Sunday, April 21, 2013

双重咖啡戚风蛋糕 Dual coffee chiffon ^_^



材料 Ingredients:
(A)
蛋黄 5 nos egg yolk
幼糖 30g castor sugar
粟米油 65g corn oil
百利甜酒 2 tbsp baileys irish cream
即溶咖啡 4 tbsp instant coffee powder
热水 70ml hot water
特幼面粉 150g super fine flour
发粉 1 tsp baking powder

(B)
蛋白 5 nos egg white
塔塔粉 1/4 tsp cream of tartar
幼糖 100g castor sugar

用具 Utensil needed:
9” 圆模 9” cake tin

做法 Method:
1. 以140摄氏度预热烘炉。
Preheat oven at 140 degree celcius.

2. 材料(A)放入大碗,以球形搅拌器用手拌至幼滑,置边。
Hand whisk ingredients (A) in a bowl until well-combined. Leave aside.

3. 材料(B)的蛋白及塔塔粉打至起泡,加入幼糖打至发泡不跌下,拌入(2)至均匀,倒入模里,放入烘炉烘50分钟。
Whisk egg whites and cream of tartar until foamy. Add in sugar and whisk until stiff. Combine with no. (2). Pour into tin and bake for 50 minutes.

4. 取出蛋糕倒扣至凉。
Invert cake to cool.