Zebra Chiffon Cake (斑马威风蛋糕)

斑马来咯! 终于都轮到它出场了.

这蛋糕早就想做,但却耽搁了蛮久. 对我来说,做这蛋糕最大的考验就是耐性. 想要做出美美的斑马,少点儿耐性都不行吔.

Ingredient A:

3 Egg yolks

Sugar – 30g

Milk – 60g

Corn oil – 45g

Cake flour – 90g

Baking powder – ½ tsp

Ingredient B:

3 Egg Whites

Sugar – 60g

Tartar powder – ¼ tsp

Ingredient C:

Vanilla essence – ½ tsp

Cocoa powder – 1.5 to 2 tsp

Method:

1) Separate the eggs, place the egg yolks in one bowl and the whites in another.
2) Add 30g of sugar into egg yolks and beat until the sugar is dissolved.

3) Add milk and corn oil, mix well.

4) Add sifted flour and stir gently till well combined and smooth. Set aside.

5) In a separate mixing bowl, whisk the egg whites until foamy. Add in 60g of sugar gradually (one-third at a time), continue beating until stiff peaks form.

6) Fold one third of the egg whites into the batter with spatula until well combined.

7) Pour the entire mixture into the remaining egg whites and fold in gently but thoroughly.

8) Divide the batter into half, mix in vanilla essence with one half and cocoa powder with the another half.

9) Alternately add 1 tablespoon of vanilla & cocoa batter into a cake tin, put them up on top of one another until both used up.

10) Bake in preheated oven at 170’c for about 40 minutes or until golden brown and cooked. (The baking time and oven temperatures vary depending on the types of oven)

11) When the cake is done, remove from oven and invert the pan immediately until cool completely.

材料A:
蛋黄 –3个

糖 – 30g

牛奶 – 60g

粟米油 – 45g

低筋面粉 – 90g

发粉 – 1/2茶匙

材料B:

蛋白 – 3 个

糖 – 60g

塔塔粉 – ¼茶匙

材料C:

香草精 – ½茶匙

可可粉 – 1.5至2茶匙

步骤:

1) 将蛋白和蛋黄分开,分别放入两个大碗中

2) 将30g糖加入蛋黄中,打至糖溶解

3) 先后加入准备好的牛奶及粟米油,搅拌匀允

4) 加入过筛面粉及发粉,轻轻拌匀成蛋黄糊

5) 将蛋白打至发泡,加入塔塔粉及分三次将60g糖加入,然后持续打至硬性发泡 (提起搅拌器，蛋白的尾端挺立不弯曲，盆子倒转过来蛋白也不会流出).

6) 将1/3蛋白霜加入蛋黄糊,轻轻拌匀

7)然后把拌好的混合物再加入剩余的蛋白霜,混合拌匀成面糊

8) 将面糊分成两份,各别加入香草精及可可粉

9) 用汤匙将面糊交替加入烤盘中央(如图)

8)送进预热烤箱, 烤约40分钟170’c (温度与时间因各自烤箱而定)

9) 当蛋糕完成时,出烤箱后马上倒扣至完全冷却才脱模.

酸辣烧肉芥菜 (Hot and sour roast pork mustard)

我用了懒人煮法来煮这道很开胃的"酸辣烧肉芥菜". 所谓的懒人煮法就是把所有的材料丢进锅里, 一锅熟, 搞掂^^

Ingredients:

Local mustard - 650g

Roasted pork - 700g

Assam kulek - 25g

Dry chilli - qty depending on individual preference

A dash of salt

 

Method:

1) Add local mustard, assam kulek & dry chillies into a pot, then pour in water to cover about 1/3 of the mustard)

2) Turn on high heat and bring to boil, then turn to low heat and simmer about 1.5 hour

3) Add roasted pork and salt, continue to simmer until the mustard fully softened, about half to one hour. 

 

材料：

本地芥菜 - 650g

烧肉 - 700g

阿叁皮/片 - 25g

辣椒干 - 适量(依个人所好而定）

盐 - 适量

步骤：

1)将处理好的芥莱,阿叁片及辣椒干放入锅内,加入水(大约可以盖到1/3的菜)

2)以大火煮至滚,然后转小火焖至一个半小时或菜开始变软

3)加入烧肉及盐,继续焖多半到一个小时,至菜完全变软及汤汁变浓既可

 

Pure Chocolate Cake (纯巧克力蛋糕)

这是我第一次使用蒸烤方试.

以这种方试烤出来的蛋糕口感的确较棉密及湿润, 再加上浓郁的巧克力香,就算做法稍微多了些步骤也无妨^^

Ingredient A:

Chocolate – 85g

UHT Whipping Cream – 85g

Butter – 65g

3 Egg yolk

Ingredient B:

Cake flour – 35g

Corn flour – 10g

Cocoa powder – 30g

Ingredient C:

3 Egg white

Sugar – 70g

Method:

1) Double boil the chocolate, whipped cream & butter until melted and smooth. Set aside to cool.

2) Add the egg yolk and incorporate well.

3) Add the Ingredient B (sifted cake flour, corn flour & cocoa powder) into the wet ingredients and mix them into combine. Set aside.

4) Whisk the egg whites until foamy, add in sugar half at a time and continue beating until medium peak form (the peaks will hold and curl down when the whisk are lifted up).

5) Fold one third of the egg whites into the batter with spatula until well combined.

6) Pour the entire mixture into the remaining egg whites and fold in gently but thoroughly.

7) Spoon the batter into cupcake liner which placed in cupcake/muffin tin.

8) Steam Bake the cake in preheated oven at 180'c for about 45 minutes or until cooked (a toothpick inserted into the center comes out clean).

Note:

Steam bake method è Put the cupcake/muffin tin in a tray filled with water and bake in the oven.

材料A:

巧克力–85g

动物鲜奶油–85g

牛油–65g

蛋黄–3个

材料B:

低筋面粉  –  35g

玉米粉 – 10g

可可粉 – 30g

材料C:

蛋白 – 3个

糖 – 70g

步骤:

1)将巧克力,动物鲜奶油及牛油隔水煮溶.搁置一旁待冷.

2)加入蛋黄拌匀

3) 加入过筛的材料B (低筋面粉,玉米粉&可可粉), 搅拌匀允成面糊

4)将蛋白打至发泡,分两次加入糖,然后持续打至中性发泡 (提起搅拌器，蛋白的尾端有点弯曲).

5)将1/3蛋白霜加入面糊,轻轻拌匀

6)然后把拌好的面糊(5)再加入剩余的蛋白霜,混合拌匀

7)将面糊倒入备好纸杯的锡模/烤盘里

8)预热烤箱, 以蒸烤方试烤约45分钟(180'c)或至熟(用牙签戳进去,如果不粘面糊就可以了)

小小提示:

蒸烤方试 è 将装好面糊的纸杯锡模/烤盘放在另一个盛水的烤盘里，然后送入烤箱