三色戚风蛋糕，松软好吃不回缩，一次成功！Chiffon Cake【许许的美食手帐】

Описание: 三色戚风蛋糕，一次解锁原味、抹茶、可可三种口味，口感松软绵密，超好吃！
模具：6寸中空活底蛋糕模具
配方：
蛋黄3个、细砂糖105g（面糊60g、打发蛋白45g）、玉米油60g、牛奶120g、低筋面粉102g（原味40g、可可味30g、抹茶味32g）、可可粉10g、抹茶粉8g、蛋白160g
Tips：分离出蛋白后放冰箱冷冻1小时，面糊至模具边缘距离2.5cm为佳

步骤：
1.分离出3个蛋黄和160g蛋白，蛋白放入冰箱冷冻1小时
2.蛋黄中倒入60g细砂糖，蛋抽搅匀后，倒入60g玉米油，搅匀
3.继续倒入120g牛奶，蛋抽搅匀后，均分为3份，分别筛入40g低筋面粉（原味）、30g低筋面粉+10g可可粉（可可味）、32g低筋面粉+8g抹茶粉（抹茶味），蛋抽搅匀，备用
4.打发蛋白霜，将160g蛋白先打发出密集大泡泡，分3次加入45g细砂糖，蛋白霜要打出小尖角状态
5.分别取1/3蛋白霜加入到3种面糊中，刮刀翻拌均匀，依次倒入6寸中空蛋糕模具中，震出气泡
6.上下火160°C/320°F预热烤箱，放入下层烘烤40-50分钟，烤好后取出轻震几下，倒扣放凉

-----------------------------------------------------------------------------------------------

Mold size: 16.8 cm in diameter, 5 cm in height

Ingredients:
egg yolk 3, granulated sugar 105g, corn oil 60g, milk 120g, cake flour 102g, cocoa powder 10g, matcha powder 8g, egg white 160g

Instructions:
1.Separate the egg yolk and egg white and freeze the egg white for 1 hour.
2.Stir three of egg yolk and 60g granulated sugar evenly, pour in 60g corn oil, mix well.
3.Pour in 120g milk and mix well, then divide the batter equally into 3 portions. The first one is to sift 40g cake flour. The second one is sift 30g cake flour and 10g cocoa powder. The third one is sift 32g cake flour and 8g matcha powder. Each portion should be stirred evenly.
4.Beat 160g egg whites and add 45g granulated sugar in three times. Beat for 30 seconds each time until the meringue looks like a small hook when you pick up the electric egg beater.
5.Take 1/3 meringue into the three batters and stir well, then pour into the mold in order.
6.Preheat the oven to 160°C/320°F, bake for 40-50 mins.Once baked, turn it upside down and let it cool.

-----------------------------------------------------------------------------------------------

Equipment & etc:
Camera: FUJI X-T4
Lens: FUJINON SUPER EBC XF 35mm F2
Mic: SENNHEISER MKE600
Edit: Final Cut Pro X/Adobe Audition


哈喽~这里是【许许的美食手帐】YouTube唯一频道💗
喜欢我的视频欢迎订阅👩‍🍳https://is.gd/9ciOLk

#许许的美食手帐 #asmr #戚风蛋糕 #烘焙