菇噜菇噜@菇言菇语: 7/1/14

30 July, 2014

香葱肉松蛋糕

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。

25 July, 2014

蜜糖杏仁片牛油蛋糕

我做了这蛋糕去朋友家house warming。。。几个小时的车程。。。那么热的天气。。。蛋糕一定要一路上能够忍受高温，一路上车子摇晃也不扁不塌，当然要好看好吃，即使高热量高脂肪也没关系，人多好办事嘛，嘿嘿~

厚厚的的杏仁哟~

食谱来自Karen的蜜糖杏仁片牛油蛋糕，谢谢Karen。

我做双份，用了8寸圆模。

材料：

90g 融化牛油
2粒蛋
80g 幼糖
60g 低粉（过筛）
20g 粟粉

表面：蜜糖杏仁片
90g 杏仁片
50g 蜜糖
30g 牛油

做法：
1）把粟粉加入低粉里混合，过筛备用。
2）将幼糖加入蛋里，隔着温水，拌打至泛白及浓稠状。
3）把粉类加入，用刮刀搅拌成无颗粒状。
4）取部分的面糊加入融化奶油里，快速拌匀。
5）把做法4）倒入剩余的面糊里，混拌均匀。
6）倒入模型里，放入预热烤炉，以170度烤约30至35分钟。
7）把蜜糖和牛油隔水煮溶。
8）将杏仁片倒入，拌匀即可。
9）把混合均匀的杏仁片均匀的铺在蛋糕体上。
10）再次把蛋糕送进烤箱。继续以170度烤10-12分钟，把杏仁片烤至金黄色即可。

20 July, 2014

TOKYO 浓厚百拉面 RAMEN

18 July, 2014

Matcha Marble Chiffon Cake

Ingredients:

70g Plain flour

5 Egg yolks

20g Caster sugar

70g Water

60g Canola oil or corn oil

5g Matcha powder mix with 1 tbsp hot water

Meringue

90g Caster sugar

10g Corn flour

5 Egg whites

Method:

Preheat oven to 170C
Sift flour twice. Combine egg yolks and sugar in a bowl and mix well. Add water and corn oil and blend together. Add flour and mix well with a hand whisk. Set aside.
Make meringue ~ Combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and flour mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.
**Add one third of meringue to egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely. Or you may slowly pour all the egg mixture into the meringue at low speed then stop machine. Using a rubber spatula and fold the mixture well.
Take 1/4 of the plain batter and mix with the matcha paste together.
Spoon plain and matcha batter alternately into an ungreased 21cm chiffon cake pan, till all the batters are used up. Gently shake and bang the pan on the table top to release air bubbles and use a chopstick to stir the batter gently to create swirl. Smooth the surface with a rubber spatula.
Place in the oven and bake for about 45- 50 minutes then switch oven to lower grill for 5 minutes.
When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan.
Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it.

Recipe source from: Anncoo Journal, thanks a lot Ann :)

I'm linking this post to Bake Along for this week's theme of Chiffon Cakes jointly hosted by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Lena of Frozen Wings.