11 September, 2014

Golden Sponge Cake 黄金海绵蛋糕

20140630_132352

50g butter (salted)
50g cake flour
3 egg yolks (A size)
55g milk
 
3 egg whites (A size)
50g caster sugar
6g corn starch
 

Method
1. Prepare a cake pan, don’t need to line paper.
2. Immediate separate cold eggs from fridge (easy to separate this way) into two mixing bowls. Set aside to return to room temperature.
3. Melt butter in a saucepan, once you see small bubbles, remove from heat.
4. Immediately add in flour, quickly stir to become batter (at this stage, the batter is thick. Also suggest to transfer this batter to another clean mixing bowl), then add in milk, mix well.
5. Add in egg yolk one at a time, stir well on each addition. The batter is slightly runny if compare to normal chiffon batter.
6. Mix sugar and corn starch together. Beat egg whites till foamy, gradually add in sugar and corn starch mixture (in three batches) and continue beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
7. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
8. Fold in 1/3 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
9. Pour into cake tin, bake at pre-heated oven at 140C (no fan) for 25mins at low rack, then increase to 170C (no fan) for another 25mins.
10. Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.

2014-06-30-14-46-47_deco

2014-06-30-14-47-34_deco

Recipe adapted from: Nasi Lemak Lover

This cake was so nice and light, thank you Sonia, i surely do it again!

30 July, 2014

香葱肉松蛋糕

20140713_17102020140713_171053

食谱来自蓝色小厨,谢谢little blue~

材料:(36cm x 24cm长形烤盘)

(A)
1个 --- 全蛋
100g --- 沙拉油/粟米油
 
(B)
50g --- 低筋面粉
25g --- 玉米粉
 
(C)
100g --- 蛋黄 (约5个蛋黄)
 
(D)
150g --- 蛋白 (约4~5个蛋白)
70g --- 细砂糖
2g --- 塔塔粉
 
适量 --- 肉松,青葱粒和美奶滋
 
做法:
 
1.将(A)的材料拌均。
2.然后过筛入(B)的材料,搅拌均匀。
3.把(C)加入(2)里搅拌均匀。
4.将(D)的材料搅打至湿性发泡,然后分次的加入(3)里,轻轻的搅拌均匀。
5.烤盘铺纸涂抹油,然后将面糊倒入抹平;把烤盘轻敲数下,再撒上肉松和青葱粒。
6.预热烤箱170度C,烤约25~30分钟或熟。
7.待蛋糕冷后切成四等份(所以共有两份的长条形蛋糕),取一片的蛋糕涂抹适量的美奶滋,然后覆盖上另一片的蛋糕,用保鲜膜包好放进冰箱待冷后才切片。

 

不知道是不是我那里做错了,面糊有粗粗一粒粒的沙感,可是成品味道还是很香。

下次再做时想要把油减一些。

没办法一天吃完,所以就没有涂美奶滋。