyDelete
    Replies
    1. Priscilla,

      Since you like chiffon cake a lot you should try this recipe.

      Delete
  7. 你的戚风蛋糕脱摸脱得很好,蛋糕看起来也很柔软很细致 :)

    ReplyDelete
    Replies
    1. Miss B

      谢谢。我是用空手脱模的。

      Delete
    2. 很厉害哦,我每次脱摸脱得乱七八糟的,所以很少做戚风。 :p

      Delete
  8. 戚风做的真棒,cranberry也散布得非常均匀哦!好赞哦!!^o*

    ReplyDelete
  9. HI Angel

    just want to say that i have the same problem as u! i have the same book too but dun use it often because all the recipes need extra whites! in fact, i have 1 frozen white now and am trying to accumulate more to try out the recipes in this book:)
    regards
    octopusmum

    ReplyDelete
    Replies
    1. Octopusmum

      If you make 17cm only need extra one white. The sponge cake recipe in 周老师 book need extra yolk if u make that then you will have extra white for this chiffon , haha.

      Delete
    2. problem is , i dun have 17 cm pan! and my sponge cake is not always successful... but never mind, will have to keep finding suitable recipes with extra whites...heehee

      regards
      octopusmum

      Delete
  10. 那么巧,今天我也上戚风
    可惜做的不理想(^-^)

    ReplyDelete
    Replies
    1. Jess

      我看来你的7风,已经很美了。

      Delete
  11. 真的好软的感觉 。。。
    夫人也喜欢cranberry的。。
    只是我家人都不爱。。。t.t

    ReplyDelete
    Replies
    1. 夫人,

      蔓越莓干酸酸甜甜好吃啊,我家里现在都不囤葡萄干,改吃蔓越莓干。

      Delete
  12. Angel,
    I love your nicely browned chiffon cake.
    It looks super soft and yummy!
    mui

    ReplyDelete
  13. This comment has been removed by a blog administrator.

    ReplyDelete

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