黑芝麻戚风蛋糕食谱Black Sesame Chiffon Cake Recipe|蓬松湿润|不缩腰，不塌陷|Fluffy Moist|No Shrink, No Collapse

#黑芝麻戚风蛋糕 #戚风蛋糕 #黑芝麻奶油糖霜 #蓬松绵密 #湿润 #BlackSesameChiffonCake #ChiffonCake #SoftFluffy #Moist #BlackSesameWhippedCreamFrosting

♦ Moist Basic Chiffon Cake湿润基本戚风蛋糕食谱: https://youtu.be/jrA_c46V7wE
♦ Chiffon Cake Recipe戚风蛋糕食谱: https://www.youtube.com/playlist?list=PL-z50Pxpx9Q2nrugdDr0MkZQZ-cCjsU-E
♦ Facebook Page: https://www.facebook.com/iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven: https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html&

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
　
之前做过了几款戚风蛋糕， 今天来做黑芝麻戚风蛋糕，味道超香。采用了纯黑芝麻粉来制作所以蛋糕内部满满的黑芝麻口味。有仔细的讲解示范蛋白霜浓稠程度，翻拌手法，烤箱设定和位置以及脱磨方式也很关键，让黑芝麻戚风蛋糕“不漏风”,不塌陷，不缩腰，脱磨出来美美完整像甜甜圈一样。无法自拔, 我不懂压了这戚风蛋糕几多次，还是可以回弹QQ :)。口感很湿润，并且非常蓬松。顶部淋上6-7分发黑芝麻淡奶油糖霜，自然从蛋糕边沿垂落并停留在半空，看了超疗愈。加上全杏仁和黑芝麻籽点缀，口感清新不腻，更加好吃哦~

收藏方式：做好放凉收密封容器，放普通冰箱3-5天吃完。

Made several types of chiffon cakes before, today made Black Sesame Chiffon Cake, so fragrant. Using pure Black Sesame Powder to make, thus full of black sesame flavor within the cake. Explained and demonstrated in details the consistency of the egg white meringue, the mixing method, oven setting, rack position, and unmoulding method are also crucial, so that the black sesame chiffon cake won’t deflate, won’t collapse, won’t shrink, unmoulded cake also looks nice and complete like a doughnut. So irresistible, I can’t help but pressed this chiffon cake so many times, it can still rebound QQ :). So soft, fluffy, moist and tender. Top is glazed with 60-70% whipped black sesame whipped cream frosting, naturally drip down from cake edges and stop halfway in the air, so satisfying to look at. Plus whole almonds and black sesame seeds as embellishment, refreshing texture, make it more delicious~

Storage Method: Once made and cooled, keep in airtight container, chill in normal fridge for 3-5days.

♦食谱=8'英寸（22厘米）戚风蛋糕模=
4颗 蛋黄 （A等级，65-69克/颗包括蛋壳）
50克 细砂糖
74克 植物油
124克 牛奶
125克 低筋面粉
25克 纯黑芝麻粉
5克 发粉／泡打粉
1克 盐
4颗 (150克) 蛋白（A等级，65-69克/颗包括蛋壳）
1.5克　塔塔粉/柠檬汁/白醋
70克 细砂糖
(预热烤箱165C/330F: 55-60分钟)
(上下火，不开旋风，第四层烤)

=黑芝麻奶油糖霜=
250克 动物性淡奶油（冷）
20克 细砂糖
10克 纯黑芝麻粉

=布置=
黑芝麻
全杏仁

♦Recipe=8'inch (22cm) Chiffon Tube Pan=
4pcs Egg Yolks (Grade A, 65-69g/pc including eggshell)
50g Caster Sugar
74g Vegetable Oil
124g Milk
125g Cake Flour/Low Protein Flour
25g Black Sesame Powder
5g Baking Powder
1g Salt
4 (150g) Egg Whites (Grade A, 65-69g/pc including eggshell)
1.5g Cream of Tartar/Lemon Juice/White Vinegar
70g Caster Sugar
(Preheated Oven 165C/330F: 55-60minutes)
(Top Bottom Heat, No Fan Force, 4th Rack)

=Black Sesame Whipped Cream Frosting=
250g Dairy Whipping Cream (Cold)
20g Caster Sugar
10g Black Sesame Powder

=Decoration=
Black Sesame Seeds
Whole Almonds

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love

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