Nhân mùa lễ, việc tự làm những ổ bánh Yule Log Cake tại nhà sẽ rất thú vị vì có thể làm theo khẩu vị và ý thích riêng của mỗi gia đình. Trong bài viết nầy, Tứ Diễm xin giới thiệu một công thức làm bánh Chiffon Cake do sis Ngọc Mỹ giới thiệu.
Đây là ổ bánh Yule Log Cake do sis Ngọc Mỹ làm
Cắt ra sẽ thấy bánh nở xốp rất ngon mắt
Mời xem thêm chi tiết về công thức và cách làm
Theo lời sis Ngọc Mỹ cho biết, bánh làm theo công thức Green Tea Chiffon Cake ăn rất ngon, được mọi người khen ngợi. Sis Ngọc Mỹ đã áp dụng công thức nầy để đổ vào khuôn bánh như hình bên dưới để làm thành ổ bánh Yule Log
Kết quả được một ổ Yule Log Cake như hình bên dưới
Cắt ra sẽ thấy phía trong ổ bánh rất nở xốp mềm thơm ngon
Còn đây là công thức sis Ngọc Mỹ đã làm và giới thiệu
source: http://en.christinesrecipes.com/2009/09/green-tea-chiffon-cake.html
Prepare one 8-inch round cake mould with removable base
Ingredients
Batter:
- 80 gm cake flour
- 5 egg yolks
- 30 gm caster sugar
- 35 gm vegetable oil (Mỹ dùng bơ)
- 1/2 tsp baking powder
- 1/8 tsp salt
- 3 Tbsp green tea powder (Matcha powder) (My dùng 1 Tbsp espresso powder)
- 120 ml hot water (or hot milk)
Egg whites:
- 6 egg whites
- 50 gm caster sugar
- 1/2 tsp cream of tartar
-
Filling:
- 3/4 cup fresh whipping cream (Mỹ thêm vô 2 tsp cocoa)
- 2 Tbsp caster sugar (or add more or less to your taste)
Method:
- Preheat oven to 170C (338F). Dissolve green tea powder in hot water (or hot milk). Let cool down.
- Combine cake flour, baking powder and salt well.
- Whisk egg yolks, stir in 30 grams of caster sugar until
completely dissolved. Add vegetable oil, green tea mixture, and sift in
cake flour mixture in sequence. Make sure to combine and stir well
between adding each ingredient. That’s the batter you need. Set aside.
- Use electric mixer to beat egg whites until stiff peaks
form. Here’s a simple test whether your egg whites are ready or not. The
egg whites won’t slip or fall down even if you turn your bowl upside
down.
- Fold in 1/3 of egg whites into the batter. Gently
incorporate all ingredients with a rubber spatula. Repeat this procedure
with the rest of the egg whites. Don’t beat or stir too hard, just
combine well.
- Transfer mixture to cake mould. Bake in preheated oven for
35 to 40 minutes. Test the cake with a needle. If it comes out clean,
it’s cooked. Remove from oven and invert the mould immediately. Let the
cake cool completely. Use a knife to run around the edges of mould and
take out the cake carefully.
- Add caster sugar in fresh whipping cream and beat with an
electric mixer until soft peaks form. You might like to sit the bowl on
some ice cubes to beat whipping cream in warm weather. I skipped this
step when the weather is cold. Most importantly, chill the mixer and
bowl in fridge before beating, that would help you to get better
results. Chill the beaten cream in fridge for 30 minutes.
- Cut the cake into halves and spread cream evenly as picture shown. Done.
(Sưu Tầm -
source: http://en.christinesrecipes.com/2009/09/green-tea-chiffon-cake.html)
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