Friday, August 4, 2017

南瓜戚风蛋糕 Sweet Pumpkin Chiffon Cake


Hello everyone, I guess you must be wondering why I haven't been posting any recipes for the past one month.  I even received a message from an avid blog supporter showing her concern over my missing in action.
大家好,我整整一个月没在博客里出现而相信您可能也会注意到。近期我还收到一个热心网友的留言关注着我的状况。

Truth is, I have been extremely occupied traveling to and fro between Malaysia and Indonesia the past few months due to family matters. From the look and progress of the issue, I will be tied up with and left with little time to indulge in my recipes ventures.
我这几个月里因为忙于家里的事务而得每个月分部飞往马来西亚及印尼之间,非常忙碌。看来接下里的月份我还是会继续繁忙着,因该不会有以往般的时间享受烹饪乐。


Meanwhile, thank you for staying with my blog. I will try to share as much recipes whenever my schedule permits.
同时,我很感谢您一直以来的支持,以后只要我的行程充许的话,一定会继续尝试不同美味的食谱与你分享。



南瓜戚风蛋糕
Sweet Pumpkin Chiffon Cake

Ingredients 材料

(A)

105g Pumpkin 南瓜 (steamed and mashed 蒸熟搅成泥)
35g Milk 牛奶
35g Olive Oil 橄榄油
8g Grand Marnier 柑曼怡酒
105g Cake Flour 蛋糕粉
6 Egg Yolks 蛋黄
1/4 Tsp Salt 盐

(B)
6 Egg Whites 蛋清
105g Golden Castor Sugar 金砂糖

(C)
50g Sunflower Seeds 葵花籽


Directions 做法


Preheat oven to 180C degrees.
烤箱预热至180C度。

Combine mashed pumpkin, salt, milk, grand marnier and olive oil (A) into a mixing bowl and whisk until combined.
将南瓜泥,盐,牛奶,柑曼怡酒及橄榄油A混入盆中用打蛋器搅拌均匀。

Sift in cake flour (A) in 2 batches. Add egg yolks to combine. Whisk to mix until smooth with no visible lumps. Set aside.
再把蛋糕粉料A分两次混入南瓜蛋糊里搅拌均匀,成为无粉粒的面糊。搁置待用。



In another dry and grease free mixing bowl, beat the egg whites (B) until frothy. Add in castor sugar in 2 batches and continue beating until stiff peaks.
把蛋白放入一个干燥即干净搅拌盆里,用打蛋器把蛋白B打出一些泡沫,然后分次加入砂糖,打成尾端挺立的蛋白霜即可。

Transfer 1/3 of the egg white meringue into the cake batter and carefully whisk to combine.
取1/3蛋白到蛋糕糊中,用橡皮刮刀轻轻翻拌均匀(从底部往上翻拌,不要划圈搅拌,以免蛋白消泡)。

Transfer the cake batter mixture back into the meringue bowl and fold until evenly mixed.
然后把蛋糕糊转入蛋白霜的盆中,用同样的手法翻拌均匀,直到蛋白和蛋糕糊充分混合。

Fold in sunflower seeds (C) to combine.
最后把葵花籽拌入。



Transfer the final cake batter into an 8 inch chiffon cake pan. Lightly tap the pan on the tabletop twice to release the big bubbles.
将混合好的蛋糕糊倒入8寸戚风蛋糕模具,抹平,用手端住模具在桌上用力震两下,把内部的大气泡震出来。

Bake in the middle rack of a preheat oven at 180C degrees for 10mins then lower temp to 150C degrees and bake for another 30-35 mins.
烤模送入已预热好至160C度的烤箱中层,烘烤约50分钟直到蛋糕熟透即可。

Once the cake is out of the oven, invert the baking mould over a glass bottle to allow to cool completely before unmoulding.
蛋糕出炉后,马上倒扣在玻璃瓶上散热。待完全冷却后即可脱模。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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