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cake? biscuit? biscuit? cake?
whatever.. old school affordable eats that comes in a pack of 5…
and the lips will be snowy white…
蛋糕?饼干?
反正就是小时候一袋 5个饼。。吃得整个口都粉白粉白哒

recipe adapted with modifications/食谱经调整取自于: 好豆

ingredients (makes 6)

100g bread flour
50g cake flour
1g baking soda
3g baking powder
60g sugar
17g egg
55g full cream milk
20g coconut oil

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食材
(可做 6个)

面包粉 100克
蛋糕粉 50克
苏打粉 1克
泡打粉 3克
糖 60克
蛋液 17克
全脂奶 55克
椰子油 20克

Directions/做法

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sift flours, baking soda and baking powder into mixer bowl
add in egg, sugar and milk
面粉、苏打粉和泡打粉筛入容器中
加入蛋液、糖和牛奶

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mix using chopsticks till ingredients come together
add in oil
用筷子搅拌,待食材混合后加入椰子油

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knead ingredients into a dough
cover with cling wrap and allow it to rest for 30 mins
(do not overknead ~ window pane stage not required)
和面成团即可。盖上保鲜膜、静置 30分钟
(无需揉出膜)

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flour baking sheet generously and dust palms with flour
divide dough into 6 portions (dough is slightly sticky)
烤盘和手掌撒上面粉
面团分割成 6等份 (面团稍微沾手)

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shape each portion of dough into a ball
各面团整形成小圆球

place it onto baking sheet with seam side facing downwards
press and flatten dough with palm
封口朝下,将面团放到烤盘上
用手掌将面团压下

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bake in centre rack of preheated oven at 160 degrees C for 8 mins
turn temperature down to 140 degrees C
and continue baking with BOTTOM HEAT only for another 10-12 mins
送入预热至 160摄氏度中层烤箱烤 8分钟
后转 140摄氏度、仅下火续烤 10-12分钟即可

Personal notes/温馨小贴士:

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– i made this recipe 3x ~ tried using 15g and 20g egg. realised that 17g worked just nice for my dough.
这个食谱我试过 3次~用过 15克和 20克蛋液。最后发现 17克蛋液做出来的面团刚好

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– please adjust baking temperature and time accordingly. basically you want the bottom of the cake to be slightly browned
烘焙时间和温度请亲们做适当调整。总之饼底需要稍微上色就算 OK 了

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(12) Comments

  • Vanessa (May 4, 2016)

    Hi,must we use coconut oil or can we replace with other types of oil?

  • Natalie (May 5, 2016)

    Thank you so much for sharing this recipe. I have been looking high and low for this. I am also looking for another old school Brown crust muffin like cake that sells at provision shops.

    • Victoria Bakes (May 5, 2016)

      Ok Natalie, you just got me excited. Anything old school I must try … Is there a Chinese name to what u r looking for? Not paper sponge cake is it?

    • Natalie (May 5, 2016)

      Found it on rasamalaysia.com/mini-egg-cake recipe!

  • Natalie (May 5, 2016)

    Hi is the amount of oil 20 gm correct?

  • Victoria Bakes (May 5, 2016)

    Natalie, u crack me up 😀

  • Scarlett To (May 5, 2016)

    Oh.. I love it so much! Thanks for sharing!

  • Cary (February 7, 2017)

    Can I use the evaporated milk instead of full cream milk?

    • Victoria (February 7, 2017)

      I wouldn’t purely because I am unsure of outcome. If substitution is absolutely necessary I will use heavy cream. Still, that is changing the recipe

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