Tuesday, February 11, 2014

烫面榴莲戚风 C.D Durian Chiffon

那天,爸爸的友人把猫山榴莲都给了我们
因为知道我和二妹还在家当米虫
就多给2粒,Uncle都没留给自己
全部4粒猫山都在我们手上
呵呵*笑得很贼*

3粒榴莲真的很浓郁,果肉很Creamy
其中1粒,沽出汗了,不好吃
但也不打算浪费,就留起来作戚风

家里7个人,其中2位不是榴莲 Lover
把一些榴莲留给爸妈,可他们都叫我们自己吃掉


今天
本是打算作7”小戚风
榴莲肉称了居然有143克
啊,快手快脚上网找食谱
把已经准备好的小戚风材料换成 8 "/ 21 cm大戚风的量

材料我做了更改
榴莲肉我跟着Crystal 厨房找快乐放足122g,不要浪费了
油量我减少一些,健康嘛
戚风做法改为烫面method

还在倒挂的戚风差点被蚂蚁攻击了,差点*挥汗*
冷却后的戚风有点缩腰的样子,我采用空手脱模
一压就有点点塌,中管和底部就直接用刀刮了



2 days ago, a good friend of Dad gave us Mao Shan Durians
Knowing that my Sis and l not went back to college yet*smirk*,
He gave another 2 and left with empty-handed
He is such a nice uncle

Mao Shan is really rich in flavor and the flesh was so creamy
Unfortunately, one of the 4 Mao Shan was “sweating” and tasted so plain
Without wasting it, l going to make a Durian Chiffon

Today
Actually, a small-sized chiffon is going to be made
After weigh the durian flesh, l got 143g
Ah! Quickly search on internet for a large chiffon recipe
Re-measure all the ingredients

I had made some small changes on the following recipe
Increase the amount of durian puree and reduce the oil
Follow Cooked dough Chiffon method then…







有缩腰的迹象
Side of the chiffon reduce from pan line





















伸懒腰, 柔软
Soft enough it can stretch



Recipe Via 厨房找快乐

(Egg Yolk Batter):
A

90 g    Milk
50 g    Corn Oil                 --------45ml
2 g      Salt 
100 g  Durian puree          --------122g

B
85 g    Self-Rising Flour    --------DIY Cake Flour

C
5        Yolks   

**15 g    Fine Castor Sugar  -------Plus into meringue 

(Egg White Meringue):
5        Egg Whites
1/4 t    Cream Tartar        -------5 ml Vinegar
50 g   Fine Castor Sugar -------60 g 




1- Preheat oven to 170 C

2- Combine (A) in a small sauce pot and boil over low heat. Remove from heat once it simmer. Stir in (B)

3- Pour (C) in Step 1 and gentle mix till combined. Set aside

4- Whisk egg white at low speed until foamy, add in cream tartar/ vinegar/ lemon juice at            medium speed. Add in sugar in 3 additions and whisk until stiff peak formed

5- Fold in 1/3 of the meringue into the egg yolk batter until combined. (By now, the egg yolk batter should be lukewarm). Then add into the remaining white meringue  and gently fold till well-combined

6- Pour into tube pan, smooth the surface and bang lightly to let the air bubbles out. Bake at 170 C for 35-40 minutes till cooked

7- Invert cake pan and leave it cool



PS

戚风很柔软湿润,榴莲风味不错
下次可以减少液体的量哦
This chiffon is so soft and moist, good flavor
Maybe next time, amount of liquid should be reduce a little bit  


Slice & Enjoy!!



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