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Sunday, 20 October 2013

Honey Condensed Milk Cupcake 蜂蜜炼乳杯子蛋糕


Yield: 12 cupcakes 12 小蛋糕

Ingredients
3 eggs, room temperature 3粒蛋,室温
60g fine sugar 细糖
15g honey 蜂蜜

105g top flour 低筋面粉
15g condensed milk 炼乳
30g soy milk or milk 豆浆/牛奶
3/4 tsp vanilla extract 香草精

60g unsalted butter 无盐奶油

Direction
1. Line twelve 5.2x3cm round cupcake moulds with cupcake paper.
将12个5.2x3cm圆形蛋糕模铺上纸模。

2. Melt butter in a rice cooker using 'Keep Warm' mode for 10 minutes. Let the butter sit in the rice cooker for another 10 minutes. 
Let the butter cool down outside the rice cooker before use.
奶油放入电饭锅开保温键10分钟。熄火后继续让奶油留在饭锅直到奶油溶化。加入面糊前,奶油需先降温到室温。


3. Mix condensed milk, soya milk/milk and vanilla extract in a bowl. Set aside.
将炼乳、豆浆/牛奶 和香草精先混均于碗中。

4. Loosen the flour using an hand whisk. Set aside.
用打蛋器将面粉搅松。

5. Heat up a small pot of water to about 50 degree Celsius for warming up the eggs while beating later.
取一小锅,温热一些水至50度C.等一下打蛋用。

6. Place the eggs, fine sugar and honey in a heat resistant mixing bowl and place the mixing bowl over the smalll pot of water.
将蛋、细糖和蜜糖放入一个耐热搅拌盆中,再放在装有温水的锅上

7. Start mixing the mixture using an electric hand mixer set at low speed.
When all the ingredients are well blended, increase the mixer speed to high and beat until the egg mixture reach ribbon stage. This process takes about 8 to 10 minutes.
先以低速将材料混均,再以高速打发蛋糊至提起打蛋器,滴下的面糊可形成明显的折叠紋。蛋糊需打大概7到10分钟。

8. Remove the mixing bowl from the pot of warm water.
Start to fold in the flour in 2 lots. Do not over stir the batter to prevent building up of gluten which will give the cake a firmer texture.
将搅拌盆移开小锅。分两次将面粉加入蛋糊。勿过分搅拌面糊,以致影响蛋糕口感。

9. Fold in the milk mixture from (3) and melted butter from (2).
Scrap the side and bottom of the mixing bowl to prevent the liquid from settling at the bottom and flour at the side.
将(3)和 (2)项的牛奶混合液和奶油混入面糊。留意勿让奶油和牛奶沉淀在搅拌碗底部。


10. Pour the batter into the cupcake moulds to reach 9/10 of the height.
将面糊倒入蛋糕模至9分高

11. Arrange the cupcake moulds onto a tray. Spray 5 to 6 pumps of water mist over the batter surface.
将蛋糕模移到烘盘上,再喷5、6次水于面糊上。


12. Bake the cupcakes in a preheated oven set at 170 degree Celsius for 17 to 18 minutes, or till the surface turns golden.
放入预热至170度C的烘炉中烘17~18分钟,至蛋糕表面呈金黄色。


13. Turn out the cupcakes from the moulds immediately and cool down over a wire rack.
Cover the cupcakes by a clean dry cloth to keep the cupcake moist. Let the cupcakes cool down completely.
蛋糕离火后立即脱模,放在网架上摊凉,盖上干净的布防止蛋糕变干,直至完全冷却。


14. Keep the cool cupcakes in an air tight box. Enjoy :)
将吃不完的蛋糕可收在盒中放入冰箱收藏 :)


Recipe adapted from

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