我很喜欢斑马纹蛋糕的线条
至今只做过一次斑马纹牛油蛋糕
对上一次的经历真的没什么好感
因为太多工作而且需要考验我的耐心
这一次我决定耐心的做做看
至少这一次的条纹比之前好看多了
我也非常喜欢这蛋糕的口感，柔软又香巧克力
这一次的条纹太密集了，下一次决定再挑战一次
蛋糕出炉后倒扣的时候，蛋糕皮黏在网架上了
导致这丑丑的蛋糕，
每一次我都有这个问题
到底要怎样才能避免在倒扣放凉的时候
蛋糕皮不会粘在其他地方呢？
斑马纹戚风蛋糕食谱
7“蛋糕模
蛋黃糊材料：
蛋黄 5个
牛奶 80g
玉米油 80g
低筋面粉 100g
蛋白霜材料：
蛋白 5个
细砂糖 80g
粟米粉 1/4小匙
巧克力糊材料：
可可粉 20克
做法：
1)蛋黄和蛋白分开
2）蛋黄里依序倒入牛奶，油拌均。
3）过筛面粉进蛋黄糊里拌均。
4）蛋白材料全部倒入，用打蛋器慢速打至起小泡换成快速打至硬性。
5）把蛋白霜分三次倒入蛋黄糊里，从下面翻拌至上面轻轻拌均。
6）面糊分成一半，其中一半加入巧克力粉轻轻拌均。
7）预热烤箱160度
8） 先放一汤匙原面糊在中间，再放一汤匙巧克力面糊在原面糊中间，
依序放入至面糊用完即可。
9）把蛋糕模稍微轻震一下消泡，放入烤箱以160度烤40分钟，
竹签插入没有粘即可。
10）出炉立刻倒扣放凉后才可脱模。
Zebra Chiffon Cake Recipe
Ingredient A:
5 Egg yolks
Milk – 60g
Corn oil – 45g
Low Protein flour – 100g
Ingredient B:
5 Egg Whites
Sugar – 80g
CornStarch– ¼ tsp
Ingredient C:
Cocoa powder – 20gm
Method:
1) Separate the eggs, place the egg yolks in one bowl and the whites in another.
2) egg yolks, milk and corn oil, mix well
2) egg yolks, milk and corn oil, mix well
3) Add sifted flour and stir gently till well combined and smooth. Set aside.
4) In a separate mixing bowl, whisk the egg whites until foamy. Add in sugar gradually (one-third at a time), continue beating until stiff peaks form.
5) Fold one third of the egg whites into the batter with spatula until well combined.
6) Pour the entire mixture into the remaining egg whites and fold in gently but thoroughly.
7) Divide the batter into half, mix in cocoa powder with the another half.
8)
Alternately add 1 tablespoon of cocoa batter into a cake
tin, put them up on top of one another until both used up.
9) Bake in preheated oven at 160’c
for about 40 minutes or until golden brown and cooked. (The baking time
and oven temperatures vary depending on the types of oven)
10) When the cake is done, remove from oven and invert the pan immediately until cool completely.
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0 Miomio留言区
请不要就这样飘过哦~
谢谢你的留言，
给我更多的动力写文，
感恩。 (^_^)
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