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Tuesday, 13 May 2014

Matcha Castella (抹茶长崎蛋糕)






这次去日本吃了几家的长崎蛋糕,其实家家都好, 毕竟就是那几样食材打发烘出来的蛋糕,差异不会很大。只是有的口感有比较Q,有的就是很单纯是蜂蜜鸡蛋糕的质地,有的甜一点,有的上面加了粗糖,就这样变来变去。市面上比较普遍的有原味,抹茶和焦糖口味的。



我很期待再次尝试长崎蛋糕。今天用了姐姐家的食谱,但是做法还是跟了之前的分蛋式打发(嘻嘻,我不擅长全蛋式打发,所以走捷径)。老实说,我不知道为什么要用木模,但是做了几次,觉得除了上下的蛋糕皮都能烤的很好之外,另一个特点可能就是蛋糕一定不会爆脸, 也是只就是木模的秘密。

昨晚烤好蛋糕后,我迫不及待的一凉了就快点切掉头头尾尾来吃,就是怎么也吃不到蜜糖的味道。快点把它收好,今天一早开封,味道来了,蛋糕也变得更moist更好吃了。


材料:
250克蛋,分蛋)
80 細砂糖
40 蜂蜜,
 10克 水麦芽
75 奶,
1/4小匙
55 高粉,(过筛)
90 低粉 过筛
1 小匙抹茶粉
50 溶化牛油

做法:
1 蛋白用拌机打至蛋白呈小气泡,慢慢加入幼糖,继续打至干性泡。

2 逐一加入蛋黄,继续6 我的打蛋器前面27档,接下来5档)。

3 预热烤箱160C崎木框模入两蛋糕,然后用锡纸裹着木框外。将整理好的模型放在一个烤上。

4 将打蛋器至最小档,慢慢加入筛过的面粉和抹茶粉至完全拌匀。

5 将牛奶,水麦芽和蜜糖放入一小容器里,微波炉温1015秒)。

6 将面糊取出小部分和温的蜜糖牛奶麦芽糖快速拌匀。然后再快速拌入融化奶油。把拌入蜜糖和牛油的小部分面糊倒入主面糊里拌匀。

7 将面糊倒入的木框里。将烤在桌上轻轻敲几下,震出小气泡。

8 送入预热的烤箱, (中下层),烘60

9 出炉后,用一蛋糕盖着蛋糕面然后倒扣。移放在网架上冷切(大概15),再将蛋糕倒扣回来。继续在网架上冷切。

10 将冷却好的蛋糕,用蛋糕包好,在用保鲜纸包好,装入密封容器里,放入冰箱,隔天享用。

Recipe adapted from: Jane's Corner


Ingredients:

250g egg (abt 5 nos) (separate yolks and whites)
80g caster sugar
40g honey
10g maltose
75g milk
¼ tsp salt
55g high protein flour (sifted)
90g low protein flour (sifted)
1 tsp matcha powder
50g melted butter

Method:

1.            Line wooden castella mould and place it in a cake pan. Preheat oven to 160C.

2.            Put milk in a bowl and microwave for 10 seconds to warm. Stir in maltose sugar and honey  until melted and well incorporated. Melt the butter and set aside for later use.

3. ) In a large mixing bowl beat egg whites till soft peak. Then, slowly add in the sugar. Beat until stiff peak and the egg white batter will becomes thick and glossy.

4. )Next beat in egg yolks, one at a time. Beat well until mixture turns to a pale white color or approximately 6 minutes.

5. ) Switch your mixer to the lowest setting . Then add sifted flour and matcha powder slowly until mixture well incorporated. (Do not over mix)

6.) Then , scoop about ¼ batter out into a big bowl. slowly pour the  warm honey mixture into the 1/4 batter until well mixed.  Follow by folding in the melted butter until well incorporated.

7)Pour the honey batter back to the main batter. Fold until well mixed.

7.) Pour the batter into lined wooden mould. Gently drop the baking pan on the bench top to minimize air bubbles.

7.) Place pan in between the two filled pans with water. Bake for about 60 minutes or until golden brown.

8.) Once the cake is done, remove from oven, place a non-stick parchment paper on top of the cake and follow by another cake pan, turn up side down the cake. Cool on a wire rack.

9.) When the cake is cool enough to handle but still warm (about 15mins), invert the cake again, remove the pan and wooden box. Continue to cool on a wire rack.

10.) Once cake is cooled, wrap nicely with paper and film. Refrigerate overnight.









I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House.

27 comments:

  1. 夕阳西下的照片, 不同的感觉也格外的美,蛋糕也一如以往般的好吃, 虽然我没吃过, 但却希望有机会吃到, 嘻嘻!

    ReplyDelete
  2. 我也喜欢这个蛋糕。我依然是用木模烤。喜欢烤出来表层的焦色。还有一个yuzu的口味也是蛮好的。嘻嘻。

    照片很漂亮。很艺术。like 多多

    ReplyDelete
  3. 蛋糕漂亮,照片也美!双赢!!!哈哈.....

    ReplyDelete
  4. beautiful photos and nice castella, keep a slice for me ya, hehehe..

    ReplyDelete
  5. 这个我也很喜欢,
    尤其是绿茶味道的,
    一级棒!

    ReplyDelete
  6. Li Shuan, no need to go to Japan to but Castella Cake liao, the best has been made by Jane & you, hahaha! Eh, how come my matcha powder after adding 3 drops of green colour also didn't look as nice as yours, aiyo, like this must try another brand when I finish this can. Yeah, I'm also thinking that the wooden mold doesn't pass on the heat to the cake as much as the other pans. I better just enjoy seeing your cake first, who knows I need to bake 7 castella cakes b4 I can post it or never? Your cake looks very pretty!

    ReplyDelete
  7. 我也有同感,全蛋打法的castella我上星期就弄了一个失败的。希望下次成功。你那castella在西阳下好美!

    谢谢连接小拇指!

    ReplyDelete
  8. 那个叶子看到最后才知道是盘。。。哈哈!
    很美,我很喜欢。。。^^

    ReplyDelete
  9. Li Shuan, 好久没吃过这蛋糕了,好想念那个味道。
    照片拍到太美了!

    ReplyDelete
  10. 我看到你日本拍的照片,好美哦!
    我相信日本的蛋糕一定不比你这好吃

    ReplyDelete
  11. 那个叶子盘真美,好典雅,蛋糕也是,颜色组织都美:)

    ReplyDelete
  12. I liked Castella Cake but not very time that I am successful in baking this..

    ReplyDelete
  13. Helena,你的蛋糕做得很美。 照片很有神秘感,让我想偷偷的拿走几片蛋糕。。。:D

    ReplyDelete
  14. 娴,很久没有留言了,看了你的日本游记,很想去日本。。。这castella 很美,这系列照片有‘犹抱琵琶半遮面’ 的感觉叻。。。 :)

    ReplyDelete
  15. 我也是败在全蛋的手下。。。每一次打到蛋糊看似可以,应该没有问题了。。。偏偏拌入面粉的时候,就感觉一直在消泡当中!!

    我要试一试你家的,不过先来一片蛋糕吃饱了再说!!嘻嘻。。。

    ReplyDelete
    Replies
    1. 抹茶粉也其他的材料一起放吗??

      Delete
    2. 抹茶粉和粉一起筛如就可以了。希望这样分蛋打发会成功咯

      Delete
  16. 这个蛋糕我做得不好,蛋糕底部有收缩迹象。是没放水麦芽的关系吗?
    找天试试你的食谱,美女,不妨水麦芽可以用什么替换,或可以直接省略呢 ^^

    ReplyDelete
    Replies
    1. Karen,没有水麦芽可以直接省略。如果你要用SP 也可以,因为SP也有镇定蛋糊的作用。祝你成功

      Delete
  17. haiz。。不知何年何日,我才会去做它!

    ReplyDelete
  18. Helena, your cake is so even, straight and neat, so nice, I never able to bake such a cake.

    ReplyDelete
  19. Hi Helena,

    Your matcha castella looks very pretty and artistic with the oriental sort of sunset setting... Wow!

    Zoe

    ReplyDelete
  20. Helena,您好。请问您介意我问一个不关事的问题吗?就是。。您的姐姐真的是Jane's Corner的Jane??

    ReplyDelete
    Replies
    1. Hello Cat, 你好! 是啦。。jane 和 helena 是同父同母的亲姐妹喔! 嘻嘻!

      Delete
    2. 哇~请容许我大喊一声!实在是太让我'渍渍称奇'了!您们一门双杰呢!两姐妹都是高手,太难得了!我现在的心都还在喊着:‘您们实在是太厉害了~不可思议!’

      Delete
    3. 哈哈! 哪里哪里。。 我会转达给我妈妈,她会很骄傲的哈哈。。

      谢谢Cat 我很like 你的留言:)

      Delete
  21. castella蛋糕做得很漂亮,我也肯定做不出的咯。嘻嘻~

    关于那个头发的vitamin,谢谢你的分享,下次我出去走街是必定留意留意。
    可以share你是用那个brands的吗?澳洲的某些品牌SG也是能找到的哦!^o^

    ReplyDelete