关于完美戚风蛋糕的英文文章

搜到这一篇，值得仔仔细细读

关于蛋黄液，文章推荐的是“Flour oil method” is to mix flour and oil first, then add in rest of the ingredients: egg yolks, milk, and vanilla extract. 可以有效避免gluten

The principle of this method is that after the oil is mixed with the flour, the oil surrounds the flour particles, effectively preventing the formation of gluten after we add water later.

还有一种热油法，是类似的，但需要掌握好温度不要过热。

Hot Oil Method

Strictly speaking, “hot oil method” is a branch of the flour oil method. We need to heat the oil to 70-80°C, pour it to the cake flour, mix well, then add the rest of the ingredients.

INGREDIENTS for making a 6 inch chiffon cake

3 large eggs (Each egg weighs about 60g with shell)
50 g cake flour (Can be substituted with 40g all purpose flour + 10g cornstarch)
30 g vegetable oil (Or corn oil)
30 g milk (Or soymilk, coconut milk, oat milk, almond milk …)
45 g sugar
½ tsp vanilla extract (optional)
½ tsp lemon juice (optional）

如何烤蛋糕

Bake at 300 °F (150 °C) for 20 minutes, then remove the foil. Bake at 300 °F for 35 more minutes.

Comments

Cupcake with self-rising flour （用自发面粉做杯子蛋糕）

用这个食谱， cupcake recipe 但修改了一下份量 Cupcake recipe SERVES/MAKES Serves 12 Ingredients 110g softened butter 110g golden caster sugar （我用90克） 2 large eggs （我用3个鸡蛋） ½ tsp vanilla extract 110g self-raising flour For the buttercream 150g softened butter （我用75克黄油，也就是份量减半。最后打出来的糖霜装饰10个蛋糕之后，剩下的还够装饰好几个蛋糕的） 300g icing sugar （我用110克糖粉，但还觉得很甜） 1 tsp vanilla extract 3 tbsp milk （我用1.5tbsp milk） food colouring paste of your choice (optional) (选了蓝色。黄色奶油和蓝色糖霜混合后的颜色很美） Method Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.Bake for 15 mins until golden brown 黄油+白糖先用电动搅拌器打发黄油和白糖。然后逐一加鸡蛋。每加一个鸡蛋就用电动搅拌器搅拌均匀。香草精也在这一步加入。妞妞帮我做所有这些步骤，当然，是在我指点下做的了。鸡蛋都混合入黄油之后，我以为大功告成了，没想到眼尖的妞妞发现盆底有油。我吃了一惊，难道碰上传说中的油水分离现象了吗？我只好再用电动搅拌器多搅拌一会，但好像也没彻底解决这个问题。妞妞看我神色有点担心，她小心翼翼地问我：这次会fail吗？我心神不定地说：希望不会失败吧！其实我心里也是挺没底的。面粉接着就是用自发面粉，加一点点盐，过筛后分三次加入黄油蛋糊里。原配方里并没有说要分三次加入，但我看到有的视频里是这么做的。第一次做杯子蛋糕时我就分三次加入面粉，是成功的。所以为保险起见，这次还是分三次加入。妞妞又过来帮忙了。我叮嘱她不要过度搅拌，只要看不到粉就可以停止了烘烤我设置烤箱温度17...

Vanilla Swiss roll (原味瑞士卷）

Vanilla Swiss roll Egg 4 Separate egg white and yolk For mixing the yolk: Caster sugar 15g Corn Oil 40g Milk 70g Cake flour 80g (sipped) For beating the egg white Caster sugar 40g Vinegar one drop For the icing Whipping cream 70g Icing sugar 10g Bake at 180 degree for 18-20 minutes Tips: Beat the egg white first as the egg white foam can remain stable for 10 minutes while you are whisking the yolk

Mango Pudding with Gluten Powder （吉利丁粉做芒果布丁）

I follow this recipe Recipe https://www.google.com/amp/s/m.xinshipu.com/amp/zuofa/15361 1.芒果果肉约250克切块，用搅拌机打成浆状。 Cut 250 gram of Mango into cubes and blend it in the blender. I blend mango together with milk as milk makes blending so much easier 2.牛奶150克加入芒果浆中成芒果液，然后过筛，这样做出来的布丁很细滑。 It is important to sip it for a silky texture 3.再用150克牛奶放入小锅中，加入10克吉利丁粉，慢慢搅拌，后放入火上慢慢加热，50度左右后关火，一直慢慢搅拌直到吉利丁粉全部溶化。 Pour 150gram milk into a pot and melt gluten powder. Heat it over fire and keep stirring until gluten powder melts totally. Remove from fire when temperature reaches 50 degree 4.把加有吉利丁粉的牛奶慢慢倒入芒果液中，搅拌均匀。 Pour the milk with melt gluten powder to the mixture of mango and milk, stir evenly 5.把布丁液倒入杯子中，将杯子在桌上轻轻磕一下，震出气泡，大气泡用牙签挑破，小气泡用厨房纸轻轻擦轼掉。盖上保鲜膜，然后放冰箱中冷藏三个小时以上即可食用。我做的是四杯的量。 Pour it into a container. Drop the container from a height to break the bubbles. Cover it with plastic wrap and put it inside refrigerator for 3 hours. My fina...

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