Sunday, March 3, 2013

Baileys Irish Cream Chiffon 百利甜酒戚风

I get this recipe from June Chan's album Kahlua Chiffon Cake. I modify it to become 6 eggs recipe to suite my 23cm mould. I don't have Kahlua in my house, that why i replace it with Baileys Irish Cream.

June Chan的面子书相册里看到Kahlua Chiffon Cake的食谱及做法。我把食谱改一改变成6粒鸡蛋的分量,因为我用的模型是23cm的中空模。家里没有Kahlua,所以我用了百利甜酒来代替。

材料 Ingredients:
蛋黄 6 nos egg yolk
细砂糖 60g castor sugar
百利甜酒 75g Baileys Irish Cream
全脂牛奶 15g full cream milk
玉米油 60g corn oil

自发面粉 120g self-raising flour

蛋白 6 nos egg white
细砂糖 60g castor sugar
塔塔粉 1/4 tsp cream of tartar

做法 Methods:
1. 把材料A 所有的材料放入一个大钢盆内, 用打蛋器顺同一方向搅至糖溶 Put all the ingredients A into a mixing bowl, Mix well.

2. 加入材料B顺同一方向, 充分混合均匀成蛋糊状, 放一旁待用。Add in ingredients B and mix well to get batter.

3. 把材料C的糖与塔塔粉混合均匀。Mix sugar with cream of tartar.

4. 把蛋白放入搅拌缸内, 用中速度打至许多泡沫, 慢慢加入糖,改用高速度打至适当凝固。Whisk egg whites in a mixing bowl. Add in sugar slowly and at last whisk the egg with high speed until stiff.
5. 先把⅓的蛋白加进蛋糊内, 小心混合均匀, 然后再加入其余的蛋白泡沫混均, 不要搅拌过度。Pour 1/2 of the egg white into egg yolk batter. Stir with scrapper. Add in the balance of egg white and stir well.

6. 倒入23cm烤盘中(烤盘不需要涂油)。Pour the batter into a chiffon mould (Don't grease the mould)
放入已预热的烤箱内, 170°C烘约50分钟。 Preheat oven to 170°C and bake for 50 minutes.
7. 取出, 把蛋糕倒扣, 至完全冷却后, 才由烤盘取出把蛋糕。Once done, take out the cake from oven and let it cool. Remove the cake from mould when it is fully cool.

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