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Friday, March 25, 2011

烫面戚风-SWEET CREAM CORN





蛋黃 5個
椰奶/牛奶 100克
玉米油 50克
SWEET CORN 80克
自发面粉 100克

蛋白 5个
砂糖 80克


做法:

1.把椰奶,玉米油,加熱,乘熱加入筛過的低自发麵粉,攪拌均勻,再慢慢加入蛋黃,攪拌均勻,再加入SWEET CORN,攪拌均勻。
2.蛋白打至濕性發泡。
3.把蛋白霜分三次加入SWEET CORN 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。所以動作要快哦!

This is the most successful chiffon that I made so far, feel very happy and enjoy eating this chiffon with my family.
The texture is very fluffy and soft, very nice, do give it a try.

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