黑芝麻戚風蛋糕 Black Sesame Chiffon Cake｜低糖健康黑芝麻蛋糕｜新手容易操作｜濕潤蓬鬆，入口即化｜

大家好，今天的大家分享这款黑芝麻戚风蛋糕的做法。这款蛋糕湿润蓬松，组织柔软细腻，每一口带有淡淡的黑芝麻香味，口感上格外的清爽不腻，好吃极了！喜歡黑芝麻口味的朋友們，別錯過呀！做法与材料简单，跟着我的制作步骤，你也能做出这款戚风蛋糕。烘培新手也能成功的在家制作这款蛋糕哟！ 📎食譜 Recipe 00:37 材料配方 Ingredients: （中空模具 18cm / Tubepan size 18cm） 蛋黃 3個 / Egg yolks 3 pieces 細砂糖 15克 / Castor sugar 15g 鮮奶 45克 / Milk 45g 植物油 30克 / Vegetable oil 30g 黑芝麻粉 25克 / Black sesame powder 25g 低筋麵粉 35克 / Cake flour 35g 蛋白 3個 / Egg whites 3pieces 細砂糖 30克 / Castor sugar 30g 白醋或檸檬汁 2克 / Vinegar or lemon juice 2g 製作步驟 Instructions： 1.預熱烤箱170攝氏度。 Preheat oven to 170°C. 00:47 2.將蛋黃，細砂糖和鮮奶放入碗中攪拌混匀，然後加入植物油繼續混匀, 之後加入過篩的低筋麵粉和黑芝麻粉攪拌均勻即可，不用過度攪拌。 Place the egg yolks, sugar and milk in a bowl and mix well, then add vegetable oil and continue mixing. After that, add the sieved cake flour and black sesame powder and stir evenly. Remember do not over stirring the batter. 02:03 3.將蛋白放入攪拌盆中，加入白醋, 用打蛋器打至出現大泡泡，加入1/3的砂糖攪拌至出現細泡泡后，再加入另外1/3的砂糖繼續攪拌， 之後加入剩餘的砂糖攪拌至堅挺狀態呈現小尖勾。 Place the egg whites in the mixing bowl, add lemon juice, beat until large bubbles appear then add 1/3 of the sugar and beat until fine bubbles appear. After that, add in another 1/3 of the sugar and continue mixing, then add the rest of the sugar and beat until it shows a small stiff peak foam. 02:56 4.取1/3的蛋白霜加入芝麻蛋黃麵糊混合均匀， 之後將芝麻蛋黃麵糊倒入蛋白霜中繼續混合均匀，用翻拌的手法混匀。請勿過度攪拌以避免消泡。 Take 1/3 of the meringue and gently stir in the black sesame egg yolk batter, then pour the black sesame egg yolk batter into the meringue and gently mix well by turning and fold in method. Remember do not over mix the batter to avoid defoaming. 03:46 5.將麵糊倒入蛋糕烤模裡, 之後把蛋糕烤模往桌子上輕敲幾下排出空氣。 Pour the batter into the cake mold, then gently tap the cake mold on the table a few times to remove air bubbles. 04:18 6.放入已預熱烤箱170攝氏度烘烤25-30分鐘（根據自己的烤箱溫度調整時間）。將木籤或牙籤插入蛋糕中，如果牙籤拿出來時是乾净及沒有濕麵糊，那麽戚風蛋糕就好了！ Put the batter in the preheated oven at 170°C, bake for 25-30 minutes (Everyone's oven is different, you have to adjust the temperature and baking time). To check if the cake is fully cooked, insert a wooden skewer or toothpick into the middle of the cake and if it comes out clean with no wet batter then it’s done! 04:34 7.出爐后，將蛋糕倒扣在涼架上，徹底放涼后才可以脫模。放涼后，先把蛋糕的邊緣輕輕按壓進去，輕輕按壓中心煙囪的部分，頂起底部，將蛋糕溫柔地脫模, 之後就可以享用這美味又可口的黑芝麻戚風蛋糕啦！ After being out of the oven, put the cake upside down on the cooling rack until it is completely cooled before demoulding. After cool completely, gently press the edge of the cake, gently press the center of the cake chimney, then lift the bottom and gently demould the cake. Then, black sesame chiffon cake is ready to serve! _______________________________________________________________________________________________ 我不是老师，单纯因为喜欢烘焙，所以开始自学烘焙！純粹分享我个人的小小烘焙制作, 欢迎大家一起交流。如果你喜歡我的影片請別忘了【訂閱 & 按讚）。I'm not a baking teacher, just because I love and enjoy baking, so I started to learn baking myself. Purely sharing my personal little baking production, welcome everyone to communicate. Let's learn and grow together. If you like my video, don’t forget to like, share and subscribe to my channel. 📌Please follow me on Instagram:   / flournflow   📌Welcome to follow me on FB page:   / flour-n-flow.  . 📌Track: Ikson - Yellow [Official] Music provided by Ikson® Listen:    • #168 Yellow (Official)