超好用的戚风蛋糕配方BEST CHIFFON CAKE RECIPE
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- Опубликовано: 4 июн 2020
- 一年多前在下厨房发过这个菜谱，至今都是最喜欢用这个配方的。有很多厨友在制作戚风的时候还是有很多疑问，于是我就再做一个视频回答一些疑问，再总结一些个人经验。希望对大家有帮助。
戚风蛋糕使用的模具要选择活底的，就是底部可以松脱出来的。
如果你拌好后的蛋黄糊很稠，就是面粉筋度比较高吸水性比较强。调整方法:85克低筋面粉+15克玉米淀粉代替原来的100克低筋面粉。
配方全部份量减半可以制作6寸。
如果选择水浴烤， 烘烤温度用全程150摄氏度来烤。具体操作方法可以参考这个链接 • 黑芝麻相思蛋糕 Black Sesame O...
总结了蛋糕回缩的原因希望对你有帮助❤
1:面粉吸水性水性特别强的筋度偏高的低筋面粉(比如美枚面粉)不太适合，会缩。尽量选筋度低的面粉会改善的。
2:蛋白打得比较软，支撑力不够。
3: 烘烤火力和时间不合适。没烤熟透就出炉了，蛋糕内部湿软就会缩。需要慢火烤久一点，手按蛋糕表面不凹进去，会弹平回来才可以出炉。
此配方下厨房的图文菜谱链接在这里www.xiachufang.com/recipe/1036...
在这个链接的图文菜谱后面有各种问题的评论和解答，还有很多作品和图片，可以看看多了解一下哦~
Make a 8 inch cake
材料ingredients:
100g 低筋面粉 cake flour
60g 玉米油 corn oil
70g 冰牛奶cold milk
6 蛋黄egg yolks
6 蛋白egg whites
5g 柠檬汁lemon juice
90g 细砂糖sugar
Preheat the oven to 150 or 160C (300 or 320F)
1) Make the egg yolk mixture:
Sift the cake flour into a mixing bowl .
Heat the oil to 70 ~ 85C (158~185F ).
Pour the hot oil into the cake flour .Mix with a rubber spatula.
Add in cold milk continue mixing, it will turn into a thick paste.
Add in 6 egg yolks, mix until smooth.
2)Make the egg white mixture:
Use electric mixer. Beat the egg whites with 5g lemon juice, use medium high speed. until foamy, slowly add in sugar. beat until soft peaks, then turn to medium low speed, beat an other 1~2 minutes. the egg white mixture will get really smooth and shiny.
3)Add 1/3 of egg white mixture to the yolk mixture. use a spatula gently mix and fold the cake batter ( Please check the video see how I do it. It is very important that taking care not to deflate batter)
add the remaining egg white mixture, use the same
technique to completely incorporated the cake batter.
Bake at 300 or 320F total baking time about 60 minutes.(depending on the heat, if it is lower the baking time could be a little bit longer )
Once it is done baking. invert pan to cool completely.
tips:
Do to different brands flour maybe contain different protein ,some may has higher protein which will absorb more water make the yolk batter thicker. You can replace 15g corn starch in the flour can help lower the protein.
This cake can also bake in a water bath in 150C (300F). bake for 60~70 minutes. Here is the how I do water bath • 黑芝麻相思蛋糕 Black Sesame O...
Reasons for cake shrinking
1: Flour. Some low-gluten flour particularly strong water absorption is not suitable(as the yolk batter is too thick)and will shrink. Try to choose low-gluten flour(different brands) to improve.
2: The egg white mix is relatively soft, and the support is not enough.
3: The baking temperature and baking time are inappropriate. The cake is out of the oven too early. if it is not fully cooked, and the inside of the cake when it is wet cake will shrink. It needs to be baked on a slow temperature for a longer time, and the surface of the cake will bounce back when you press it by hand.
Traductor de google:
Hacer un pastel de 8 pulgadas
ingredientes:
100g harina de repostería
60g aceite de maíz
70g leche fría
6 yemas de huevo
6 claras de huevo
5g jugo de limón
90g azúcar
Precaliente el horno a 150 o 160C (300 o 320F)
1) Haz la mezcla de yema de huevo:
Tamiza la harina para pastel en un tazón.
Caliente el aceite a 70 ~ 85C (158 ~ 185F).
Vierta el aceite caliente en la harina para pasteles. Mezcle con una espátula de goma.
Agregue la leche fría y continúe mezclando, se convertirá en una pasta espesa.
Agregue 6 yemas de huevo, mezcle hasta que quede suave.
2) Haz la mezcla de clara de huevo:
Utilice batidora eléctrica. Batir las claras con 5 g de zumo de limón, a velocidad media-alta. hasta que esté espumoso, agregue lentamente el azúcar. batir hasta obtener picos suaves, luego girar a velocidad media baja, batir otros 1 ~ 2 minutos. la mezcla de clara de huevo quedará muy suave y brillante.
3) Agregue 1/3 de la mezcla de clara de huevo a la mezcla de yemas. Use una espátula para mezclar y doblar suavemente la masa del pastel (Por favor, vea el video para ver cómo lo hago. Es muy importante que tenga cuidado de no desinflar la masa)
agregue el resto de la mezcla de clara de huevo, use la misma
técnica para incorporar completamente la masa de la torta.
Hornee a 300 o 320F el tiempo total de horneado alrededor de 60 minutos (dependiendo del calor, si es menor, el tiempo de horneado podría ser un poco más largo).
Una vez que esté listo para hornear. Invierta la sartén para que se enfríe completamente.
consejos:
Para diferentes marcas, la harina puede contener diferentes proteínas, algunas pueden tener más proteínas que absorberán más agua y harán que la masa de yema sea más espesa. Puede reemplazar 15 g de almidón de maíz en la harina para ayudar a reducir la proteína.
Este pastel también se puede hornear en un baño de agua a 150 ° C (300 ° F). hornee durante 60 ~ 70 minutos. Así es como hago el baño de agua • 黑芝麻相思蛋糕 Black Sesame O...
Saya sudah buat chiffon cake ...cake saya sangat cantik dan sedap...thank you bagi resepi yang betul..🥰🥰thanks so much❤
做得很漂亮。
很喜歡妳切線乾淨俐落，
這口味一定好吃！
您好！今天试了你的配方做了最好的一次没塌陷，又漂亮，只是我家烤箱温度调160还没烤到20分钟开始开裂我赶紧拿出来划刀，还好及时，大概40分钟的时候巳经开始回落了，到50分钟实在颜色很深了拿出来，还是好完美，非常感谢
第一次做，非常成功，蛋糕好吃又松软，谢谢老师的分享👍
我有时间会试试做👍👏💗😘
感谢美女，以前做过很多个戚风蛋糕，都失败了，这次用你的配方和方法尝试了一下，非常成功，全家人都赞，超级爱吃，已经做了七八个了。😄
今天我跟妳的食谱做戚风蛋糕，很成功好好吃，糖我放少10克很赞赞赞赞，谢谢妳的分享👍😘
Followed your recipe today and this is the best chiffon cake recipe I’ve ever tried. Thank you so much Reese! 🎄♥️✨
But why mine shrink ? It deflates after taking it out from the oven
做了，真的很松软，绵密，谢谢你的分享
看了好喜欢😘
太棒了👏🏻第一次做就成功🥰
非常好吃😋谢谢分享🤝
我跟仙Reese 做這個戚風蛋糕，非常成功，她詳細解釋製作過程，清晰易明。之前，我跟過很多其他視頻做此類蛋糕，次次失敗收場😭，真心感謝仙Reese的分享。
很开心你做成功了🤗🤗
Result was so fluffy and delicious, all the steps were shown clearly and in detail. thank you for the great sharing!
很美很專業！👍
我第一次做这个蛋糕、very good！好吃！没塌、没凹、全熟、谢谢老师
这些年跟着各种方子做了戚风蛋糕，不那么失败也不那么成功，好吃但是总有回缩。这个方子真是超级棒了，让生日party非常完美！谢谢博主
☺很高兴你喜欢🤗🤗
Thanks for sharing this great recipe. If for 6" cake, what is the bake temperature and time?
我今天晚上做了你教的戚風蛋糕🧁很高很漂亮 很好吃😋我只是覺得太甜 我已經改用80g糖還是太甜 下次試一下70g糖 謝謝你的用心教導🙏😍
请问牛奶放多少ml?
我刚照着你的食谱做了，很成功，感谢你无私的分享
I have followed this recipe and it’s very deliciousss and the chiffon cake is very smooth!! My husband praise it thanks so much for this recipe. I reduced the sugar to 65g so it’s not so sweet
这是个不错的方子！主播也讲得详细，看得出来很用心 👍
😍💗👍喜欢你在成品出炉前的划线手法，聪明又漂亮!
我做得很成功 ！非常感謝你分享的配方 ！超好用！
之前做戚风总是失败，今天试了这个配方，成功了👏👏好高兴。谢谢。
试过这个配方很赞！多谢🙏
感謝您的分享~
很多小細節是關鍵，說明非常清楚、易懂，覺得做個試試應該不難~^^
Super detail description, I love very much after read it and very helpful. I can't wait to try to follow ur guideline. Big thx for sharing🙏
超级赞的方子，做了多年的戚风，这个是最好的没有之一
真的超好用這個食譜 不會回縮 蛋糕又細膩 謝謝食譜！
這是我看過最美的戚風蛋糕👍
好喜欢老师这个配方，做了好多次，很成功！请问老师要换成pandan 戚风，椰浆和pandan 液的量要多少？谢谢.
很棒的视频，现在做蛋糕都用这个配方😍
好漂亮的戚风蛋糕，
It’s going to be my first time baking and this recipe seems clear, I’ll do a test try before for an occasion❤️
试过好多方子，这个是最好的配方！👍🏻👍🏻👍🏻
这个方子很好用。就按照这个做就行，肯定成功。谢谢分享
That's the perfect chiffon cake I've ever watched! I'm going to try this!! ❤️
So good resepi...🥰
今天成功做了一个,8寸割线戚风蛋糕🥰,仙仙 谢谢妳的分享✨✨✨
我试过了，超赞的👍👍👍谢谢你的示范和食谱，我受益良多
Amazing 😉 perfect 👌 Brilliant ❤️ outstanding 🌺
Thanks for sharing your recipe.👍❤️
剛才做成功了，因為要給周歲的孫子吃的，有減糖減油。謝謝老師❤
第一次做，很成功👍家人都说很好吃，大爱❤️
Absolutely amazing! So tender and cotton-soft 🥰
I added 15g black sesame paste with the egg yolks and baked half the recipe for 45 minutes in a 6 by 3 in cake tin. Hopefully it will stand up to filling, cream, and fruit too! Thank you so much!
Best chiffon cake recipe on RUclips👏🏻❤️❤️❤️ My husband is not a fan of cake. Of all the cakes i have made, this one made him like cake haha. I am currently making this for the 6th time and every time, it comes out really good and so delicious I wanna cry. Thank you so much Reese❤️
可以把烤熟出炉的8寸戚风蛋糕模具，倒扣在8寸的模具上。
我用这个配方做，很成功，很松软，好吃😋，谢谢分享
li ji 我做的塌成了一张饼😢
謝謝老師無私的分享
很成功的戚風蛋糕。謝謝
Wow yummy! Thank q.
跟着这个食谱做真的超级棒，太成功了👍🏻
请问蛋白是打至硬性发泡吗
嗨，谢谢小姐姐分享的蛋糕制作方法，可以问问你看，我的蛋糕底部为什么会凹陷吗？做了好几个都是一样的问题，实在想不出是哪里做错了😅
Hi Reese, 我用了85g 低筋麵粉+15g 粟粉，做了兩個6吋蛋糕，焗了35分鐘左右，我看到兩個蛋糕脹得像小皮球一樣，馬上關掉焗爐把它們拿出來，請問是那裏出錯了才會讓它們脹成這樣呢？謝謝🙏
謝謝分享 解析非常清楚 希望我能学會 成功的做出來 請問雞蛋5粒還是6粒 食脯字太小 看不出 可是在機器裡的蛋好像是5粒.
6个，有一个已经碎掉了吧
謝謝回應
這個配方是我用過無數戚風蛋糕配方的最棒的一個
在請教一下，这個戚風配方的6顆蛋的重量大約是多少
Used this recipe to make swiss roll, it was excellent!
I tried this recipe for my sisiters birthday cake. turned out great and so soft
看到就想吃
如果加可可粉比例怎么调
I tried this a lot of times and never failed me. The best chiffon cake recipe ever.
感谢分享，看着就很美味的蛋糕👍
我今天做了 真的是超级棒 谢谢仙仙👍
Thank for sharing your chiffon cake recipe. Your cake looked amazing 🥰🥰🥰 May I know if the oven temperature is set at convection (with fan) or static (top and bottom) heating? Many thanks in advance 🙏🏼
Just top and bottom heat , no fan on.
But at the end of the baking if you think the cake color is light, you can turn on the fan bake several more minutes to get the golden color.
Thank you 仙Reese 🥰
First followed your recipe, it came super good. I made it as strawberry short cake.
昨天刚试做一个，确实很赞且完美
非常期待你下次有空教大家做日式轻乳酪蛋糕🍰很喜欢你的教学方法简单明白。非常感謝🙏支持你。
感谢支持。。有机会会做哒~
很美呀. GOOD 我喜欢
Hi, can I use this recipe for a swiss roll? If yes , what are the temperature and time needed? Thanks
This is a very good recipe! I loved it!
謝謝
謝謝你的分享
试过别人那么多方法都没成功，你的方法我一次成功！感谢🙏
你好 請問如果我糖減到50g，做出來的蛋糕會有影響嗎？會烤不起來或失敗嗎？因為我家人有糖尿病，故不能吃太甜。想請問，如果玉米油改成普通煮菜油可以嗎？謝謝
Thx Reese !!
Really i didn't understand your language but cake receipe super😍😍😍😍😍😍😍😍😍😍😘😍😘😍😘😍😘😍😘😍😘😍😘😎
我也做了一次 很好吃 蛋糕细腻 不回缩 太棒了 期待下次有榴莲千层的视频
I have tried your recipe and it is very delicious.. thank you.. If I want to make chocolate chiffon cake how is the ingredient ? how much cocoa powder ? how much chocolate milk ? and anything else should I add ? ..
thank you , madam
請問這可以直接做兩個6吋嗎？烤的時間也一樣嗎？
同问
Wow delicious chiffon cake is amazing recipe looks tasty and yummy cake! Have a great day
thank you 😊
Hello , today i try ur recipe and its perfect ,thank you so much for all the details.💞😍😘🌹
谢谢分享
I am Umm Samah and I am from Egypt. I download very good content and I love you all
080
Excellent recipe ❤️and it’s true that this is the best chiffon recipe !!!! Excellent video👍 I don’t speak Chinese but understand your video 🥰
谢谢分享，成功。。水浴烤与烘烤都试过，两种都很好吃。。
真棒😊
Im from indonesia..👍
請問美女老師，示範的測溫棒去那個啇店買得到請告知，謝謝，等回覆
我在亚马逊买的Inkbird Waterproof Instant Read Thermometer
Una domanda: quando la tiri fuori dal forno dopo i 20 minuti non dovrebbe sgonfiarsi? Vorrei provare a farla ma ho paura che il mio dubbio si verifichi
This is so beautiful ❤️😭❤️
真的很棒，第一次烤蛋糕居然没有失败
为什么我做的失败呀😭
عاشت اناملك مع العلم لم افتهم لغتك ابدا كنت اتمنى ان اتعلمها لكن لا أعلم اي لغة تتكلمين لكنك فنانة ومحترفة تحياتي لكي بالتوفيق ممكن تترجميها للعربية
تعرفي مقاديرها بلاكواب اذا سمحتي اكون ممنونه لكي
@@najlaanoori220 لا والله اعتذر لكن اتابع الخطوات فقط واتعلم
Wow nice I like thanks for the share ❤️❤️❤️👍👍
老師你好我試用3隻蛋分量做一半，很好吃呀，只是沒有老師做得這麼高大威猛呀，謝謝老師食譜。
总结了蛋糕回缩的原因希望对你有帮助❤
1:面粉吸水性水性特别强的会让蛋黄糊明显很稠，筋度偏高的低筋面粉(比如美枚面粉)不太适合，会缩。尽量选筋度低的面粉(可以尝试其它牌子)会改善的。
2:蛋白打得比较软，支撑力不够。
3: 烘烤火力和时间不合适。没烤熟透就出炉了，蛋糕内部湿软就会缩。需要慢火烤久一点，手按蛋糕表面不凹进去，会弹平回来才可以出炉。
Reasons for cake shrinking
1: Flour. Some low-gluten flour particularly strong water absorption is not suitable(as the yolk batter is too thick)and will shrink. Try to choose low-gluten flour(different brands) to improve.
2: The egg white mix is relatively soft, and the support is not enough.
3: The baking temperature and baking time are inappropriate. The cake is out of the oven too early. if it is not fully cooked, and the inside of the cake when it is wet cake will shrink. It needs to be baked on a slow temperature for a longer time, be for taking it out from the oven check the surface of the cake will bounce back when you press it by hand.
謝謝你的分享, 我今天做了一次, 表面凹进去, 蛋糕内部湿软, 是否要維持160度焗多10分鐘 ?
我真的第一次成功做戚风。。。。
Hi do you have measurements for and baking time for a 6 inch cake? Much appreciated!
Followed the recipe and turned out perfect!
這是古早蛋糕做法，不屬戚風蛋糕，兩者有分別。但都很好食。謝謝分享
？？請問古早跟戚風哪裡不同？
@@jewelchen8784 做戚风蛋糕的油是不加热的，而古早蛋糕是要热油来做，古早蛋糕容易回缩，承重性差些，但比较湿润
مرحبا رجاءا ترجمه ألعربيه انا مشتركه بلقناه وشكرا
ลองทำแล้ว อร่อยมากเลยค่ะ ❤🥰
讲的很详细 👍