Sunday 30 July 2017

古早味芝士蛋糕 【Tawainese Cheese Sponge Cake】






喜欢烘焙的人, 总爱不停的尝试。 看到这款没做过也要做, 听闻那款好吃的, 更加不可放过。 吹不熄那股强烈的热风, 更 无法平息心中的那把”火焰“。  所有, 想做的和要做的料理实在是太多了, 而那份“To Do List”也愈来愈长了。  如今的我, 虽然已经改掉了在半夜里烘焙蛋糕的习惯, 偶尔看到未曾尝试过的却依然还是怦然心动。  

就如这款火爆的古早味蛋糕,不论是原味, 芝士味还是巧克力味, 都已经尝试做过无数次了.  只是懒得拍懒得写。 终于等到有“木”拍,有“木”写, 又有”木“整理照上阵咯! 



最爱还是这款无芝士夹心的口味。



【古早味芝士蛋糕】

[材料A]
5粒蛋黄(每个65克连壳)
75克蛋糕粉/底筋面粉
90克鲜奶
50克粟米油
25克parmesan cheese
1/4茶匙盐

【材料B】
 5粒蛋白, 60克白砂糖, 数滴柠檬汁

【材料C】
适量Parmesan Cheese

【做法】
1.  蛋糕粉过筛,备用。
2.  将粟米油和parmesan cheese以小火预热至出现纹路, 立刻加入过筛的粉类和盐, 搅拌至顺滑无颗粒。
3.  然后把牛奶和蛋黄加入, 搅拌均匀至顺滑。  
4.  将蛋白和柠檬汁打至呈现小气泡, 分次加入白砂糖, 打发至湿性发泡。
5.  将蛋白霜2分次加入蛋糕糊里, 搅拌均匀即成蛋糕糊。
6.  将蛋糕糊倒入备好的7寸方模里,铺平。 
7.  撒上parmesan cheese, 放入预热烤箱以150度烘烤50分钟, 然后调高至160度继续20分钟至熟 (水浴法)。







【Tawainese Cheese Sponge Cake】

[Ingredients A]
5 large yolks (with shell 65g each)
75g cake flour/ super fine flour
90g fresh milk
50g corn oil
25g parmesan cheese
1/4 tsp salt

【Ingredients B】
 5 large egg white
60g sugar, few drop of lemon juice

【Topping】
Parmesan Cheese

【Preparation】
1.  Sift cake flour and set aside.
2.  Heat corn oil and parmesan cheese with low heat until lines appear on it. Then,  add in flour and salt immediately, mix well till there are no more lumps.
3.  Add fresh milk and egg yolk, mix well until a smooth batter is formed.  
4.  In another bowl, whisk the egg white with lemon juice until mixture appear with small bubble, gradually add in sugar, whisk until the mixture is frothy and soft peak form.
5.  Gently fold in meringue into egg yolk mixture until it is combined.
6.  Pour the batter into 7-inches square cake pan, sprinkled with parmesan cheese and lightly tap the pan to remove air bubble.
7.  Bake in water bath method at preheated oven 150C for 50 minutes, then raise the temperature to 160C for 20 minutes.






2 comments:

  1. 真巧,昨晚烤了这蛋糕呢!
    不过被我烤爆了脸...555~

    ReplyDelete
    Replies
    1. 没关系,好吃就可以了,我的也有一点爆!
      期待你的佳作

      Delete

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