Lemon Poppy Seeds Chiffon Cake 柠檬罂粟籽戚风蛋糕

Lemon Poppy Seeds chiffon cake is a light cake with a distinctive lemon flavour.
这是一个带着柠檬独特香味的柠檬戚风蛋糕。

What an impressive dessert for every occasion.
这甜品会让佳节增添新意。

Girls, once you make one chiffon cake, you may make another because these simple beauties are easy on the eye and tasty to eat.
孩子，当你做了一个戚风蛋糕后，你一定想制作第二个因为这漂亮的甜品带给你视觉上美观的同时，也带给你味觉上的好滋味。

Baking soda can be used to scrub pesticide residue from hard-skinned vegetables and fruits.
梳打粉可以清除蔬菜与水果皮上的残余的农药。

After wash the lemon thoroughly, mom uses a grater to to grate the lemon peel.
当妈妈把柠檬彻底洗干净后，就用磨碎板把柠檬皮磨成碎片。

Two tablespoon of lemon zest from two fresh lemons.
从两粒柠檬取得的两大汤匙柠檬碎。

50 grams freshly squeezed lemon juice from two lemons.
50克从两粒柠檬新鲜榨取的柠檬汁。

The ingredients are ( egg yolk mixture) 5 eggs yolk, 55 grams of corn oil, 50 grams of fresh lemon juice, 10 grams of cold water, 125 grams of superfine flour, 30 grams of castor sugar and 4 teaspoon of poppy seeds.
( egg white mixture) 6 eggs white, 1 tablespoon of lemon juice and 60 grams of castor sugar.

材料是(蛋黄糊）5粒蛋黄，55 克玉蜀黍油，50克新鲜柠檬汁，10克冷水，125克低筋面粉和30克细糖和四茶匙罂粟籽。
（蛋白糊）6粒蛋白，1 大汤匙柠檬汁和60克细糖。

Separate one egg at a time. Letting the white fall into a bowl and placing the yolk in another bowl.
把鸡蛋一粒接一粒分开，让蛋白流进一个碗里再把蛋黄置入另一个碗里。

Lemon poppy is one of our all-time favorite flavor pairings in baking goods. Mom uses four teaspoon of poppy seeds in this recipe.
罂粟籽是我们烘焙时其中一种最爱的配对。在这食谱，妈妈用四茶匙的罂粟籽。

Sift together superfine flour and 1/2 teaspoon of baking powder.

过滤低筋面粉和1/2茶匙的发粉。

In a large bowl, whisk together 5 egg yolks, 30 grams of castor sugar and 55 grams of corn oil.

在一个大容器里，搅拌5个蛋黄，30克细糖和55克玉蜀黍油。

Then add in sifted flour, 4 teaspoon of poppy seeds, 50 grams of lemon juice and 10 grams of cold water alternately.
然后分次又交错地加入过滤的面粉，4茶匙的罂粟籽，50克柠檬汁及10克的冷水。

Girls, do not forget to add in 2 tablespoon of lemon zest.

孩子，别忘了加入2汤匙的柠檬碎片。

Beat until smooth and put aside.
搅拌至光滑，放置一边。

Whisk egg whites to foamy at medium speed and add in sugar. Whisk egg whites to peak form.
在另一个碗里放入蛋白，用电动打蛋器稍微打发泡沫后，分次放入细糖打发致硬性泡沫。

Those are some stiff peaks.

这些就是硬性泡沫。

Fold the eggs white mixture into the batter. 

把蛋白和面糊上下混合。

Tap the pan lightly on a table top to get rid of any trapped air bubbles. 

在桌面上轻敲烤盘以排除被困住的大气泡。

Invert the pan immediately.
马上把烤盘倒置。

When cake is cool, run a thin knife around the side of the pan and centre tube to loosen cake. Cut and serve. 
当蛋糕冷却后，就用一把小刀绕着烤盘的边缘和中间把蛋糕弄松拿出。切开然后可享用。

Girls，give this a try. It is really refreshing. Store leftovers in an airtight container. 
孩子，尝试做这戚风蛋糕，这蛋糕给人清爽的感觉。把剩余的戚风蛋糕放进密封的容器里。

Steamed Egg Sponge Cake 鸡蛋糕

This recipe is simple. It is close to our heart. No artificial ingredient being used. We love the egg aroma from this steamed sponge cake.
这食谱非常简易，很接近我们的口味，没有化学成分的材料加入，我们都很喜爱这鸡蛋糕的蛋香味。

This steamed sponge cake is just perfect for snacking anytime of the day.

这鸡蛋糕是任何时刻完美的零嘴。

Steamed Egg Sponge Cake is also known as Ji Dan Gao 鸡蛋糕. Mom uses a traditional method to make this steamed cake.
这鸡蛋蒸糕也被称为鸡蛋糕，妈妈用传统的古早方法制作这蒸糕。

The ingredients are 120 grams of superfine flour, 4 large kampung eggs, 140 grams of castor sugar and 20 grams of corn oil.
材料是120克低筋面粉，4粒体积大的甘榜鸡蛋，140克细糖和20 克玉蜀黍油。

Sift 120 grams of superfine flour or cake flour. Sift 2 to 3 times.
过滤120克低筋面粉，过滤2-3次。

Add 4 eggs into a mixing bowl. Beat the eggs using a stand mixer (under high speed) until pale.
把4粒鸡蛋放进搅拌容器里，用电动搅拌器把蛋液打至发白。

Remember to add in sugar tablespoons by tablespoons to ensure it is well-incorporated.
记得一汤匙一汤匙把细糖加入以确保其充分混合。

On medium high speed, continue to beat till batter double in volume and becomes thick.
以中高速度，把面糊打至双倍分量或面糊变得稠密。

Girls, thick means when you take out the whisker, the eggs will drip down slowly from the whisker.
孩子，浓稠的意思就是当你取下搅拌器，蛋液会以慢速度流下。

Girls, if you prefer a light fluffier texture，you can reduce the flour by 10 grams.
孩子，如果你喜欢更松软的口感, 你可以把面粉的量减至10克。

Adding sifted flour little by little. Use a spatula to fold in the flour. The folding method has an implication on the texture of the cake prepared.
把低筋面粉一小部分一小部分加入，用木制抹刀来搅拌面粉，上下搅拌的方式和鸡蛋糕的结构往往息息相关。

Slowly add in the cooking oil and fold until well combined.
慢慢地加入玉蜀黍油然后上下搅拌至混合。

Line bamboo basket with wax paper or parchment paper.
在竹篮铺上蜡纸或烤盘纸。

Pour the batter into the prepared lined bamboo steam tray.
把面糊倒进铺好蛋糕纸的竹篮里。

Drop the pan to raise large air bubbles out.
在桌面上敲打竹篮已排出空气。

Steam over high heat for 30 minutes.
在高火蒸30分钟。

Girls, you may steam the equal amounts of batter into two greased cake pans for 30 minutes. 
孩子，你可以把面糊均匀倒入两个涂上油的蛋糕器皿里，然后蒸30分钟。

Take care when removing lid so that condensation from lid does not drip on cake.
当掀开盖时，要小心，以免凝聚时，水分会滴到鸡蛋糕。

Allow to cool before slicing.
在还没有切片时让鸡蛋糕冷却。

Girls，dad and mom sure that it is almost everyone’s favorite. Simple yet so satisfying.
孩子，爸爸和妈妈确定这是一般人喜爱的糕点，简单又带给我们很大的喜悦感。

This traditional steamed egg sponge cake will impress your family and friends if you are giving it to them as a gift. 

这古早味的鸡蛋糕会让你的家人和朋友留下深刻的印象如果你把它当作礼。

Girls, steam the egg sponge cake before serving if you find the cake hardens after two to three days.
孩子，如果你发现两三天后，鸡蛋糕不再那么松软，那么你可以再蒸。

Wanna have a bite? Dad and mom are happy that this Chinese steamed sponge cake turned out so well.
要尝一口吗？爸爸妈妈很开心因为这鸡蛋糕出来的成果很赞。

Orange Chiffon Cake 橙味戚风蛋糕

Orange chiffon cake is a delightful dessert for our family.
橙味戚风蛋糕是我们家庭成员喜爱的甜品。

Do you like the wonderful light and spongy texture of chiffon cake?
你是否喜爱戚风蛋糕的如海绵般的松软质地呢？

Girls, your dear daddy loves the mild tangy flavor of orange chiffon cake.
孩子，你亲爱的爸爸喜爱这戚风蛋糕扑鼻的橙子香味。

The egg yolk and white separate best when they are cold (just taken out from the refrigerator). The egg whites must be totally free of egg yolk. 
蛋黄和蛋白最好分开是在鸡蛋温度还冷（刚从冰箱拿出）的状态。蛋白必须完全避免有蛋黄的成分。

Girls, to make an orange chiffon cake, you need lots of finely grated zest. Use a sharp grater to cut the zest into really tiny bits.
孩子，既然要做橙味的戚风蛋糕，当然需要不少细碎的橙皮，用一把尖利的擦菜板把橙皮切成细碎状。

190 ml freshly squeezed orange juice and two tablespoon of fresh orange zest.
190毫升新鲜榨的橙汁和二汤匙橙丝。

The ingredients are 230 grams of all purpose flour, 170 grams of castor sugar, 6 eggs yolk, 190 grams of fresh orange juice, 2 tablespoons of orange zest, 120 grams of corn oil, 1 teaspoon of baking powder, 1/2 teaspoon of salt and 1 teaspoon of orange paste（optional）.
材料是 230克多用途面粉，170可细糖，6粒蛋黄，190克新鲜橙汁，2 汤匙橙皮碎，120克玉蜀黍油，1 茶匙发粉，1/2 茶匙盐及1茶匙橙味糊（可选择不放）。

230g all purpose flour, 170g castor sugar, one teaspoon of baking powder and 1/2 teaspoon of salt.
230克多用途面粉，170克细糖，1茶匙发粉和1/2 茶匙盐。

Sift together 230 grams of all purpose flour , one teaspoon of baking powder and 1/2 teaspoon of salt.
过滤230克多用途面粉，1茶匙发粉和1/2 茶匙盐。

Put 170 grams of castor sugar into the bowl.
在容器内放入170克细糖。

Then whisk the dry ingredients with a hand mixer until smooth..
用手持打蛋器把干材料混合均匀。

Add 120g corn oil, 6 egg yolks, 2 tablespoon of orange zest and 190g fresh orange juice.
加入120克玉蜀黍油，6粒蛋黄，2汤匙橙皮和190克新鲜橙汁。

Whisk until the batter is completely smooth.
搅打面糊直到光滑为止。

Girls, add 1 tablespoon of orange paste into the mixture if you want.
孩子，如果你想要的话，可在混合物加入一茶匙的橙味糊。

In a separate bowl, beat 6 egg whites until foamy. Gradually beat 80 grams of castor sugar and beat until stiff peaks form.
在另一个容器，把6粒蛋白打至泡沫状，分阶段地加入80克细糖然后打至硬性泡沫状。

Add eggs white to yolk mixture in 3 batches. Mix with spatula till almost even after each addition. Fold till just evenly mixed.
把蛋白分3个部分，加入蛋黄混合物。在每次加入用木舀子混合，上下搅拌直到均匀。

Preheat the oven to 170 degrees. Pour the batter into a 10 inches ungreased tube pan. Bake about 65 minutes.
预热烤炉至170度，把面糊倒入10寸的烤盘里，烤至65分钟。

This chiffon cake must be cooled upside down. This may take up at least 1 hour.
这戚风蛋糕必须倒放，冷却时间至少一小时。

The orange chiffon cake turned out great. It is fluffy and light.
这橙味的戚风蛋糕出来的成果很赞，很松软。

Unmould by cutting cake out of pan. Slice 24 pieces.
把戚风蛋糕脱模后，切成24片。

Wow, mom really loves the bakery logo stickers which design by both of you.
妈妈确实很喜爱你们设计的烘培可爱贴纸啊！

Store in an airtight container.
放置在密封的容器里。

Girls，this is a must try recipe.
孩子，这是一个应尝试的食谱。