戚風蛋糕
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servings-
total timeIngredients
(4”: 2 eggs / 6”: 3 eggs / 6”0: 5eggs)
Egg
2 / 3 / 4 / 5
Milk
26.6g / 40g / 53.2g / 66.6g
Corn oil
20g / 30g / 40g / 50g
Cake flour
33.3g / 50g / 66.6g / 80g
Sugar
20g / 30g / 40g / 50g
Directions
Oven Mode: Normal Bake
280f: 45 min
(280f 40min 轉至 300f 10min, 中途無須出爐)
Notes
1. (茶包infuse) Earl Grey 戚風: ~60g奶加4g茶包細火煮微滾 (可以剪開茶包加少少茶葉落去,但食落會有啲一粒粒),焗15分鐘
2. (茶粉)抹/焙茶戚風: Egg 5, Milk 66 ⅔ g, 抹/焙茶: 8⅓ g 先用油溶 (如有需要加多少少奶) Corn oil 50 g, Cake flour 75 g, Sugar 50 g
3. (醬) 黑芝麻戚風: egg2 milk 27.5g sesame sauce 13g corn oil 15g 竹炭粉: 2.5g Cake flour 33.3 g, Sugar 20 g
4. 斑蘭: Egg 5,pandan juice 17g (奶減17g), 椰子粉:13.5,斑蘭香精 -> 4寸 3g pandan powder/ normal flour, add extract
5. 可可: Egg 3, Cake flour 45g, 可可粉: 10g 先用70度油溶
6. 開心果: Egg3, 開心果醬: 15g. (4”: 2 eggs, 30g milk, 10g 開心果醬,1g matcha)
>>>醬,茶粉加油,奶,蛋黃,面粉
7. 咖啡: Egg 3, Cake flour 45g, 咖啡粉: 4g, 可可粉: 2g 先用70度油溶
8. 龍井: Egg 2, 3g 茶粉, 30g milk, cake flour 30g
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1.蛋黃加牛奶,油,篩入面粉,z字法 輕手拌至沒有粒粒/順滑,漿可以容易打幾個8字
2.分三次糖打發蛋白至小彎勾
3.取3分1蛋白加入蛋黃用切拌法拌好,再倒回蛋白用切拌法
4.從高處倒入模具,再凳兩下震出空氣
5. 出爐後亦要凳兩下,倒cup,涼透後甩模
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