Friday, September 24, 2010

不加SP的长崎蛋糕(Castella without SP)



之前上的食谱都有sp 的成份。






  • 440克蛋, 270克 細砂糖, 60克 蜂蜜,90克 鲜奶,10克 味霖

  • 200克 高筋面粉 (过筛两次)

  • 9寸方形烤盘內部铺上2张油纸(原食谱用木框)

做法: 准备一平底锅,盛一些水,煮滚。

  1. 在一干净碗中,将鸡蛋和砂糖混合,以慢速搅拌均勻。

  2. 把碗放入滚水中,以慢速搅打至面糊微温,取出,继续拌打。

  3. 如果面糊冷了,再放回滚水中,这样重复步骤(3),拌打至面糊变白和浓稠。

  4. 中途用橡皮刀把盆底的面糊刮起,拌一拌,以免不均勻。

  5. 把牛奶,蜂蜜和味霖稍微加热。搅拌均匀。

  6. 用最慢速,把牛油加入,搅拌均勻融合。

  7. 再慢慢加入高筋面粉,每次以一大匙加入,确定已完全融入,再加入另一大匙,拌匀至沒有沉淀盆底。

  8. 把面糊倒入烤盘中,轻震烤盘,震掉大气泡。

  9. 送入预热烤箱,以160度烤55分钟。

  10. 烤至蛋糕上色后,在蛋糕表面盖上一张不沾烤焙纸,再用一个较重较大的方形烤盘压在上面,这样烤出的蛋糕就方方平平,美美了。

  11. 取出后,连同盖在蛋糕上的烤焙盘纸和烤盘一起翻面。(双手握住兩个烤盘同时翻面)。

  12. 待蛋糕稍涼即可翻回正面,取下烤盘,把微温的蛋糕密封包装入冰箱冷藏,这样蛋糕隔天会变得更湿润可口。


  • 440g eggs, 270g sugar

  • 90g milk, 60g honey, 10g mirin

  • 200g high protein flour or bread flour (double-sift the flour)

  1. Preheat the oven to 160°C .

  2. Line the parchment paper to fit the bottom and sides of the cake pan. Line 2 layers of parchment paper to the bottom of tin.

  3. Fill a pan with water and bring to a boil, then turn off the heat.

  4. combined eggs and sugar into a mixing bowl. Stir well.

  5. Put the egg mixture into the hot water. Start whisking this while holding the bowl over the pan of hot water.

  6. As soon as the mixture is lukewarm to the touch, take it off the water and continue whisking. If it cools down again, put it back on the hot water pan to warm it up.

  7. You get the best texture if you stick to the lowest setting on your electric whisk. I used almost 45 minutes to get the batter to get thick.

  8. The batter should be thick enough to form soft peaks when you draw up your whisk. To test it, you can write a letter "O" on the surface of batter and it should stay there for few seconds.

  9. Warm the milk, honey and mirin.

  10. Whisking in the milk mixture, whisk well before adding in the flour, a tablespoon at a time, beating until there are no pockets of flour.

  11. Pour the batter into the pan.

  12. Put in the oven and bake for about 55 minutes or until a skewer stuck in the middle comes out clean.

  13. When half way of baking, as long as the cake has a golden brown surface, cover it with a clean parchment paper and top with a bigger baking tray (heavy tray), continue baking. This will give u a flat surface after baking.

  14. As soon as the cake is out of the oven, turn it over together with the parchment paper n baking tray. Leave till cool enough to handle but still warm, lift it out of the pan, paper and all, and put into a zip bag. Seal the bag and put into the refrigerator, for overnight.


  1. jane

  2. 蛋糕很漂亮, 切得好工整。 这个食谱之前有看过, 但是都没机会尝试。 这个蛋糕味道怎样的? 甜吗?

  3. 蔚蓝,谢谢你,祝你成功。

    min, 谢谢。这次切得不好因为赶着出门;连相片都马马虎虎的交货。我个人喜欢蜜糖和淡淡的味琳味道;也很喜欢它细密的组织,咬下去有点韧的感觉。是有点甜,可以减些糖但不宜太多。

  4. 你的这个长蜂蜜蛋糕做得太漂亮了, 让我口水直流。

  5. Hi Jane,

    I'm new to your blog, and got attracted by this castella cake.
    Step (6) in Chinese, you mentioned about Butter. May I know how much is the butter?
    p/s: The English version do not have butter though.

  6. Siew, for this without SP method, the recipe dint called for butter. Sorry about the mistake. You can refer to here:

    1. Thank you very much! Now that I've read more about the cake, I'm hesitate to make it...! haha. Anyway. i love your's simple, real, and nice!

  7. Hi Your english recipe did not mention when incorporate the egg batter. Many thanks

  8. 请问这食谱需要加到牛油吗?材料没有写放牛油可是做法却有放

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