IMG_9951ingredients (6 inch round pan with removable bottom)

80g egg yolk (c. 4 large egg yolk)
50g coconut oil (feel free to substitute)
85g bailey chocolat luxe
10g cocoa powder
55g cake flour
1 tbsp espresso powder

160g egg white (c. 4 large egg white)
60g caster sugar

30g finger biscuits

食材(6寸圆形活动底烤盘)

蛋黄 80克(约 4颗大蛋黄)
椰子油  50克(可用其它素油替代)
巧克力百利酒 85克
可可粉 10克
蛋糕粉 55克
浓缩咖啡粉 1大匙

蛋白 160克(约 4颗大蛋白)
绵白糖 60克

手指饼干 30克

Directions/做法

IMG_9955– sift cocoa powder, flour and espresso powder together twice
可可粉、面粉和浓缩咖啡粉混合过筛两次

– whisk egg yolk briefly then add in oil. mix well
蛋黄略打散后加入油。拌匀

– incorporate bailey luxe and blend well
加入百利酒,拌匀

– add in sifted flour and mix till batter is no longer lumpy. set aside
加入过筛粉类,拌至面糊无颗粒即可。待用

– add sugar to egg white in 3 additions, and beat till stiff, shiny peaks
糖分三次加入蛋白打至湿润硬性状

– fold egg white meringue into egg yolk batter in 3 additions
蛋白霜分三次翻拌入蛋黄糊

IMG_9930prepare some finger biscuits and chop some into half
准备手指饼干,将几根切半

IMG_9936pour a thin layer of batter into pan and tap pan lightly
烤盘倒入薄薄一层面糊。烤盘在案板上轻拍数下

IMG_9937line finger biscuits onto batter
码上手指饼干

IMG_9938scoop on second layer. tap pan lightly, and even the surface carefully
勺入第二层面糊、烤盘轻拍数下,表面小心铺平

IMG_9939line finger biscuits once again and pour on batter to cover
再次码上手指饼干后,勺入一层面糊覆盖饼干

IMG_9940repeat the above process once again
以上步骤重复多一次

IMG_9941scoop on last layer and level surface
勺入最后一层面糊,表面刮平

– please refer to this post for instructions on preparing hot cross chiffon cake
制做拜拜蛋糕,请查询此链接

Personal notes/温馨小贴士:

IMG_9954– do not attempt to put too many finger biscuits. firstly, you do not want it to “burden” the batter too much and secondly they tend to come together during baking time. this will result in “oval” looking pearls instead of round ones. hence, ensure you give enough space between each “round” of finger biscuits
建议手指饼干不要码上太多。重量其一原因~太多饼干会给予面糊无形的“负担”。其二,码太多的话,在烘焙过程,饼干会连在一起。如此,圆鼓鼓的珍珠就变成椭圆形啦。。所以,码每一圈饼干的时候,必须流出适当空隙

– i made a super big mistake baking this.. no idea what came into me.. but i baked this in the middle rack (you should always bake chiffon cakes in second lowest rack).. i didn’t realise this till 40th min into baking and quickly shifted it to the second lowest rack as the middle didn’t seem to dry up as expected. it took me 48 mins to bake this
头脑进水~这蛋糕既然被我放到烤箱中层烤(戚风蛋糕需用倒数第二层烤)。烤了 40分钟面糊没收干才恍然大悟。。。立马往下挪。这次蛋糕烤了 48分钟

– i baked this a few times and realised the skin on the top of the cake will not be as smooth as a normal hot cross cake probably due to the addition of finger biscuits. hence, don’t feel discouraged if you have a slightly wrinkled top
这款蛋糕我烤了几次。故加入了手指饼干,做出来的蛋糕表面欠佳。如果试做并发现您的蛋糕表皮有点皱皮,无需气馁哈

– cake is very moist. i left it overnight before unmoulding
蛋糕非常湿润。我放置一夜才脱模

IMG_9443– to do topo pattern, divide batter into 4 equal portions. pour one portion into pan, then sift on black cocoa powder. pour in next layer of batter, and another layer of sifted black cocoa powder. repeat till batter is used up
如想做条纹造型:面糊分割成 4等份。模子里倒入一份面糊、筛上黑可可粉,再铺上一份面糊。如此重复步骤直至面糊用完为止

 

 

SHARE

(4) Comments

Leave a Reply

Victoria Bakes – Baking into the Ether