基本戚风蛋糕食谱|湿润蓬松How to Make Moist Basic Chiffon Cake| Moist Fluffy

#戚风蛋糕 #蓬松蛋糕 #ChiffonCake #FluffyCake

今天上网查询，给大家点戚风蛋糕历史:😂
戚风蛋糕源自于美国加州，Harry Baker.之所以会出名是因为蛋糕用大量鸡蛋和植物油而不是牛油让蛋糕非常湿润，且放久了还是保持柔软。所以戚风原食谱采用了"传统海绵蛋糕"（分蛋法）和"普通常规蛋糕"（加膨发剂就是泡打粉）做法，这两个加起来可以让非常湿润戚风蛋糕面糊发得高高，蓬松口感。
Search the Internet today and give you some chiffon cake history: 😂
Chiffon cake originated in California, USA,by Harry Baker. The reason why it is famous is that the cake uses a lot of eggs and vegetable oil instead of butter to make the cake very moist, yet stays soft at room temperature for long time. Therefore, the original Chiffon recipe uses the "traditional sponge cake" (eggs separating method) and the "ordinary conventional cake" (adding a leavening agent which is baking powder). These two together enable the very moist batter of Chiffon cake rise high. Yield Fluffy texture.

Separate Video Recipe Links:
♦戚风蛋糕 Chiffon cake Playlist:    • Chiffon Cake 戚风蛋糕  
♦ Whipped Cream Frosting Recipe淡奶油糖霜食谱:    • 日式草莓奶油蛋糕食谱 How To Make Japanese Straw...  

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今天来做基本的戚风蛋糕，这次不会“气疯”了。仔细的讲解蛋白霜浓稠程度，翻拌手法以及脱磨方式也很关键，让戚风蛋糕“不漏风”,不塌陷，脱磨出来美美完整像甜甜圈一样。跟海棉蛋糕口感不一样哦，一个好的戚风蛋糕食谱口感很湿润，并且非常蓬松。 无法自拔, 我不懂压了这戚风蛋糕几多次，还是可以回弹QQ :)。搭配跟一样蓬松的淡奶油糖霜，水果更加好吃哦~

Let’s make a basic chiffon cake today. This time won’t be “chi fong”=mad pronunciation in mandarin. Explained in details the consistency of egg white meringue, the mixing and unmoulding method are crucial too, so that the chiffon cake won’t deflate, won't collapse, unmoulded cake also looks nice and complete like a doughnut. The taste is different from sponge cake. A good chiffon cake recipe is very moist and fluffy. So irresistible, I can’t help but pressed this chiffon cake so many times, it can still rebound QQ :). Paired with the equally fluffy whipped cream frosting and fruits make it more delicious~

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

♦食谱=8'英寸 (20厘米)戚风蛋糕模=
4 蛋黄
50克 细纱糖
5克 香草精
74克 植物油
124克 牛奶
150克 低筋面粉
5克 发粉/泡打粉
1克 盐
4 蛋白
1.5克 塔塔粉/柠檬汁/白醋
70克 细纱糖
(预热烤箱165C: 55-60分钟)
(上下火，不开旋风，中层烤)

♦Recipe =8'inch (20cm) Chiffon Tube Pan=
4 Egg Yolks
50g Castor Sugar
5g Vanilla Extract
74g Vegetable Oil
124g Milk
150g Cake Flour
5g Baking Powder
1g Salt
4 Egg Whites
1.5g Cream of Tartar/lemon juice/white vinegar
70g Castor Sugar
(Preheated Oven 165C: 55-60minutes)
(Top bottom Heat, No fan force, middle rack)

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