豆渣戚风蛋糕 Okara chiffon cake ^_^

用220g 的黄豆做了2公升豆浆后，最头痛的就是豆渣了。之前试过用豆渣做面包，可是我不太喜欢。所以这次用豆渣做蛋糕了。

I used 220g soy bean to make 2 litre of soy milk. After make soy milk, i'm thinking what to do with okara. Last time i use it to make bread but i don't like. So this time i use okara to make a cake.

材料 Ingredients:
（A）
蛋黄 3 nos egg yolk
红糖 40g raw sugar
粟米油 50g corn oil
豆渣 50g okara
无甜豆奶 70g unsweetened soy milk

盐 1g salt

特幼面粉 100g super fine flour
发粉 1 tsp baking powder

（B）
蛋白 3 nos egg white
塔塔粉 1/4 tsp cream of tartar
红糖 50g raw sugar

用具 Utensil needed：
7” 方模 7” square 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.

竹炭斑马戚风蛋糕 Bamboo charcoal chiffon ^_^

材料 Ingredients:
（A）
蛋黄 5 nos egg yolk
幼糖 30g castor sugar
粟米油 65g corn oil
牛奶 70ml milk

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

（C）

竹炭粉 10g bamboo charcoal

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。把面糊分成两份，一份加入竹炭粉。
Whisk egg whites and cream of tartar until foamy. Add in sugar and whisk until stiff. Combine with no. (2). Divide the batter into 2 portion. Add in bamboo charcoal in 1 portion.

4. 用勺子把面糊交替着倒入模型内。放入烘炉烘50分钟。

Use a scope to pour batter alternately into mould and bake for 50 minutes.

5. 取出蛋糕倒扣至凉。
Invert cake to cool.

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.

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.

在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:
（A）
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

（B）
自发面粉 120g self-raising flour

（C）
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.

杂豆蟹柳面包 Mixed vegetable with filament stick bun

材料 Ingredients：
A)
高筋面粉 250g high protein flour
砂糖 25g castor sugar
盐 4g salt
酵母 1/2tsp + 1/4tsp yeast
动物性鲜奶油 50g UHT whipping cream
冰水 138g cold water

B)
牛油 20g butter


做法 Methods：

1） 把材料A放进搅拌缸里拌匀。Pour all the ingredients A into a mixing bowl. Knead it well.

2） 加入牛油打至面团能拉出薄膜。Add butter into the dough and mix until well-combined. Once all combine increase the kneading speed and continue knead till can be stretched to form a "window panel".

3） 取出面团放在容器里进行第一次发酵至双倍大。Take out the dough and put in a container for fermentation. Proof until double size.

4） 用刮刀把面团取出。Use a scrapper to take out the dough.

5） 把面团分割成60克一个，滚圆静置10分钟。Divide the dough into 60g each. Round it and let it rest for 10 minutes.

6） 把面团擀扁然后卷起成椭圆形。用刮刀直切并做出心形。Roll the dough with a rolling pin then roll it to become an oval. Use a scrapper and cut from the middle and make a heart shape.

7） 把面团放在涂了油的烤盘上，进行第二次发酵约45分钟。Put the dough on a grease pan and let it proof for about 45 minutes.

8） 在面团表面涂上蛋液，挤些美乃滋再放上杂豆及蟹柳。最后撒上mozzarella芝士。预热烤箱至180度，烤12-15分钟至表面金黄。Egg wash the bread surface. Squeeze some mayonnaise then put frozen mixed vegetables and filament stick on it. Lastly put some mozzarella cheese. Preheat oven to 180 degree, bake it for 12-15 minutes.

全麦芝士香肠面包 Wholegrain cheesy sausage bun

材料 Ingredients：
A)
高筋面粉 220g high protein flour

全麦面粉 30g wholegrain flour
砂糖 25g castor sugar
盐 4g salt
酵母 1/2tsp + 1/4tsp yeast
动物性鲜奶油 50g UHT whipping cream
冰水 138g cold water


B)
牛油 20g butter


做法 Methods：

1） 把材料A放进搅拌缸里拌匀。Pour all the ingredients A into a mixing bowl. Knead it well.

2） 加入牛油打至面团能拉出薄膜。Add butter into the dough and mix until well-combined. Once all combine increase the kneading speed and continue knead till can be stretched to form a "window panel".

3） 取出面团放在容器里进行第一次发酵至双倍大。Take out the dough and put in a container for fermentation. Proof until double size.

4） 用刮刀把面团取出。Use a scrapper to take out the dough.

5） 把面团分割成60克一个，滚圆静置10分钟。Divide the dough into 60g each. Round it and let it rest for 10 minutes.

6） 把面团擀扁然后放上芝士片和香肠并卷起成椭圆形。Roll the dough with a rolling pin then put cheddar cheese and sausage on it. After that roll it to become an oval.

7） 把面团放在涂了油的烤盘上，进行第二次发酵约45分钟。Put the dough on a grease pan and let it proof for about 45 minutes.

8） 在面团表面涂上蛋液。预热烤箱至180度，烤12-15分钟至表面金黄。Egg wash the bread surface. Preheat oven to 180 degree, bake it for 12-15 minutes.

北海道面包 Hokkaido milk loaf

材料 Ingredients：
A)
高筋面粉 250g high protein flour
砂糖 25g castor sugar
盐 4g salt
酵母 1/2tsp + 1/4tsp yeast
动物性鲜奶油 50g UHT whipping cream
冰水 138g cold water
班兰香精 几滴 few drops pandan essence

B)
牛油 20g butter

做法 Methods：

1） 把材料A放进搅拌缸里拌匀。Pour all the ingredients A into a mixing bowl. Knead it well.

2） 加入牛油打至面团能拉出薄膜。Add butter into the dough and mix until well-combined. Once all combine increase the kneading speed and continue knead till can be stretched to form a "window panel".

3） 取出面团放在容器里进行第一次发酵至双倍大。Take out the dough and put in a container for fermentation. Proof until double size.

4） 用刮刀把面团取出。Use a scrapper to take out the dough.

5） 把面团擀扁并卷起成椭圆形。重复两次。Roll the dough with a rolling pin then roll it to become an oval. Repeat 2 times

6）把面团放在涂了油的烤盘上，进行第二次发酵约45分钟。Put the dough on a grease pan and let it proof for about 45 minutes.

7） 预热烤箱，170度烘30-40分钟。Preheat oven, bake at 170 degree for 30-40 minutes.