Butter Chiffon Cake 黄油戚风蛋糕｜8in Chiffon cake&6in Chiffon cake recipe 6寸和8寸戚风蛋糕食谱【阿栗食譜51】

Описание: 黄油戚风蛋糕
这款蛋糕是用黄油替代了食用油做的戚风蛋糕，黄油香气很浓郁，做法也和普通戚风蛋糕稍有不同。

谢谢收看Ali’s Kitchen 阿栗的厨房！
喜欢请记得点赞，分享
订阅我的频道
并打开小铃铛提醒
您就不会错过我的每周更新

食谱：
**8寸戚风中空模具

鸡蛋5个（带壳60克+-5克）
细砂糖75克
牛奶75克
无盐黄油70克
低筋面粉85克
泡打粉1克

表面装饰：
淡奶油 50g
细砂糖 5g

烤箱下层或中下层
165°C（329°F）
30分钟

*6寸戚风食谱

鸡蛋3个（带壳60克+-5克）
细砂糖45克
黄油42克
牛奶42克
低筋面粉50克
泡打粉0.5克

Tips:
1、打发蛋清的盆，和操作工具需要无油无水。
2、蛋黄部份加入黄油后，要保持温热，避免黄油凝固。
3、用1:1的沸腾水和常温水比例混合，隔水融化黄油和牛奶，并保温备用。
4、蛋黄部份的面糊，混合好后也请保温备用。

Butter Chiffon Cake

We replaced the cooking oil with butter in this chiffon cake. Butter is full of aroma, and the making process is slightly different from the ordinary chiffon cake.

Thanks for watching Ali’s Kitchen!
If you like my channel,please like + share
And SUBSCRIBE
Don’t forget to turn on the little bell for reminding so you won’t miss my updates every week

RECIPE：
**8in Chiffon cake mold ( the ring mold)

Egg x5 ( 60g +-5g per egg, with shell)
Caster sugar 75g
Milk 75g
Unsalted butter 70g
Cake flour 85g
Baking powder 1g

For 6in chiffon cake mold

Egg x3 (60g +-5g per egg, with shell)
Caster sugar 45g
Butter 42g
Milk 42g
Cake flour 50g
Baking powder 0.5g

Topping:
Whipping cream 50g
Caster sugar 5g

Bottom or Lower-medium rack of the oven
165°C（329°F）
30mins

TIPS:
1、The container for mixing the white part of the egg, and other tools involve in should be CLEAN: NO OIL, NO WATER.
2、After add the butter into the yolk part, keep it warm, so the butter won’t back to solid again.
3、Mix the boil water and room temperature water in ratio of 1:1, melt the butter and milk in a container that placed in this water, don’t take them out to preserve its temperature, we’ll use it later.
4、After you put the flour into the yolk part, preserve the temperature for later use.