日本棉花蛋糕
28 April 2016 (1 year 7 months 27 days)
Japanese Cotton Cake
日本棉花蛋糕
材料：
蛋黃糊
無鹽奶油 60g
低筋麵粉 80g
雞蛋 1粒
蛋黃 5粒
鮮奶 80ml
檸檬汁 1tsp
蛋白霜
蛋白 5粒
有機蔗糖 95g
1）蛋糕模底下舖一層烘培紙，備用
2）無鹽奶油隔水融化，篩入麵粉拌勻
3）加入一粒全蛋攪拌均勻，然後逐一加入蛋黃拌勻
4）加入鮮奶和檸檬汁拌勻
5）蛋白加糖打至濕性發泡
6）把1/3的蛋白霜加入蛋黃糊裡用刮刀拌勻
7）把蛋黃糊倒入剩餘的蛋白霜內用切半式拌勻
8）把麵糊倒入蛋糕模內，送入預熱烤箱，用水浴法 (底下放一盤熱水），150度烤60分鐘即可
9）取出蛋糕待涼5分鐘後，再脫模待完全冷卻即可享用
Ingredients (A)
Unsalted Butter 60g
Cake Flour/Hong Kong Flour 80g
Whole Egg 1 pc
Egg Yolk 5 pcs
Fresh Milk 80ml
Lemon Juice 1 tsp
Ingredients (B)
Egg White 5 pcs
Organic Cane Sugar 95g
1) Double boil the unsalted butter until dissolve. Sift in flour and mix well
2) Add in 1 whole egg and mix well. Add in 5 egg yolks one at a time and mix well
3) Add fresh milk and lemon juice, mix well
4) Whisk the egg whites until foamy, add the sugar and beat till soft peak foam
5) Add 1/3 of meringue into the egg yolks batter, gently mixed well with spatula before adding the next
6) Pour the mixture into the balance of meringue, and gently mixed well
7) Pour the batter into cake mould, Send into preheated oven
8) Steam bake (pour the hot water into bake tray at below) at 150 degree, 60 mins.
9) Remove the mould from oven and let it cool down for 5 mins.
10) Then use the finger gently press the cake around the mould to remove the mould and leave it to cool down and ready to serve
食譜取自網路
剛出爐的棉花蛋糕∼
因為烤箱容量不夠大
烤模也不夠大
不得已麵糊放得有點太滿
結果烘烤的時候爆高高
蛋糕破裂了
還好味道不錯
用了新買的有機蔗糖
不會太甜哦
綿密的口感果然像在吃棉花 😅
希望侒侒會賞臉
材料：
蛋黃糊
無鹽奶油 60g
低筋麵粉 80g
雞蛋 1粒
蛋黃 5粒
鮮奶 80ml
檸檬汁 1tsp
蛋白霜
蛋白 5粒
有機蔗糖 95g
1）蛋糕模底下舖一層烘培紙，備用
2）無鹽奶油隔水融化，篩入麵粉拌勻
3）加入一粒全蛋攪拌均勻，然後逐一加入蛋黃拌勻
4）加入鮮奶和檸檬汁拌勻
5）蛋白加糖打至濕性發泡
6）把1/3的蛋白霜加入蛋黃糊裡用刮刀拌勻
7）把蛋黃糊倒入剩餘的蛋白霜內用切半式拌勻
8）把麵糊倒入蛋糕模內，送入預熱烤箱，用水浴法 (底下放一盤熱水），150度烤60分鐘即可
9）取出蛋糕待涼5分鐘後，再脫模待完全冷卻即可享用
Ingredients (A)
Unsalted Butter 60g
Cake Flour/Hong Kong Flour 80g
Whole Egg 1 pc
Egg Yolk 5 pcs
Fresh Milk 80ml
Lemon Juice 1 tsp
Ingredients (B)
Egg White 5 pcs
Organic Cane Sugar 95g
1) Double boil the unsalted butter until dissolve. Sift in flour and mix well
2) Add in 1 whole egg and mix well. Add in 5 egg yolks one at a time and mix well
3) Add fresh milk and lemon juice, mix well
4) Whisk the egg whites until foamy, add the sugar and beat till soft peak foam
5) Add 1/3 of meringue into the egg yolks batter, gently mixed well with spatula before adding the next
6) Pour the mixture into the balance of meringue, and gently mixed well
7) Pour the batter into cake mould, Send into preheated oven
8) Steam bake (pour the hot water into bake tray at below) at 150 degree, 60 mins.
9) Remove the mould from oven and let it cool down for 5 mins.
10) Then use the finger gently press the cake around the mould to remove the mould and leave it to cool down and ready to serve
食譜取自網路
剛出爐的棉花蛋糕∼
因為烤箱容量不夠大
烤模也不夠大
不得已麵糊放得有點太滿
結果烘烤的時候爆高高
蛋糕破裂了
還好味道不錯
用了新買的有機蔗糖
不會太甜哦
綿密的口感果然像在吃棉花 😅
希望侒侒會賞臉
 |
| 吃到完!! 媽咪我在撒花了～～ |
 |
 |
| 爆開了 XD |
 |
| 剛出爐的樣子 |
 |
| 待冷5分鐘，脫模待完全冷卻 |
 |
| 冷卻完畢，不回缩 好讚～ |
Comments
Post a Comment