日式黑珍珠戚风蛋糕 Japanese Dark Pearl Chiffon Cake

前天做了一个蒸湿润巧克力蛋糕，不完美。。
昨天，妈妈叫我记得回大学前帮忙清掉我之前买回来的烘焙材料还有冰箱里的牛奶。。呵呵。。打开冰箱做stock-checking，看到还有一块烘焙巧克力，而自己也想吃戚风蛋糕。。上网看看有什么好吃的食谱可以参考后，就选了这款：日式黑珍珠戚风蛋糕。。因为被它那优雅的名字给吸引住了。。珍珠，高贵简单，最适合做来送给我爹我娘当双亲节蛋糕！谢谢Aunty Yochana的食谱分享！

之前做的戚风蛋糕全部都矮矮的。。在网友的建议之下，我这次用了6颗鸡蛋。。做出来的蛋糕，虽然还是没有我想象的那么高，但至少是中等高度，没有像矮冬瓜那样。。呵呵。。谢谢热心的她们给于我的建议！我在想，我已经用了6颗鸡蛋，但是蛋糕并没有很高。。难道，我真的得买一个小一点的戚风模才行吗？每一次我都决定要买，但是每一次拿在手上时都买不下手。。好贵呀！嗯，为了做出高高的戚风蛋糕，看来这下，我真的非买不可了。。

这款蛋糕的颜色真的很美！黑噜噜的,比起我之前做的湿润巧克力戚风蛋糕的颜色来得高贵很多。。黑得我拍照时都很难对焦。。呵呵。。除了颜色，它的味道嗅起来也很浓郁！当蛋糕在烤着的时候，我远远就可以闻到浓浓的巧克力味了。。蛋糕吃起来也是有着浓浓的巧克力味~~美中不足的是，我脱模时失手了！呜呜~我已经给予蛋糕满满的爱，脱模时已经很小心翼翼了，但是蛋糕还是让我给刮到脱了一小片出来。。可惜呐~可是，我还是凑合凑合地拍了一些照片来记录这美好的日式黑珍珠戚风蛋糕 ~

材料（23cm中空模）：
A：
蛋黄                  6个
玉米油              70g
牛奶                  110g
烘焙巧克力      160g
可可粉              30g
发粉                  1/3tsp
苏打粉              1/3tsp
低筋面粉          85g

B:
蛋白                  6个
细糖                  80g
塔塔粉              1/3tsp

做法：

1. 将烘焙巧克力切小块后，和牛奶一起隔水加热至融化，离火待凉。
2. 待巧克力牛奶稍微凉后，加入蛋黄和油，搅拌均匀。
3. 筛入粉类，搅拌均匀成巧克力面糊，盖上备用。
4. 蛋白先用搅拌器高速打至起鱼眼泡后加入塔塔粉和1/3的细糖，继续搅打。
5. 加入1/3的细糖，继续以高速搅打至泡沫越来越细密。
6. 再加入1/3的细糖打至蛋白变湿性发泡（搅拌器拿起来会有小弯钩)。
7. 取1/3的蛋白霜进巧克力面糊，切拌均匀。
8. 再加入1/3的蛋白霜，切拌均匀。
9. 将全部巧克力糊倒入剩下的蛋白霜，切拌均匀。
10. 把面糊倒入戚风模，在桌面轻敲几下，震出气泡。
11. 送入已预热170oC的烤箱下层，烤40分钟或至熟即可。
12. 将蛋糕取出，倒扣至完全凉了才脱模。

Ingredients（23cm Chiffon Mould）：
A：  
Egg yolk                     6nos
Corn oil                      70g
Milk                           110g
Baking chocolate        160g
Cocoa powder           30g
Baking powder           1/3tsp
Baking soda               1/3tsp
Cake flour                  85g

B:
Egg white                   6nos
Castor sugar              80g
Cream of tartar          1/3tsp

Method：

1. Chop the baking chocolate into small pieces, then heat it over a double boiler with milk until it is completely melted. Set aside to cool.
2. Add in egg yolks and oil, stir well.
3. Sift in all the other powder form ingredients and stir until it forms even chocolate batter. Cover it and set aside.
4. Beat the egg whites using a mixer with high speed until it forms big bubbles, add in cream of tartar and 1/3 of the castor sugar, continue beating.
5. Add in another 1/3 of the castor sugar, continue beating until the bubbles turn to be much smaller in size.
6. Add in the last 1/3 portion of the castor sugar and continue beating until it forms soft peak (the egg whites will form a small curve when you lift the mixer).
7. Fold 1/3 of the egg whites into the chocolate batter.
8. Fold another 1/3 of the egg whites into the batter.
9. Pour all the chocolate batter into the remaining beaten egg whites and fold until evenly incorporated.
10. Pour the batter into the chiffon mould, slightly rap it on the counter to release the air pockets.
11. Place the mould into the lower rack of a pre-heated oven at 170oC, bake for 40minutes or until it is completely cooled.
12. Remove the mould from the oven, invert it to let it cool completely before remove the cake from the mould.

由于有些朋友不太清楚怎么将蛋白打至湿性发泡，所以我在这里简单地解释一下我平常是怎么打发蛋白。这个步骤是做戚风蛋糕时最重要的一环。只要蛋白打得好，就已经成功一大半了。
I will show how I usually beat my egg whites until it forms soft peak. This step is crucial in chiffon cake-baking.

准备好冷蛋白
Get ready the cold egg whites

将蛋白以高速拌打至出现大泡沫后，加入塔塔粉和1/3的细糖。
Beat the egg whites with high speed until it becomes frothy, add in cream of tartar and 1/3 of the castor sugar.

继续以高速拌打至泡沫变得越来越细了，再加入1/3的细糖，继续拌打。
Continue beating with high speed until the bubbles become smaller in size. Add in another 1/3 of the castor sugar and continue beating.

转中速，加入最后的1/3细糖，继续拌打至蛋白开始呈现明显的纹路了。
Turn the mixer into medium speed, add in the final 1/3 of the castor sugar, continue beating until visible lines can be seen.

转低速，拌打一下，关机，将搅拌器提起来看。如果蛋白霜如上图那样，呈一个小弯钩，就代表蛋白已经达到湿性发泡了。
如果搅拌器提起来时，蛋白霜不够挺，会滴落下来，那就继续以慢速拌打多一会儿，再关机，提起来检查是否有小弯钩。
（整个过程约5-8分钟）
Turn the mixer into low speed, beat for a while. Turn off the mixer and lift the mixer. If the egg whites forms a little curve at the end of the egg whites, this indicates that the egg whites are in 'soft peak'.
However, if the egg whites dripped when you lifted the mixer, then continue beating for another few seconds. Turn off the mixer and lift it again to check whether the soft peak is formed.
(The whole process takes arounf 5-8 minutes)

当面糊倒入模中后，我们必须在桌面轻轻顿几下，以震出气泡（如图中圈着的）。那样的话，做出来的蛋糕体才会绵密，不会有大气泡在中间。

After pouring the batter into the mould, we have to rap it on the counter to release the air pockets which are trapped in the batter (as indicated in the picture above). By doing so, then only the cake will have a dense texture rather than having lots of air pockets in the cake.

不完美的表面。。

I am submitting this post to Bake Along (Celebrating 3rd Bake-Along Anniversary) organized by Joyce (Kitchen Flavours), Lena (Frozen Wings) and Zoe (Bake for Happy Kids).

I am linking this post to the event Little Thumbs Up (May 2014 Event: Milk) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Tze (Awayofmind Bakery House).