Friday, September 24, 2010

榴莲棉花蛋糕 (durian cotton cake)

做了3次榴莲蛋挞,还有一些榴莲,就用棉花蛋糕的食谱做了这软绵绵的榴莲蛋糕。

因为怕味道太重没有人会吃,于是就只加了一点点的榴莲,点缀就好。

奇迹出现了!烤出来的蛋糕很软而且带着淡淡的榴莲味。

我的女儿捧着一盒的蛋糕,一个人一面看戏一面吃,不知不觉吃了半盒。

一个蛋糕不一会儿就吃光了。这会儿有了冲劲!

我于是作最后冲刺,把剩下的6个鸡蛋和榴莲拿来做多一个蛋糕。

早餐有着落了。

好了,上完这食谱,我也好收拾心情起飞了。

朋友们,我们3个星期后再见吧!

材料:
  • 50克 牛油
  • 65克 低粉
  • 65克 淡奶
  • 5个 蛋黄
  • 5个 蛋白
  • 60克 细纱糖
  • 35克榴莲泥

做法:

  1. 溶化牛油,乘热加入过筛了的面粉。
  2. 轻轻打散蛋黄,慢慢加入淡奶搅拌均匀。
  3. 加入榴莲泥拌匀。
  4. 把(3)的蛋黄,淡奶分次加入牛油面糊中拌匀。
  5. 蛋白打至起泡,加入糖,继续打至涩性发泡即可。
  6. 分次和蛋黄面糊混合均匀。
  7. 倒入铺上8寸方盘内,轻摔一下,震掉大气泡。
  8. 预热烤箱170度,隔水烤10分钟后,温度调至150度,再烤30分钟。
  9. 出炉后倒扣放凉,脱模切片。

12 comments:

  1. Jane, 真很开心哦!知道你做了3次榴莲蛋挞,真的很捧场。。;DD
    Enjoy your trip!

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  2. Jane, have a safe journey and enjoyable trip home!! :)

    ReplyDelete
  3. That looks so good but I am the only one eating durian in the house :(

    ReplyDelete
  4. looks fine and soft! Jane, enjoy your holiday.

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  5. Have a safe journey back home. Enjoy and look forward for your posting of all the fun back home.

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  6. *knock knock* Are you back? Missed your posting... (the possible reason for my lost blogging mojo, no inspiration. Look forward for your post and delish bakes yah ;)

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  7. Hi

    What do u mean by 隔水烤, do you mean we put a tray of water under the baking tray? Do I need to take out the tray of water after 10mins, please enlighten me, tks.

    ReplyDelete
  8. mdm butter, ya, u r right. But no need to take out the tray of water after 10 mins. Just reduced the temparature of the oven. Do not open the oven door.

    ReplyDelete
  9. i like the cake, but I don't understand Chinese...By any chance do you have ENGLISH version? thanks.

    ReplyDelete
  10. Hi! I love your recipe but I'm finding it hard to read as my mandarin is not as good, do you happen to have an English version of it? If you do can you please send it to my email? Thanks! (:

    ReplyDelete

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