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Thursday, March 15, 2012

一个人の蛋糕之 '绿茶起司戚风' Green Tea Cheese Chiffon


有段时间没有做蛋糕了, 因为家里都没人, 做了只有自己吃, 真的很不过瘾。 但是看到大家都忙着做各种各样的戚风, 我也想来凑凑热闹了。 感觉戚风没什么负担, 一下可以吃下好几块, 也不会有罪恶感, 所以我觉得是可以称为一个人的蛋糕。 



本来食谱是放咖啡粉的, 但是我半途突然想起我冰箱里的绿茶粉, 感觉绿茶和起司的味道也蛮搭的, 所以我就舍弃我心爱的咖啡了。


绿茶起司戚风 Green Tea Cheese Chiffon (参考自The Kitchen  70's)
  • 奶油 25g
  • 奶油乳酪 (cream cheese) 50g
  • 牛奶 60g
  • 绿茶粉 2tsp
  • 面粉 65g
  • 蛋黄 4个
  • 蛋白 4个
  • 细糖 80g
  • 柠檬汁 1/2Tbsp
  1. 奶油, 奶油乳酪和牛奶隔水加热直到溶化, 加入绿茶粉搅拌均匀。
  2. 离火, 筛入面粉, 拌匀, 再拌入蛋黄, 搅匀备用。
  3. 蛋白慢慢加入柠檬汁和细糖, 用搅拌器打至硬性发泡。
  4. 过后把蛋白糊分次加入起司的混合料, 拌匀。 
  5. 倒入20cm的中空戚风烤模, 放入预热180‘C的烤箱, 烤40分钟。 
Green Tea Cheese Chiffon
  • Butter 25g
  • Cream cheese 50g
  • Milk 60g
  • Green tea powder 2tsp
  • Plain flour 65g
  • Egg yolk 4
  • Egg white 4
  • Castor sugar 80g
  • Lemon juice 1/2Tbsp
  1. Dissolve butter, cream cheese and milk in a bowl using double boil method. Add in green tea powder and stir till dissolved.
  2. Remove the mixture from heat, sieve in flour, mix till no lumps. 
  3. Add in egg yolk and mix evenly. 
  4. Beat egg white till frothy, slowly add in lemon juice and sugar in a few additions, continue beating till stiff peak.
  5. Fold the egg white into the egg yolk mixtures in a few additions.
  6. Pour the mixture into 20cm chiffon mold, bake at preheated oven at 180‘C for 40 minutes.

好久没有吃戚风了,再次尝到戚风的感觉很好。 加了起司, 口感更湿润, 但是又不会太腻, 真的刚刚好。 这个戚风我只做了3/4的份量, 我爸吃了一些, 其它我自己解决掉, 这样不懂会不会月+巴。 不过呢, 只要自己开心就好。

45 comments:

  1. 对啊,吃甜品嘛,开心就好:)

    ReplyDelete
    Replies
    1. 对啊, 吃了才算, 自己开心就好!

      Delete
  2. 做工时间..我满脑子都是甜品..最近都是这样T^T

    Curryfishhead

    ReplyDelete
    Replies
    1. 哈哈, 你是不是甜品中毒了,都心不在焉。

      Delete
  3. 有起司的戚风都很好吃,绿茶+起司更不得了~~嘻嘻

    ReplyDelete
    Replies
    1. 真的'真的, 很有日式的风味, 你要试试看。

      Delete
  4. 对咯,最近戚风“疯”吹得很盛哦!
    我今天的下午茶也是7风:)
    这个绿茶跟乳酪的我也想试试~

    ReplyDelete
    Replies
    1. 对对, 现在比较流行戚风, 我还想做其它起司口味的呢。

      Delete
  5. 呵呵..开心和月+巴还是会有链接的...所以, 别太在意, 吃吃!!
    这我Bookmard了, 得空要试试!! 我还没试做戚风咧....

    ReplyDelete
    Replies
    1. 算了啦, 少少月加巴我还接受得到, 吃到满足开心就好。

      Delete
  6. 其实我很喜欢戚风加起司,可是我的功夫不到家,失败率很高。。呜呜

    ReplyDelete
    Replies
    1. 我以前失败率也是蛮高的, 不过多练习就好的, 要加油!

      Delete
  7. 哟!买了不错的绿茶粉,是时候做了^^

    ReplyDelete
    Replies
    1. 那么巧, 等着看你的作品噢!

      Delete
  8. Min, 这个combination我很想做叻。。。但是就像爱斯特所说,失败率很高,我很怕!!

    ReplyDelete
    Replies
    1. 这个配合得很好是不是, 哈哈, 其实不用怕, 掌握到蛋白打发基本上就可以了我觉得。

      Delete
  9. Sound like a good combo! Beautiful chiffon..i also prefer chiffon than buttercake nowadays , less burden to our body...

    ReplyDelete
    Replies
    1. Yes lo butter cake is really a burden for my stomach la, I prefer something lighter, hehe.

      Delete
  10. I just bought green tea powder and I would like to make this...I can imagine how aromatic and tasty this would be...light and with ths scent of green tea....beautiful!

    ReplyDelete
    Replies
    1. Yeah! Still have some green tea powder in my fridge so this is definitely a good choice, hope you will love this too.

      Delete
    2. Min, can't under the translated one using the translate gadget :p. Can you please put the english version of your recipe on your blog :) thank you :) take your time :)

      Delete
    3. Elin, I have translated to English for you, happy baking ya!

      Delete
    4. heehee..thanks Min. Will make this Saturday :)

      Delete
  11. 我也没试过这组合的搭配。美美的绿色,喜欢-ing。

    ReplyDelete
    Replies
    1. 这样不错吧, 我觉得很适合, 不会太腻, 当下午茶刚刚好。

      Delete
  12. 嗯。。我也很久没用大的戚风模了。是时候要用了。

    ReplyDelete
    Replies
    1. 是噢, 每次我都用小的, 因为要打太多蛋白有点缺乏信心。

      Delete
  13. 好美的绿茶起司戚风!蛋糕也很高呢!

    ReplyDelete
    Replies
    1. 我的模比较小, 所以发得很高!

      Delete
  14. 很美的绿色,绿茶配起司,一定很香~ 流口水了。。。

    ReplyDelete
    Replies
    1. 有机会试试看吧, 不会太难掌握的。

      Delete
  15. cream cheese and matcha sounds like a very good combination in a chiffon! and ur chiffons always look so tall and fluffy!

    ReplyDelete
    Replies
    1. Really a good combination, a bit like Japanese cake, you should try it out.

      Delete
  16. 很漂亮的绿茶色,看了很舒服也。
    绿茶加起司,很新鲜的组合,看你吃得这么开心想来这口味一定很棒。:)

    ReplyDelete
    Replies
    1. 哈哈, 卖相也很重要吧, 看了也更有胃口了。

      Delete
  17. Replies
    1. Yes, I love this natural green colour too.

      Delete
  18. Hi Min,it has been a long time since I last visited your blog. I've marked down Jane's coffee cheese chiffon cake when she posted ehrs with referrence to The Kitchen 70s recipe. Now that you made this green tea version, hmmmm, I'm really hesitating now. Chiffon cake isn't popular in my family & if I bake it, I have to either eat by myself or to give away. The situation is like yours. Thanks for sharing a great post! Have a good weekend!

    ReplyDelete
    Replies
    1. Welcome back! I love baking chiffon cake nowadays because it's not too heavy. I can eat it as breakfast as well as for tea time, hehe.

      Delete
  19. 我是戚风迷。绿茶+起司+戚风这个组合很特别。我一定要试试。想问你用什么牌子的绿茶粉,颜色很绿!

    ReplyDelete
    Replies
    1. 我的绿茶粉噢, 是上次Anccoo给我的, 因为我这里买的做出来比较偏黄色, 我不喜欢, 她给那个就很好!

      Delete
    2. The beautiful GREEN has added marks to your chiffon cake!
      I was told by my Japanese friend that the green tea powder which they used in baking is different from the type they make tea. This is because they are very particular of the cakes color. However, the China green tea powder that we often obtain in Malaysia will never get that level of green but is more yellowish. The Taiwanese green tea powder does carry nice aroma and has better "green" compare to China's.

      Delete
  20. 不说的话,会以为是Pandan戚风:)
    突然我也怀念起戚风蛋糕的味道了。。。看来差不多可以动手做了:)

    ReplyDelete
  21. Omg i love that but is very hard to find japanese powder

    ReplyDelete
  22. Hi, Min, I had tried 2 times and all turned out the cake was not in good shape! sigh...but the texture was good, soft & not dry! Very admired your & other blogger's chiffon cake---wonderfully good-looking!

    ReplyDelete

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