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详细内容

戚風蛋糕

戚風蛋糕的做法
1 人做过这道菜收藏
美厨婷婷的厨房
美厨婷婷戚風蛋糕是英文Chiffon Cake的音译，Chiffon是“雪纺绸”的意思。据说这是最柔软的风，吃进去的口感就像是在吃冰淇淋，入口即化的口感让你不忍用牙齿去切断所有绵软，只想用舌尖细细品味那细致到极致、柔软到极致的滋味，让味蕾记住“风”在口中融化的细腻柔软如丝绸般的甜蜜回味。

用料

低筋面粉	85克
雞蛋	5個(約50克/個)
色拉油(無味蔬菜油)	40克
鮮牛奶	40克
細砂糖	30克(加入蛋黃中)

戚風蛋糕的做法

准備材料
面粉需要過篩，蛋白蛋黃分離，盛蛋白的盆要保證無油無水，最好使用不鏽鋼盆
用打蛋器把蛋白打到呈魚眼泡狀的時候
加入1/3的細砂糖(20克)，继续搅打到蛋白开始变浓稠，呈较粗泡沫时，再加入1/3糖。再继续搅打，到蛋白比较浓稠，表面出现纹路的时候，加入剩下的1/3糖。（如果一次加入糖过多，会妨碍蛋白的起泡，所以打蛋白的时候，一般习惯使用分次加糖的方式。当然，这并不代表你一次把糖全加进去，蛋白就打不发了，只不过会更花功夫哈。）
再繼續打一會兒，當提起打蛋器，蛋白能拉出彎曲的尖角的時候，表示已經到了濕性發泡的程度
如果是做戚風蛋糕卷，蛋白打发到这个程度就可以了。但如果制作常规的戚風蛋糕，就还需要继续搅打。把打好的蛋白放入冰箱冷藏，开始制作蛋黄糊
把5个蛋黄加入30克細砂糖，用打蛋器轻轻打散。不要把蛋黄打发
依次加入40克色拉油和40克牛奶，攪拌均勻。再加入過篩後的面粉，用橡皮刮刀輕輕翻拌均勻。不要過度攪拌，以免面粉起筋（面粉如果起筋，可能會使蛋糕的口感過韌，影響蛋糕口感的松軟）
盛1/3蛋白到蛋黃糊中。用橡皮刮刀輕輕翻拌均勻(從底部往上翻拌，不要劃圈攪拌，以免蛋白消泡)。翻拌均勻後，把蛋黃糊全部倒入盛蛋白的盆中，用同樣的手法翻拌均勻，直到蛋白和蛋黃糊充分混合
將混合好的蛋糕糊倒入模具，抹平，用手端住模具在桌上用力震兩下，把內部的大氣泡震出來
放進預熱好的烤箱，170度，約1個小時即可
烤好後的蛋糕從烤箱裏取出來，立即倒扣在冷卻架上直到冷卻。然後，脫模，切塊即可享用(直接吃已經非常好吃了)

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