When cake is cold, remove from the chiffon mold. Yummy orea chiffon cake is ready to serve, enjoy. - ***預熱烤箱155度***將粉類過篩2次 （放一旁待用）***蛋黃蛋白分開，蛋白放進冰箱，待用 做法： - 蛋黃+植物油，攪拌至完全融合 - 加入鮮奶，繼續拌均勻 - 分3次加入低粉，慢慢輕攪拌均勻 - 分次加入蛋黄慢慢輕攪拌均勻， 放一旁待用 - 從冰箱拿出蛋白，用mixer把蛋白打至發泡，分3次加入幼糖，打至乾性發泡- 將Oreo餅乾碎倒入麵糊，輕攪拌至均勻 - 拌入1/3的蛋白霜至麵糊裡， 攪拌均勻- 將麵糊拌進剩餘的蛋白霜裡， 攪拌至看不見蛋白體- 倒入戚風模，然後往桌面輕敲一兩下 - 放進已經預熱的烤箱， 用155度烘40分鐘（以個人的烤箱為標准或至熟） - 用cake tester插入拿出乾淨就可以出爐倒扣- 蛋糕扣待冷脫模- 享用啦Ingredients. (Batter)5 egg yolks90g of cake flour (sifted twice)80ml of milk/ fresh milk50ml of vegetable oil(Oreo crumb)6x2 pieces of Oreo biscuit without the cream - Put into zip-lock bag, lightly crush with hand
According to my home-economics teacher and my grandma, do not overcook the daikon as they will give out excessive water that might turn the cake too mushy
Comments
Log in or Register to write a comment.