Lazy Mom Cookbook: Fluffy Cake

Friday, 1 September 2017

茶餐廳紙包蛋糕 How to Make Paper Wrapped Cake

茶餐廳紙包蛋糕-簡單做法 How to Make Paper Wrapped Cake - Easy Recipe

到香港茶餐廳，大人總愛叫紙包蛋糕給小朋友吃。我特别喜歡紙包蛋糕，是情意結吧！每次吃紙包蛋糕, 也會想起, 我也曾經做過小朋友呢！

To eat in Hong Kong cafe, adults love to order the paper wrapped cake for their children. Every time I eat the paper wrapped cake, it reminds me about my childhood!

YouTube Video視頻:

材料:-

雞蛋5隻

90g 低筋面粉

10g 粟粉 (玉米粉)

60ml 牛奶

50g 植物油(菜油)

80g 細砂糖 (60g + 20g)

1/4茶匙塔塔粉

Ingredients:

5 Eggs

90g Cake Flour

10g Corn Flour

60ml Milk

50g Vegetable Oil

80g Caster Sugar (60g + 20g)

1/4 Tsp Cream of Tartar

做法:

1. 把烘培纸剪成正方形

2. 用另一個紙杯將烘培纸壓成杯形

3. 將蛋白及蛋黃分開

蛋白霜

*蛋白不可以有蛋黃，不然會打發不起

4. 蛋白加塔塔粉打發至起泡沫

5. 慢慢加入60g 糖

6. 打發至乾身出現尖勾

7. 將蛋白霜放入另一個碗中備用

蛋黃糊

*你可以用同一個碗打發蛋黃

8. 蛋黄加入20g 糖打至濃稠

9. 再加入油和牛奶

10. 預熱焗爐170°C

11. 把低筋面粉和粟粉篩入蛋漿

12. 拌匀至無粉粒

13. 將蛋白霜加入蛋黄糊中

14 . 混合均匀至面糊看不見蛋面霜

15. 將蛋糊倒入預備好的紙杯裡 (8 - 9分满)

16. 用170°C 焗 20-22 分鐘

*烘焙的時間和度數視乎不同牌子和類型的烤爐

17. 蛋糕出爐冷卻後會稍為收縮

[美味生活] How Living – Lazy Mom and Busy Dad 美味名人食譜 : https://goo.gl/hps49R

Methods:

1. Cut the baking paper into a square

2. Use another paper cup to press down the baking paper to form a cup shape

3. Separate the egg white and egg yolk

Meringue

* Take note that no yolk remains in the whites otherwise it is not able to whisk in stiff form

4. Add cream of tartar into the egg whites and whisk till foamy

5. Gradually add in 60g sugar

6. Whisk till stiff peak form

7. Put the meringue into another bowl for later use

Egg Yolk Batter

* You can use the same mixing bowl to whisk the egg yolks

8. Add 20g sugar into the egg yolks and whisk until pale and thick

9. Add oil and milk

10. Preheat the oven to 170°C

11. Sift the cake flour and corn flour into the egg batter

12. Mix the batter until no lump remains

13. Pour the meringue into the egg yolk batter

14. Fold to mix the meringue and egg yolk batter until they are fully combined

15. Pour the batter into the prepared paper cup (80 -90% full)

16. Bake at 170°C for 20-22 mins

*Baking time and degree may vary from the brand and type of your oven

17. The cakes will shrink slightly after they are cooled

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Friday, 28 April 2017

鬆軟原味戚風蛋糕(雪紡蛋糕) How to Make Chiffon Cake

鬆軟原味戚風蛋糕(雪紡蛋糕) - 簡單做法How to Make Chiffon Cake – Simple and Easy Recipe

做戚風蛋糕，新手容易會失敗。和大家分享這個簡單的做法，只要留意視頻上的小提示，—定容易成功！

這個份量可做三個10cm 戚風蛋糕或一個17cm的戚風蛋糕。 This amount of ingredients can make three 10cm chiffon cakes or one 17cm chiffon cake

蛋黃糊材料:

蛋黃三隻

30g細砂糖

45g水

45g植物油

75g低筋面粉

1/4 茶匙香草香精

蛋白霜材料:

蛋白三隻

40g細砂糖

Egg Yolk Batter Ingredients:

3 Egg Yolks

30g Castor Sugar

45g Water

45g Vegetable Oil

75g Cake Flour

1/4 Tsp Vanilla Extract

Meringue Ingredients:-

3 Egg Whites

40g Castor Sugar

做法:

蛋黃糊

蛋黄加入水和香草香精
再加入糖拌匀
把粉篩入蛋漿
拌匀至無粉粒
加入油拌匀

蛋白霜

*蛋白不可以有蛋黃，不然會打發不起
蛋白加入糖用打蛋器高速打發
打發至出現尖勾和有光澤即可, 不要過度打發
蛋白霜應該均匀細腻有光澤
預熱焗爐180°C
把一些蛋白霜加入蛋黄糊中
混合均匀
再把蛋黄糊倒入蛋白霜中
混合均匀至面糊看不見蛋面霜
把蛋糊倒入蛋糕模至八成滿
微微震動蛋糕模把氣泡震走
用180°C 焗25 分鐘
把蛋糕倒轉放涼
*蛋糕一定要完全放涼才可拿出

裝飾蛋糕

把糖霜篩在蛋糕面即可
用黑巧克力粒或普通排裝黑巧克力裝飾蛋糕
把巧克力隔水熟溶
放入擠花袋和裝飾蛋糕

Methods:

Egg Yolk Batter

Add water and vanilla extract into the egg yolks
Add sugar and mix
Sift the flour into the egg batter
Mix well
Add oil and mix well

Meringue

Take note that no yolk remains in the whites otherwise it is not able to whisk in stiff form
Add sugar into the egg white and whisk at high speed with a mixer
Whisk till medium stiff snow and do not over-beaten
Meringue should be smooth and shiny
Preheat the oven to 180°C
Add some of the meringue to the egg yolk batter
Stir and mix well
And pour the egg yolk batter into the meringue
Fold to mix the batter until no lumps remain
Pour the mixture into the cake tin till 80% filled
Shake the cake tin slightly to raise the air bubbles out of the batter
Bake at 180°C for 25 mins
Turn the cakes upside down for cooling down
Remove the cakes only when they are completely cooled down