Friday, 26 September 2014

双色巧克力相思蛋糕 (Bicolour Chocolate Ogura Cake)






向来, 总是以大型烤箱来烘烤蛋糕的, 这次我改用了小型烤箱烘烤,发现小型烤箱除了温度容易抓拿,脾气也较温和。 出炉后的蛋糕,  效果也很好, 更无需不时的往厨房跑, 当心烤箱里的蛋糕是否爆脸了!

久而久之, 家里总会出现相思蛋糕的。 细腻的蛋糕, 百吃不厌, 只要是适合的口味,蛋糕总是清碟的.







 做法 

1.  把7寸脱底蛋糕模的外层预先铺上锡纸,放入一个装有1/4水的蛋糕盘里(这个装着水的盘一定要比7寸的盘大。

2.将材料A混合(除却巧克力粉及面粉),以打蛋器搅拌均匀,最后才加入面粉拌匀。

3.  把蛋白用搅拌机打在至起泡。再慢慢的分3次加入細糖,用搅拌机打至硬 (碗糊拿起,而蛋白糊不会掉下)

4再把做法(3)的1/2 蛋白糊加入蛋黄糊里, 搅拌均匀后再加入剩余的蛋白糊,拌均匀。

5. 将做法(4)的面糊分成2等份, 分别加入搅拌好的两色巧克力酱。 (我另取了一小份的原色面糊)

6.   将两色巧克力面糊交叉的倒入蛋糕模子里, 轻轻的敲出气泡。

7.  放入预热烤箱以145度烘烤40分钟后, 转为150度烘烤20分钟即可 (水浴法)。

8.  取出,倒扣放着至冷却才取出蛋糕。



【Bicolour Chocolate Ogura Cake】

Ingredients A:
105g egg yolks
60g fresh milk
1 whole egg
50g corn oil
1/8 tsp salt
70g superfine flour / cake flour
3 tbsp cocoa powder + 3 tbsp hot water (mix well)
3 tbsp dark chocolate powder + 3 tbsp hot water (mix well)

Ingredients B:
205g egg whites, 60g castor sugar

Method:
1. Wrapped the 7 inch removable base cake pan with 2 layers of Aluminum Foil and put the cake pan into the outer baking tray. Set aside. 

2. Combine ingredients A (except of cocoa powder and flour) and hand whisk thoroughly. Sift cake flour into mixture and whisk till just evenly mixed.

3. Whisk egg whites until mixture forms soft peaks. Gradually add in sugar in 3 batches and whisk until frothy and stiff peak form.

4. Add meringue into egg yolk mixture in 2 bathes, each time gently mixed well before adding the next.

5. Divide the batter into 2 equal portions, mix in the two types of cocoa paste into each portion of egg yolk batter according, and mix well with a spatula. Set aside.

6. Pour the two types of batter into the cake pan, and put the cake pan into the outer baking tray.

7. Lightly tap the baking tray to release the air bubbles, add fill in the ¼ of hot water into the outer tray.

8. Steam-bake in preheated oven at 145 degree C for 40 minutes, then turn to 150 degree C bake for 30 minutes.

9. Invert the cake immediately after bake and let it cool before serving.

** I always measure the egg whites and egg yolk's portions when i baking the ogura cake. 











18 comments:

  1. 唷!唷!唷!!!!好喜欢!!!给你好多赞!!亲亲~~好喜欢!要做要做!

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  2. Hi May, your bicolour ogura cake looks so tall and beautifully. The taste must be good too with chocolate.

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  3. 蛋糕很美!真的一级棒!

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  4. May,
    哇!你的相思蛋糕让我也相思了。。哈哈!
    好喜欢呢!
    mui

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  5. 太美了哟,这组照片好日式的感觉 ^^

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  6. 我前天烤相思竟然跟我玩消泡,伤心了一整天,我好怕了
    为了安抚我的脆弱的心灵,美人请我吃吧

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  7. phew phew 。。。。。。 这个蛋糕太美丽了。

    我家烤箱也是很“头风”的也。脾气一发,不可收拾。

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  8. 好漂亮哦!!你家的相思蛋糕总是让人羡慕不已!!
    我家的烤箱真的考不出啊!!

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  9. 出自爱人的巧手果然不同凡响,美美美!

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  10. 好漂亮的蛋糕,太喜欢了。
    其实我也弄了很多个这样的双色蛋糕可是就是看了不漂亮所以懒得给它们照相,嘻嘻嘻~

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  11. I am so envious of your beautiful Ogura.

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  12. 喜欢喜欢! 好漂亮,也一定很好吃!

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  13. 我也好久没做这个蛋糕了。看到你做得这样美,我又想动手了。

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  14. i really admire the look of your ogura cake, the colour contrast and texture and everything!!

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  15. 美美,你的相思蛋糕, 总是那么柔美! 真是让人羡慕呀! 我几时才可以烤出个没有爆脸的~ 呜呜呜

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  16. 有double cocoa的相思蛋糕真的好漂亮,我喜欢极了。

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  17. Your cake looks amazing! I love the marbling effect! Pity I cant read mandarin!

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  18. Hi May: cannot help drooling over all your ogura cake series. they all look like a piece of art under your skillful hands. my request is for you to please translate this recipie in English as I am sure a lot of your readers/fans would benefit too. I am new and I understand this cake is very sensitive with shrinkage problem. hope to get more details especially to reduce shrinkage. I read some blogs turn cake over immediately after baking but some left cake to cool in pan for a while before removing. so would like to try your tall and fluffy and perfect ogura. thanks so much. chloe

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