Friday, August 12, 2016

可可相思蛋糕 Cocoa Ogura Cake


份量 :8" 圆形活动模一个

材料 (A):
5粒 蛋黄
1粒 全蛋
60ml 鲜奶
50ml 油
少许 海盐

55g 特幼面粉 + 15g 可可粉(过筛)


材料 (B):
5粒 蛋白
75g 幼糖


做法 :
1。将所有材料 (A),除了面粉,拌匀。
2。加入面粉,轻轻地拌至顺滑,无粉粒。
3。将蛋黄面糊盖上一块湿布,置旁备用。
4。将蛋白拌打至起泡,分 3 次将糖加入,继续拌打至湿性发泡。
5。将打发的蛋白分 3 次加入蛋黄面糊里,以切拌方式拌匀。
6。将面糊倒入底层已铺上烘培纸的模子里,轻敲桌面数下以震破较大的空气。
7。放入预热烤箱,蒸烤方式以190°C 上火烤10分钟,再转至160°C , 上下火蒸烤40分钟。(如有需要可盖上锡纸)
8。取出,待凉透后再切片。


小小笔记 :蒸烤方式是在烤箱角落放入 1 碗 (陶瓷碗)水,如常烘烤即可。





A 8" removable round tin 

Ingredients (A) :
5 nos egg yolks
1 nos whole egg
60ml milk
50ml oil
pinch of salt

55g super fine flour + 15g cocoa powder (sifted)


Ingredients (B) :
5 nos egg whites
75g castor sugar


Method :
1.  Mix well all the ingredients (A) except flour.
2.  Add in flour. Mix well. Do not over mix.
3.  Cover the yolk batter with a damp cloth.
4.  Divide sugar into 3 batches. Add into egg whites and whip it till soft peak form.
5.  Divide the whipped egg whites into 3 batches, Fold it into yolk batter gently.
6.  Line the bottom of the baking tin, Pour batter into it.
7.  Steam bake it in a preheated oven at 190°C using top heat for 10 min.
8.  Reduce the temperature to 160°C using both top & bottom heat and bake for another 40 min.
9.  Let it cool completely before slicing.


Notes : Steam bake is placing a small ceramic bowl which filled with water at a corner of the oven, bake as usual.