Friday, 4 October 2013

红豆豆奶戚风(Red Bean Soy Milk Chiffon)




蛋黄 5个
粟米油 40克
豆奶 80克        }
红豆渣 100克  } 豆奶+红豆渣一起打成红豆泥
低筋面粉 110克

蛋白 5个
白醋 数滴
细砂糖 85克
盐 1克


5)将面糊倒入戚风模里,把气泡敲出 。
6)送入预热后的烤箱,以170度烘烤40 - 45分钟或熟即可。

Red Bean Soy Milk Chiffon

** 20cm chiffon mould **

Ingredients :

egg yolks 5 pcs
corn oil 40 g
soy milk 80 g                      }
red bean residue 100 g }   red bean residue + soy milk blend together by blender 
low protein flour / cake flour  110 g

egg white 5 pcs
white vinegar ( few drops ) 
castard sugar 85 g

salt 1 g

Method : 

1) Stir egg yolks with a whisk. Add corn oil, mix well.
2) Add in beans mud mix evenly. Sift in the flour and mix well.
3) In another bowl, eggs white added vinegar and beating. Then graded by adding sugar & salt beat until soft peaks form.
4) Add eggs white form into egg yolks batter and mix well.
5) Pour the batter into chiffon mould, knock out the air bubbles.
6) Preheated oven before, put in oven and bake at 170 degrees, 40 - 45 minutes or cooked.
7) After baking, immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from mould.

Linking this post to Little Thumbs Up 'Soy Beans' theme hosted by Mich of Piece of Cake, organized by Zoe of

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