Sunday, 1 December 2013

瘦模子。黄金芝士7风



眼睛坏,在烘焙店看见这个高高瘦瘦的模子,又忍不住地败了回来。

每次告诉自己,家里已经堆满了没用到的东西,可是看见新的特别的烘焙器具,
不买,又好像对不起自己,想着自己辛苦的工作,总得买些喜欢的犒劳自己,
买了后,又很头痛地要找地方收着它们,哎,真伤脑筋!



 
听闻过这类高瘦模子,脱模时有点难度,已经很小心了,
哎,笨手笨脚的,蛋糕还是被我弄到好像丑八怪般!
嗯嗯,下次得加倍小心才行哦。。。
冰箱还剩下一点点的黄金芝士粉,找了戚风皇后的食谱,
就这样把它给解决了,呵呵。。。。
 

 
食谱取自:The Kitchen 70‘s
 
材料
 
(A)蛋黄 3个,植物油 40g,水 50g
(B)低粉 75g,黄金芝士粉 35g(可用Pamersan Cheese Powder 代替)
(C)蛋白 3个,白砂糖 50g
  1. 把材料(A)混合均匀,筛入材料(B),搅拌均匀。
  2. 把材料(C)打至硬性发泡,倒入 17cm模具,最下层,160度c,烤30分钟。
  3. 出炉立即倒扣,待凉后才脱模。
 

 

26 comments:

  1. 登登。。。。。。 高小姐出场咯。嘻嘻嘻 ~ 金黄色的 chiffon, 很香。

    ReplyDelete
  2. 瘦瘦的,长的跟我一样,所以我可以吃大块一点吗?呵呵呵!
    以前我家婆也是这样的,虽然家里已经有很多模具了,可是看到喜欢的还是忍不住买了,
    结果家里有很多不同的模具,可惜她人已经不在,所以有的送人,有的舍不得就留着!
    看到你们做糕点的时候,有一样的模具,我也会拿出来用用!(*^__^*) 嘻嘻……

    ReplyDelete
  3. 你已经很厉害了,我也买了这个模子, 脱到不像样了都不敢摆上来了, 哈哈!

    ReplyDelete
  4. I only used once for this slim and tall chiffon mould, hehehe..ya, a bit tricky to remove the cake..

    ReplyDelete
  5. 你的7风掌握越来越炉火纯青了,这么高难度的你也摆平了,
    给你升“小拇指” !

    ReplyDelete
  6. 真的很难脱模吗?Joceline也是这样说。。。有点怕怕。。:D

    ReplyDelete
  7. Cass, 你家天天吹戚风。。。呵呵!
    喜欢高个子的戚风,看来我也要买一个这样的模型了!:)

    ReplyDelete
  8. Well, cass, no regret buying the tall tube chiffon pan because hardly come across in S'pore. I also just bought 2 nos. of the San Neng 16cm tall pan but my only concern is on how do I pack the chiffon cake into the packaging container without suppressing the height. Guess the only way is for me to slice the chiffon cake into pieces and pack.

    Well, from your recipe, seem like I can use 3 egg-recipe. Initially, I was afraid due to the height, I might need to use 4-egg recipe.

    Thank you for sharing recipe.

    Blessings
    Priscilla Poh

    ReplyDelete
  9. 我还没看过这么一个高瘦的模型。

    ReplyDelete
  10. 高高的,很好看哦!
    请问是在Sg的烘培点看到模型还是JB的烘培店看到?

    ReplyDelete
    Replies
    1. Tracy,
      我是在Sg的烘焙店买的。

      Delete
  11. Nice tall chiffon cake. Where can I get this mould?

    ReplyDelete
    Replies
    1. Cecilia,
      You can get this mould from Phoon Huat.

      Delete
  12. Oh, by the way, I bought mine at SG at S$13.20 each, rather costly but pans are of good quality certainly.

    Blessings
    Priscilla Poh

    ReplyDelete
    Replies
    1. Priscilla,
      Yup agreed with u the quality is better compare to the traditional ones.
      I guess we bought from same place ^-*

      Delete
  13. 我还没有找到这个高高的家伙,买到一定做个请你吃。。暂时你请我吃,,嘻嘻

    ReplyDelete
  14. Hi Cass,

    I laughed when you mentioned about bad eye sight in the beginning of your post... I bought this chiffon cake tin too at my recent Singapore trip. I see that your 3 eggs recipe fit into your cake tin very well. Now, I know 3-4 eggs will do :D

    Zoe

    ReplyDelete
  15. 我也要像它那样高高瘦瘦哒~
    美!香!赞!!!

    ReplyDelete
  16. 高瘦又金金的,真的好美哦。。:)

    ReplyDelete
  17. 哈哈,眼睛坏,tapi 嘴和肚子得到奖赏,dapat 吃金叻, 哈哈!
    这个模子,sonia给我一个,到现在还没有开张。。。惭愧! 还是先吃你的黄金蛋糕。。可是以后可能不能以金还金。。还别款也接受horr 。。

    ReplyDelete
  18. 我们的Cass终於被这些戚风蛋糕征服了,少上蛋糕的妳竟也可以做了十几二十个,这size的模我可以一个人吃完,哈哈哈!

    ReplyDelete
  19. 很高很美,好棒!

    ReplyDelete