Sunday, July 8, 2012

抹茶@长崎戚风蛋糕(Matcha chiffon with Castella)


感冒了,身体很不舒服。
今天好很多了;一定要快快好起来,不然爸爸妈妈来时传染给他们就糟糕了。
自从那天做了一盘两款的排包后,我的脑袋就一直在想一个问题。
就是把两个我喜欢的蛋糕合二为一。
戚风加长崎蛋糕会是什么味道呢?
最后决定做一个绿茶戚风加入长崎蛋糕条。
这是最保守的做法。
失败率应该是很低才对的。
至少味道应该是能接受的,因为两个都是日式口味。
一面准备午餐,一面做我的蛋糕。
煮好午餐就完全忘记了在烤炉里的蛋糕。
我又没有放计时器,等我记起我的蛋糕时,已经是1个小时后了。
可怜我的蛋糕变成了“呜鲁鲁”的,不美咯。
所幸的是我用的炉温不会太高(150-160度)所以切出来吃时还不会干和硬;
这是不幸中的大幸了。
这也是因为okashi的食谱好啦,哈哈。。。真的好吃哦。


材料:(20cm 戚风模)
  • (A)4个蛋黄,15克黄糖,
  • (B)56克水,48克粟米油
  • (C)56克低筋面粉, 8克抹茶粉
  • (D)160克蛋白,70克细砂糖,8克粟米粉
  • (E)8长条长崎蛋糕(觉得10片 4cm x 4cm方片效果比较好看,但是我剩下的蛋糕就这么点了,将就一次吧)
做法:

  1. 把(A)拌打均匀。加入(B)混匀。
  2. 把(C)过筛加入(1)。
  3. 将蛋白打发,分次加入糖和粟米粉,继续打至硬性发泡。
  4. 把1/3蛋白加入蛋黄面糊中,拌匀。
  5. 再把混匀的蛋黄面糊加入其余的蛋白中。轻轻拌匀。
  6. 把1/3面糊倒入模中,排入一半长崎蛋糕条,再倒入1/3面糊;再次排入剩下的长崎蛋糕。最后把剩余的抹茶面糊倒入,轻轻敲一敲戚风模。
  7. 把蛋糕送入预热160度的烤炉内,烘烤40-45分钟。
  8. 蛋糕出炉即可倒扣放凉。

Green Tea cum castella Chiffon: 
  • (A) 4yolks, 15g sugar
  • (B) 56g water, 48 canola oil
  • (C) 56g low protein flour, 8g matcha powder
  • (D) 160g egg whites, 70g fine sugar, 8g corn flour
  • (E) 8 long strips of castella cake (Prefer 10 pcs of 4cm x 4cm squares)

Method:
  1. Combine (A) mix well.
  2. Add in (B) follow by (C).
  3. Whip egg whites untill foamy. Add half of sugar and corn flour. Continue beating for few minutes.
  4. Add in balance of sugar and corn flour. Baet until egg whites are glossy with stiff peaks.
  5. Add 1/3 of whites into egg yolks mixture and fold in lightly. Add remaining meringue and fold gently to incorporate completely.
  6. Pour 1/3 batter into 20cm chiffon tin. Top with 1/2 portion of castella, then pour in another 1/3 of chiffon batter. Arrange balance of castella in chiffon cake tin and top with remaining chiffon batter.
  7. Bake in preheated oven at 160C for 40-45mins.
  8. Once cake is done, remove from oven and turn the chiffon tinover. leave cake to cool completely before cutting.








18 comments:

  1. 哪里有不美?
    还是很美啊:)

    赶快好起来哦:)

    ReplyDelete
  2. Aiyoo, only you can think of putting two of your favaourite cakes together, hehehe.. What type of matcha powder you use, not so green hor..if I know , I willl ask Li Shuan to bring some for you..That one I usually use very green but sometime I doubt whether they add some coloring.

    ReplyDelete
    Replies
    1. sonia, that means i am the only one who are too free. haha...
      My matcha powder actually quite nice colour n smell but may be bake too long and put in too much so becomes like that. Thanks for offer me. But no need to trouble u. You really help me a lot already. Thanks.

      Delete
  3. 你好厉害哦,又发功了!
    这回的创新带来不少惊喜,我也很好奇其味道呢 (¯﹃¯)

    ReplyDelete
    Replies
    1. bernice, 发功?哈哈。。。没有啦,只是觉得这样可以一箭双雕也很不错。

      Delete
  4. 做到那个长崎蛋糕来,我真的不舍得把它加入戚风里,怕沉船,然后两个蛋糕都没得吃哈哈。厉害厉害

    ReplyDelete
  5. 哈,等一下,看到那两只汤匙了,可以拍清楚一点吗?哈哈

    ReplyDelete
  6. 今天问你关于长崎蛋糕,你今天又发功啦?厉害厉害!

    ReplyDelete
    Replies
    1. Tracy,不是今天做的啦,是前两天做的长崎,今天只是做戚风。

      Delete
  7. 很美的作品!也很创意!请我吃一片!谢谢啦!

    ReplyDelete
  8. Jane, 你的idea真的很好, 蛋糕很漂亮高贵, 觉得你的手艺很棒, 而且很有耐性, 我要多多向你学习了!

    ReplyDelete
    Replies
    1. min,谢谢你。你的也很好,我也要多多学习。

      Delete
  9. 伤心死了。。今天做了戚风蛋糕,可是扁掉了。。有什么窍门吗?一定要一开烤箱就马上倒扣吗?

    ReplyDelete

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