曾经试过做戚风蛋糕,但是都不成功。我觉得烤戚风蛋糕必需注意蛋白的打发程度,蛋白与粉混合的技巧,还有就是温度要刚刚好。温度太高,蛋糕会很快地膨胀起来和裂开。温度太低又不熟。我参考了http://blog.sina.com.cn/s/blog_4a5089ff01009gi7.html终于成功了。好感谢君之的大方分享,谢谢你!大家不要气馁,继续努力研究,一定会成功的。加油!
Ingredients:
A: (Sift)
Cake Flour 100g
Baking Powder 1tsp
B: (Mix Well)
Pandan Juice 1tbsp
Coconut Milk 100ml
Egg York 5
Sugar 50g
Corn/Canola Oil 50ml
Pinch of Salt
C:
Egg White 5
1/4 Cream of Tartar
Sugar 50g
Method:
- Beat egg whites and tartar at high speed until big bubble, add 1/3 of Sugar. Beat until small bubble, add another 1/3. Beat until smooth add the balance. Beat until stiff peak, put in fridge.
- Preheat oven to 170C.
- Mix ingredients B with hand whisk. Add in ingredients A, mix until smooth.
- Add 1/3 of egg white to step 3, mix with spatula.
- Fold step 4 to the remaining egg white, slowly mix well with spatula.
- Pour mixture into an ungreased 19cm chiffon mould and bake for 50 minutes.