每一块都很独特[斑马纹戚风]Zebra Chiffon Cake скачать в хорошем качестве

每一块都很独特[斑马纹戚风]Zebra Chiffon Cake

斑马纹戚风蛋糕 7寸加高或8寸中空模具一个 (如果使用普通8寸活底模具，牛奶的量建议减少10--15克) 40g 油 80g 牛奶 85g 低筋面粉 5个蛋黄 5个蛋白 4g 柠檬汁 90g 细砂糖 6g 深色可可粉 12g 冷水 1)烤箱预热150C摄氏度。 2)把可可粉和冷水拌均匀备用。 3)油和牛奶加入大碗里拌均匀，筛入低筋面粉拌匀，加入5个蛋黄拌顺滑。把面糊分成2份，大约145克一份。其中一份加入可可粉糊拌匀。 4)5个蛋白里加入柠檬汁开始打发。打至粗泡时慢慢的加入细砂糖，用高速打至有纹路的湿性发泡状态后改中低速打1分钟，让蛋白霜浓稠稳定。最后是中性偏干一点的状态。 5)在蛋白糊中间划一条线分成2份分别加入到蛋黄糊和可可蛋黄糊里，翻拌均匀。注意翻拌手法防止面糊消泡。 6)分别把两个颜色的蛋糕糊轮流用勺子舀入模具。晃动一下模具让蛋糕糊平整。表面可用筷子或牙签转圈的拉出一些花纹。 7)入预热好的烤箱150C 烤50--60分钟(或160C 烤40--50分钟。(我用的模具深需要烤比较久。如果蛋糕高度不高，烘烤时间可以缩短一点) 中途烤10--12分钟时可取出划线让蛋糕开裂得更好看，这一步可以省略。 8)出炉后倒扣放凉再脱模。 配方水量偏多适合使用中空戚风模具。如果用普通活底模具牛奶建议减少10--15g. 夹馅奶油: 250g 淡奶油/鲜奶油 20g 糖 打发即可装入裱花袋挤入切块的蛋糕中间。 我用的是这个模具I use this chiffon cake mold https://amzn.to/3hnspPB Zebra Pattern Chiffon Cake 7 inch heightened or 8 inch hollow mold (If you use regular 8-inch movable bottom chiffon molds, it is recommended to reduce the amount of milk by 10--15 grams) 40g oil 80g milk 85g low-gluten flour/cake flour 5 egg yolks 5 egg whites 4g lemon juice 90g caster sugar 6g dark cocoa powder 12g cold water 1) Preheat the oven to 150°C. 2) Mix cocoa powder and cold water evenly and set aside. 3) Add oil and milk to a large bowl, mix well, sift in low-gluten flour, mix well, add 5 egg yolks and mix smoothly. Divide the batter into 2 portions, approximately 145 g a portion. Add the cocoa paste to one portion and mix well. 4) Add lemon juice to 5 egg whites and start to beat. Slowly add fine granulated sugar when beating to thick foam, use high speed to beat to a soft peaks state, then change to medium and low speed for 1 minute to make the meringue thick and stable. 5) Draw a line in the middle of the egg white paste, divide it into 2 parts, add them to the egg yolk paste and cocoa egg yolk paste, and mix evenly. Pay attention to the mixing technique to prevent the batter from defoaming. 6) Spoon the cake batter of the two colors into the mold in turn. Shake the mold to make the batter smooth. Chopsticks or toothpicks can be used to draw some patterns on the surface. 7) Put into a preheated oven at 150C and bake for 50-60 minutes (or at 160C for 40-50 minutes. (The mold I use is deep and needs to be baked longer. If the height of the cake is not high, the baking time can be shortened) When you bake for 10-12 minutes, you can take out cut some lines to make the cake cracked better. This step can be omitted. 8) After being out of the oven, buckle upside down and let it cool before demolding. This recipe contains little more liquid is suitable for hollow chiffon molds. If you use regular movable bottom mold milk it is recommended to reduce 10--15g. Cream: 250g whipped cream/fresh cream 20g sugar Whip up the cream and sugar together. Fill in a piping bag and squeeze it into the middle of the cut cake.