IMG_9787Ingredients (6 inch round pan with removable bottom ~ greasing & parchment paper not required)

80g egg yolk
50ml coconut oil
60ml milk
70g cake flour

160g egg white
50g caster sugar

hae bee hiam, as appropriate. process till fine
seaweed, 2 small rectangle pieces, chopped into small slices

IMG_9786食材(6 寸圆形活动底烤盘~无需抹油或铺烘焙纸)

蛋黄 80克
椰子油 50毫升
牛奶 60毫升
蛋糕粉 70克

蛋白 160克
绵白糖 50克

香辣虾米,适量。搅拌至细腻
海苔片,2小片(长方形),切成小条状

Directions/做法

IMG_9782– preheat oven to 180 degrees C
烤箱预热至 180摄氏度

– sieve cake flour 3 times. set aside
蛋糕粉过筛三次

– beat egg yolk briefly and add in coconut oil. blend well
蛋黄略打散、加入椰子油,拌匀

– add in milk. blend well
加入牛奶。拌匀

– add in flour, and mix till batter is no longer lumpy
加入面粉搅拌至面糊无颗粒

– add caster sugar into egg white in 3 additions and beat till stiff and shiny peaks
白糖分三次加入蛋白,打至湿润、硬性状态

– fold egg white meringue into batter in 2 additions
蛋白霜分两次翻拌入面糊

– fold third addition of egg white meringue together with seaweed pieces into batter. fold well
最后一份蛋白霜和海苔片一起加入面糊、翻拌均匀

– pour half portion of batter in pan. level batter and spread hae bee hiam onto batter. pour remaining batter on top. level surface and knock pan on table for a couple of times
烤盘倒入半份面糊、表面刮平,撒上香辣虾米。倒入剩余的面糊,顶部铺平。烤盘在案板上轻敲几次

– bake in second lowest rack of oven. at the 7th min, make a “+” marking on batter using a sharp knife quickly (or when you see that a “skin” has developed on the surface of batter). continue to bake for 33 mins. duration of baking time is c. 40mins. i baked for 38 mins this time
送入烤箱倒数第二层烤 7分钟后 (或直到面糊表面开始结皮),开炉门,迅速用锋利刀子在面糊划上“+”、然后继续烤 33分钟。全程烘烤 40分钟。这次蛋糕烤了 38分钟

– drop cake pan lightly onto table top from a 10cm height after removing from oven, then invert to cool. unmould after cake has cooled completely
烤盘取出后立马从 10厘米高处蛋糕连盘往桌面掉、之后倒扣,待凉再脱模

Personal notes/温馨小贴士:

IMG_9792– you can bake this in a normal 17cm chiffon pan. baking time will be c. 30 mins
您也可选择用 17厘米普通戚风蛋糕模烤蛋糕。烘焙时间约 30分钟

– if you use a 6 inch round pan like me, you will have some left over batter. pour it into a cupcake liner about the same height of the cake pan and bake together with the 6 inch cake. otherwise, the batter can fit into a 7 inch round pan. baking time should be about the same
如您也使用 6寸圆形蛋糕模子,会发现有预留面糊。将其倒入一个和烤盘一样高的杯子蛋糕纸拖,和 6寸烤盘一起入炉烘焙即可。再不然也可以用 7寸圆形模子 ~烘焙时间没啥分别

– please refer to this post for pictorial on making hot cross cake
制做拜拜蛋糕可参考此博文

– i bought my embosser in tokyo. please refer to this post on tips for using embosser
烙印是在东京买滴。使用烙印小贴士可参考此链接

SHARE

Leave a Reply

Victoria Bakes – Baking into the Ether