Monday, 26 March 2012

挥不去的思念~班兰椰浆7风 Pandan Coconut Chiffon


是的,我又做了第二个7风,是要带回老家给老妈吃的。之前和老妈谈起要学做7风时,老妈总感触良多地说:那是你大姨在世时的拿手蛋糕!

很遗憾的,大姨在世时,我们并没有把她的拿手绝活学上,老是理所当然的吃着她送来的糕饼。看着老妈失去姐妹的落寞神情,我暗暗许下小小心愿,一定要把7风做好!




有了上一个经验,第二个7风,堪称满意,除了脱模时,底部不小心被拉破了一小片。带回家时,老妈除了惊喜,还是惊喜,没想到她那粗鲁的女儿,能做出似棉花般的蛋糕。

老妈吃在口里,依然是那句:这是你阿姨的拿手蛋糕啊!脸上依然流露出,对姐姐浓浓的思念!



食谱取自:茄子
(7寸模)

材料:
蛋黄3个,低粉90g+泡打粉1tsp(我没放泡打粉),细砂糖25g,浓椰酱70g,植物油1 1/2tbsp,班兰汁2tbsp,蛋白4个,细砂糖60g,塔塔粉1/4tsp

* 班兰汁:把15-20片班兰叶(每片长30cm)剪小,放入石臼捣烂,不用加水,把汁挤出便可

  1. 烤箱预热160度c。
  2. 蛋黄与糖放入打蛋盆中,打至蛋黄颜色变浅,糖全部融化,加入植物油拌均,在依次加入椰浆,低粉+泡打粉,班兰汁搅拌均匀。
  3. 蛋白和塔塔粉打至起泡,分数次加入白糖打至干性发泡。
  4. 打法后的蛋白,分四次加入蛋黄糊内,用橡皮刀快速轻轻搅拌,要搅拌均匀,不然烤的时候容易产生气泡,也不能搅拌过度,以免消泡。
  5. 将面糊倒入模具中,拿起模在台面上敲几下以振出大的气泡,放入烤箱烤40分钟。
  6. 烤好后立刻倒扣,等完全冷却后才可脱模。




23 comments:

  1. 哎哟,你很快又上了新贴子,我还来不及吃发糕,你又上chiffon。吃都来不及呵呵!厉害了,chiffon的蛋糕组织很细腻,很软! 鼓掌!

    ReplyDelete
  2. One of my favourites! Hope you're having a great week ahead.
    Kristy

    ReplyDelete
  3. Li Shuan,
    你今天很早啊,休息啊?
    慢慢吃,不要咽着啊,呵呵呵~

    ReplyDelete
  4. Kristy,
    Haha...we all love this :)
    Have a nice day :)

    ReplyDelete
  5. 我也喜欢你的这个Pandan chiffon涅!
    食谱我拿走先,揾日我也来试看看 ^^

    ReplyDelete
  6. good~~~改天我要试做你这食谱。我儿子的最爱~~~有空我要做给他吃。

    ReplyDelete
  7. 好感动哦!“这是你阿姨的拿手蛋糕啊!”~听到妈妈这句话,一切努力都值得的。是吗?

    ReplyDelete
    Replies
    1. 巧思妈咪,
      希望蛋糕能解开她对阿姨的思念!

      Delete
  8. 还没试过用戚风模具做这蛋糕。
    有时间想试试看。
    配方收藏咯~O(∩_∩)O

    ReplyDelete
    Replies
    1. Qi Qi,
      7风吃下去,肚子不觉得有负担,哈哈!

      Delete
  9. pandai liao, 7风越来越美了,
    可以让妈妈吃到女儿亲手做的蛋糕,那一刻是幸福的感觉。

    ReplyDelete
    Replies
    1. Eileen,
      哈哈,谢谢你的赞美!
      妈妈一直很爱我们,希望借着小小蛋糕,她也能感受我们对她的爱!

      Delete
  10. All the chiffon cakes selling in the Asian grocery in Sydney are crap, that's why I want to learn making them in a proper chiffon cake pan too, haha! Do you know that for the chiffon cake here, they made them in a loaf pan with lots of green colouring in there? My hubby bought me some that were made by the Japanese b4, quite good but very expensive. 1 slice(bigger than yours) is selling for like aud$5!

    ReplyDelete
    Replies
    1. Jessie,
      Wow...AUD$5 per piece? Toooooo expensive!!
      Actually, the chiffons in S'pore can be very cheap in supermarket sometimes, priced at around S$1.99 or S$2+ during promotion. Like what you said, they added a lots colouring which i found it quite scarely.
      I noticed chiffon is more healthy compare to butter/cheese cake. Thats why now i fall in love with it,hahaha!

      Delete
  11. Hi Cass, Pandan Chiffon也是我的最爱.
    你的7风做的很柔软..美~~

    ReplyDelete
  12. 经过了你的努力尝试,妈妈终于能够一解思愁了,以后记得常做噢!

    ReplyDelete
    Replies
    1. 小鱼,
      以后它会常常出现的,我觉得它会比较健康:)吃了比较没有内疚感,哈哈哈!

      Delete
  13. 你好,我做的好失败哦。我会在努力的!

    ReplyDelete
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