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Wednesday, 15 May 2019

Chocolate Chiffon Cake (Slit-top Cooked Dough Method) 巧克力烫面戚风蛋糕/ 可可烫面雪纺蛋糕




This Chocolate Chiffon Cake is so light, airy, soft and moist. Unlike traditional chiffon cake that we used to bake in tube pans, this chiffon cake is baked in a normal 6 inches round pan with slit top to have a nice controlled cracked top with flower/ pinwheel top and lovely Rilakkuma pictures printed on the cake. 


I print the Rilakkuma picture on the cake using Hot Stamp Tool.
Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.



Chocolate Slit-top Chiffon Cake aka Crown Chiffon Cake


Recipe adapted from here

Ingredients:

33g Cooking Oil/ Coconut Oil 菜油或椰子油 33克

45g Cake Flour 低筋面粉 45克

15g Cocoa Powder 可可粉 15克

55g Fresh Milk 牛奶 55克

3 Egg Yolk 蛋黄 3粒

3 Egg White 蛋白 3粒

1/4 tsp Lemon Juice or 1/8 tsp Cream Of Tartar 柠檬汁 1/4小匙 或 1/8小匙塔塔粉

55g Castor Sugar 细砂糖 55克

10g Corn Flour 玉米粉/粟粉 10克

A cake full of love....specially dedicated to all the lovely mothers. 



If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method:

1. Heat oil in a saucepan, when temperature reach 80'C, remove from heat. Sift in flour and cocoa powder, mix well.
油加热至80度,熄火。加入已过筛的面粉和可可粉,拌均。








2. Add in milk, mix well.
加入牛奶,拌均。

3. Add in egg yolk, mix well.
加入蛋黄,拌均。






4. In a mixing bowl, beat egg white and lemon juice/ cream of tartar until foamy, beat in sugar gradually. Sift in corn flour, beat until stiff and glossy.
把蛋白加入柠檬汁或塔塔粉,打至松发,慢慢加入幼糖。过筛加入玉米粉,打至硬性发泡。








5. Fold the meringue into the yolk mixture in 3 batches. 
分次把蛋白加入蛋黄糊,用刮刀搅拌均匀。不能过度搅拌。




6. Pour the batter to a 6" baking pan. Spread the batter evenly. Gently tap 2-3 times on the worktop.  
倒入6寸烤盘。把烤盘轻轻在桌面敲2-3次。





7. Bake in a preheated oven on 2nd lowest rack, 170'c for 12 minutes. Remove the cake from the oven, slit the cake with a knife. Return to oven and bake another 30 minutes. 
放进已预热的烤箱,以170度烘烤12分钟。取出蛋糕,用刀子画线,继续烘烤30分钟。

Every oven is different, do adjust the baking temperature and time accordingly.
每个烤箱的温度不同,烘烤温度和时间须自行调整。




I print the Rilakkuma picture on the cake using Hot Stamp Tool.
Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.

8. When it's ready, remove from oven, gently tap 1-2 times on the worktop. Invert to cool completely before un-mould the cake. Use hot stamp tool to print picture on the cake, slice and enjoy!
烘烤后把蛋糕从烤箱里拿出,轻轻在桌上敲1-2次。倒扣待凉后脱模,印上烙印,即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。
If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 



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