巧克力慕斯蛋糕（取自Eva Yu美女）（8寸模）
可可戚风：
材料：
鸡蛋5个（蛋白蛋黄分开）
糖90+20g
水80ml
葵花籽油（或其他无味色拉油）70g
低粉60g
可可粉30g
做法：
1、蛋黄、油、水一起用低速打至粗泡、筛入低粉可可粉和20g糖，切拌均匀
2、蛋白打至粗泡，一次加入90g糖和柠檬汁，打至硬性发泡
3、3分1蛋白加入蛋黄糊中，然后再倒回蛋白中切拌均匀；倒入烤模，轻震两下
4、烤箱预热165度，150度烤45-50分钟
5、蛋糕凉后脱模，周围适当裁剪，片成2片
慕斯馅：
材料：
鱼胶粉10g
牛奶100g
糖30g
鲜奶油250ml
黑巧克力100g
柠檬汁1小勺。
做法：
1、鱼胶粉入冷牛奶后适当搅拌，加柠檬汁（去鱼胶粉的腥味儿），隔热水搅拌均匀，至无明显颗粒。
2、鲜奶油加糖打至6-7成发，即稠糊可流动状；黑巧克力隔热水融化。
3、快速将鱼胶牛奶加入打发好的鲜奶油中,边倒边快速搅拌；再倒入融化的巧克力拌匀，成慕斯馅。
4、蛋糕模（慕斯圈中）放一层蛋糕坯，倒入慕斯馅，再加一层蛋糕坯，倒入慕斯馅，表面抹平后入冰箱冷藏一夜。最后撒上可可粉，简单装饰就OK了。
**原谱只做两层蛋糕体和两层慕斯～我喜欢高高的蛋糕，所以另外加多一层蛋糕体～慕斯也另外加多半份材料做多一层！我没洒可可粉，我用巧克力淋浆。
**鲜奶油我是用whipping cream。
Thursday, January 8, 2015
Wednesday, January 7, 2015
Friday, January 2, 2015
chiffon cupcakes
Hokkaido chiffon cupcakes 北海道牛奶蛋糕
(recipe source: adapted from Sonia with minor changes)
makes 9 cupcakes Chiffon cake
3 egg yolks
20g sugar
35g corn oil
60g milk
70g cake flour
3 egg whites
25g sugar
Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder
Icing sugar, for dusting
Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar.
Hokkaido Matcha Cupcake Recipe
adapted from 巧思空间
Egg yolk batter:
4 egg yolks
40g corn oil
40g fresh milk
1/4tsp rum
50g cake flour
2tbsp chopped kidney beans(drained of syrup)
Meringue:
5 egg whites
60g caster sugar
1/4tsp lemon juice
Filling:
Beat 200g whipping cream with 30g icing sugar, then spoon in 1tsp matcha powder.
Method:
1. Preheat the oven to 160℃.
2. Beat the egg yolks and add in corn oil, fresh milk and rum. Mix evenly.
3. Sieve in the flour and mix evenly to form an egg yolk batter. Mix in the chopped kidney beans.
4. Beat the egg whites until soft peaks form, then add in the lemon juice. Add in the sugar in 3 times, and beat the meringue until hard peaks form.
5. Scoop in half the meringue into the egg yolk mixture and fold in with a spatula.
6. Pour the evenly mixed mixture back into the remaining meringue, fold in evenly. 7. Pipe the batter into square paper cups. Bake in the oven for 18 - 20 minutes.
8. Allow the cakes to cool. Once cooled, pipe the matcha filling into the cake until some of it squeezes out. (It doesn't matter if you turn the cake upside-down or not, because after you pipe in the filling, the shrinked cake will return to original size.) 9. Decorate with kidney beans and icing sugar.
巧克力小餐包
食谱摘自: carol 老师（稍作更改）
可做16个面包
材料：
A 高粉290克
可可粉10g
细砂糖30克
盐1/4茶匙
即溶酵母粉1/2茶匙
鲜奶200毫升
B 无盐黄油30克
表面装饰 ：蛋白液和一些金瓜籽
做法：
1。除奶油之外，将全部材料放进面包机里。
2。搅打成团后，加入奶油搅打至扩展阶段，进行基础发酵60分钟或至2倍大。
3。基础发酵结束后，将面团取出排气后，分割出各16等分，滚圆，盖上干净布休息10分钟。 4。休息好的面团表面洒些手粉避免沾粘
5。擀成圆形然后翻面,中间放上3-4片巧克力片,收口捏紧滚圆
6。8" x 8"方型烤盘铺上一层防沾烤紙,小面团间隔整齐放入烤盘中
7。整盘放入烤箱中,面团表面噴些水然后盖上烤箱门,进行最后发酵约40分鐘。
8。当最后发酵完毕，将面团从烤箱拿出，预热烤箱至180度c。
9。在面团表面涂抹一层薄薄的蛋白,铺上金瓜籽
10。 放进已经预热烤箱中烘烤20-22分钟即可
巧克力花生酱花环面包(Wreath Chocolate Peanut Butter Bun)
可做1个直径21cm面包(yield 1 21 cm bread)
材料： Ingredients :
A
高粉300克 Bread flour300g
细砂糖30克 Sugar 30g
盐1/4茶匙 Salt 1/4 tsp
即溶酵母粉3克 Easy-bake yeast 3g
牛奶150克 Water 150g
B 无盐黄油25克。Unsalted Butter 25g
C 内馅: 适量的巧克力酱+ 花生酱 Filling : Some chocolate syrup + peanut butter
D 表面装饰：蛋液适量 surface decoration : some eggs wash
做法：Method :
1。 材料A 全部混合，先用慢速搅拌成团，再用中速搅成稍具光滑状。 1. Mix ingredients A into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.
2。 加入无盐奶油用慢速搅入，再用中速搅成可拉出稍透明薄膜的面团。 2. Add in the unsalted butter, then knead it using medium speed until it forms dough that can be stretched into a thin, translucent membrane.
3。 面团放入容器内并盖上保鲜膜，进行基本发酵约60分钟，至面团膨胀至二倍大。 3. Proof the dough for about 60 minutes.
4。 取出發酵完成的面团，以手轻压排出空气后，將面团分割成4等分后分別滾圆，盖上湿布休面15分钟。 4. Divide dough into 4 equal balls, then allow to proof for another 15 minutes.
5。 將每一份面团擀开成直径約23cm，厚度約1cm的圆形。取一张在表面均勻涂抹巧克力花生醬，盖上另一张面皮，接著再抹上醬料，再盖上另一张面皮，如此作法再重复至完成4张面皮。 5. Flatten one of the dough into a round shape with diameter 23cm and thickness 1cm. Spread some filling on it. Place another flattened dough on it, spread the filling and repeat the steps until all the dough has been spread.
6。 最后用一个直径約21cm的小盆或盤子，倒扣在面皮表面，用刮板或小刀將边沿切割下來，成为一个整齐的圆形。 6. Place a bowl with diameter 21cm on the center of the dough. Use the scrap board to cut it into a neat round shape .
7。 在中央处倒扣一个小杯子，再用刮板先划出8道切口（中间处不割开）。再於每等分中间划出一道切口，一共有16道切口。 7. Place a small cup on the center of the dough, use the scrap board to cut it into 8 parts(the center remains uncut), then cut again in between to get a total of 16 parts
8。 最后2小段一组（共8组），每小段面团都往反方向，扭转二圈，再兩兩一組把底部捏合起來即可。 8. Pair up every two parts into a group(altogether 8 groups). Twist each part of a group twice, in opposite directions, then combine them at the base. (see picture for expected results)
9。 表面刷上一層蛋液，放入已預熱至170℃的烤箱內，烘烤約30 分鐘，至表面呈現金黃色即可。 9. Brush egg wash onto the bread. Bake in a preheated oven at 170°C for 30 minutes or until it turns golden.
鲜奶油面包 (Cream Bun)
食谱摘自孟老师的100道面包（第43页）
可做2个面包(yield 2pcs)
材料 ：
A：
高筋面粉200克 Bread Flour 200g
细砂糖30克 Sugar 30g
盐1/4 茶匙 Salt 1/4tsp
即溶酵母粉3克 Easy-bake yeast 3g
蛋黄1个 Egg yolk 1
动物性鲜奶油100克 Whipping cream 100g
鲜奶40克 Fresh milk 40g
B：无盐奶油20克 Unsalted Butter 20g
酥松粒(装饰)：Butter crumb(Topping):
无盐奶油 40克 Unsalted Butter 40g
糖粉 30克 Icing Sugar 30g
低筋面粉 50克 Cake Flour 50g
奶粉5克
Milk powder 5g
做法：
1。 材料A 全部混合，先用慢速搅拌成团，再用中速搅成稍具光滑状。
2。 加入无盐奶油用慢速搅入，再用中速搅成可拉出稍透明薄膜的面团。
3。 面团放入容器内并盖上保鲜膜，进行基本发酵约80分钟。
4。 面团分割成6等份，滚圆后盖上保鲜膜，松弛约15分钟.
5。 面团整形成长约28 公分的长条形，再编程辫子状，盖上保鲜膜进行最后发酵约30 分钟。 6。 酥松粒：糖粉，低筋面粉及奶粉混合均匀，用手轻轻搓成均匀的细小颗粒。
7。 面团表面刷上均匀的蛋液，再撒上均匀的酥松粒。 放入已预热的烤箱中，以上火190°C,下火160°C 烘烤约20分钟。 酥松粒Butter crumbs
(recipe source: adapted from Sonia with minor changes)
makes 9 cupcakes Chiffon cake
3 egg yolks
20g sugar
35g corn oil
60g milk
70g cake flour
3 egg whites
25g sugar
Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder
Icing sugar, for dusting
Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar.
Hokkaido Matcha Cupcake Recipe
adapted from 巧思空间
Egg yolk batter:
4 egg yolks
40g corn oil
40g fresh milk
1/4tsp rum
50g cake flour
2tbsp chopped kidney beans(drained of syrup)
Meringue:
5 egg whites
60g caster sugar
1/4tsp lemon juice
Filling:
Beat 200g whipping cream with 30g icing sugar, then spoon in 1tsp matcha powder.
Method:
1. Preheat the oven to 160℃.
2. Beat the egg yolks and add in corn oil, fresh milk and rum. Mix evenly.
3. Sieve in the flour and mix evenly to form an egg yolk batter. Mix in the chopped kidney beans.
4. Beat the egg whites until soft peaks form, then add in the lemon juice. Add in the sugar in 3 times, and beat the meringue until hard peaks form.
5. Scoop in half the meringue into the egg yolk mixture and fold in with a spatula.
6. Pour the evenly mixed mixture back into the remaining meringue, fold in evenly. 7. Pipe the batter into square paper cups. Bake in the oven for 18 - 20 minutes.
8. Allow the cakes to cool. Once cooled, pipe the matcha filling into the cake until some of it squeezes out. (It doesn't matter if you turn the cake upside-down or not, because after you pipe in the filling, the shrinked cake will return to original size.) 9. Decorate with kidney beans and icing sugar.
巧克力小餐包
食谱摘自: carol 老师（稍作更改）
可做16个面包
材料：
A 高粉290克
可可粉10g
细砂糖30克
盐1/4茶匙
即溶酵母粉1/2茶匙
鲜奶200毫升
B 无盐黄油30克
表面装饰 ：蛋白液和一些金瓜籽
做法：
1。除奶油之外，将全部材料放进面包机里。
2。搅打成团后，加入奶油搅打至扩展阶段，进行基础发酵60分钟或至2倍大。
3。基础发酵结束后，将面团取出排气后，分割出各16等分，滚圆，盖上干净布休息10分钟。 4。休息好的面团表面洒些手粉避免沾粘
5。擀成圆形然后翻面,中间放上3-4片巧克力片,收口捏紧滚圆
6。8" x 8"方型烤盘铺上一层防沾烤紙,小面团间隔整齐放入烤盘中
7。整盘放入烤箱中,面团表面噴些水然后盖上烤箱门,进行最后发酵约40分鐘。
8。当最后发酵完毕，将面团从烤箱拿出，预热烤箱至180度c。
9。在面团表面涂抹一层薄薄的蛋白,铺上金瓜籽
10。 放进已经预热烤箱中烘烤20-22分钟即可
巧克力花生酱花环面包(Wreath Chocolate Peanut Butter Bun)
可做1个直径21cm面包(yield 1 21 cm bread)
材料： Ingredients :
A
高粉300克 Bread flour300g
细砂糖30克 Sugar 30g
盐1/4茶匙 Salt 1/4 tsp
即溶酵母粉3克 Easy-bake yeast 3g
牛奶150克 Water 150g
B 无盐黄油25克。Unsalted Butter 25g
C 内馅: 适量的巧克力酱+ 花生酱 Filling : Some chocolate syrup + peanut butter
D 表面装饰：蛋液适量 surface decoration : some eggs wash
做法：Method :
1。 材料A 全部混合，先用慢速搅拌成团，再用中速搅成稍具光滑状。 1. Mix ingredients A into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.
2。 加入无盐奶油用慢速搅入，再用中速搅成可拉出稍透明薄膜的面团。 2. Add in the unsalted butter, then knead it using medium speed until it forms dough that can be stretched into a thin, translucent membrane.
3。 面团放入容器内并盖上保鲜膜，进行基本发酵约60分钟，至面团膨胀至二倍大。 3. Proof the dough for about 60 minutes.
4。 取出發酵完成的面团，以手轻压排出空气后，將面团分割成4等分后分別滾圆，盖上湿布休面15分钟。 4. Divide dough into 4 equal balls, then allow to proof for another 15 minutes.
5。 將每一份面团擀开成直径約23cm，厚度約1cm的圆形。取一张在表面均勻涂抹巧克力花生醬，盖上另一张面皮，接著再抹上醬料，再盖上另一张面皮，如此作法再重复至完成4张面皮。 5. Flatten one of the dough into a round shape with diameter 23cm and thickness 1cm. Spread some filling on it. Place another flattened dough on it, spread the filling and repeat the steps until all the dough has been spread.
6。 最后用一个直径約21cm的小盆或盤子，倒扣在面皮表面，用刮板或小刀將边沿切割下來，成为一个整齐的圆形。 6. Place a bowl with diameter 21cm on the center of the dough. Use the scrap board to cut it into a neat round shape .
7。 在中央处倒扣一个小杯子，再用刮板先划出8道切口（中间处不割开）。再於每等分中间划出一道切口，一共有16道切口。 7. Place a small cup on the center of the dough, use the scrap board to cut it into 8 parts(the center remains uncut), then cut again in between to get a total of 16 parts
8。 最后2小段一组（共8组），每小段面团都往反方向，扭转二圈，再兩兩一組把底部捏合起來即可。 8. Pair up every two parts into a group(altogether 8 groups). Twist each part of a group twice, in opposite directions, then combine them at the base. (see picture for expected results)
9。 表面刷上一層蛋液，放入已預熱至170℃的烤箱內，烘烤約30 分鐘，至表面呈現金黃色即可。 9. Brush egg wash onto the bread. Bake in a preheated oven at 170°C for 30 minutes or until it turns golden.
鲜奶油面包 (Cream Bun)
食谱摘自孟老师的100道面包（第43页）
可做2个面包(yield 2pcs)
材料 ：
A：
高筋面粉200克 Bread Flour 200g
细砂糖30克 Sugar 30g
盐1/4 茶匙 Salt 1/4tsp
即溶酵母粉3克 Easy-bake yeast 3g
蛋黄1个 Egg yolk 1
动物性鲜奶油100克 Whipping cream 100g
鲜奶40克 Fresh milk 40g
B：无盐奶油20克 Unsalted Butter 20g
酥松粒(装饰)：Butter crumb(Topping):
无盐奶油 40克 Unsalted Butter 40g
糖粉 30克 Icing Sugar 30g
低筋面粉 50克 Cake Flour 50g
奶粉5克
Milk powder 5g
做法：
1。 材料A 全部混合，先用慢速搅拌成团，再用中速搅成稍具光滑状。
2。 加入无盐奶油用慢速搅入，再用中速搅成可拉出稍透明薄膜的面团。
3。 面团放入容器内并盖上保鲜膜，进行基本发酵约80分钟。
4。 面团分割成6等份，滚圆后盖上保鲜膜，松弛约15分钟.
5。 面团整形成长约28 公分的长条形，再编程辫子状，盖上保鲜膜进行最后发酵约30 分钟。 6。 酥松粒：糖粉，低筋面粉及奶粉混合均匀，用手轻轻搓成均匀的细小颗粒。
7。 面团表面刷上均匀的蛋液，再撒上均匀的酥松粒。 放入已预热的烤箱中，以上火190°C,下火160°C 烘烤约20分钟。 酥松粒Butter crumbs
chiffon cake for reference
藍莓戚風蛋糕(Blueberry Chiffon Cake)
材料 Ingredients:
(A)
蛋黄 。。。。。 4粒 （4 egg yolk）
细糖 。。。。。20 克 （20g castor sugar）
(B)
蓝莓果酱。。。。。 80 克 （80g blueberry jam ） 粟米油 。。。。。27 克 （27g corn oil）
(C) 低筋面粉 。。。。。80 克 （80g superfine flour）
(D) 蛋白 。。。。。 4 粒 （4 egg white）
细糖 。。。。。30 克 30g castor sugar）
柠檬汁 。。。。。1 茶匙 （1 tsp lemon juice）
做法 Method :
1. 将蛋黄和糖打至糖溶化，蛋液变得浅色，加入（ B ）材料，搅拌均匀。 Whisk egg yolk and sugar in (A) till sugar dissolved. Add (B) and mix well.
2. 筛入 （ C ）搅拌至幼滑没有颗粒，放置一旁。 Sift in (C) and mix till a smooth and uniform batter is formed. Set aside.
3. 蛋白打至起泡，加入柠檬汁，糖分次加入打至干性发泡。 Whisk egg white till frothy, Add 1/3 of sugar and lemon juice in (D). Continue to beat and add remaining sugar in 2 sessions and beat till stiff peak。
4. 将 1/3 的蛋白霜加入蛋黄糊中，轻轻用刮刀拌匀，不能过多搅拌，以免消泡。重复至蛋白霜完全融合在蛋糊内。 Fold in 1/3 of the meringue to egg yolk mixture, fold till just incorporated. Repeat the same for the remaining meringue.
5. 将面糊倒入 20 cm 的空中模，放在桌上轻轻敲两次敲出空气。 Pour batter into 20cm tube pan, bang it on tabletop twice to release air bubbles.
6. 放入预热烤箱以 175 度烤 40分钟。（我用 160 度 下火烤35 分钟） Bake in preheated oven at 175C for about 40 mins. （I use 160 C low heat for 35 mins)
芒果戚风蛋糕(Mango Chiffon Cake)
材料 Ingredients:
(A) 蛋黄 。。。。。 4粒 （4 egg yolk）
细糖 。。。。。 40 克 （40g castor sugar）
(B) 椰浆 。。。。。 70 毫升 （70ml coconut milk）
芒果汁 。。。。。 45 毫升 （45ml mango juice）
粟米油 。。。。。 62 克或 70 毫升 （70ml (62g) vegetable oil）
盐 。。。。。 1/8 茶匙 （1/8 tsp salt）
(C) 普通面粉 。。。。。 150 克 （150g plain flour/cake flour）
泡打粉 。。。。。 1 茶匙 (1 tsp baking powder)
(D) 蛋白 。。。。。 4 粒 （4 egg white）
细糖 。。。。。70 克 70g castor sugar）
塔塔粉 。。。。。1/8 茶匙 （1/8 tsp cream of tartar）
做法 Method :
1. 将蛋黄和糖打至糖溶化，蛋液变得浅色，加入（ B ）材料，搅拌均匀。 Whisk egg yolk and sugar in (A) till sugar dissolved. Add (B) and mix well.
2. 筛入 （ C ）搅拌至幼滑没有颗粒，放置一旁。 Sift in (C) and mix till a smooth and uniform batter is formed. Set aside.
3. 蛋白打至起泡，加入塔塔粉，糖分次加入打至干性发泡。 Whisk egg white till frothy, Add 1/3 of sugar and cream of tartar in (D). Continue to beat and add remaining sugar in 2 sessions and beat till stiff peak。
4. 将 1/3 的蛋白霜加入蛋黄糊中，轻轻用刮刀拌匀，不能过多搅拌，以免消泡。重复至蛋白霜完全融合在蛋糊内。 Fold in 1/3 of the meringue to egg yolk mixture, fold till just incorporated. Repeat the same for the remaining meringue.
5. 将面糊倒入 20 cm 的空中模，放在桌上轻轻敲两次敲出空气。 Pour batter into 20cm tube pan, bang it on tabletop twice to release air bubbles.
6. 放入预热烤箱以 175 度烤 40分钟。（我用 160 度 下火烤35 分钟） Bake in preheated oven at 175C for about 40 mins. （I use 160 C low heat for 35 mins)
pandan chiffon cake
食谱取自 ： 美味情缘
材料 Ingredients:
(A) 蛋黄 。。。。。 4粒 （4 egg yolk）
细糖 。。。。。 45 克 （45g castor sugar）
(B) 椰浆 。。。。。 70 毫升 （70ml coconut milk）
班兰汁 。。。。。 45 毫升 （45ml pandan juice）
粟米油 。。。。。 62 克或 70 毫升 （70ml (62g) vegetable oil）
盐 。。。。。 1/8 茶匙 （1/8 tsp salt）
(C) 普通面粉 。。。。。 150 克 （150g plain flour/cake flour）
泡打粉 。。。。。 1 茶匙 (1 tsp baking powder)
(D) 蛋白 。。。。。 4 粒 （4 egg white）
细糖 。。。。。 90 克 （90g castor sugar）
塔塔粉 。。。。。1/8 茶匙 （1/8 tsp cream of tartar）
做法 Method :
1. 将蛋黄和糖打至糖溶化，蛋液变得浅色，加入（ B ）材料，搅拌均匀。 Whisk egg yolk and sugar in (A) till sugar dissolved. Add (B) and mix well.
2. 筛入 （ C ）搅拌至幼滑没有颗粒，放置一旁。 Sift in (C) and mix till a smooth and uniform batter is formed. Set aside.
3. 蛋白打至起泡，加入塔塔粉，糖分次加入打至干性发泡。 Whisk egg white till frothy, Add 1/3 of sugar and cream of tartar in (D). Continue to beat and add remaining sugar in 2 sessions and beat till stiff peak。
4. 将 1/3 的蛋白霜加入蛋黄糊中，轻轻用刮刀拌匀，不能过多搅拌，以免消泡。重复至蛋白霜完全融合在蛋糊内。 Fold in 1/3 of the meringue to egg yolk mixture, fold till just incorporated. Repeat the same for the remaining meringue.
5. 将面糊倒入 20 cm 的空中模，放在桌上轻轻敲两次敲出空气。 Pour batter into 20cm tube pan, bang it on tabletop twice to release air bubbles.
6. 放入预热烤箱以 175 度烤 40分钟。（我用 160 度 下火烤35 分钟） Bake in preheated oven at 175C for about 40 mins. （I use 160 C low heat for 35 mins) (when in doubt, bake for a few more mins. For chiffon cake, it's better to over baked than under baked). Invert the cake immediately once taken out from the oven. Cool completely before removing from mould.
蓝花豆奶戚风蛋糕 (Blue Pea and Soya Milk Chiffon Cake) 20公分中空圆模 20cm chiffon cake mould
材料 Ingredients:
（A）
蛋黄 5个、
细砂糖20克、
盐1克、
蜂蜜10克、
粟米油70克、
豆奶100克、
低筋面粉110克、
粟米粉15克
（B） 蓝花20朵+ 热水5汤匙（放进微波炉煮滚）、
Vanilla香精 1茶匙
（C） 蛋白 250克（6个）、
细砂糖 90克、
柠檬汁1茶匙 250g (6pcs)
做法
Method:
1）蛋黄、糖、盐、蜂蜜用打蛋器搅拌均匀。 1) Mix egg yolk, sugar, salt and honey using an electric mixer until even.
2）加入粟米油拌均匀，再加入豆奶。 2) Mix in corn oil. Once evenly mixed, add in soy milk.
3）筛入低粉和粟米粉搅拌均匀至蛋黄面糊。 3) Sieve in cake flour and cornflour, then mix evenly into a yellow batter.
4）把蛋黄面糊分成2份。一份拌入蓝花汁调成蓝花面糊。另一份加入Vanilla香精后搅拌均匀。 4) Divide the batter into 2 halves. Add the blue pea essence to one half to obtain blue pea batter, then add the vanilla essence to the other half.
5）蛋白+柠檬汁用电动器打，分次加入细砂糖打至湿性松发。 5) Beat egg white and lemon juice and add in castor sugar in 3 parts. Beat until fluffy.
6）分次把蛋白霜拌入做法（4）的面糊里。 6) Divide the meringue into parts and fold into (4) part by part.
7）把两色面糊个别搅拌均匀后，将两色面糊交替倒入模里。 7) Once the meringue has been folded into both batter, pour them into the mould alternately.
8）把空气敲出，放入预热后的烤箱里，170烘烤大约50分钟。 8) Get rid of air bubbles by knocking the mould against a hard surface, then bake in a preheated oven at 170°C for about 50 minutes.
9）蛋糕烘好后，立刻取出倒扣。待凉后才脱模享用。 9) Remove the baked cake from the oven and immediately overturn it. Remove the mould after it has cooled.
材料 Ingredients:
(A)
蛋黄 。。。。。 4粒 （4 egg yolk）
细糖 。。。。。20 克 （20g castor sugar）
(B)
蓝莓果酱。。。。。 80 克 （80g blueberry jam ） 粟米油 。。。。。27 克 （27g corn oil）
(C) 低筋面粉 。。。。。80 克 （80g superfine flour）
(D) 蛋白 。。。。。 4 粒 （4 egg white）
细糖 。。。。。30 克 30g castor sugar）
柠檬汁 。。。。。1 茶匙 （1 tsp lemon juice）
做法 Method :
1. 将蛋黄和糖打至糖溶化，蛋液变得浅色，加入（ B ）材料，搅拌均匀。 Whisk egg yolk and sugar in (A) till sugar dissolved. Add (B) and mix well.
2. 筛入 （ C ）搅拌至幼滑没有颗粒，放置一旁。 Sift in (C) and mix till a smooth and uniform batter is formed. Set aside.
3. 蛋白打至起泡，加入柠檬汁，糖分次加入打至干性发泡。 Whisk egg white till frothy, Add 1/3 of sugar and lemon juice in (D). Continue to beat and add remaining sugar in 2 sessions and beat till stiff peak。
4. 将 1/3 的蛋白霜加入蛋黄糊中，轻轻用刮刀拌匀，不能过多搅拌，以免消泡。重复至蛋白霜完全融合在蛋糊内。 Fold in 1/3 of the meringue to egg yolk mixture, fold till just incorporated. Repeat the same for the remaining meringue.
5. 将面糊倒入 20 cm 的空中模，放在桌上轻轻敲两次敲出空气。 Pour batter into 20cm tube pan, bang it on tabletop twice to release air bubbles.
6. 放入预热烤箱以 175 度烤 40分钟。（我用 160 度 下火烤35 分钟） Bake in preheated oven at 175C for about 40 mins. （I use 160 C low heat for 35 mins)
芒果戚风蛋糕(Mango Chiffon Cake)
材料 Ingredients:
(A) 蛋黄 。。。。。 4粒 （4 egg yolk）
细糖 。。。。。 40 克 （40g castor sugar）
(B) 椰浆 。。。。。 70 毫升 （70ml coconut milk）
芒果汁 。。。。。 45 毫升 （45ml mango juice）
粟米油 。。。。。 62 克或 70 毫升 （70ml (62g) vegetable oil）
盐 。。。。。 1/8 茶匙 （1/8 tsp salt）
(C) 普通面粉 。。。。。 150 克 （150g plain flour/cake flour）
泡打粉 。。。。。 1 茶匙 (1 tsp baking powder)
(D) 蛋白 。。。。。 4 粒 （4 egg white）
细糖 。。。。。70 克 70g castor sugar）
塔塔粉 。。。。。1/8 茶匙 （1/8 tsp cream of tartar）
做法 Method :
1. 将蛋黄和糖打至糖溶化，蛋液变得浅色，加入（ B ）材料，搅拌均匀。 Whisk egg yolk and sugar in (A) till sugar dissolved. Add (B) and mix well.
2. 筛入 （ C ）搅拌至幼滑没有颗粒，放置一旁。 Sift in (C) and mix till a smooth and uniform batter is formed. Set aside.
3. 蛋白打至起泡，加入塔塔粉，糖分次加入打至干性发泡。 Whisk egg white till frothy, Add 1/3 of sugar and cream of tartar in (D). Continue to beat and add remaining sugar in 2 sessions and beat till stiff peak。
4. 将 1/3 的蛋白霜加入蛋黄糊中，轻轻用刮刀拌匀，不能过多搅拌，以免消泡。重复至蛋白霜完全融合在蛋糊内。 Fold in 1/3 of the meringue to egg yolk mixture, fold till just incorporated. Repeat the same for the remaining meringue.
5. 将面糊倒入 20 cm 的空中模，放在桌上轻轻敲两次敲出空气。 Pour batter into 20cm tube pan, bang it on tabletop twice to release air bubbles.
6. 放入预热烤箱以 175 度烤 40分钟。（我用 160 度 下火烤35 分钟） Bake in preheated oven at 175C for about 40 mins. （I use 160 C low heat for 35 mins)
pandan chiffon cake
食谱取自 ： 美味情缘
材料 Ingredients:
(A) 蛋黄 。。。。。 4粒 （4 egg yolk）
细糖 。。。。。 45 克 （45g castor sugar）
(B) 椰浆 。。。。。 70 毫升 （70ml coconut milk）
班兰汁 。。。。。 45 毫升 （45ml pandan juice）
粟米油 。。。。。 62 克或 70 毫升 （70ml (62g) vegetable oil）
盐 。。。。。 1/8 茶匙 （1/8 tsp salt）
(C) 普通面粉 。。。。。 150 克 （150g plain flour/cake flour）
泡打粉 。。。。。 1 茶匙 (1 tsp baking powder)
(D) 蛋白 。。。。。 4 粒 （4 egg white）
细糖 。。。。。 90 克 （90g castor sugar）
塔塔粉 。。。。。1/8 茶匙 （1/8 tsp cream of tartar）
做法 Method :
1. 将蛋黄和糖打至糖溶化，蛋液变得浅色，加入（ B ）材料，搅拌均匀。 Whisk egg yolk and sugar in (A) till sugar dissolved. Add (B) and mix well.
2. 筛入 （ C ）搅拌至幼滑没有颗粒，放置一旁。 Sift in (C) and mix till a smooth and uniform batter is formed. Set aside.
3. 蛋白打至起泡，加入塔塔粉，糖分次加入打至干性发泡。 Whisk egg white till frothy, Add 1/3 of sugar and cream of tartar in (D). Continue to beat and add remaining sugar in 2 sessions and beat till stiff peak。
4. 将 1/3 的蛋白霜加入蛋黄糊中，轻轻用刮刀拌匀，不能过多搅拌，以免消泡。重复至蛋白霜完全融合在蛋糊内。 Fold in 1/3 of the meringue to egg yolk mixture, fold till just incorporated. Repeat the same for the remaining meringue.
5. 将面糊倒入 20 cm 的空中模，放在桌上轻轻敲两次敲出空气。 Pour batter into 20cm tube pan, bang it on tabletop twice to release air bubbles.
6. 放入预热烤箱以 175 度烤 40分钟。（我用 160 度 下火烤35 分钟） Bake in preheated oven at 175C for about 40 mins. （I use 160 C low heat for 35 mins) (when in doubt, bake for a few more mins. For chiffon cake, it's better to over baked than under baked). Invert the cake immediately once taken out from the oven. Cool completely before removing from mould.
蓝花豆奶戚风蛋糕 (Blue Pea and Soya Milk Chiffon Cake) 20公分中空圆模 20cm chiffon cake mould
材料 Ingredients:
（A）
蛋黄 5个、
细砂糖20克、
盐1克、
蜂蜜10克、
粟米油70克、
豆奶100克、
低筋面粉110克、
粟米粉15克
（B） 蓝花20朵+ 热水5汤匙（放进微波炉煮滚）、
Vanilla香精 1茶匙
（C） 蛋白 250克（6个）、
细砂糖 90克、
柠檬汁1茶匙 250g (6pcs)
做法
Method:
1）蛋黄、糖、盐、蜂蜜用打蛋器搅拌均匀。 1) Mix egg yolk, sugar, salt and honey using an electric mixer until even.
2）加入粟米油拌均匀，再加入豆奶。 2) Mix in corn oil. Once evenly mixed, add in soy milk.
3）筛入低粉和粟米粉搅拌均匀至蛋黄面糊。 3) Sieve in cake flour and cornflour, then mix evenly into a yellow batter.
4）把蛋黄面糊分成2份。一份拌入蓝花汁调成蓝花面糊。另一份加入Vanilla香精后搅拌均匀。 4) Divide the batter into 2 halves. Add the blue pea essence to one half to obtain blue pea batter, then add the vanilla essence to the other half.
5）蛋白+柠檬汁用电动器打，分次加入细砂糖打至湿性松发。 5) Beat egg white and lemon juice and add in castor sugar in 3 parts. Beat until fluffy.
6）分次把蛋白霜拌入做法（4）的面糊里。 6) Divide the meringue into parts and fold into (4) part by part.
7）把两色面糊个别搅拌均匀后，将两色面糊交替倒入模里。 7) Once the meringue has been folded into both batter, pour them into the mould alternately.
8）把空气敲出，放入预热后的烤箱里，170烘烤大约50分钟。 8) Get rid of air bubbles by knocking the mould against a hard surface, then bake in a preheated oven at 170°C for about 50 minutes.
9）蛋糕烘好后，立刻取出倒扣。待凉后才脱模享用。 9) Remove the baked cake from the oven and immediately overturn it. Remove the mould after it has cooled.
ogura cakes for reference
咖啡相思蛋糕
食谱参考：Ｊｏｃｅｌｉｎｅ
材料：7寸方模
A
蛋黄 100克
全蛋 1 个
盐 1/4 茶匙
粟米油 60克
浓缩咖啡 80克（1茶匙即溶咖啡精 + 15克糖 + 水 = 80克）
低筋面粉 75克
B
蛋白 200克
细砂糖 80克
柠檬汁 1茶匙
做法
（Ａ）
１。蛋黄、全蛋、盐、粟米油、浓缩咖啡，用打蛋器打至起小泡。
２。筛入低筋面粉再打滑，放一边备用。
做法 （Ｂ）
１。蛋白加＋柠檬汁＋细砂糖打至起泡不跌
２。最后把A和蛋白霜混合至均匀。（像戚风蛋糕的混合法）
３。将面糊倒入7寸的方模里，把空气敲出。 放入预热后的烤箱里，于蒸烤法160'C 烘烤50分钟或至熟便可。
４。蛋糕烘好后，立刻取出，倒扣待凉后才切开享用。 Coffee Ogura Cake Ingredients: A egg york 100g whole egg 1 salt 1/4 tsp corn oil 60g coffee concentrate 80g ( 1tsp instant coffee powder + 15g sugar + water = 80g) superfine flour 75g B egg white 200g castor sugar 80g lemon juice 1 tsp utensil : 7"square spring-form pan Method : A 1. Beat the egg york,whole egg,salt,corn oil,cofffee concentrate until fluffy. 2. Shift in superfine flour, then mix it until smooth and well combined, put aside. B 1. Beat egg white + lemon juice + castor sugar until stiff. 2. Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method) 3. Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan. 4. Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for50 min or until baked. 5. Once baked, remove from the pan immediately, inverted on a rack and let it cool.
Yam Ogura Cake
Ingredients:
A
egg york 100g
whole egg 1
salt 1/4 tsp
corn oil 60g
mash yam 60g
yam paste 1tsp (available at baking ingredient shop)
superfine flour 75g
B
egg white 200g
castor sugar 80g
lemon juice 1 tsp
utensil : 7"square spring-form pan
Method :
A
1. Beat the egg york,whole egg,salt,corn oil,mash yam and yam paste until fluffy.
2. Shift in superfine flour, then mix it until smooth and well combined, put aside.
B
1. Beat egg white + lemon juice + castor sugar until stiff.
2. Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method)
3. Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan.
4. Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for50 min or until baked.
5. Once baked, remove from the pan immediately, inverted on a rack and let it cool.
Pandan Ogura Cake
Ingredients: （7“ square pan)
A
egg york 100g
whole egg 1
salt 1/4 tsp
corn oil 60g
pandan juice 70g
coconut milk 20g
superfine flour 75g
B
egg white 200g
castor sugar 80g
lemon juice
1 tsp utensil : 7"square spring-form pan
Method :
A
1. Beat the egg york,whole egg,salt,corn oil,pandan juice and coconut milk until fluffy.
2. Shift in superfine flour, then mix it until smooth and well combined, put aside.
B
1. Beat egg white + lemon juice + castor sugar until stiff.
2. Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method)
3. Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan.
4. Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for 30 min then turn down to 150'C for 15 min or until baked.
5. Once baked, remove from the pan immediately, inverted on a rack and let it cool.
Mango Ogura Cake
Ingredients:
A
egg york 100g
whole egg 1
salt 1/4 tsp
corn oil 60g
mango juice (Mango juice 60g + mango flesh 60g, blended evenly)
superfine flour 75g
B
egg white 200g
castor sugar 80g
lemon juice 1 tsp
utensil : 7"square spring-form pan
Method :
A
1. Beat the egg york,whole egg,salt,corn oil,mango juice until fluffy.
2. Shift in superfine flour, then mix it until smooth and well combined, put aside.
B
1. Beat egg white + lemon juice + castor sugar until stiff.
2. Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method)
3. Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan.
4. Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for 60 min or until baked.
5. Once baked, remove from the pan immediately, inverted on a rack and let it cool. Tips : If you can get high concentrated mango juice,then omit the mango flesh,just used 90g high concentrated mango juice.
Cheese Ogura Cake
Ingredients:
A
egg york 100g
whole egg 1
salt 1/4 tsp
corn oil 60g
Parmesan cheese powder 30g cheddar cheese 3 slice,(use scissors cut into small pcs)
milk 3bsp
superfine flour 75g
B
egg white 200g
castor sugar 80g
lemon juice 1 tsp
utensil : 7"square spring-form pan
Method :
A
1. Beat the egg york,whole egg,salt,corn oil,Parmesan cheese powder ,cheddar cheese and milk until fluffy.
2. Shift in superfine flour, then mix it until smooth and well combined, put aside.
B
1. Beat egg white + lemon juice + castor sugar until stiff.
2. Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method)
3. Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan.
4. Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for 60 min or until baked.
5. Once baked, remove from the pan immediately, inverted on a rack and let it cool.
Apple Ogura Cake
Ingredients: （7“ square pan)
A
egg york 100g
whole egg 1
salt 1/4 tsp
corn oil 60g
apple juice 90g
superfine flour 85g
B
egg white 200g
castor sugar 70g
lemon juice 1 tsp
utensil :
7"square spring-form pan
Method :
A
1. Beat the egg york,whole egg,salt,corn oil and apple juice until fluffy.
2. Shift in superfine flour, then mix it until smooth and well combined, put aside.
B
1. Beat egg white + lemon juice + castor sugar until stiff.
2. Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method)
3. Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan.
4. Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 170C for 20min then turn down to 160'C for 25 min or until baked.
5. Once baked, remove from the pan immediately, inverted on a rack and let it cool.
食谱参考：Ｊｏｃｅｌｉｎｅ
材料：7寸方模
A
蛋黄 100克
全蛋 1 个
盐 1/4 茶匙
粟米油 60克
浓缩咖啡 80克（1茶匙即溶咖啡精 + 15克糖 + 水 = 80克）
低筋面粉 75克
B
蛋白 200克
细砂糖 80克
柠檬汁 1茶匙
做法
（Ａ）
１。蛋黄、全蛋、盐、粟米油、浓缩咖啡，用打蛋器打至起小泡。
２。筛入低筋面粉再打滑，放一边备用。
做法 （Ｂ）
１。蛋白加＋柠檬汁＋细砂糖打至起泡不跌
２。最后把A和蛋白霜混合至均匀。（像戚风蛋糕的混合法）
３。将面糊倒入7寸的方模里，把空气敲出。 放入预热后的烤箱里，于蒸烤法160'C 烘烤50分钟或至熟便可。
４。蛋糕烘好后，立刻取出，倒扣待凉后才切开享用。 Coffee Ogura Cake Ingredients: A egg york 100g whole egg 1 salt 1/4 tsp corn oil 60g coffee concentrate 80g ( 1tsp instant coffee powder + 15g sugar + water = 80g) superfine flour 75g B egg white 200g castor sugar 80g lemon juice 1 tsp utensil : 7"square spring-form pan Method : A 1. Beat the egg york,whole egg,salt,corn oil,cofffee concentrate until fluffy. 2. Shift in superfine flour, then mix it until smooth and well combined, put aside. B 1. Beat egg white + lemon juice + castor sugar until stiff. 2. Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method) 3. Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan. 4. Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for50 min or until baked. 5. Once baked, remove from the pan immediately, inverted on a rack and let it cool.
Yam Ogura Cake
Ingredients:
A
egg york 100g
whole egg 1
salt 1/4 tsp
corn oil 60g
mash yam 60g
yam paste 1tsp (available at baking ingredient shop)
superfine flour 75g
B
egg white 200g
castor sugar 80g
lemon juice 1 tsp
utensil : 7"square spring-form pan
Method :
A
1. Beat the egg york,whole egg,salt,corn oil,mash yam and yam paste until fluffy.
2. Shift in superfine flour, then mix it until smooth and well combined, put aside.
B
1. Beat egg white + lemon juice + castor sugar until stiff.
2. Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method)
3. Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan.
4. Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for50 min or until baked.
5. Once baked, remove from the pan immediately, inverted on a rack and let it cool.
Pandan Ogura Cake
Ingredients: （7“ square pan)
A
egg york 100g
whole egg 1
salt 1/4 tsp
corn oil 60g
pandan juice 70g
coconut milk 20g
superfine flour 75g
B
egg white 200g
castor sugar 80g
lemon juice
1 tsp utensil : 7"square spring-form pan
Method :
A
1. Beat the egg york,whole egg,salt,corn oil,pandan juice and coconut milk until fluffy.
2. Shift in superfine flour, then mix it until smooth and well combined, put aside.
B
1. Beat egg white + lemon juice + castor sugar until stiff.
2. Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method)
3. Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan.
4. Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for 30 min then turn down to 150'C for 15 min or until baked.
5. Once baked, remove from the pan immediately, inverted on a rack and let it cool.
Mango Ogura Cake
Ingredients:
A
egg york 100g
whole egg 1
salt 1/4 tsp
corn oil 60g
mango juice (Mango juice 60g + mango flesh 60g, blended evenly)
superfine flour 75g
B
egg white 200g
castor sugar 80g
lemon juice 1 tsp
utensil : 7"square spring-form pan
Method :
A
1. Beat the egg york,whole egg,salt,corn oil,mango juice until fluffy.
2. Shift in superfine flour, then mix it until smooth and well combined, put aside.
B
1. Beat egg white + lemon juice + castor sugar until stiff.
2. Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method)
3. Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan.
4. Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for 60 min or until baked.
5. Once baked, remove from the pan immediately, inverted on a rack and let it cool. Tips : If you can get high concentrated mango juice,then omit the mango flesh,just used 90g high concentrated mango juice.
Cheese Ogura Cake
Ingredients:
A
egg york 100g
whole egg 1
salt 1/4 tsp
corn oil 60g
Parmesan cheese powder 30g cheddar cheese 3 slice,(use scissors cut into small pcs)
milk 3bsp
superfine flour 75g
B
egg white 200g
castor sugar 80g
lemon juice 1 tsp
utensil : 7"square spring-form pan
Method :
A
1. Beat the egg york,whole egg,salt,corn oil,Parmesan cheese powder ,cheddar cheese and milk until fluffy.
2. Shift in superfine flour, then mix it until smooth and well combined, put aside.
B
1. Beat egg white + lemon juice + castor sugar until stiff.
2. Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method)
3. Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan.
4. Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for 60 min or until baked.
5. Once baked, remove from the pan immediately, inverted on a rack and let it cool.
Apple Ogura Cake
Ingredients: （7“ square pan)
A
egg york 100g
whole egg 1
salt 1/4 tsp
corn oil 60g
apple juice 90g
superfine flour 85g
B
egg white 200g
castor sugar 70g
lemon juice 1 tsp
utensil :
7"square spring-form pan
Method :
A
1. Beat the egg york,whole egg,salt,corn oil and apple juice until fluffy.
2. Shift in superfine flour, then mix it until smooth and well combined, put aside.
B
1. Beat egg white + lemon juice + castor sugar until stiff.
2. Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method)
3. Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan.
4. Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 170C for 20min then turn down to 160'C for 25 min or until baked.
5. Once baked, remove from the pan immediately, inverted on a rack and let it cool.
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