巧克力戚风：食谱取自Carol
材料:
麵糊部份:
蛋黃5個,細砂糖20g, 沙拉油(任何植物油)30g,牛奶50g,
低筋麵粉60g,無糖純可可粉30g,
蛋白霜部份:
蛋白5個,檸檬汁5cc,細砂糖60g
事先準備工作:
1.所有材料量秤好,(雞蛋使用冰的)
2.雞蛋將蛋黃蛋白分開(蛋白不可以沾到蛋黃,水份及油脂)
3.低粉+無糖純可可粉混合均勻用濾網過篩
4.烤箱打開預熱至160度c
步驟:
1.將蛋黃+細砂糖+ 沙拉油+牛奶用打蛋器攪拌均勻
2.再將過篩好的低筋麵粉+純巧克力粉混入攪拌均勻成為無粉粒的麵糊---A料
3.蛋白先用打蛋器打出一些泡沫,然後加入檸檬汁及細砂糖(分2次加入)打成尾
端挺立的蛋白霜
4.挖一大匙蛋白霜混入A料用橡皮刮刀輕輕攪拌均勻,然後再將拌勻的麵糊倒
入蛋白霜中混合均勻 (用橡皮括刀由下而上翻轉的方式)
5.倒入8吋中空模中.進爐前在桌上敲幾下敲出較大的氣泡,放入已經預熱到
160度C的烤箱中烘烤45-50分鐘 (用竹籤插入中心沒有沾粘就可以出爐,若有
沾黏再烤3-5分鐘) *增加時間請依實際狀況自行調整
6.出爐後馬上倒扣在酒瓶上,完全涼透後用扁平小刀延著邊緣括一圈脫模,
底部也用小刀貼著括一圈脫模
7.吃的時候可以在頂部灑上一些糖粉
Swiss Meringue Buttercream: 食谱取自Nasi Lemak lover
Ingredients:
100g egg white (3 large eggs) （我的约118g）
135g sugar
227g unsalted butter, soft but still cold, cut into small equal size of cubes
Method
1. Remove butter from fridge and cut into small cubes, set aside. Lightly whisk egg whites in a mixing bowl, place over a pot of simmering water (double boiler).
2. Add in sugar in 3 batches, whisk sugar and egg whites till sugar is fully dissolved (rub some with your fingers, if it feels grainy, it hasn't dissolved yet), take about 2-3mins.
3. Remove from heat and whisk for about 5mins till peaks are stiff, thick and glossy (Hand mixer speed at 3).
4. At this point, the mixing bowl should be cool to the touch but still slight warm at the bottom.
5. Place the bowl of meringue on top of a large bowl with few ice cubes and water.
6. With the mixer at low, add in the butter cube one by one, ensuring that each addition is well incorporated before adding the next one.
7. Beat till mixture become curdles, stop the mixer, take a spatula, continue to fold and stir till the mixture become creamy and satiny. (Even the mixture not totally smooth also ok, because when you add coloring, you need to stir and this time it will turn smooth).
8. Add colouring if desired and mix till evenly distributed.
