[Nashi Grocery 玖月烘焙食譜] 鮮忌廉花束戚風蛋糕Whipped Cream Flower Bouquet Chiffon Cake

鮮忌廉花束戚風蛋糕Whipped Cream Flower Bouquet Chiffon Cake

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伯爵奶茶

牛奶 80克

伯爵茶粉 2克

粉類

低筋麵粉 110克

泡打粉 4克

伯爵茶葉 4克

蛋黃麵糊

蛋黃 90克

雲呢嗱油 4克

黃糖 35克

鹽 2克

植物油 56毫升

蛋白霜

蛋白 180克

糖 70克

伯爵茶忌廉

動物性淡忌廉 200克

糖 20克

伯爵茶粉 8克

唧花忌廉

甜忌廉 300克

食用色素 1-2滴

 

1. 預熱焗爐170度

2. 混合牛奶和伯爵茶粉，備用

3. 植物油座暖水，備用

4. 粉類混合過篩，備用

5. 分開蛋黃和蛋白

6. 製作蛋黃麵糊。把蛋黃、黃糖、雲呢嗱油和鹽倒在一起攪拌至溶解

7. 倒入植物油攪拌至與蛋黃融合

8. 倒入伯爵奶茶，攪拌均勻

9. 倒入已經篩好的麵粉，輕輕攪勻至無粉粒，不要用力攪拌，以免出筋，影響蛋糕鬆軟口感。蛋黃麵糊完成，備用

10. 製作蛋白霜。把冷藏過的蛋白先打出粗泡沫，分三次加糖，打成濕發性發泡(蛋白霜尾巴呈彎鈎型)

11. 將1/3的蛋白霜拌入蛋黃麵糊，輕柔和快速地拌勻，避免過度攪拌而消泡，同樣做法重複1次

12. 把麵糊倒回剩餘的1/3蛋白霜中，攪拌均勻

13. 蛋糕糊倒入戚風蛋糕模中(不要使用不沾模具，模內亦不用抹油)，將蛋糕模用力在桌上敲數次，震出大氣泡，並用竹籤輕輕攪拌蛋糕糊。把蛋糕放入已預熱的焗爐，170度焗30分鐘，焗好後以竹籤插入蛋糕，竹籤沒有沾黏蛋糕糊即成

14. 將蛋糕模用力在桌上敲數次，然後立即倒扣，直到蛋糕完全冷卻才脫模

15. 製作伯爵茶忌廉。混合伯爵茶粉和糖，用電動打蛋器慢速打發動物性淡忌廉約1分鐘。之後慢慢調至中速，分兩次加入糖及茶粉，打至八分發(打出穩定紋路)。放入唧袋備用

16. 蛋糕脫模後，用長竹籤或筷子在戚風蛋糕上開數個小洞，把伯爵茶忌廉唧入蛋糕中間及各個小洞中，用刮刀把忌廉抺平，放入雪櫃冷藏備用

17. 製作忌廉花束。甜忌廉用電動打蛋器以中速攪拌至6分發(較稠，提起打蛋器時忌廉仍然會滴落)，加入1-2滴食用色素，用中速打發至8分發(打出穩定紋路)，轉低速再打發至9分發(提起忌廉時不會掉落)。用同樣方法及份量製作其他你想要的顏色

18. 把唧花忌廉放入唧袋中，用其中一個顏色忌廉覆蓋蛋糕面。用俄羅斯唧花咀唧花。每次唧花後，都用紙巾清潔唧咀，否則會影響花朵形狀

19. 唧好後，將少許忌廉抹在蛋糕側。因應蛋糕高度，將包裝牛油紙裁剪成長方型，包圍蛋糕。預備花束包裝紙，製作4張。將預備好的包裝牛油紙貼在蛋糕邊，綁上絲帶，完成

Earl Grey Milk

Milk 80g

Earl Grey Powder 2g

Dry Ingredients

Cake Flour 110g

Baking Powder 4g

Earl Grey Tea Leaves 4g

Wet Ingredients

Egg Yolks 90g

Vanilla Essence 4g

Brown Sugar 35g

Salt 2g

Vegetable Oil 56ml

Meringue

Egg White 180g

Sugar 70g

Earl Grey Cream

Dairy Whipping Cream 200g

Sugar 20g

Earl Grey Powder 8g

Pipping Cream

Sweetened Non-dairy Whipping Cream 300g

Food Coloring 1-2 drops

 

1. Preheat oven to 170°C

2. Mix milk and earl grey tea powder, set aside

3. Warm the vegetable oil by putting the bowl in a bath of lukewarm water, set aside

4. Mix and sieve all the dry ingredients, set aside

5. Separate egg yolks and whites

6. [Egg yolk batter] Mix egg yolks, brown sugar, vanilla oil and salt together and stir well

7. Pour in vegetable oil and stir until well combined

8. Pour in earl grey milk tea and stir well

9. Pour in the sifted flour, stir gently until well mixed. Do not over-mix, so as to avoid gluten, it will affect the softness of the cake. Egg yolk batter is done

10. [Meringue] Beat the egg whites with electric mixer on low speed to foams appear, then add sugar in three batches, and beat on medium speed until a moist peak is formed (the meringue hold its shape when lift the mixer)

11. Mix 1/3 of the meringue into the egg yolk batter, mix gently and quickly. Avoid over-mixing. Repeat the same process once

12. Pour the mixed batter back into the remaining 1/3 of the meringue and mix well

13. Pour the cake batter into the chiffon cake mold (do not use a non-stick mold, and do not grease the inside of the mold), tap the cake mold on the table several times to shake out large air bubbles, and gently stir the cake batter with a bamboo skewer. Put the cake mold into the preheated oven, bake at 170 degrees for 30 minutes. Insert a bamboo stick into the cake after baking, the bamboo stick should be clean without sticking any cake batter on it

14. Knock the cake mold on the table for several times, and turn it upside down. Unmold the cake when it is completely cooled down

15. [Earl grey cream] Mix sugar and earl grey tea powder. Whip the dairy whipping cream with an electric mixer on slow speed for about 1 min. Adjust to medium speed gradually, add sugar and tea powder in two batches, and whip the cream to stiff peaks (with stable texture). Put the cream into a piping bag

16. After the cake is unmolded, use a bamboo stick or chopstick to make some small holes on the cake, put the earl grey cream into the middle and each small hole of the cake, use a spatula to smooth the cream. Refrigerate the cake for later use

17. [Cream flower bouquet] Use an electric egg mixer to whip the sweetened non-dairy whipping cream at medium speed to thicken a bit (it will still drip when the electric mixer is lifted), add 1-2 drops of food coloring, and continue to whip at medium speed to stiff peaks ( with stable texture), turn to low speed and whip for a little longer (it will not fall when using a spatula to lift the cream). Use the same quantity of ingredients and method to whip the cream with other colors

18. Put the whipped cream into piping bags. Cover the cake with the colored cream. Use the Russian piping tips to pipe flowers. Remember to use tissue to clean the piping tips frequently.

19. After piping, apply some cream on the cake sides. Prepare rectangular wrapping papers for covering the cake sides. Prepare the wrapping decoration for the flower bouquet. Repeat 4 times. Wrap the baking paper and ribbon around the cake. Done!

 

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