【Chocolate Chiffon Cake 可可戚风蛋糕】跟着做就能不缩腰，不塌陷，蓬松柔软！Soft & No shrinking !

巧克力戚风蛋糕可以说烘焙的必修课，对于新手却也是容易失败的蛋糕~
分享这款在我失败了无数次后成功的配方！希望大家跟着我的步骤和配方，也能做出不回缩，柔软蓬松的巧克力戚风蛋糕！下面分享一些小小的心得供参考哦~

Chocolate chiffon cake can be said to be a required course for baking, but it is also a cake that is easy to fail for a newbie! Share my recipe here! Hope everyone who follow my steps and recipes can also make a soft and fluffy chocolate chiffon cake without shrinking! Let me share some tips for reference~

配方 Ingredient:
Cake flour 底筋面粉: 50g
Castor Sugar 细砂糖: 50g
Milk 牛奶：45g
Corn Oil 玉米油：35g
Cocoa Powder 巧克力粉: 15g
Egg 鸡蛋： 3 （Chilled 冷蛋）
Lemon Juice 柠檬汁：Few drops 几滴 （Can replaced with vinegar)

Baking time 烘烤温度： 160°C for 35-40 mins
Mould size : 6 inch

Tips:
1. 拌匀粉类和牛奶时不能搅拌过度，避免起筋！（用Z字形拌匀）
2. 用冰过鸡蛋比较容易打发蛋白
3. 蛋白必须打至有光泽呈现小勾就停，打发过度或打发不足都有可能导致蛋糕消泡
4. 蛋白与面糊拌匀时手法必须是用翻拌，切勿过度翻拌，会照成消泡
5. 开始时先用手动打蛋器翻拌是因为有助于快速拌匀
6. 中途拿出划线的步骤是可以省略的
7. 烘烤时长35分钟-40分钟，必须依据自家烤箱判断
8. 蛋糕烘烤不足也会照成缩腰
9. 蛋糕出炉时必须马上轻敲并倒扣放凉
10. 没有放凉就脱模会导致蛋糕塌陷或缩腰

1. Do not over-mix when mixing the powder and milk to avoid ribbing! (Mix with zigzag)
2. It is easier to beat egg whites with chilled eggs
3. Egg whites must be beaten until they appear shiny and stiff peak tick. An excessive or insufficient of beating may cause defoaming of the cake
4. When mixing the egg whites with the batter, must use fold method.
5. Start with a manual egg beater because it helps to mix quickly
6. The step of drawing out the line halfway can be omitted
7. Baking time is 35 minutes to 40 minutes, must be judged according to their own oven
8. Insufficient cake baking will cause cake shrinking
9. When the cake is out of the oven, you must immediately drop a few times and let cool upside down
10. Demolding without cooling will cause the cake to collapse or shrink


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我是热爱烘焙的Clara! 分享我个人的小小烘焙制作~欢迎大家一起交流~
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I am Clara who loves dessert! Share my personal little baking video ~
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