【 JenChua 下厨 95 】蓬松戚风蛋糕，以口感松软。 Fluffy chiffon cake

#戚风蛋糕 #蓬松蛋糕 #ChiffonCake #FluffyCake


食谱 A
4 蛋黄
100克 面粉
1茶匙泡打粉
20克 细纱糖
咖啡/香蕉香精
60毫升 植物油
70毫升 淡奶
1克 盐

食谱 B
4 蛋白
1茶匙 塔塔粉/柠檬汁/白醋
80克 细纱糖
(预热烤箱150C: 5分钟， 烘 45-50分钟)


Recipe A
4 egg yolks
100g flour
1 teaspoon baking powder
20g fine sugar
Coffee/banana Extract
60mls vegetable oil
70mls evaporated milk
1 g salt

Recipe B
4 egg whites
1 teaspoon cream of tartar/lemon juice/white vinegar
80g fine sugar

(Preheat oven 150C: 5 minutes, bake for 45-50 minutes)
7寸/8寸活底模具都适合/Suitable for 7-inch/8-inch molds
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烘烤过程中面糊会膨发涨高，表面或许会出现爆裂，不必在意。戚风开裂很正常，只要不塌陷不缩腰就是成功‼️
(分离蛋时最好用小碗先一个个地分，再倒入大碗中，以免坏鸡蛋或蛋黄打散导致其他蛋白蛋黄都不能用。)
千万不要画圈搅拌‼️ 避免面粉起筋。
拌出来的面糊是细腻顺滑的，蛋黄糊就完成了。
(蛋黄糊已经很细腻顺滑了可以不过筛)
打发蛋白一定要到位，可以倒扣打蛋盆蛋白不流动。蛋白霜状态是很细腻有光泽的，如果粗糙就是打过头了。

During the baking process, the batter will rise and rise, and there may be cracks on the surface, so don't worry. Chiffon cracking is normal, as long as it doesn’t collapse or shrink, it’s a success‼ ️
(When separating eggs, it is best to use a small bowl to separate one by one, and then pour it into a large bowl to avoid bad eggs or broken egg yolks, which will make other egg whites and yolks unusable.)
Never stir in circles‼ ️ Avoid gluten in the flour.
The batter that comes out is fine and smooth, and the egg yolk paste is completed.
(If the egg yolk paste is already very fine and smooth, so you don’t need to sift it)
The egg whites must be beaten in place. You can turn the egg bowl upside down so that the egg whites do not flow. The meringue is very delicate and shiny. If it is rough, it is over-beaten.
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