Natural color Chiffon Cake – Lemon Rum Flavor

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我很迷五颜六色的蛋糕, 尤其看到其他的部落格的彩虹蛋糕,更着迷了。。。一直想做,但又过不了自己的那一关-用食用色素! 所以一直都在寻找漂亮的天然色素,经过几次的试验后,证明了甜菜根的红色,是经不起’烤’验的。。以后会选择用 Red yeast powder. 红萝卜那一层太少了,看不到效果。

 

材料:
蛋黄面糊 

蛋黄 5个 (B)
牛奶 70克
奶油 50克自发面粉 90克 过筛

1 茶匙柠檬皮丝+ 1 茶匙 柠檬汁+ 1 汤匙 raspberry rum

蛋白霜

蛋白 5个
柠檬汁 半茶匙
细砂糖 80克

天然色素

1。1 汤匙 新鲜甜菜根泥

2。1 汤匙 红萝卜泥

3。1/2 茶匙 绿茶粉+ 1 茶匙 水

4。1 汤匙 南瓜泥

做法:
1)把牛奶和奶油加热至奶油溶化。
2)趁热将低筋面粉筛入并搅拌均匀。
3)蛋黄搅拌,加入柠檬皮,再把做法(2)慢慢倒入蛋黄里拌匀。
4)蛋白打至湿性发泡,然后分次加入蛋黄面糊里搅拌均匀。

5)把面糊分为4份,倒在预备好的天然色素,拌匀。不要过分搅拌。
6)放入预热烤箱,以150-160度,烤约45-50分钟。
7)烘烤后,立刻取出倒扣,待完全凉后才脱模享用。** 烤箱热度只供于参考**

5 egg yolk (B)
70g fresh milk
50g butter
90g self raising flour

1 tbsp graded lemon skin +  1 tsp lemon juice + 1 tbls raspberry rum

5 egg white
1/2 tsp lemon juice
80g caster sugar

Natural color

1. 1 tlbs fine graded fresh beet root

2. 1 tlbs fine graded carrot

3. 1/2 tsp green tea powder + 1 tsp water

4. 1 tlbs pumpkin puree

Directions

1. heat milk & butter and pandan juice over a heavy saucepan till butter has completely melted, not boiling.
2.  immediately sift in flour when 1 still hot. set aside to allow it to cool a bit
3 slightly beat egg yolk, add the lemon grade and pour the above flour mixture into egg yolk. incorporate well. set aside.
4 beat egg white till frothy, and add in lemon juice
5 continue to beat egg white to shiny stiff peaks whilst adding in sugar in 3 additions
6 fold egg white into egg yolk mixture in 3 additions till well combine but not over mix.

7. separate batter into 4 portions in the ready natural color & mix well
7 lightly tap pan against the bench and bake cake in preheated oven of 150-160 degrees C for 45-50 mins
8  revert immediately to cool before unmoulding

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