IMG_0640i love anything that has a mushroom head (some call it dome shaped)..
i made mushroom head muffinsmushroom 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

IMG_0639 (1)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

IMG_0628line 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

IMG_0617whisk 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

IMG_0619add in cooled milk and whisk
加入冷却的牛奶。拌匀

IMG_0620blend in pandan paste. mix well
拌入班兰糊

IMG_0621lastly add in sifted flour and whisk till batter is no longer lumpy
最后加入面粉,拌至无颗粒

IMG_0622sieve batter twice
面糊过筛两次

IMG_0624the final batter should be in ribbon stage
set aside
做好的面糊捞起时应留下痕迹
待用

IMG_0625add 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

IMG_0626fold egg white meringue into egg yolk batter in 3 additions
蛋白霜分三次翻拌入面糊

IMG_0627pour 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

IMG_0629bake 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

IMG_0630this 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

IMG_0631remove 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

IMG_0634and then right for 2 mins
然后右躺 2分钟

IMG_0635cake 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

IMG_0633– 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

IMG_0641 (1)i am not a slice of bread
我不是面包~不是面包

 

 

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(1) Comment

  • Rachel (March 7, 2016)

    Lovely

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