Ingredients (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
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
– 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:
– 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
