i love anything that has a mushroom head (some call it dome shaped)..
i made mushroom head muffins… mushroom head bread
and so i set out to make a mushroom head ogura cake
我非常喜欢蘑菇头么么。。
之前做了蘑菇头马芬和蘑菇头吐司方包
那。。相思蛋糕也应该口以蘑菇一下吧？
ingredients (use any ogura recipe. i am using classic pandan coconut ogura cake recipe)
60g egg yolk
55g egg
50ml coconut oil
60ml milk
20g coconut cream powder
70g cake flour, sifted twice
1/2 tbsp homemade pandan paste
120g egg white
60g caster sugar
食材 (可用心意的相思蛋糕食谱。我这次用了经典椰香班兰相思蛋糕食谱）
蛋黄 60克
蛋液 55克
椰子油 50毫升
牛奶 60毫升
椰浆粉 20克
蛋糕粉 70克，过筛两次
自制班兰糊 1/2大匙
蛋白 120克
绵白糖 60克
Directions/做法
line loaf pan with parchment paper (height should be at least 1 inch higher than the pan)
wrap the outside with foil
warm milk and dissolve coconut cream powder in it. set aside to cool
烤盘铺上烘焙纸（高度应高过烤盘自少一寸）、外侧裹上锡纸
牛奶加热后倒入椰浆粉，搅拌均匀。待凉
whisk egg yolk and egg briefly and pour in coconut oil
whisk and mix well
蛋黄和蛋液略搅拌均匀后倒入椰子油
拌匀
add in cooled milk and whisk
加入冷却的牛奶。拌匀
blend in pandan paste. mix well
拌入班兰糊
lastly add in sifted flour and whisk till batter is no longer lumpy
最后加入面粉，拌至无颗粒
sieve batter twice
面糊过筛两次
the final batter should be in ribbon stage
set aside
做好的面糊捞起时应留下痕迹
待用
add sugar to egg white in 3 additions, and whisk till stiff and shiny (NOT DRY) peak
糖分三次加入蛋白打发至湿润（千万不要打发至干性）、硬性状
fold egg white meringue into egg yolk batter in 3 additions
蛋白霜分三次翻拌入面糊
pour batter into loaf pan and tap on tabletop to remove bubbles
面糊倒入烤盘、在案板上轻拍数次以去除气泡
bake using water bath method in second lowest rack of preheated oven of 180 degrees C for 20 mins
turn temperature down to 165 degrees C and continue baking for 50 mins
将蛋糕送入预热至 180摄氏度倒数第二层烤箱、水浴法烤 20分钟
降温至 165摄氏度，续烤 50分钟
this is what my cake looks like after 50 mins of baking (about the height of the parchment paper)
try to remember the height it has risen to
a totally baked cake should be slightly shorter than this height
蛋糕在 50分钟烘烤后的高度大约和烘焙纸一样高
记得这个高度哈
很多网友（和我一样），都无法掌握蛋糕啥时候烤熟
烤熟蛋糕的高度会比这个高度稍微矮一些些
remove cake from oven and drop from a 10cm height
as the cake is tall and slim, lay it on the sides so it doesn’t collapse
i laid it on the left for 2 mins
蛋糕烤熟、取出后从10厘米高度连烤盘往下掉
因蛋糕偏高挑，将其侧着冷却以避免塌陷
我将蛋糕左侧躺了 2分钟
and then right for 2 mins
然后右躺 2分钟
cake will not shrink much
cool cake completely before slicing
蛋糕回缩率较小
蛋糕完全冷却后即可切片享用
Personal notes/温馨小贴士:
– i like to use homemade pandan paste that is 4 days old. i have experimented using 2, 3 and 4 days old pandan paste and realised 4 days old pandan paste gives the best colouring effect
我喜欢用沉淀了自少 4天的（自制）班兰糊。我试过用 2、3和4天的班兰糊，还是觉得4天的班兰糊上色效果最佳
– my loaf pan is L 23 x W 7.5 x H 7.5cm. you can use any loaf pan that basically supports up to a 4 large egg batter recipe
我用的烤盘尺寸为 长 23 x 宽 7.5 x 高 7.5厘米。其实，你家如有任何一个能容纳 4颗大鸡蛋面糊的食谱都可用上
– i had some mini cracks all over the surface. will need to adjust temperature in future. baking time and temperature is for reference only
这次的蛋糕表面有无数迷你裂痕。下回必须调整烘焙温度。烘焙时间和温度仅供参考
– look at the amount of water (though minimal) that collected within the foil. i’m glad i wrapped the pan
我可不是脱裤子放屁～烤盘随不是活动底，但看看锡纸内累积的水份。。真是防不慎防。。。还好裹上锡纸了
i am not a slice of bread
我不是面包～不是面包
Lovely