Saturday, 22 July 2017

棉花蛋糕 (Cotton Cake)



棉花蛋糕 ~ 一款老早就走红网络的蛋糕。
或许太多烘焙选择在列队,
或许就欠了点缘,
这爆红的蛋糕竟然迟到今日才出现在安家的厨房。




第一次烤,第一次吃,
不论视觉或口感,个人觉得和相思蛋糕很接近。

除了比相思蛋糕多了个烫面步骤,
同样的分蛋打法,同样的水浴法烘烤。

所以我觉得是勤劳版的相思蛋糕,
哈。。。哈。。。


有着烫面的护航,蛋糕组织细腻无比。
只打到湿性发泡的蛋白霜和低温水浴法烘烤,
让蛋糕表皮呈焦褐色但不爆脸。

难怪它比相思蛋糕还要受到烘友的青睐,
纷纷看到它的芳影。



烤好的棉花蛋糕,口感上真是非常赞。
细腻的口感,有如棉花般柔软。
同时又如芝士蛋糕般入口即化。







棉花蛋糕
6寸方形脱底模子
食谱参考 :这里
                 :爱厨房的幸福之味

材料 (A):
蛋黄 3个
全蛋 1个
盐 少许
牛奶  50克
玉米油  40克
低筋面粉  50克

材料(B)
蛋白  3个
白醋2滴
细砂糖  40克


做法:

1。低筋面粉过筛备用。

2。将蛋黄,全蛋与盐混合打发成蛋黄液,.再与牛奶混合搅拌均匀。

3。将玉米油倒入小锅中,加热至沸腾,关火,加入过筛的低筋面粉,快速搅拌成烫面团,.继续搅拌,直到出现顺滑的面糊。

4。.将烫面糊倒入蛋黄液中,用打蛋器拌成可流动的稀糊状蛋黄面糊。

5。蛋白中加入2滴白醋,用电动打蛋器低速打至起泡,.将1/3细砂糖加入到蛋白中,打至蛋白糊气泡变得细腻,然后再将剩余的2/3细砂糖,加入到蛋白中,打发到湿性发泡的程度。

6。把打发好的蛋白,取1/3到蛋黄面糊里,用刮刀从底部往上翻拌均匀,注意不要转圈搅拌,否则容易导致打发好的蛋白消泡。

7。将拌好的蛋黄糊重新倒回蛋白糊里,用同样的手法翻拌均匀,直到蛋白和蛋黄糊充分混合,成为蛋糕糊,

8。把拌好的蛋糕糊倒入裹上铝纸的模具中,轻震几下,震掉大气泡。

9。烤箱170度预热,用水浴法烘烤,将装好蛋糕糊的模具放在盛有热水的烤盘上,170度,烤5分钟,再转150度,烤35分钟。烤好后,用牙签扎入蛋糕,取出牙签后,上面没有残留物,表示蛋糕已经熟透。出炉后立刻倒扣在烤网上,冷却后脱模,切块就可以品尝了。

小小记录 :
~用了A蛋(平均每颗约重65克)
~ 6寸方形模子的使用,烤出来的蛋糕略嫌不够高
~  蛋糕烘烤时,烤盘设置在中层








Cotton Cake
6 inch square baking tin with removable base
Recipe adapted from :here
                                  :爱厨房的幸福之味

Ingredients A:
3 egg yolks
1 whole egg
Some salt
50g milk
40g corn oil
50g cake flour

Ingredients B:
3 egg whites
2 drops of white vinegar
40g caster sugar

Method:
1. Sieve the cake flour and set aside.

2. Whisk the egg yolks, whole egg and salt into an egg mixture, then mix in the milk evenly.

3. Pour the corn oil into a small pan and bring to a boil. Remove from flame before adding in the sieved cake flour and stir the mixture quickly to form a dough. Keep stirring until a smooth batter is formed.
4. Pour the batter from (3) into the egg mixture in (2), then mix it into a batter using an egg beater.

5. Add the white vinegar to the egg white before whisking the egg using a low speed until frothy. Add a third of the sugar to the egg white and continue whisking until the bubbles become much more fine. Add in the remaining sugar and whisk the egg white until soft peaks form.

6. Fold a third of the meringue from (5) into the batter from (3) by flipping the batter at the bottom of the container to the top. Do not mix it by using the spatula to go in circles in the batter or the meringue would lose its frothiness.

7. Fold the mixture in (6) into the remaining meringue from (5) using the same method until the meringue is fully folded in. This forms the cake batter.

8. Pour the batter into a foil-covered cake tin . Shake it lightly to remove the larger bubbles.

9. Using the water bath method (placing the cake tin in a pan filled with water), bake the cake in a preheated oven at 170°C for 5 minutes. Reduce the temperature to 150°C and continue baking for 35 minutes. If a skewer inserted into the cake comes out clean, the cake is fully baked. Once baked, immediately invert the cake onto a cooling rack and only remove the cake tin once the cake has cooled completely. Cut into small slices before serving.












谢谢Sharon的美好分享,安迪觉得这蛋糕还真的不错。
有机会还会尝试其他口味,
希望可以掌握更加绵密的蛋糕组织。



@@@@@ Enjoy @@@@@


3 comments:

  1. 棉花!棉花!我来了。。。
    这款棉花蛋糕,我只做过一次。。还是用很小很小的烤箱来烤。
    嗯。。。当红的,我哪里可以不做呢?等时机到~
    哈哈哈

    ReplyDelete
    Replies
    1. 你等时机。。。。我等你。。。哈4

      Delete
  2. 烤的真漂亮,请问这蛋糕的口感和相思蛋糕有像吗?

    ReplyDelete

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