檸檬忌廉戚風蛋糕食譜！｜自製檸檬蛋黃醬｜Lemon Cream Chiffon Cake

檸檬忌廉戚風蛋糕食譜！｜自製檸檬蛋黃醬｜Lemon Cream Chiffon Cake。
鬆軟輕盈的戚風蛋糕，再配合檸檬忌廉的內餡，微酸帶點甜，十分清新！是一款很適合夏天的蛋糕！

這個食譜裏的檸檬蛋黃醬，是我家常備的夏日甜點萬用醬，它可用在雪糕和各式蛋糕作為淋面醬，或是抹醬用於麵包多士、司康，亦可製作成牛油忌廉作為馬卡龍夾心、檸檬撻內餡……等。這個食譜裏的製作方法是慢主版本，傳統版本可在我的食譜網站中找到！
Hello！我是 Stacy, 歡迎嚟到FeiMui’s Kitchen

時間軸
0:00 介紹
0:21 檸檬蛋黃醬做法 (慢煮版)
2:37 原味戚風蛋糕做法
8:24 檸檬鮮忌廉製作方法
9:57 蛋糕組裝做法及裝飾過程







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Instagram:   / feimuis_kitchen  
Website: https://feimuiskitchen.com
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檸檬忌廉戚風蛋糕食譜！｜自製檸檬蛋黃醬｜Lemon Cream Chiffon Cake 食譜：



材料 / Ingredients (直徑6寸蛋糕1個)

檸檬蛋黃醬材料
蛋黃 / egg yolks (100克)
檸檬汁 / lemon Juice (150克)
砂糖 / sugar (150克)
無鹽牛油 / unsalted butter (80克)
黃檸檬皮茸 / lemon zest (1個)
已消毒的密封小瓶 (500克一個)


戚風蛋糕材料
植物油 / Vegetables (45克)
低筋麵粉 / cake flour (60克)
蛋黃 / egg yolks (3個)
牛奶 / milk (45克)
砂糖 / sugar (45克)
蛋白 / eggwhite (3個)


檸檬鮮奶油材料
檸檬蛋黃醬 / lemon curd (45克)
淡忌廉 / whipping Cream (250克)
糖霜 / icing sugar (30克)



做法 / Instructions


檸檬蛋黃醬做法
1. 預先製作好檸檬蛋黃醬：將五隻蛋黃取出，蛋黃裏加入150克砂糖攪拌均勻
2. 倒入檸檬汁、牛油溶液、檸檬皮茸攪拌至沙糖完全溶解
3. 用隔篩將檸檬皮濾出，檸檬醬倒入已消毒的密封玻璃瓶內把瓶蓋扭實
4. 放入攝氏82°C的熱水中慢煮45分鐘，之後放入冰水降溫，放入雪櫃冷藏備用

Lemon Curd Instructions
1. Pre-made lemon curd: Take out five egg yolks, add 150 grams of sugar to the egg yolks and mix well
2. Pour in lemon juice, butter solution, lemon zest and stir until the sugar is completely dissolved
3. Use a sieve to filter out the lemon peel, pour the lemon curd into a sterilized airtight glass bottle and twist the cap tightly
4. Put it in hot water at 82°C and simmer for 45 minutes, then put it in ice water to cool down, and put it in the refrigerator for later use


戚風蛋糕做法
1. 攪拌盤中放入植物油、麵粉攪拌均勻，然後加入蛋黃(3隻)、牛奶(45克)一起徹底攪拌，
攪拌均勻後放一邊備用 (要跟足材料先後放入次序，才可避免麵糊起筋)
2. 蛋白(3隻)、加檸檬汁打發至充滿氣泡後，加入半份砂糖，轉高速打發蛋白，然後把餘下砂
糖加入繼續打發，打至乾性發泡後，用低速打多一分鐘，可以消除大氣泡，能拉起蛋白成小彎勾狀
3. 取1/3蛋白霜加入蛋黃內拌勻，將蛋黃混合物倒回蛋白霜內徹底拌勻，但不要攪拌過度以免消泡
4. 將麵糊倒入蛋糕模內，拉高一點倒入，將麵糊震兩三下，把大氣泡震出
5. 用竹籤插入麵糊內劃一圈,將大氣泡消除，放入已預熱15分鐘/180°C的焗爐內烤焗7-8分鐘，跟着
轉160°C焗27分鐘，出爐！倒扣放在架上徹底放涼，完全放涼後才可脫模
6. 蛋糕面用筷子平均戳八個洞，深度為蛋糕高度2/3


Chiffon Cake Instructions
1. Put vegetable oil and flour in a mixing bowl and mix well, then add egg yolks (3 pieces) and milk (45g) and mix thoroughly, mix well and set aside for later use
(It is necessary to follow the order of putting the ingredients in order to avoid the batter from sticking)

2. Egg whites (3 pieces), add lemon juice and beat until full of bubbles, then add half a portion of sugar, turn to high speed to beat the egg whites, then add the rest of the sugar and continue to beat until dry and foamy, then beat at low speed for one more minute, you can Eliminate large air bubbles and pull protein into a small hook shape

3. Add 1/3 meringue into the egg yolk and mix well, pour the egg yolk mixture back into the meringue and mix well, but do not over-mix to avoid defoaming

4. Pour the batter into the cake mold, pull it up a little and pour it in, shake the batter two or three times to shake out the big air bubbles

5. Insert a bamboo skewer into the batter and draw a circle to eliminate the large air bubbles. Bake in an oven that has been preheated for 15 minutes/180°C for 7-8 minutes, then turn it to 160°C for 27 minutes, and it is out of the oven! Put it upside down on the rack and let it cool completely, and then unmould it after it has cooled completely

6. Use chopsticks to poke eight holes on the cake surface on average, the depth is 2/3 of the cake height

檸檬鮮奶油做法
1. 淡忌廉加入糖霜用打蛋器打成忌廉狀約6份發
2. 將45克檸檬蛋黃醬,加入已打發的忌廉內拌勻
3. 將200克檸檬忌廉，裝入長咀擠花袋內，剩餘的檸檬忌廉放在雪櫃裏冷藏備用
4. 將檸檬忌廉唧入戳好洞內，但不要過量唧入檸檬忌廉,以免蛋糕爆裂
5. 用另一個唧花袋,裝入剩餘的檸檬忌廉
6. 在蛋糕面,唧滿檸檬忌廉，用抹刀將檸檬忌廉稍為平，蛋糕輕敲數下,讓忌廉自然滑落
7. 用水果為蛋糕進行裝飾，完成！

Lemon Cream Instructions

1. Add whipping cream to icing sugar and beat it into cream with an egg beater

2. Add 45g of lemon curd to the whipped cream and mix well

3. Put 200g of lemon cream into a long nozzle squeeze bag, and keep the remaining lemon cream in the refrigerator for later use

4. Pour the lemon cream into the poked hole, but don't overfill the lemon cream, so as not to burst the cake

5. Put the remaining lemon cream in another pump bag

6. Fill the cake with lemon cream, use a spatula to flatten the lemon cream slightly, tap the cake a few times, let the cream slide down naturally


溫馨提示: 如檸檬忌廉過度濃稠,可逐少加入淡忌廉稀釋


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在這裏有更多製作技巧及製作時遇到的狀況Q&A分享：

完整食譜：
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#戚風蛋糕 #冰心戚風 #6吋戚風蛋糕