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Monday, August 6, 2012

绿茶相思蛋糕 Green Tea 'Xiang Si' Cake


看到大家接二连三的尝试了这个相思蛋糕, 我真的落后了不少。 比起以前, 我烘焙的次数真的减少了许多, 可能人的态度和兴趣都会随着年龄的增长而改变。 就如自己的脾气, 朋友都说我比以前暴躁了很多, 我也真的不想这样, 只是有些事情我真的看不过眼, 就很直接的讲了出来。 我想我需要改变一下, 继续这样下去我的脾气会越来越坏了。



我是从 Jane那边看到她那块很吸引人的相思蛋糕, 蛋糕表面的格子印真的很漂亮, 让蛋糕的感觉高贵了起来。所以我也要来凑热闹, 来‘相思’一下。


绿茶相思蛋糕 (改编自厨房找快乐
A:
  • 绿茶粉1tbsp 加热水20ml (待凉备用)
  • 粟米油 45g
  • 奶水 60ml
  • 盐 1/4tsp
  • 蛋黃 100g 
  • 全蛋 1 粒
  • 特幼面粉 65g
B:
  • 蛋白 200g 
  • 幼糖 65g
  • 塔塔粉 1/2tsp
做法: A
1) 粟米油+奶水+绿茶粉+盐+蛋黃+全蛋打至起小泡
2) 加入特幼面粉再打滑,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8寸方形模,放入烤炉最底层,蒸烘式160‘C 60分钟。
3. 出炉后,倒扣待凉。
 
Green Tea 'Xiang Si' Cake
A:
  • Green tea powder1tbsp mix with 20ml hot water and stir well
  • Corn oil 45g 
  • Milk 60ml
  • Salt 1/4tsp
  • Egg yolk 100 g Whole egg 1 
  • Super fine flour 65 g
B:
  • Egg white 200g
  • Castor sugar 65g
  • Tartar powder 1/2tsp
For A:
  1. Beat together corn oil, milk, green tea paste, salt, egg yolk and whole egg till frothy.
  2. Sift in super fine flour and mix well, put aside.
For B:
  1. Using electric mixer, beat egg white with tartar powder and castor sugar till soft peak.
  2. Using spatula, mix together A and B till combine, pour into a 7" square baking pan (lined with baking sheet at the bottom), steam-bake in oven at 160'C for 60 minutes.   
  3. Invert the cake after baking and let it cool before serving.
 
蛋糕出来效果很好, 做法虽然跟戚风相似, 但是这个口感比较湿润, 比较‘软绵绵’的感觉。 所以蛋糕真的很轻盈, 吃多几块都不会觉得有负担, 有点像轻乳酪蛋糕呢。 因此, 这个蛋糕你几块, 我也吃几块的情况下,  一下子又被处理完了。 下次我会试试其它口味的, 我觉得香兰的应该会很不错!

46 comments:

  1. 你的相思蛋糕很漂亮哦。。今天是我第二次做相思蛋糕,可是又是失败了,蛋糕出炉后,严重下沉。。伤心。。:( 到底哪里出错了呢??

    ReplyDelete
    Replies
    1. 谢谢! 会不会是蛋白没有打好, 还是蛋白糊跟蛋黄糊混合的时候消泡了? 我觉得多做就会捉到它的技巧, 不要放弃噢。

      Delete
  2. 倒扣了那层皮不会粘在铁架上吗?
    我20号到26号都在,怎样?



    ReplyDelete
    Replies
    1. 我之前也是担心这个问题, 皮会粘在铁架上, 后来发觉不会的噢。 25或者26日好吗? 周末比较方便, 到时再约时间地点噢!

      Delete
    2. 唉不对
      26号我不在
      25号中午约了朋友
      其他时间?
      晚上?

      Delete
    3. 24号, 大概6点多可以吗?

      Delete
  3. Thumb up! Tomorrow I might do one as a gift for firend :)

    ReplyDelete
    Replies
    1. Thanks Jane, I love this cake! Will try for second time soon.

      Delete
  4. 可以请问你, 为什么我烘的蛋糕底部会有一层厚厚的黏在baking paper 上?我没有脱模但放了一张baking paper 在底部&边,蒸烤后直接撕开baking paper. 蛋糕好湿润&软软的,但就底部有一层厚厚的黏着.是我烤不熟吗?还是什么是问题呢?能帮帮我吗?谢谢你. 
    没有脱模就需要放baking paper,对吗?
    Lynn

    ReplyDelete
    Replies
    1. 我也没有用自动脱模的, 但是我底下垫一层baking paper, 但是旁边没有放。 出炉倒扣待凉后, 我才用刀稍微在周围划一圈, 然后就脱模了, baking paper是粘着蛋糕, 但是撕起来就可以了。 如果你的底部有些湿, 应该没有完全烤透, 或者可以尝试提高温度, 但是温度也不能太高, 不然上层容易膨胀然后龟裂。

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  5. Hi Min! 你的相思蛋糕好美!近来真的很hit的相思蛋糕哦!看到好多人都在做,搞到我也心思思了。。。但是烘焙我是菜鸟,看了还是没有信心做 ;P

    ReplyDelete
    Replies
    1. 谢谢! 哈哈, 我也是被大家的相思蛋糕搞得心思思的, 你还是可以尝试, 没有尝试就不懂, 也没有想像的难噢。

      Delete
  6. Wonder why it is called 相思 cake? Looks good!

    ReplyDelete
    Replies
    1. Veronica, actually this cake is originated from a cake shop in Batu Pahat, it's actually called Ogura cake in English, it has been there for more than 10 years and very famous over there. I haven't tried the original one before, but I think should be very very nice lo!

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  7. min 你也来相思了啊,你的蛋糕很美哟

    ReplyDelete
    Replies
    1. Li Shuan, 我也有被你的mocha口味吸引到, 所以才做这个的。 不过吃了这个真的有相思的感觉, 哈哈!

      Delete
  8. 我也要相思了,hehehe ..you have did it so well!

    ReplyDelete
    Replies
    1. Thanks Sonia! Looking forward to your cake, have fun baking!

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  9. Min...this is so good and thanks for the translated one :) Will try this soon )

    ReplyDelete
    Replies
    1. Hehe, the cake is great, enjoy the baking ya!

      Delete
  10. 你的蛋糕做的很漂亮叻!
    我也要相思。。。嘻嘻!

    ReplyDelete
    Replies
    1. 哈哈, 来来, 我们一起都来相思一下!

      Delete
  11. Quick question, is super fine flour the same as cake flour?

    ReplyDelete
    Replies
    1. Ya ya u can use cake flour or low protein flour.

      Delete
  12. What is mean by steam-baked?

    ReplyDelete
    Replies
    1. You put a baking pan that is placed in a bigger pan containing water, which will create steam from the heat of the oven.

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  13. Replies
    1. Veronica, actually I'm not so sure about this. All this while, I see most of the bakers using normal pans to bake only.

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    2. Do you have to invert the cake as soon as it comes out from the oven to cool? Just like chiffon cake?

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    3. Yes yes, you need to invert it as soon as possible, if not the cake will shrink, just like chiffon :)

      Delete
  14. Hi May know the 45g of oil you used here, is it the same as 45ml? A bit confused here as to why you used different measurement for oil and milk since both are liquid. Thanks.

    ReplyDelete
    Replies
    1. Hi, sorry for the confusion caused. Oil is lighter than water, so 45g is not equal to 45ml, in general, 1 ml of oil weighs about 0.9 g, so if it's 45g, it's roughly 50ml. But in my opinion, the difference of 5ml still acceptable in this recipe. Next time I will put all in the same measurement unit to avoid confusion. Thanks for reminding!

      Delete
  15. Thanks a lot for your clarification. Very much appreciated :)

    ReplyDelete
  16. Your cake looks lovely!! Would love to try this. May I know how many eggs will give 100g of egg yolk and 200g egg white? Thanks in advance.

    ReplyDelete
  17. Hi Joyce, I use roughly 5 large eggs to give that amount of egg yolk and egg white.

    ReplyDelete
  18. Replies
    1. 谢谢, Sherene, 你要试试看, 才知道它的魅力。

      Delete
  19. 我昨晚尝试做,但失败了!我想请问能够用搅拌机将蛋白打至起泡不跌吗?

    ReplyDelete
    Replies
    1. 可以的, 但是你要确定你的蛋白没有参到水或者蛋黄的成份, 不然会打不发, 而且记得用高速搅打噢。

      Delete
  20. 烘烤完了马上拿出来,脱模倒扣吗? 我的底盘好重都把它压扁了。还有我发觉热的时候,蛋糕底部还粘着我的底盘。你知道为什么吗?

    ReplyDelete
    Replies
    1. 要立刻倒扣的, 这样才能有线条纹出来, 倒扣会压扁少许, 但是不会太严重。 下次你尝试底部放烘焙纸, 就不会黏底了。

      Delete
    2. 我底部有一层粘粘好像没有熟的蛋糕。怎么样?

      Delete

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