Tuesday, August 1, 2017

香蕉可可戚风蛋糕 Chocolate Banana Chiffon Cake






每每烤香蕉蛋糕,很自然的想要加入巧克力粉
这次加入少量的巧克力粉,香蕉味更香浓


















香蕉可可戚风蛋糕

材料 : 20cm 中空戚风圆模

蛋黄  4个
玉米油  50克
牛奶  20克
香蕉  80克
低筋面粉  70克

无糖巧克力粉  10克

~香蕉加牛奶搅打成泥


蛋白  4个
细砂糖  60克



做法 :

1. 蛋黄加玉米油和香蕉泥,用打蛋器搅拌均匀。
2. 筛入低粉和巧克力粉搅拌成均匀的蛋黄糊。
3. 蛋白打起泡状,分次加入细砂糖,打发成尾端挺立的蛋白霜。
4. 将1/3蛋白霜加入蛋黄糊中,用橡皮刮刀拌匀。
5. 然后倒入其余的蛋白霜,混合拌成均匀的面糊。 

6. 将面糊倒入戚风模,敲出气泡。
7. 放进预热180度的烤箱,烤40-45分钟至熟。
8. 出炉倒扣,待凉。




蛋白打到这样的程度较容易拌匀



Chocolate Banana Chiffon Cake 

Ingredients: 20cm chiffon mould 

4 egg yolks
50g corn oil
20g milk

80g banana
70g cake flour 

10g cocoa powder

~Blend the banana with milk


4 egg whites
60g castor sugar 



Method 

1. Combine egg yolks with corn oil and banana mixture in a mixing bowl.
2. Sift in cake flour and cocoa powder,mix well,set aside.
3. Beat egg white until frothy and add in the sugar in 3 batches. Beating till shiny peaks.
4. Add 1/3 egg white into egg yolk batter and fold well.
5. Pour the batter back to the 2/3 egg white and fold into a smooth batter.
6. Pour the batter into chiffon mould, tap pan on table a few times to remove air bubble.
7.  Bake in preheated oven at 180C for 40-45 minutes or until cooked.
8.  Remove from oven,invert cake onto table until completely cooled.
























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