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Friday, April 1, 2011

烫面戚风-黑芝麻




蛋黃 5個
椰奶/牛奶 80克
玉米油 50克
黑芝麻 50克
自发面粉 60克
黑芝麻粒20g

蛋白 5个
砂糖 80克


做法:

1.把椰奶+玉米油,加熱,乘熱加入筛過的自发麵粉+黑芝麻+黑芝麻粒,攪拌均勻,再慢慢加入蛋黃,攪拌均勻。
2.蛋白打至濕性發泡。
3.把蛋白霜分三次加入黑芝麻蛋黃麵糊裏面,攪拌均勻。
4.以170度烘烤50分鐘。(溫度僅供參考)
5.這個蛋糕最重要的訣竅就是,從製作蛋黃麵糊一直到加入蛋白霜,溫度都還是溫溫的。

This recipe is copy from Joelyn, with some minor changes.
Tasted good, and this chiffon is very soft.
But they complaint the 黑芝麻粒 is too much.....ha ha maybe will reduce the 黑芝麻粒 next time.

5 comments:

  1. 你做的很好哦!烫面一定很软。

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  2. Looks lovely. I still have some black sesame powder at home. Bookmarking this recipe! :)

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  3. 什么嘛,告诉他们说JOELYN阿姨嫌放少了黑芝麻粒,我会加更多哦。。。哈哈哈哈

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  4. 我喜欢黑芝麻,这蛋糕应该很香,很香,会找机会试做!!!

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  5. 茄子 thanks, it's really soft.

    hanushi, do give it a try.

    Joelyn, ha ha I will tell them.

    梦之园, 很香很软的, you can try to bake it.

    ReplyDelete