Friday, January 18, 2013

再试长崎蛋糕(Castella)

很久都没有做长崎蛋糕了。
昨天一早起身就七手八脚的做了两个。
用了两个食谱。
一是之前做的食谱,也是一直以来用的。
就是懒惰人食谱,除牛油以外,全部材料一起打发的那种。
因为很多人试了都说很难打发,所以我就试了另一个食谱。
先打发蛋再加入牛奶,蜜糖和粉。
两种做法做出的蛋糕表面上没有多大分别。
如果没有同时试吃,也很难区别不同。
但是,我们试吃后的结果是:
妹妹说分次的比较好,比较扎实。
儿子说懒惰式的比较好吃,比较软和涩嫩。
我也赞同儿子的说法。
如果怕失败大可先将蛋和糖打发再慢慢加入其它材料。
至少可以减低失败。
(注:上面两张是以下的食谱做的;下面的照片是用之前的食谱做的)
食谱取自这里
材料:
  • A 200g 全蛋, 74g糖, 15g 蜂蜜, 30g 水麦芽
  • B 5.5g 蛋糕糕化剂
  • C 111g 中筋面粉 (低粉90g  高粉21g)
  • 15g 味霖
  • E 28g 色拉油, 18.5g 无盐黄油, 37g 牛奶

做法:
  1. 打发蛋糊: 蜂蜜+水麦芽混合  隔热水加热大概40度。
  2. 将蛋打发。把蛋糊隔40度的热水打发。够热了就离热。继续以高速打发到体积变大 泡泡开始变小 转到中速加入加热好的蜂蜜和水麦芽  稍微打发一下加入细砂糖继续打发感觉到砂糖差不多完全融化,接着加入SP乳化剂 转中高速先打发至浓稠 ( 画一个8字,不下沉,需要10来秒才消失)
  3. 粉类混合过筛。 加入蛋糊中,翻拌面糊至完全混合。
  4. 牛油,油,牛奶和味霖混合,隔水加热到约7~80度  搅拌均匀。取一部分面糊 与温热的液体混合均匀后才拌入其它的面糊中,拌匀。烤箱预热180度,烤越1小时。
  5. 出炉后倒扣5分钟然后再转过来,然后脱掉木框 冷却。包好,装入盒子中。隔天再切。 
Ingredients:
  • (A) 200g eggs, 74g sugar, 15g honey, 30g glucose 
  • (B)  5.5 SP
  • (C) 90g low protein flour, 21g high protein flour
  • (D) 15g mirin
  • (E) 28g canola oil, 18.5g unsalted butter, 37g milk
Method:
  1. Preheat the oven to 180°C .
  2. Line the parchment paper to fit the bottom and sides of the wooden mould.
  3. warm honey and glucose till reached temperature about 40°C
  4. Fill a sauce pan with water, and place over medium heat until boiled, lower the heat and let it simmering.
    Put the eggs in a bowl and place the bowl over sauce pan, whisk all the time until the temperature is about 40°C.
  5. Continue whisking and slowly add in warm honey and glucose. Then follow by sugar. Beat till sugar dissolved.
  6. Add in SP continue beating until batter is thick. 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. Fold in flour with the spatula. 
  7. Warm the milk, oil and butter. Fold into batter.
  8. Pour the batter into the pan and bake for about 1 hour or until a skewer stuck in the middle comes out clean.
  9. As soon as the cake is out of the oven, turn it over together with the parchment paper n baking tray. Leave for 5 mins, 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.
The photos bellow are showing castella cake that made following previous recipe. click here.
以下的照片的长崎蛋糕是根据之前做的食谱,参考这里



13 comments:

  1. 我比较喜欢你的懒惰式的,像你儿子所说的比较涩嫩。

    ReplyDelete
  2. Jane, I understand that this cake is quiet technical and you have mastered it. Your castella has a nice texture. I am too coward to try making it myself :)

    ReplyDelete
    Replies
    1. Thanks Phong Hong. I am still learning and trying as my Jap friend said still have space to improve.

      Delete
  3. Jane, the vase was so blur in the 2nd picture but I still can recognise, hehehe! Ai, I bought this wooden mould for 11 months already, don't know when will use. You know what I scare, it is how to line the baking paper nicely in the mould, I'm no good in this, so I better just come to appreciate your cakes!

    ReplyDelete
    Replies
    1. Thanks a lot for the gift. Your eyes are sharp :)
      You should try out at least one time.

      Delete
  4. Hello Jane, Congratulations!! You're the winner of the NuNaturals Stevia giveaway. Please come to my blog and leave a comment.

    ReplyDelete
  5. Just want to ask what is SP means

    jess

    ReplyDelete
    Replies
    1. Jess, is Surface Active Agent. Same as Emulsifier or Sponge Cake Stablizer

      Delete
  6. Jane
    Where can we buy SP in Australia?

    ReplyDelete
    Replies
    1. I normally buy in asian shop. If the owner is Indonesian normally they will sell.

      Delete
  7. Jane,
    I really admire your skill in making this cake. I failed so many times and to a point that I give up. But after reading your post, I am determine to give it a try soon.
    happy baking!!!

    ReplyDelete

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