Wednesday, March 14, 2012

大理石长崎蛋糕 (Marble Castella Cake)


那天看见娇娇上的贴子里说起
我觉得这蛋糕有点像长崎蛋糕。
于是想做依样葫芦做个大理石的长期蛋糕。
这个蛋糕因为用了冰蛋,结果用较长的时间把面糊打发。
所幸蛋糕还是成功了;只是可可面糊不太够,出来的效果不太理想,下次可以加多一点。
把这个实验品送给了老公,让他带去上班能和同事分享。
获得好评哦。是很开心啦。
心想这个做成了,那么应该可以再有其它的变身了吧?
手有点痒了,但是这几天我很多事要忙,还是好好休息重要。

材料:
  • 250克蛋, 80克 細砂糖, 50克 蜂蜜,75克 鲜奶,10克 味霖, 1/4小匙 盐,10克 SP
  • 55克 高粉, 90克 低粉 (过筛)
  • 50克 溶化牛油
  • 10克可可粉,1大匙牛奶(拌匀,备用)

做法: 

  1. 全部材料,除味霖和奶油以外,以慢速搅拌均勻。
  2. 再用高速打到浓稠。中途用橡皮刀把盆底的面糊刮起來拌一拌,以免不均勻。
  3. 继续打至松发。测量面糊比重約為0.5即可。(沒有比重计测量法:拿一个碗装满水,秤秤看淨重多少克,再把水倒掉;装满面糊,再秤秤看淨重多少克;面糊重若是水重的一半,就是比重0.5了)。
  4. 改用最慢速,把味霖和牛油加入,搅拌均勻融合。确定牛油已完全融入面糊中,沒有沉淀盆底。
  5. 取部份面糊加入可可粉,轻轻搅拌均匀。把原味面糊倒入木模中,再倒入可可面糊,不宜拌透,以免大理石纹路不清楚,震烤盘,震掉大气泡。
  6. 送入预热烤箱,以160度烤55分钟。
  7. 取出后,在蛋糕上蓋一张干净的烤盘纸,把一個烤盘盖在上面,双手握住兩个烤盘同时翻面。
  8. 待蛋糕稍涼即可翻回正面,取下烤盘,完全放涼再切片。




60 comments:

  1. 很细致的蛋糕体,很想做,可我找不到木模,所以只有看的份了。

    ReplyDelete
    Replies
    1. Angelic, TQ. 我以前也没有木模,就这样跟着做了,你也可以的。看这里是我之前没有木模的贴http://janechew.blogspot.com.au/2010/01/blog-post_31.html

      Delete
  2. 好成功的蛋糕。细嫩的蛋糕组织,很透人。。。。。。

    ReplyDelete
    Replies
    1. Joceline, 谢谢你的到来。你才是蛋糕高手,我还要努力多多。

      Delete
  3. Jane,
    你的蛋糕,每个都美的发泡:)

    ReplyDelete
    Replies
    1. Cass, 谢谢你。发泡了就不美廖啦。哈哈。。。

      Delete
  4. Hi, beautiful cake, not sure whether can do without the wooden mould as the mould is not seen in KL.

    ReplyDelete
    Replies
    1. Sem, i tried and started without the wooden mould too. Click here for my earlier post: http://janechew.blogspot.com.au/2010/01/blog-post_31.html

      Delete
  5. 蛋糕组织做得很幼呢~~
    想问,是不是模子的关系呢??

    ReplyDelete
    Replies
    1. sabrina,和模没有什么关系啦。模只是能让周边不上色,只有上下褐色。

      Delete
  6. 太神了!不愧是我的偶像!哈哈~~
    你很少上FB?我要怎么才能联系上你?有事找你^^

    ReplyDelete
    Replies
    1. 是不是啊?很不好意思的叻。面子书少上因为觉得太多“口舌”了;能免则免。可以email me at: cheweepeng@yahoo.com

      Delete
  7. Perfect Castella Cake...loce the moist smooth texture. Will get this translated and will my luck making this :) I find this quite challenging.

    ReplyDelete
    Replies
    1. Elin, TQ. I have the english one. Look out here:
      http://janechew.blogspot.com.au/2012/02/matcha-castella-cake.html

      for the one without SP, can check
      here:http://janechew.blogspot.com.au/2010/09/sp-sp-45-440-270-60-90-10-200-92-34-3.html

      Delete
  8. Jane, 美美哦!好巧!我也做了大理石纹。。。 :)

    ReplyDelete
    Replies
    1. Ann, 是哦?到你家走走没看见叻,快点放上来看看。不过你的那个Almond cake很吸引我。

      Delete
  9. 那蛋糕我真的很喜欢哦,你做的也好美咧~^^

    ReplyDelete
    Replies
    1. 娇娇,也不懂是不是和你吃的一样。但是你让我有这新口味咯。谢谢了。

      Delete
  10. Replies
    1. angel, u are so kind. 100% ??? haha... am so happy with the result. But i am not giving myself a 100%. Will make one for my Japanese friend, lets see how many marks she give.

      Delete
  11. 很幼的蛋糕体,很美涅!^^

    ReplyDelete
  12. Hi Jane, your cake looks lovely. Can you translate into English as I cannot read nor write Mandarin. Thank you in advance.
    From Susan Lee

    ReplyDelete
    Replies
    1. Susan, TQ. I have the english one. Look out here:
      http://janechew.blogspot.com.au/2012/02/matcha-castella-cake.html

      for the one without SP, can check
      here:http://janechew.blogspot.com.au/2010/09/sp-sp-45-440-270-60-90-10-200-92-34-3.html

      Delete
  13. 美极了。。。(^_^)
    组织很细致,一个字:水

    ReplyDelete
    Replies
    1. 东东,感恩咯。把入水啊?波丝今水咩?嘻嘻。。。

      Delete
  14. Replies
    1. Ah Loy, Angel 刚刚给了我100%都不好意思了,这里你又给100个赞,那我不是很很很pai seh?

      Delete
  15. Hi Jane,
    I have the same request as Susan..please do include the English version of your recipes.I have so many of your recipes that I would love to try out but can't as I do not read or write Chinese.Google translation drives me crazy..lol.Thank you so much for this lovely blog.Have a nice day.

    ReplyDelete
    Replies
    1. Shereen,
      TQ. I have the english one. Look out here:
      http://janechew.blogspot.com.au/2012/02/matcha-castella-cake.html

      for the one without SP, can check
      here:http://janechew.blogspot.com.au/2010/09/sp-sp-45-440-270-60-90-10-200-92-34-3.html

      Delete
  16. I really hope that I can do 1/2 of what you can do now in few years time after many, many practices, hahaha! Every castella cake of yours came out so beautiful, though this is not castella cake but like you said, it does look similar to it. Yum yum!

    ReplyDelete
  17. Jessie, u can do it. I know u can. This is actually castella but i just modified a bit. The texture still the same. Just have a go! Who knows u can do better than me?

    ReplyDelete
  18. Beautiful marble and your Castella just look perfect. Before I get a perfect Castella, don't think I dare to make marble effect , hehehe...

    ReplyDelete
  19. 忍不住浮上来,蛋糕真的很美的说:)

    ReplyDelete
  20. Love that marbling effect. May I know whether without the wooden mould can it still be as squarish as yours? In SIngapore, only avail the big version. :(

    ReplyDelete
    Replies
    1. edith, ya, u can do it without the wooden mould. Simply wrap the sides of ur cake tin with few layers of baking paper. though the effect is not as good as the wooden mould but the cake taste same :)

      Delete
  21. 这个你做给我吃就好了。记得咯! 蛋糕的组织很细腻,一定很好吃。

    什么时候可以去喝茶?记得我的order。。不要手空空来!哈哈。。

    ReplyDelete
  22. Great texture. I am very motivated to bake this for my weekend gathering. Thank you!

    ReplyDelete
  23. 这蛋糕真的很吸引,我想味道一定很好而且蛋糕的组织很细腻看了口水都流到满地了。。。哈哈哈!

    ReplyDelete
  24. 不好意思,忘了问你味霖,SP是什么?我书上的食谱也有就是不知道是什么东西。。。谢谢。

    ReplyDelete
    Replies
    1. 味霖是mirin, 是日本的一种米酒。在多数百货市场都能找到。sp 是蛋糕乳化剂,道烘焙或超市都可买到。

      Delete
  25. 请问可以帮我买木模?

    ReplyDelete
  26. Miomio, 对不起,我的也是朋友送的。基本上在澳洲我还没有看到这个模。上网买应该没问题。

    ReplyDelete
  27. 这款蛋糕真的好美! 那条纹让我连想到Japan。

    ReplyDelete
    Replies
    1. Ah Tze, 条文和日本怎样的连带关系呢?我很难想像叻。哈哈。。。

      Delete
  28. I will try this recipie!

    Thank´s for shering with us!

    João Silva (Portugal)

    ReplyDelete
    Replies
    1. João Silva, tq. I am surprised u can understand this. ANyway, i have the english recipe. Look out here: http://janechew.blogspot.com.au/2012/02/matcha-castella-cake.html

      Delete
  29. Wow, the texture is so velvety perfect! :)

    ReplyDelete
    Replies
    1. hanushi,TQ so much and happy to see u here again :)

      Delete
  30. Felvin, 好久不见。上回没来得及相聚,下次一定要见咯。

    ReplyDelete
  31. 这蛋糕很美,我好像看到一件艺术品一样,好吃好吃。

    ReplyDelete
  32. 第一次看了你的blog ,看到这很美的长崎蛋糕就开始手痒了。也上网买了木模可惜小的没货只好买个大的。

    在这想请教您,面糊是要放满还是八分满?还有就是测量面糊比重約為0.5即可,那么还没搅拌是要先测量面糊重量咯?

    ReplyDelete
  33. 懒人,谢谢你到来。面糊是要大约八分满。测量面糊比重是拿一碗水称过,倒掉后,再用同一个碗,称打好的面糊。不是称之前没搅拌的面糊。

    ReplyDelete
  34. Hi,Jane....你好,我想知道那个大理石的纹路是怎样弄出来的,是不是把面糊全部倒进模后才,倒入可可的面糊呢?要用竹签划一划吗?

    ReplyDelete
    Replies
    1. stella, 我是倒一半面糊后,倒入一些可可面糊,用牛油刀划一划;然后再倒入剩余的面糊。最后放入可可面糊,同样的用小刀子划一划它就ok了。

      Delete
    2. 嗯,明白了,谢谢你的解析。

      Delete
  35. 嗨,我很喜欢你所有的作品,尤其是这个蛋糕,可以请问你sp可以用一种黄色的ovallet代替吗?没有味霖可不可以不放?你的蛋和糖大概打了多久?.

    ReplyDelete

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