IMG_7673Ingredients (makes a 17cm chiffon cake)

40g egg yolk
40ml coconut oil (or salad oil)
90ml water
80g cake flour
1/8 tsp salt
60g crunchy peanut butter

160g egg white
50g caster sugar

IMG_7671食材 (可做一个17厘米)

蛋黄 40克
椰子油 40毫升(沙拉油 ok)
水 90毫升
蛋糕粉 80克
盐 1/8小匙
颗粒花生酱 60克

蛋白 160克
绵白糖 50克

Directions/方法

IMG_7670– place oil, water and peanut butter into saucepan. boil it over medium heat, stirring constantly till it reaches 65 degrees C
将油、水和花生酱放入奶锅,用中火加热至65摄氏度。中间不停搅拌

– remove from heat, sift in flour/salt and mix well. cover with cling wrap and allow it to cool a bit. add in egg yolk in a few additions. set aside
离火,筛入面粉和盐搅拌均匀。盖上保鲜膜,让其稍微冷却后,分次加入蛋黄液、待用

– prepare egg white meringue, beating and adding sugar in 3 additions. beat till stiff, shiny peak
准备蛋白霜 ~ 绵白糖分3次加入蛋白,打发至有光泽、硬性状态

– add a portion of egg white meringue into egg yolk batter and incorporate well with an egg whisk. add in another portion of egg white meringue and switch to a rubber spatula. fold thoroughly
将一部份蛋白霜加入蛋黄湖,用搅蛋器拌匀。再加入一份蛋白霜,转用橡皮刮刀拌匀

– pour entire egg yolk batter into egg white meringue and fold
最后,将蛋黄湖倒入剩余的蛋白霜中,以橡皮刮刀迅速拌匀

– pour into pan, and bake on second lower rack of over, in preheated oven of 175 degrees for 40 mins
立刻将面糊倒入模子中,送入预热至175摄氏度烤箱倒数第二层,烤40分钟即可

IMG_7672
IMG_7675squishy….
捏捏捏。。。
ෆ⃛(ٛ⌯ॢ˃ ɪ ˂ٛ⌯ॢ)

This post is linked to the event Little Thumbs Up (August 2014, Flour, organised by Zoe from Bake for Happy Kids and Mui Mui from my little favourite DIY, hosted by Diana from Domestic Goddess Wannabe 

little thumbs up

Pollution index: 102 (unhealthy)

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