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Monday 13 August 2012

绿茶红豆相思蛋糕(Green Tea Red Bean XiangSi Cake)






上个星期一直都忙着筹小朋友的生日派,十二个杯子蛋糕,三十个咖哩角,三十个菜粿条,一个九然不是很多,但是于手脚慢的我好像也忙了一子,所以都没能上子了。

星期六那天,送了老公去他朋友的生日会,我就快快跑回家,搬我的蛋糕出来烘个我老公不会吃的蛋糕。 在我做了摩卡口味的相思蛋糕后,Crystal就问我什么时候要做个双色水浴法的相思,好吧,这次虽没做双色,却是试用了水浴法。发觉水蒸和水浴法做出来的蛋糕质地没有太大的差别。这次没有用之前的baking strips,蛋糕表面也不会爆裂,我想主要关键是在于蛋白的的打发程度。我也没有将蛋黄的部分打至起泡,只是像一般戚风的做法,将蛋黄和水份搅拌均匀然后筛入面粉搅拌至没颗粒即可这次的蛋糕也没有很大的收缩迹象,算是满意。

这次也选用了红豆馅料做夹心,红豆也叫相思豆,所以我想红豆相思蛋糕这个名字很好听也很浪漫。喜欢的话,也试试看吧!

A:
绿茶粉1tbsp 20ml (待凉)
粟米油 45g
奶水 60ml
1/4tsp
蛋黃 100g 
全蛋 1
特幼面粉 65g
B:
蛋白 200g 
幼糖 65g
塔塔粉 1/2tsp

C:
红豆馅

做法
1) 粟米油+奶水+绿茶粉++蛋黃+全蛋
2) 加入特幼面粉再拌均匀,放一邊
3) 蛋白加入塔塔粉和幼糖打至起湿性泡(我把蛋白打至蛋白的盆倒反过来,蛋白不跌即可)
4最后A+B拌均勻,倒入铺上纸(没抹油)的7寸方形模,放入烤炉最底水浴160C 60
放入烤箱底层水浴法 (Bake the cake on the lowest rack with steam bath method)


60分钟后,(after 60 mins)


5) 出炉后,倒扣待凉.
6) 抹上红豆馅夹心。

A:
Green tea powder1tbsp mix with 20ml hot water and stir well (set aside)
Corn oil 45g 
Milk 60ml
Salt 1/4tsp
Egg yolk 100 g Whole egg 1 
Super fine flour/ Hong Kong Flour 65 g

B:
Egg white 200g
Castor sugar 65g
Tartar powder 1/2tsp

(C)
Red bean paste

Method:
1. Mix together corn oil, milk, green tea paste, salt and egg yolk.

2. Sift in super fine flour and mix well, put aside.

3. Beat egg white with an electric mixer, add in tartar powder and beat for 30sec. Add castor sugar slowly and continue to beat until soft peak. (I beat the egg whites until the egg white does not fall when you over turn the mixing bowl).

4. Using a spatula to mix A and B until just combine. Pour into a 7" square baking pan (lined with baking sheet at the bottom,do not grease the tin), steam-bake in oven at 160'C for 60 minutes.   

5. Invert the cake after baking and let it cool completely before cutting the cake.

6.Sanwich the cake with red bean paste before serving.

Recipe adapted from : 厨房找快