Tuesday, March 27, 2012

纸包蛋糕



google 了一会儿,才发现原来这源于香港的纸包蛋糕,说白了就是用牛油纸包裹着的戚风蛋糕。
以前在大马时也很少见,可能是我孤陋寡闻吧。
但是在这里的唐人街茶餐厅,尤其是点心楼和面包西饼店,都不难发现它的芳踪。
听说有的人用花生油纸作包裹,味道非常独特而且很美味。
我不知道,没吃过,更没听过什么花生油纸???
只知道这和原味的戚风蛋糕体味道相近。
软绵绵的蛋糕,真的很好吃。
昨天做了比较不一样的纸包蛋糕。
嗯。。。怎么说呢?
就是把原本的戚风给改换了全蛋式海绵蛋糕。
其实吃起来,味道几乎是一样的。
但是做起来,这个省事多了。
不用分蛋,只用一个盆就能完成蛋糕,说实在的,我喜欢。
因为不用洗一大堆的盘碗,哈哈。。。

我没有梅花盏,只好用小纸杯。
小小的一个,也容易吃。
经常都在烘焙店里看见高身的梅花盏,但是价钱也不便宜。
再说要买也得买上10个才够用啊。
这样数一数,也就不会买了,钱不够用嘛。
但是,这个心头好啊,是终究有一天得给我败回来才甘休的。

这个小东西送礼也很好看吧?
感谢上主的恩宠,让我又有多一个新点子了。
下回可以做这简单大方的纸包蛋糕送礼咯!

材料:

  • (A) 75克无奶油
  • (B) 4个蛋黄,3个蛋白,70克砂糖
  • (C) 70克 香港粉, 10克玉米粉, 1/2小匙发粉


做法:
  1. 奶油(A)隔水加融化。
  2. 蛋黄和蛋白加入砂糖(B)放在同一容器内用打蛋器搅拌由慢而快不停地打, 成为浓稠的蛋糊。打至出现纹理,再低速持打一分钟。
  3. 入(C),拌成均匀面糊。
  4. 取少量的面糊倒入(A)用橡皮刮快速拌匀。再倒回面糊拌均匀。
  5. 杯内垫上油纸,倒入蛋糊,震出气泡。
  6. 预热烤箱180度,烘烤15分左右。出炉后上把蛋糕拿出,放在铁架上散



34 comments:

  1. I saw this papercup cake earlier in other blog, thinking to make too. Now see your beautiful cake, then i recall this recipe..hehehe..what is 梅花盏 huh?

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  2. sorry forgot, i also like this series of photos, simply beautiful! I noticed your white wooden board, i need to make one soon, hehehe..

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    Replies
    1. Dear Sonia, u r so cute. haha... that pcs of wood is my son's school project. After scoring he brought back n throw in the garden. I took n reused it. I hardly buy all those display things. All i have is what pple throw away. I am a good “拾破烂”. We are fortunate here coz we normally have 2 cycles of hardwaste in a year. So whatever u dont want like furniture, electrical item, kitchenware etc can just leave outside the hse for council collection. So i always have opportunity to look for something pple dont want but great used for myself. hehe...
      Regarding the mould is something like tart mould but higher. check out here :http://utry.it/2010/08/paper-wrapped-cakes.html

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  3. 真的是被你的美美的蛋糕吸引住!:)♥

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    Replies
    1. ann, TQ so much. 我自己是被软软香香的蛋糕吸引了 :)

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  4. 我也要问,什么是梅花盏?听起来想一盏灯,哈哈,可是我想它一定是跟蛋糕用具有关啦。
    小蛋糕很可爱,很复古,有古早味。
    花生油纸?有花生味的纸?哈哈。。。今天要在你这里上课了。:)

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    Replies
    1. Sherleen, 我也是第一次听见什么花生油纸。惊奇哦!不过我想来想去不可能有卖啦,应该是在油纸上涂上一层花生油再用。哈哈。。。这是我的猜测而已,不要尽信哦。

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  5. 蛋糕的组织很细腻,还要多多向你学习全蛋式的蛋糕呢!

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    Replies
    1. 谢谢。这个难不倒你的。你这样“不耻下问”,我哪里敢收住我会的。呵呵。。。

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  6. 纸包蛋糕~~~ 我好像在星厨房看过啊星写过她在寻找的食谱涅!@@
    小蛋糕真的很美、组织很幼细!

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    Replies
    1. 感动。。。妳有注意到我写的东西……

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    2. 哎哟~~~虽然我米有出声,但我常在你家厨房闲逛找好料吖!哈哈哈(~.~)

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  7. Jane如果不说,我以为这个是戚风蛋糕的做法呢!羡慕妳的全蛋法可以做到这么绵密~

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    Replies
    1. 星,你做的长崎不是一种全蛋海绵法咯,你也很厉害啊!

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  8. 最近到处都可以见到包到美美的蛋糕哦!

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    Replies
    1. Tracy, 时下流行的风气吧?哈哈。。。

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  9. 好美丽可爱的蛋糕!
    想请问你,做全蛋式是比较容易(不用分蛋),但是要打至硬性是不是要花比较长的时间呢?p/s: 我做了castella 了,但是做不美,还好我的两个小瓜帮我吃完,原来他们喜欢那种有弹性的蛋糕。。。

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    Replies
    1. Siew, 对。全蛋式打发时间较长。要有耐心哦。你的部落格做得很好。我喜欢。

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  10. looks good.^^可以分享你的食谱吗?

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    Replies
    1. 上食谱了。对不起,最近实在太多东西忙了,连食谱都得后来才补上,抱歉。

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  11. I have bought similar cupcake tins
    recently thinking of making paper sponge cupcake,now i know it called 梅花盏.

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    Replies
    1. Sem, actually i myself call it梅花盏 but dont know is it really named this?

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  12. 妳好!好喜欢妳的纸包蛋糕~

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  13. i also like to 拾破烂 ^_^, I wish our council here also doing this way. Thanks for the link.

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  14. 看就知道这蛋糕真的很绵密,也一定好好吃!

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    Replies
    1. 蓝色小厨,好久不见哦,还好吗?

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  15. 包装的很漂亮,有古早味
    照片也越拍越美了(^_^)

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    Replies
    1. 东东一来,我就特别开心,真的。

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  16. Jane, that's right, I also see them in all the asian bakery shop here. I like this cake very much but so strange that none of my children like them, jsut like chiffon cakes, that's why when I make cake like this, I need to give away!

    蛋糕這樣包好好看,拍出來的照片也很有"feel!" I've 1 more bread posting yet to be updated & one of my bread was wrapped in a similar way too! I learned it from a magazine! I'm not greedy ok, since no one else in my family likes it, I just take 1 for myself, hehehe!

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  17. 哇和!听说你去买chopping board arh? haaha... u r so cute Jess. My house still have few white board, u want? fly here n i will give u :)

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  18. Replies
    1. 有时也称水仙粉,一般用来做港式点心和包点。没有的话就用低筋面粉吧。

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