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Thursday 24 July 2014

Acai Berry, Black Elderberry & Cranberry Chiffon (生日午餐聚会)



昨天很贴心的姐姐帮我们三个“na” - Diana AnnaHelena办了个生日午餐。桌上出现了我想念了很久的潮州卤鸭和猪肚糖。再加上杂菜咖喱捞饭,真的让我回味无穷(吃到一半才想忘记拍照,因为贪吃的我真的太赶着吃了啦)。能干的姐姐也为我们准备了生日蛋糕(草莓cheesecake)和饭后甜点(榴莲布丁)真的太棒了。当然也要谢谢朋友们也很贴心的带来好吃的菜头糕和chocolate dipped fruits。祝福我们三位七零年代的安迪天天开心,心想事成。

说回这个戚风,最近皮肤极差,所以都在积极抗氧,家里近来也堆了不少抗氧食品,其中吃得最多就是巴西莓。既然有存货就把它用来当蛋糕食材。蛋糕idea 也是从Wing家里找来的,她的戚风用了巴西莓,蓝莓和elderberry,但是我家没有蓝莓所以就选用了蔓越莓。

虽然烘了无数个戚风,但是就是烘不到“小白脸”的effect,打电话给Joceline请教老师。。。虽然已经把温度降得很低了但是还是“咖咖”的颜色的。。要是再调低恐怕戚风都升不起来了啦。。。纳闷!

材料
A
50 葡萄籽油
10g 巴西莓汁,
10g black elderberry
20g 牛奶
3 蛋黄
50 低筋面粉
10 粟米粉

B
3 蛋白
50 砂糖
1/4tsp 塔塔粉

(C )
少许剁粹蔓越莓
(浸软一点水/蓝姆酒在微波炉叮十秒,然后用纸巾吸干备用)


Ingrediens:
(A)
50g corn oil
10g  acai juice
10g black elderberry juice
30g milk
3 egg yolks
50g low protein flour
10g corn flour

(B)
3 egg whites
50g caster sugar
1/4tsp cream of tartar

(C)
Some chopped cranberries soak in (water/rum) microwave for 10sec. Dry with kitchen towel


做法/Method
1. 把油,牛奶,巴西莓汁和elderberry放入微波炉加10 (大概40C), 然后入粉均拌匀。 再加入蛋黄拌均匀既可。(注意不能拌)

Mix oil coffee and milk in micro oven for 10sec about 40C, pour into flour mixture and mix with hand whisk well.  Whisk in egg yolks to become a smooth mixture. (Do not overmix)

2. 拌机把蛋白打至气泡,加入塔塔粉,继续打至蛋白泡沫密,再把糖分3次的加入,用拌机打至硬性

Beat egg whites with medium speed until you can see big bubbles, add in cream of tartar. Continue to beat until the bubbles become fine soft peak, gradually add in caster sugar and continue to beat until stiff peak.
  
21/3蛋白糊加入蛋黄糊里,用拌刀拌均匀。然后再将拌匀的面糊倒入剩余的蛋白霜里拌匀。最后加入蔓越莓拌匀。

Gently fold 13 of beaten egg white into egg yolk batter, use cut and fold  method until well blended.Then pour the batter back to the rest of the egg white and fold until mixture is well blended. Fold in cranberries.

3预热烘炉,将蛋糕糊放入烤箱下,用155度烘38分。

Bake in pre-heated oven on lower rack155c for 38mins.

4.  取出蛋糕,倒扣在桌子上,待完全冷却。
Remove from oven, invert cake onto table until completely cooled.