Chocolate Chiffon Cake (Tang Mian Method) 燙麵法朱古力戚風蛋糕

I’ve shared several recipes for chocolate flavor foam cakes before. Double Chocolate Chiffon Cake is super chocolaty which has a brownie-like texture. Chocolate Chiffon Cake is the typical fluffy chiffon cake. Chocolate Genoise is a bouncy cake that is sturdy enough for fondant cake. Flourless Chocolate Cake is, well, flourless (and yet it tastes amazing). What I’m gonna share today requires a step called “Tang mian” (literally scalded dough). Cakes made with this method involve scalding and coating the flour with oil (butter or liquid flavorless cooking oil), resulting in a softer texture due to reduced gluten formation. If you have made Taiwanese Sponge Cake before you will probably be familiar with this procedure. In fact, this is just like the same thing but baked without the water bath.
過去曾分享過幾款朱古力口味的乳沫類蛋糕,當中雙重朱古力戚風蛋糕的朱古力味道十分濃郁,口感有少許像brownie;朱古力戚風蛋糕一如其他戚風蛋糕般鬆軟;朱古力海綿蛋糕鬆軟之餘亦可承重;而無麵粉朱古力蛋糕則不含任何麵粉。今天分享的配方則使用了燙麵法。燙麵法蛋糕就是利用溫熱的油(牛油或食油皆可)把麵粉包裹和燙熟,此舉可減少麵筋形成令蛋糕更鬆軟。若大家有做過古早味蛋糕的話便該對燙麵的方法不感陌生。基本上這個蛋糕就是沒有水浴法的朱古力古早味蛋糕。

If you compare this recipe with my regular Chocolate Chiffon Cake you will notice that less flour is used here. Moreover, not all egg whites are beaten into meringue (a small portion of them is incorporated into the yolk batter). If all the egg whites are beaten into meringue, the cake will expand too much and then collapse due to a lack of structure. Remember we use less flour and we cook it in oil to hinder gluten formation? Less gluten = less structure or support. This is also why the meringue is only beaten to a very soft peak.
若與朱古力戚風蛋糕配方比較,燙麵法蛋糕配方的麵粉含量會較少,而且並非所有蛋白都會打發成蛋白霜(少部份是加在蛋黃糊內的)。過量蛋白霜會令蛋糕過度膨脹,蛋糕在不夠支撐下出爐便會收腰了!記得麵粉量比較少而又被燙過嗎?麵粉中的麩質在烘焙中有提供結構和支撐的作用呀!這亦解釋了蛋白霜只需打發至企身彎勾狀之原因。

For more cakes made with the tang mian method, feel free to visit my other blog posts such as Chocolate Sponge Cake (Tang Mian Method), Cotton-Soft Sponge Cake (Tang Mian Method), Espresso Cotton Cake, Pandan Coconut Chiffon Cake (Tang Mian or Cooked Dough Method), Pandan Cotton Cake, Semi-Naked Chocolate Cake with Fresh Fruits and Whipped Cream, and Semi-Naked Drip Cake with Fresh Fruits and Whipped Cream.
其他使用燙麵法製作的蛋糕可參考燙麵法朱古力海綿蛋糕海綿蛋糕 (燙麵法)特濃咖啡棉花蛋糕椰香班蘭戚風蛋糕(燙麵法)古早味班蘭蛋糕鮮果忌廉朱古力半裸蛋糕鮮果忌廉半裸淋面蛋糕


Chocolate Chiffon Cake (Tang Mian Method)
燙麵法朱古力戚風蛋糕

For 17 cm extra tall tube pan
17cm加高戚風模份量

Ingredients

45 g cake and pastry flour
15 g unsweetened cocoa powder
A pinch of salt
30 g grapeseed oil or vegetable oil
50 g milk
4 large egg yolks + 1/2 large egg white
1/2 tsp vanilla bean paste or pure vanilla extract
3-1/2 large egg whites
1/2 tsp white vinegar or lemon juice (I use Korean apple vinegar)
60 g granulated sugar (I use organic sugar)
Notes: the eggs I use each has a net weight of 50 – 55 g

材料

低筋麵粉 45克
無糖可可粉 15克
鹽 少許
葡萄籽油或菜油 30克
牛奶 50克
大蛋蛋黃 4個 + 大蛋蛋白 1/2個
雲尼拿醬或純雲尼拿香油 1/2茶匙
大蛋蛋白 3-1/2個
白醋或檸檬汁(EC用韓國蘋果醋) 1/2茶匙
細砂糖(EC用有機蔗糖) 60克
註:EC使用的大蛋每隻淨重50-55克

Directions 做法

Whisk together the flour, cocoa powder and salt then set aside.
麵粉,可可粉和鹽混合備用。

Heat oil and milk in a saucepan over low heat until 70 to 75℃ (158 to 167℉) then remove from heat. Pour in the flour mixture and whisk to form a paste. When the mixture is no longer hot to the touch, stir in egg yolks and half of an egg white in two batches until smooth and glossy. Stir in vanilla bean paste.
牛奶和油放小鍋小火加熱至70至75℃ (158至167℉)後離火,倒進乾粉類拌勻成燙麵糊,稍放涼後分兩次拌入蛋黃和半隻蛋白至光滑無顆粒,加入雲尼拿拌勻。

In an impeccably clean mixing bowl, beat egg whites and vinegar with an electric mixer until foamy. Add sugar in batches and continue beating until firm peak forms. When you lift up the whisk, the meringue will stand up with a curvy tip. Add one third of the meringue to the yolk batter and fold to lighten. Add remaining meringue in two batches. Fold gently and thoroughly with a spatula until homogeneous. Pour batter into the pan and tap pan against the tabletop several times to get rid of any large air bubbles. Smooth top with a spatula.
把蛋白和醋放在乾淨的鋼盆中,用電動打蛋器打至泡泡變細密,分次加糖打至企身,拉起打蛋器時蛋白霜呈彎勾狀,將三分一蛋白霜混入蛋黃糊中充份拌勻,餘下的蛋白霜分兩次加入用膠刮輕手以切拌方法混合至顔色均一,將麵糊倒入模,將模具往桌上輕敲幾下敲出大氣泡後抹平表面。

Bake in a 325ºF/160ºC preheated oven for 45 to 50 minutes or until a wooden skewer inserted in the center of cake comes out clean. Every oven is different so adjust baking time accordingly. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack to cool completely before unmolding.
放入巳預熱至325ºF/160ºC的焗爐內焗45至50分鐘或至竹籤插入蛋糕中心取出後不沾麵糊,不同焗爐可能要不同時間,請自行調節,取出後將蛋糕連烤模從半空往枱上捽一下將困於蛋糕內的空氣震破避免蛋糕回縮,在鋼架上倒扣放涼後可脫模。

If you want to republish this recipe, please link back to this post.
版權所有,如需引用,請註明出處

EC Bakes 小意思 Facebook 專頁 www.facebook.com/ECBakes

© Copyright 2020 ecbakes.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s