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Sunday, 30 June 2013

Castella Cake (蜂蜜长崎蛋糕)







有些蛋糕做了一次就算,有些蛋糕做了再做,吃了再吃依然美味。长崎蛋糕和戚风蛋糕在我的list里就是属于这类型的,久不久就会想念一下。长崎蛋糕有着淡淡蜜糖香味,又有QQ弹性的口感,吃了让人回味。虽然没有很多材料,算是简单,但却又那么的不简单 ,所以就是让人又爱又恨。

起先失败了无数次,恨了无数次。。说了气馁的话,“这个蛋糕很了不起吗?就是sponge cake一个咯!”后来做成了,爱了,说了赞扬的话“这个蛋糕是很好吃一下喔!”我每次都跟姐姐说,东西做不成,很多时候都没有检讨自己的过失,就只会赖食谱不对,盘的size错了,烘培纸买到cheap的,蛋糕粘住了等等。。哈哈!

所以啊。。我的很好吃一下,未必是你家的很好吃一下。。食谱是个模式,有待自己发挥和配合自己家的口味。做部落格不是一个竞争台,也不是一个互相评击的地方。大家努力为家人烘培,烧菜的分享,是一个心得,是一种分享。互相自持,互相学习,互相赞赏,快乐部落格。

这里分享我家很好吃一下的蜂蜜长崎蛋糕。


长崎蛋糕 Castella

材料:
4粒蛋(室温,分开蛋白和蛋黄)
24 大匙蜜糖 (我用3 大匙)
2大匙牛奶
1小匙水麦芽
34杯高筋面粉(我用120g
12杯幼糖 (我用75克)
1大匙味霖 

做法:
1 蛋白用搅拌机打至蛋白呈现小气泡,慢慢加入幼糖,继续打至干性发泡。

2 逐一加入蛋黄,继续打发(约6分钟, 我的打蛋器前面2分钟7档,接下来5档)。

3 预热烤箱160C。长崎木框模垫入两层蛋糕纸,然后用锡纸裹着木框外。将整理好的模型放在一个烤盘上。

4 将打蛋器转至最小档,慢慢加入筛过的面粉至完全拌匀。

5 将牛奶,水麦芽,味霖和蜜糖放入一小容器里,微波炉温热(1015秒)。

6 将面糊取出小部分和温热的蜜糖牛奶麦芽糖快速拌匀。然后再将蜜糖面糊倒入主面糊里拌匀。

7 用一筛网,将面糊筛入已铺好纸的木框里。将烤盘在桌上轻轻敲几下,震出小气泡。

8 送入预热的烤箱,装两碗水放在烤箱底层(用蒸烤式),烘60分钟。

9 出炉后,用一张蛋糕纸盖着蛋糕面然后倒扣。移放在网架上冷切(大概15分钟),再将蛋糕倒扣回来。继续在网架上冷切。

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


INGREDIENTS :
4 whole eggs (separated & room temperature)
2-4 tbsp honey ( I used 3 tbsp)
2 tbsp milk
1 tsp maltose sugar ( Very important!, it makes the texture of the cake look nice, moist, and smooth )
3/4 cup wheat flour (I used 120g bread flour.)
1/2 cup sugar (I used 75g caster sugar.)
1 tbs mirin (optional)

DIRECTIONS:
1. ) Preheat oven at 160C. Fill 2 little loave pans with water. Fill up 1/4 of the pan. Place them into the oven and place each pan on both sides of the pan so that the cake batter will be in the middle of the 2 filled pans with water.

2. )Put milk in a bowl and microwave for 10 seconds to warm. Stir in maltose sugar, honey and mirin until well melted and incorporated.

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. (or fill the batter in a 100ml container, the batter should weigh around 23-25g).

5. ) Switch your mixer to the lowest setting . Then add sifted flour slowly until mixture well incorporated.

6.) Then , slowly pour the  warm honey mixture into the batter until well mixed.  Using a sifter, pour the batter into it and into the pan. 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. (This step is critical to ensure the Castella has a moist texture).

Recipe adapted from : Hunniebaby













Thursday, 27 June 2013

Buttermilk Lawsuit Muffin (樱桃满分)






那天打电话给姐姐跟她讲起我要做她常做的Gary Mehiganmuffin 食谱,因为我买了buttermilk。她说那里有用buttermilk,是sour cream啦!哈哈。。买错材料timm。。。怎么办,上网查查有什么muffin是用buttermilk做的,一查之下,看到这个让大感兴趣的Lawsuit Buttermilk Muffin

原作Marcy Goldman在某家烘培店工作时,改篇了她在某报章收集到的 muffin食谱,muffin在店里大卖,当她辞去工作时,店主不允许她把食谱带走。她到第二家上班是同样事项发生,于是她展开法律行动,追讨回拥有食谱的版权。Marcy获胜,后来她也无私的将食谱公开与大家分享。所以今天我也庆幸的能试一试这个所谓的Lawsuit Muffin

这个食谱我一连做了两次,第一次是做cherry的,第二次用了苹果和蔓越莓(用蓝姆酒浸泡)。很喜欢这个松软好吃的满分,喜欢苹果蔓越莓多于cherry的。上面那层香香脆脆的酥核桃/pecan酥松粒更为这个满分增添不少口感。食谱简单,容易操作。我只是把满分的糖份减到130g

这里也尊重原作的版权,没能将食谱贴上,如果有兴趣的话,请到MarcyBetterBaking.com网站查看和下载食谱。

明天我的同事有苹果蔓越莓muffin早餐咯!














BetterBaking.com

Tuesday, 25 June 2013

Soufflé Strawberry Swiss Roll (舒芙蕾草莓蛋糕卷)




拥有Okashi的书这么久都没有留意到舒芙蕾蛋糕卷的食谱,当 Jessie在母亲节时贴上了她的蛋糕卷,我就盯上了这个非试不可的食谱。舒芙蕾 (Soufflé)是一种源自法国的烹方法。种特殊的厨方法,主要材料包括蛋黄及不同配料拌入打匀后的蛋白,烘焙质轻而蓬松。Soufflé一字来自法中一个动词souffler去分,意思是使充气简单地指蓬松地起来”. Okashi 也用了烫面的方法让面筋软化让蛋糕更柔软蓬松。

因为蛋糕的份量适合28cm x 28cm的蛋糕盘,我没有这个size的烤盘,所以在卷蛋糕时,不知道该是向长处卷起还是向短处卷起。 如果由短向卷起或许蛋糕可以卷个一圈半,但是这样的话,蛋糕卷就成了短短的一卷,切掉头尾所剩无几,只能切到四五片蛋糕片罢了!看来七月份回家时又有一样东西可以买咯!

这里给大家分享这一款很好吃的蛋糕卷。
  
Ingredients:
Spong:
1 egg
3 egg yolks
1 tsp vanilla extract
35g unsalted butter
60g pastry flour (sifted)
60g whole milk
85g fine castor sugar (I used 60g)
3 egg white
few drops of pink food colouring

Whipped Cream
200ml thickened cream
10g icing sugar

Strawberries for filling and decoration

Method:

1. Preheat oven to 180C. Line a 28cm x 28cm swiss roll pan. (My pan is 23cm x 33cm)

2. Combine egg, egg yolks, vanilla extract and beat lightly. Set aside.

3. Melt butter in a saucepan, then add all the sifted flour and cook through. Transfer to a bowl and slowly add the egg mixture bit by bit, stirring with a spatula or whisk until a smooth batter is achieved.  Add warm milk microwave till 50 C) and pink food colouring then mix well. Strain batter and set aside.

4. To make meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy.  Add half the sugar and continue beating for a few minutes before adding the remaining sugar. Beat until the egg whites are glossy and stiff peaks form.

5. Add 1/3 of the meringue to the batter and fold lightly. Pour the batter into the remaining meringue and lightly fold in until just incorporated. Gently pour into prepared pan, scrap the top as level as possible and bake for 20 minutes or until golden brown. (I bake for 15 minutes)

6. Remove baked cake from pan and place in a big plastic bag to cool ( I did not cool the cake in a plastic bag).

7. Place a mixing bowl in the refrigerator until cold, pour cold thickened cream and icing sugar in the chilled mixing bowl and whipped until thick.

8. Spread rhubarb and strawberry jam, then whipped cream on the surface of the sponge. Arrange with strawberries then gently roll from side with strawberries. ( Due to my swiss roll pan size, I roll the sponge from the long side).

8. Refrigerate a few hours, decorate with left over whipped cream and serve.

Recipe adapted from: Okashi- sweet treats made with love







鸡蛋1
蛋黄3
黄油35
香草精1tsp
低筋粉60(过筛)
牛奶60
蛋白3
砂糖85 (我用60克)
数滴粉红色素

奶油霜
200ml 奶油
10g糖霜

做法:
1黄油放入小锅里,小火加热到黄油完全融加入小麦粉,用打蛋器迅速搅拌均匀,直到没有白色粉末即可。
2牛奶微波炉加热到50度,分2次加入1里,每次加入都要搅拌均匀。
3 鸡蛋一粒和蛋黄搅匀,鸡蛋液分2-3次加入,每次加入也要搅拌均匀。加入香草精和色素搅拌均匀后,用网眼比较细的筛网过滤一下备用。
4把砂糖粉3次加入蛋白里,将蛋白打发到硬性发泡
5 1/3的蛋白加入3里,用打蛋器搅拌均匀后,加入余下的蛋白,改用刮刀切拌翻拌均匀。
6倒入烤盘,整平表面,敲动烤盘底部振掉气泡。18015分钟左右。取出烤盘,垫纸面朝下摆放在架子上放凉
7奶油,先将容器放入冰箱冷切,打发至 8-9分硬性发泡
8 蛋糕抹上草莓酱,再抹上奶油霜。排上草莓, 卷动蛋卷直到另一端。用保鲜膜包好冰箱冷藏。(我用长的一方卷起)。
9 在蛋糕卷的表面涂抹剩余的奶油霜,用草莓和烤香的杏仁片做装饰。