White coffee chiffon - By Huiyee Too

White coffee chiffon -
By Huiyee Too
材料A:
冷蛋黃 6粒
細砂糖 30g
阿发白咖啡一包(混合熱水)84g
植物油 60g
低筋麵粉 102g

材料B:
冷蛋白 6粒
塔塔粉 1/4小匙
細砂糖 80g

做法:
1.將冷蛋黃和細砂糖放入盆中用打蛋器攪拌均勻,倒入植物油和加了熱水的白咖啡攪拌.
2.再將低筋麵粉過篩分三次倒入攪拌均勻成無粉粒的麵糊(用布蓋著不要讓麵糊吹到風).
3.冷蛋白用電動攪拌器打至起泡狀,分三次把細砂糖加入,打至干性發泡。
4.先將三分之一的蛋白霜加入蛋黃糊中,用橡皮刮刀混合均勻。
5.把麵糊的二分之一倒回蛋白霜里輕輕拌勻,再將剩下的麵糊倒完入蛋白霜輕拌勻(力度不能過大,以免麵糊消泡)
6.將麵糊倒入9寸蛋糕模里,錶麵抹平后輕震出气泡。
7.預熱烤箱後我用120度烤20分钟(我先用下火烤10分钟先,過後才轉至上下火烤)20分钟后再調高130度烤20分钟,在次調高140度烤10分钟,再調高150度烤10分钟(我一共用60分钟烤完)

註:因每個人的烤箱有所不同,烤箱溫度可執行更改

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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