Veryexcited!!! I mean it's way more exciting to bake an ultra successfulChiffon cake than to push out a smooth release. :) I know if I ever saythis in front of my engineers, I am going to get a bunch of rollingeye-balls.
太激動了。 第一次做戚風蛋糕就如此成功。太有成就感了。 可口，細膩，鹹甜適中。。。在我的印象中，戚風蛋糕是個高水平的象征。簡直不敢相信我這種業餘水平的，也能搞定。
我媽邊吃蛋糕，邊說:“這蛋糕比大華買的還好吃。要是那天你不想做你的工作了，你就改賣蛋糕吧。我覺得你的手藝還可以找碗飯吃。” 承蒙我家老媽抬舉我呀！
Ingredients for the Flour Mix
1) 1/2 cup cake flour mix
2) 1 tsp baking powder
3) 1 tsp salt
In a medium mixing bowl whisk together the above ingredient. Set aside.
Egg Yoke Mix
1) 4 egg Yolk
2) 2 tbs sugar
3) 3 tbs corn oil
4) 1 tsp vanilla extract
5) 2 tbs skim milk
whisk on medium speed for 2 minutes till all the ingredient is combined.
Then, add all the dry ingredient into the Egg Yoke Mix. Whisk till all are combined
Egg White Mix
1) 4 egg whites
2) 1/2 tsp white vinegar
3) 1/4 cup sugar
whiskon high for the egg whites and white vinegar for 2 to 3 minutes oruntil the mixture becomes pale yellow and 'ribbons' when lifted. Then,add sugar. Continue to whisk at high speed for another 2 min.
Tip:The most challenging part of making a chiffon cake is to make sure thecake still maintain a full body after it cools down out from the oven.The fully whisked egg white is the key to avoid a sagging cake body.How do you know the egg white is fully done? Turn over the mixing bowl.If the egg white does not fall or drip from the bowl, that's the sign.
Now,you can add the Egg Whites Mix into the Egg York Mix combined with allthe dry ingredients. Fold the Egg Whites Mix in gently.
Tip: Another key here is the action of "fold gentally" not "mix". This will help you get a smooth and light texture of the cake.
Pour everything into a cake pan. Bake for 325F for about 30 min. Need to check before that to avoid an overbaked cake.
更多好看好玩的食物, 遊記和照片，請看 http://thecoconuthead.blogspot.com
