Sunday, 22 December 2013

Khúc Cây - Chiffon Cake (sis Ngọc Mỹ's Yule Log Cake)

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

Green Tea Chiffon Cake  

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:
    1. Preheat oven to 170C (338F). Dissolve green tea powder in hot water (or hot milk). Let cool down.
    2. Combine cake flour, baking powder and salt well.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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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