Chiffon Cake with Meat Floss 肉鬆戚風蛋糕

I found some shredded dried meat/meat floss when I was clearing up my pantry so I decided to make this sweet and savory chiffon cake. I wanna use up this huge package of meat floss fast so I added it both on top and in between the layers. I just happened to have a bottle of roasted sesame seeds so I included some in the cake as well. Feel free to add other toppings such as roasted seaweed and chopped spring onion. I did bake the cake with a lower temperature as the meat floss on the surface browned too soon. So pay attention during baking and tent cake with aluminum foil if necessary
日前收拾廚櫃時找到了肉鬆於是便動手做了這個鹹鹹甜甜的戚風蛋糕。EC想快點用掉這包大包裝的肉鬆,因此不單在蛋糕表面洒了肉鬆,連裡面也有兩層肉鬆,也很順手的洒了一把芝麻(除了芝麻之外也可加進其他例如紫菜和香蔥等配料增添香味)。肉鬆若鋪在蛋糕表面的話會比較容易上色,試了幾次後,EC發覺降低爐溫時蛋糕會比較漂亮。若烘焙中途發現肉鬆已上色,請盡快蓋上錫紙。

Chiffon Cake with Meat Floss 肉鬆戚風蛋糕

For 6” round pan with removable bottom
6”圓形活底模份量

Ingredients
45 g meat floss (I used pork meat floss)
5 g roasted sesame seeds
60 g cake and pastry flour
A pinch of salt
35 g grapeseed oil or vegetable oil
3 egg yolks, large
35 g milk
3 egg whites, large
1/2 tsp white vinegar or lemon juice (I use Korean apple vinegar)
40 g granulated sugar (I use organic sugar)
Notes: the large eggs I use each has a net weight of 50 – 55 g

材料
肉鬆(EC用豬肉鬆) 45克
炒香芝麻 5克
低筋麵粉 60克
鹽 少許
葡萄籽油或菜油 35克
大蛋蛋黃 3個
牛奶 35克
大蛋蛋白 3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) 40克
註:EC使用的大蛋每只淨重50至55克

Directions 做法

Preheat oven to 325ºF/160ºC.  Separate the egg whites and egg yolks.  In a small bowl mix together the meat floss and sesame seeds (if using). Break up any large lumps of meat floss and remove any hardened pieces. Set aside.
焗爐預熱325°F/160°C,分開蛋白和蛋黃,小碗中混合肉鬆和炒香芝麻(如用), 混合時盡量把肉鬆弄鬆並取出硬塊,備用。

Place sifted flour and salt  into a mixing bowl and make a well in the center. Add oil, milk and egg yolks to the well and whisk gently until combined.
麵粉和鹽過篩後放入鋼盆中,中開一穴後倒入油、牛奶和蛋黃,輕手用蛋拂攪拌均勻成蛋黃糊備用。

In another impeccably clean mixing bowl, whip egg whites and vinear with a hand mixer or stand mixer until very foamy. Gradually add sugar in batches and continue beating until glossy and firm, curvy peaks form. Scoop about one third of the meringue to the yolk mixture and mix well to lighten. Then pour this back to the remaining meringue. Fold gently and thoroughly until homogeneous. 
取另一清潔、無油無水的鋼盆放入蛋白和白醋,用電動打蛋器或廚師機將蛋白打至起細密泡沫,分次加糖打至企身可拉出軟勾,將三分一蛋白霜混入蛋黃糊中充份拌勻,再將麵糊倒入餘下的蛋白霜中用膠刮輕手以切拌方法混合至麵糊顔色均一。

Fill pan with one third of the batter. Sprinkle meat floss-sesame seeds mixture on top while avoiding the edges. Repeat this once more then pour in the rest of the batter. Tap cake pan against the countertop several times to level and release larger air bubbles. Sprinkle a very thin layer of meat floss over the top, pressing lightly to adhere it to the batter. Only a thin layer is needed or else the meat floss will fall out when the cake is inverted after baking.
把大約三分一麵糊倒入模中, 輕輕灑上肉鬆混合物(注意不要灑在邊位),重複此步驟一次後倒入餘下麵糊,將烤模往桌上輕敲幾下震平表面並敲出較大的氣泡,最後在表面輕輕灑上一層薄肉鬆,用手輕按肉鬆使其與麵糊黏合, 表層肉鬆不用太多,否則焗完倒扣時會跌出。
Place a cup of hot water into the oven. Bake cake at 300ºF/150ºC for 10 minutes then lower the temperature to 275ºF/135ºC. Continue baking for 35 to 45 minutes or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven then bang it against the counter top to release hot air. Invert cake and cool cake completely on a wire rack before unmolding.
把烤模連同一杯熱水放入焗爐,先以300ºF/150ºC焗十分鐘,調低爐溫至275ºF/135ºC,繼續多焗35至45分鐘或至竹籤插入蛋糕中央取出不沾麵糊,取出把模往枱上登一下震出熱氣後倒扣,完全放涼後可脫模。

My first trial (left) was pretty bad as the meat floss browned too much. After several attempts I found that my cake looked better (right) when I further lowered my baking temperature. I baked the cake along with a cup of hot water to keep the cake from drying out too much.
左圖是第一次的作品,肉鬆上色有點過深。試了幾次之後發覺降低爐溫後效果比較漂亮(右圖)。EC加了一杯熱水同焗以免蛋糕過乾。

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