Monday, March 17, 2014

Banana chiffon cake 香蕉戚风蛋糕 ^_^

Been a long time didn't bake cake or bread. Now they request for a cake. There are ripe bananas at home. So i use it to make this banana chiffon cake. I put many mashed banana to the batter. So the cake taste good. 

蛋糕体很软 the texture is very soft

5 nos egg whites 蛋白5个
50g castor sugar 细糖50克

5 nos egg yolks 蛋黄5个
30g castor sugar 细糖30克
280g - Mashed banana 香蕉泥
60ml - Corn oil 粟米油

120g wheat flour 普通面粉
1/2 tsp baking powder 1/2茶匙发粉

2 bananas 两条香蕉  (sliced it 切片)

用具 Utensil needed:
9” 圆模 9” cake tin

Method 做法 :
1) Whisk egg white and castor sugar until stiff and put aside .把A的蛋白和细糖打发至硬性发泡,待用。

2) Beat egg yolk and castor sugar with high speed until yolk batter became thick and pale in colour . After that add in mashed banana and corn oil , mix well and then add in wheat flour in 3 batch and mix well.. 把蛋黄和白糖用快速打发至非常浓厚及乳白色的状态,过后加入香蕉泥和粟米油搅拌均匀,再分3次把面粉加入搅拌均匀。

3) Pour 1/2 of the egg white into egg yolk batter. Stir with scrapper. Add in the balance of meringue and stir well. 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。

4) Pour the batter into the cake mould (Don't grease the mould). Slightly knock out the air bubbles. Place sliced banana on the surface of batter. 倒入9寸烤盘中(烤盘不需要涂油)。轻轻震出气泡。在面糊上排上香蕉片。

5) Preheat oven to 170°C and bake for 30-45 minutes.放入已预热的烤箱内, 170°C烘30 - 45分钟。  

6) Once done, take out the cake from oven and invert to cool. Remove the cake from mould when it is fully cool. 取出, 把蛋糕倒扣, 至完全冷却后, 才从烤盘取出蛋糕。

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