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Thursday, 17 October 2013

Soya Ogura Cake 豆浆相思蛋糕


A soft and moist sponge cake using steam-bake method. You can add lemon or orange skin zest to enhance the flavour of the cake.
一个湿润绵密的海绵蛋糕,吃起来有如乳酪蛋糕般,特别是加入了柠檬削。

Yield: 18 x18 cm square cake 方形蛋糕

Ingredients
5 egg whites 蛋白
70g fine sugar 细糖
1/4 tsp cream of tartar 酒石/嗒嗒粉

5 yolks 蛋黄
1 egg 全蛋
65 g sweetened soy milk 甜豆浆
40g corn oil 玉米油
65g top flour 低筋面粉
1/8 tsp salt 盐
1/2 tsp lemon skin zest 柠檬皮削

Direction
1. Line a 18x18cm cake tin with parchment paper.
将一个18x18 cm 的方形蛋糕模铺上烘烤纸。

2. Place egg white in a clean and grease-free mixing bowl. Beat egg white using an electric mixer at high speed till the egg whites becomes frothy.
将蛋白放入一个干净无油的钢盆,用电动打蛋器高速打发。

3. Mix cream of tartar and fine sugar in a bowl. Add the sugar mixture to the egg white in 3 lots and mix in low speed.
Increase the mixer's speed to high and beat egg white till soft peaks formed (the tips of the egg white slightly bent). Set aside.
把嗒嗒粉和糖混合,分三次,以低速加入蛋白中混均后,再以高速打至湿性发泡(当提起打蛋器,竖立的蛋白尖端会微下弯)。



4. In a separate bowl, beat egg yolks, 1 egg, and corn oil at high speed till foamy (about 2 minutes). Then add in soya milk and beat for about 1 minute at medium speed.
取另一大盆,将蛋黄、全蛋和玉米油以高速打至松发(大概2分钟)。再加入豆浆,以中速打一分钟。



5. Add salt to flour. Loosen the flour and salt using a hand whisk. Blend the flour mixture and lemon zest into the yolk mixture in (4) till smooth using the whisks detached from the hand mixer. 
Do not over mix the batter.
把盐加入面粉中,以打蛋器混松后,与柠檬削,分三次,一起搅入(4)的蛋黄糊中,混至不见粉就行,避免过分搅拌面糊,以影响蛋糕口感。




6. Fold in 1/3 of the egg white into the yolk batter in (5).  Then follow by the remaining 2/3 egg white. Stop mixing when no trace of egg white can be seen.
将1/3的蛋白糊加入(5)的蛋黄糊中混均,再加入其余的蛋白混均。


7. Pour about 400 g of hot water to the baking tray place at the bottom shelf of the oven. Preheat the oven to 160 degree Celsius.
将400g的热水倒入放在底层的托盘,再将烘炉预热至160度C。

8. Pour the batter into the lined cake tin. Give the tin a few light taps to get rid of trapped air bubbles.
将面糊倒入蛋糕模中后,轻敲蛋糕模数下以抖掉隐藏在面糊中的气泡。

9. Place the cake tin into the preheated oven and bake for about 30 minutes at 160 degree Celsius. Then lower the temperature to 140 degree Celsius and bake for 20 minutes. Check with a stick for readiness of the cake.
先以160度C烘30分钟,再以140度烘20分钟。插竹签以检查蛋糕熟度。


10. Remove the cake from the oven. Immediately, invert out the cake from the cake tin onto a wire rack to cool.
把蛋糕从烤箱移出,立即倒扣于网架上摊凉。






12. After the cake has cool down,  cut and serve :)
等蛋糕冷却后就可切块来享用 :)

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