朱古力士多啤梨戚風蛋糕Chocolate Strawberry Chiffon Cake
材料 INGREDIENT：
蛋 Egg 4隻/pcs
糖Sugar 60克/g
鮮奶 Milk 40克/g
低筋麵粉 Cake Flour 70克/g
菜油Vegan Oil 30克/g
士多啤梨 Strawberry 150克/g
可可粉 CoCo Powder 12克/g
淡忌廉 Whipping Cream 50克/g
朱古力 Chocolate 100克/g
無鹽牛油 Unsalted Butter 20克/g
製作步驟
1. 放入蛋黃、砂糖、鮮奶、菜油，並攪拌均勻。
2. 篩入低筋麵粉和可可粉，翻拌均勻。
3. 打發蛋白，砂糖分三次加人，打發至濕性發泡，跟著用最慢速打發1分鐘。
4. 把三分一的步驟(3)加入步驟(2)中攪拌均勻。
5. 把步驟(4)倒回步驟(3)中翻拌均勻，並倒入模具之內。
6. 預熱150度焗爐焗40分鐘。
7. 出爐後倒扣放涼。
8. 把朱古力切碎，再隔熱水座溶，並與無鹽牛油和熱淡忌廉混合。
9. 把步驟(8)慢慢塗於蛋糕表面。
10. 將士多啤梨沾上餘下的朱古力漿中，再加上裝飾糖粒，並放到蛋糕表面，即成。
Step
1. Add egg yolk, sugar, milk, vegan oil and stir well.
2. Sift in the cake flour and cocoa powder, mix well.
3. Whip egg whites, add sugar by three times, Whip until firm peak, after, whip with slowest speed for 1 minute.
4. Put 1/3 of step (3) into step (2) and stir well.
5. Return step (4) to step (3), mix well, and pour into the mold.
6. Preheat the oven at 150 degrees for 40 minutes.
7. Turn cake upside down and let it Complete cool.
8. Chop the chocolate, then dissolve it by heat water, and mix it with unsalted butter and hot
whipping cream.
9. Slowly spread step (8) to the surface of the cake.
10. Dip the strawberries into the remaining chocolate paste, and place on the surface of the cake, and serve.
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