黄油戚风蛋糕 Butter Chiffon Cake Recipe | 无小苏打和泡打粉、湿润蓬松又有弹力的配方 | 分享不缩腰、凹陷和消泡的心得！[我的爱心食谱/小雁]

之前我们分享比较多不同口味的蒸蛋糕,比较少做烤的蛋糕。今天我们就来做烤黄油戚风蛋糕吧！ 这款蛋糕净吃就很好吃了，也可以用鲜奶油做三文治装饰蛋糕哦。虽说准备的食材简单几个而已，但是要注意的细节不少哦。我不是个专业的烘培师，我能分享的是我个人在做这款戚风蛋糕时，经历很多次失败的心得。比如常见的缩腰、凹陷和消泡等问题。

如果您喜欢我们分享的黄油戚风蛋糕食谱，欢迎分享给您的亲朋戚友哦~祝您生活愉快！

❤️小贴士
1. 如果隔天吃不完可以收密封盒子里冷藏，口感扎实一些有不一样的风味。尝鲜期在3天内尽快吃完哦。
2. 戚风蛋糕除了搭配酸奶吃，还能搭配任何你喜欢的冰淇淋口味一起吃。

#我的爱心食谱 #戚风蛋糕 #甜品 #蛋糕 #下午茶 #烘培

😳不喜欢我的声音的话，这里有没说话的ASMR版本哦：
https://youtu.be/uB8mLzFyqmU

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📃文字食谱
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🖨️ 打印这食谱或调整食谱的份量 :
https://bit.ly/3ObqgoB

🔪 准备时间 ：15分钟
🍲 烹饪时间 ：60分钟
🍽️ 份量 ：4粒鸡蛋

🛠️ 工具 ：7寸圆形活低模

🌱食材
- 4粒 鸡蛋（一粒大约65克）
- 100克 低筋面粉
- 75克 牛奶
- 70克 黄油
- 80克 细砂糖
- 1茶匙 柠檬汁/白醋

👉小鸡分蛋器 Egg Separator：
https://shp.ee/3ekbsiy

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We shared steamed cakes with different flavors last time and less sharing the baked cakes. So let's bake a Butter Chiffon Cake today! This cake is delicious without any topping or you can use fresh cream to make it into a sandwich cake. Although the ingredients to prepare are simple, there are a lot of details that need to pay attention to. I'm not a professional baker, what I can share is my personal experience with many failures when making this chiffon cake. For example, the common problems such as waist, sunken and defoaming.

If you like the Butter Chiffon Cake recipe and tips we share, welcome to share it with your relatives and friends~ I wish you a happy life!

#MyLovelyRecipes #ChiffonCake #Dessert #Baking #TeaTime #cake

😳If you don’t like my voice, here is a no talking ASMR version :
https://youtu.be/uB8mLzFyqmU

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📃Text Recipe
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🖨️ Print This Recipe or Adjust Serving Size :
https://bit.ly/3JH11qJ

🔪 Preparation Time : 15 minutes
🍲 Cooking Time : 80 minutes
🍽️ Serving Size: 4 eggs

🛠️ Tool: 7 inch Round Bottom Removable Pan

🌱 Ingredients
- 4 Eggs (about 62 grams each)
- 100g Low Protein Flour
- 75g Milk
- 70g Butter (Salted or Unsalted)
- 80g Caster Sugar
- 1 tsp Lemon Juice/White Vinegar

🧑‍🍳 Instructions
1. Put the butter in a pot and turn on low heat, stir until the butter melts and then turn off the heat. Add milk and stir until emulsified.
2. Whisk egg yolks in a bowl with milk and butter until fully emulsified.
3. Sieve the low protein flour 2-3 times, and mix until there is no lump.
4. Add lemon juice or white vinegar to the egg whites bowl.
5. Beat egg whites on high speed, and add sugar three times. When the egg whites have obvious lines, turn the egg beater to low speed and continue to beat for about 2 minutes. Beat the egg whites to the point of soft peaks, that there are small hooks when extracting the whisk.
6. Then scoop about 1/3 of the meringue into the egg yolk batter, mix them evenly by the folding method, and then pour it back into the meringue and mix evenly.
7. Pour the mixed batter into the mold. Then knock out some big air bubbles in the batter.
8. Put it in an oven preheated to 160°C. Bake for 20 minutes.
9. Take the cake out cut it and divide the cake into the size you want.
10. Then put it back into the oven for 1 hour at 160°c. After the cake is out of the oven, be sure to drop it twice to let the hot air inside quickly dissipate.
11. Upside down it and let it cool for at least 1 hour. When it is completely cool, you can unmold and slice it.

❤️ Tips
1. If you can’t finish cakes the next day, you can store them in a sealed box and keep them refrigerated. The texture will be solid a little bit and have different flavors. And should be finished as soon as possible within 3 days.
2. In addition to eating with yogurt, chiffon cake can also be eaten with any ice cream flavor you like.


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⏲时间表 Schedule
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0:00 开场简介 Intro
0:27 开始制作 Start Making
1:39 蛋黄面糊 Egg York Batter
2:25 蛋白霜 Meringue
3:17 混合面糊 Mixing Batter
4:00 关于模具 About Mold
5:00 烘烤 Baking
6:16 脱模 Unmold
7:14 心得分享 Tips Sharing
9:21 试吃 Tasting

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🎼 Music by @OrangeHead
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📷 Videography Equipment
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Sony A6400 Camera With 16-50mm Lens
https://shp.ee/kbazqhk

Sony E 50mm f/1.8 OSS Lens
https://shp.ee/42httxz

Boya BY-BM3032 Microphone
https://shp.ee/vkkqb6r

Andoer Mini Tabletop Tripod
https://shp.ee/i3bsmjr

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