Sunday, April 22, 2012

香草相思蛋糕~蒸烤

又是相思蛋糕。。呵呵呵。。
都忘了这是我烤的第几个烤相思蛋糕了,
软软湿湿的,好好吃。

在FB的“家庭美食乐”里看到大家做的相思蛋糕,
用的都是蒸烤法,所以,所以今天就试试蒸烤法。

用蒸烤法做的相思蛋糕,口感更加湿润好吃哦!

仔细看,可以看到一颗颗黑色的香草仔。



用料A:
粟米油 65 g
香草荚 半根
牛奶 80 ml (香草荚+牛奶煮滚,放凉备用)
盐1/4 茶匙
蛋黃 100 g
全蛋 1 粒
特幼面粉 65 g (我用HK面粉)

用料B:
蛋白 200 g
幼糖 75 g
塔塔粉 1/2 茶匙

做法 : A
1) 粟米油+香草牛奶+盐+蛋黃+全蛋打至起小泡
2) 加入HK面粉再打滑,放一邊 (不能吹風 )

做法 : B
1. 蛋白加入塔塔粉和幼糖打至起泡不跌
2. 最后A+B拌均勻,倒入7寸方形脱底模,放入烤炉最底层,蒸烤~160C 48min。
3. 出炉后,倒扣待凉。

Ingredients A:
Corn oil 65g
Vanilla Bean half piece
milk 80ml
(Combine milk and Vanilla Bean in a small boiler, bring to a boil)
Salt 1/4t
Egg yolk  100g
Egg 1pc
Superfine flour 65g (i used HongKong Flour)

Ingredients B:
Egg white 200g
Castor sugar 75g
Cream of Tartar 1/2t

Method A:
1. Mixed Corn oil, Vanilla milk, egg yolk and egg in a bowl.
2. add in HongKong Flour, mix well, set aside.

Method B:
1. Combine egg white and Cream of tartar, beat in medium speed, slowly add in sugar, beat till soft peak form.
2. Mix A & B, pour the mixture into 7" loose base square baking pan. Steam bake (water bath)~ 160 degree, 48 minutes.
3. Inverted the cake pan, till it is cool completely.


37 comments:

  1. 我好爱你的相思蛋糕哦!!

    ReplyDelete
    Replies
    1. Sweetylicious, 谢谢你。。
      这蛋糕真的很不错,你也试试看啊。。:)

      Delete
  2. Replies
    1. sabrina,味道和口感真的很诱人。。:P

      Delete
  3. 好棒哦~ 食谱我又带走了!:)

    我也超爱你的相思蛋糕。。。。
    仿佛只要一提到这蛋糕,就会让我“相思”你,哈哈哈

    ReplyDelete
    Replies
    1. Anna,哇哇。。。有人相思我耶。。:P

      Delete
  4. 你。。。。。。又来引诱我了,这次还加了香草籽,好香啊!
    我不大敢来看你,因为我还没把相思蛋糕的功课给交上,呵呵!

    ReplyDelete
    Replies
    1. 小鱼,你还没做,先来这里“吃”。。呵呵
      加了香草仔真的很香。。我妈说。。“太香了”。。XD

      Delete
  5. 原来还能用蒸烤法,这相思蛋糕的魅力真的无法挡。

    ReplyDelete
    Replies
    1. eileen,嗯。。蒸烤的成品,更加绵密。。:)
      你也试试看。。

      Delete
  6. 看妳一直做这款蛋糕
    我也要快快尝下这个好滋味 :)

    ReplyDelete
    Replies
    1. 0620,赶快,赶快。。好好吃呐。。:)

      Delete
  7. 你好。你的蛋糕看起来很美。请问这个蛋糕需要INVERT 放凉吗?谢谢!

    ReplyDelete
    Replies
    1. Weng,嗨,你好。。
      需要的。烤好后,需要倒扣放凉。。:)

      Delete
  8. Thanks for sharing this is extremely a good recipe.

    ReplyDelete
    Replies
    1. Happy Flour, Glad that you like this.. :)

      Delete
  9. Hi Siew Hwei
    Can you please translate to English. Thanks

    ReplyDelete
  10. hi,我试了4次,一样的问题,出炉后3寸高,倒扣待凉后就缩剩2寸高而已。请问是什么原因?材料和做法照足了,不知道问题出在哪?tq

    ReplyDelete
    Replies
    1. mooi,蛋糕会回缩,会不会是蛋白霜打发的问题?

      Delete
  11. 谢你的回复。觉得蛋白已经打到够硬了,常做雪芳蛋糕都没问题,可是相思蛋糕就不行,很不明白。

    ReplyDelete
    Replies
    1. Mooi,不好意思。。
      如果不是蛋白霜的问题,我就不确定了。因为我也是像做戚风蛋糕的方式做。。:)

      Delete
    2. 无论如何我还是会尝试的,不到黄河心不死,哈!谢你分享了那么多的美味食谱。

      Delete
    3. mooi,祝你成功。。:)

      Delete
  12. Hi Siew Hwei! I'm really impressed with your 相思蛋糕!The texture looks really springy and soft! I was wondering when you say 蒸烤, did you bake this cake in a water bath like the cheesecake method? Thanks!

    ReplyDelete
    Replies
    1. Honey Bee Sweets, thank you for liking..:)
      Yes, 蒸烤 = water bath..:)

      Delete
  13. 不好意思!學藝不精,不是很明白蒸烤? 有沒有圖示範?是不是蛋糕摸放在一個裝滿水的4方型蛋糕烤箱槃上放在烤箱烤?

    ReplyDelete
    Replies
    1. clee,蒸烤是把装了面糊的烤盘浸在装了水的烤盘里面烤。:)

      Delete
  14. Hi Siew Hwei, If do not have HK Flour can I use cake flour? Or any other flour? Thank You

    ReplyDelete
    Replies
    1. Wendy, maybe u can try SuperFine flour.:)

      Delete
  15. Hi Siew Hwei, do I have to line the cake tin? Thanks!

    ReplyDelete
    Replies
    1. hi, do you mean to line the cake tin with baking paper?
      No,i didn't, but i knew some people did this. :)

      Delete
  16. Hi, do we need to refrigerate the cake on the day that I bake the cake? How long can we keep it at room temperature in an sir tight container? Thanks!

    Amanda

    ReplyDelete
    Replies
    1. hi, Amanda, i am not too sure that how many days we can keep the cake in room temperature, as normally i will keep inside the fridge..:)

      Delete
  17. Hi 请问哪里可以买香草荚?

    ReplyDelete
  18. 请问加入面粉再打滑的步骤是用手打的打蛋器还是电动打蛋器呢?谢谢。。

    ReplyDelete

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