.。˚♡椰香北海道戚風蛋糕🧁|||這個小蛋糕真的吃不膩,好吃 愛吃 還要吃系列
不太甜也不膩 咖啡的香味夾雜椰香,胖乎乎軟綿綿,太喜歡啦~
▪️戚風蛋糕食材(6個的量,紙杯是加高的):
雞蛋4個、牛奶30g、低筋麵粉60g、椰漿50g、玉米油30g、白砂糖30g
▪️卡士達奶油醬食材(會多出來很多,可減量):
蛋黃2個、牛奶90g、椰漿75、淡奶油100g、白糖15g、玉米澱粉15g、凍干咖啡4g
▪️戚風蛋糕做法:
1. 將4個蛋黃蛋清分離,蛋清放入冰箱冷藏備用
2. 牛奶加入椰漿和玉米油攪拌均勻至乳化,再篩入低筋麵粉攪拌均勻
3. 蛋白加入白砂糖,打發至可提起小彎勾
4. 取1/3蛋白到麵糊中翻拌均勻,隨後將麵糊倒入蛋白中翻拌均勻,裝入裱花袋,擠入模具中
5. 放入提前預熱好的烤箱,中下層120度烤60分鐘(僅供參考)
6. 待蛋糕稍微冷點之後,用筷子把中心戳一個洞(可旋轉一下筷子,以便可以擠入更多的卡士達醬)
▪️卡士達醬做法:
1. 蛋黃中加入白砂糖攪拌均勻
2. 篩入玉米澱粉攪拌至無乾粉
3. 牛奶+椰漿+凍干咖啡一起倒入鍋中加熱
4. 將加熱好的咖啡奶液倒入蛋黃糊中,邊倒邊攪拌,隨後倒入奶鍋中不停的攪拌,直至濃稠,再倒入碗中保鮮膜貼面,放入冰箱冷藏降溫
5. 將冷藏好的卡士達醬打發至順滑,再倒入淡奶油打發,裝入裱花袋,擠入蛋糕中 撒上椰蓉即可
.。˚♡Coconut-flavored Hokkaido chiffon cake🧁|||This little cake is really delicious. I love it and I want to eat it again. It is not too sweet or greasy. The aroma of coffee is mixed with coconut aroma. It is plump and soft. I love it so much~
▪️Ingredients for chiffon cake (6 pieces, the paper cup is high):
4 eggs, 30g milk, 60g low-gluten flour, 50g coconut milk, 30g corn oil, 30g white sugar
▪️Ingredients for custard cream sauce (there will be a lot more, you can reduce the amount):
2 egg yolks, 90g milk, 75 coconut milk, 100g whipped cream, 15g white sugar, 15g corn starch, 4g freeze-dried coffee