ingredients (6 inch round pan with removable base, UNGREASED & UNLINED)

35g butter
35g cake flour, sifted twice
15g ground peanut powder, sifted twice with cake flour
50g condense milk
50g unsweetened peanut butter

3 egg yolk
1 egg

3 egg white
20g coconut sugar
20g caster sugar

食材(6寸活动底圆形烤模。无需抹油或铺烘焙纸)

黄油 35克
蛋糕粉 35克、过筛两次
花生粉 15克、和蛋糕一道过筛两次
炼奶 50克
无糖花生酱 50克

蛋黄 3颗
鸡蛋 1颗

蛋白 3颗
椰子花糖 20克
绵白糖 20克

Directions/做法

preheat oven to 170 degrees C
bring butter to a soft boil
烤箱预热至 170摄氏度
黄油煮开至小沸腾

remove boiled butter from heat
add in sifted flour and peanut powder
将沸腾的黄油离火
倒入过筛的面粉和花生粉

mix well using a spatula
用刮刀拌匀

pour in condense milk and peanut butter
mix well
加入炼奶和花生酱
搅拌均匀

add in egg and egg yolk in a few additions
incorporate well before adding in next portion
蛋液和蛋黄分次加入
每加入一份拌匀后再加入另一份

batter should be oozy like honey
set aside
做好的面糊流动性似蜂蜜
待用

add sugar into egg white in 3 additions
beat till stiff and shiny stage
糖分次加入蛋白
打至湿润、硬性状

add meringue to batter in 3 additions
fold well
蛋白霜分 3次加入面糊
翻拌均匀

pour batter into pan, tap lightly then level surface
面糊倒入烤盘、轻拍数下、表面刮平

bake using water bath on second lowest rack of 170 degrees C oven
with TOP HEAT ONLY for 30 mins
lower temperature to 150 degrees C and continue baking
with TOP & BOTTOM heat for 50 mins
turn off oven and allow cake to sit inside for 5 mins before removing
送入预热至 170摄氏度倒数第二层烤箱,水浴法
仅上火烤 30分钟
转 150摄氏度上下火,续烤 50分钟
烤箱熄火、让蛋糕继续在烤箱里焖 5分钟在取出

after removing from oven, drop pan lightly from a height of 10cm
there is no need to invert pan, but you can do so if it makes you feel more secure
i realised it made no difference for me
蛋糕取出后连模从 10厘米高处往桌上掉
亲们可选择将蛋糕倒扣
对我来说倒扣不倒扣没啥分别

Personal notes/温馨小贴士:

– baking time and temperature is for reference only
烘焙时间和温度仅供参考

– please remember to wrap your pan with 2 layers of foil. this time, i placed my cake pan into a 7 inch pan water bath, but raised it on a rack to allow easy removal (of my 6 inch pan) after baking
烤盘必需裹上两层锡纸。我这次将烤盘放入 7寸烤盘蒸烤,但用了蒸架将 6寸烤盘垫高以便将烤模取出

– i used crunchy peanut butter this time. you can also use creamy type
这次用了颗粒花生酱。亲们可用无颗粒哒

– once cake is out of oven, please DO NOT bang/drop your pan too hard as it will result int a wrinkled top!
蛋糕出炉后,切勿用力猛抛烤盘。这样会导致蛋糕表面出现“皱纹”

– please use very finely grounded peanut powder i.e. those used to coat muah chee. if you buy store bought, it may be sweetened or unsweetened. it does not really matter for this recipe. mine’s sweetened
务必使用细磨花生粉~既是用来裹麻薯那种。店铺买的有加糖和不加糖哒。两者通用。我的是带糖哒

– sugar portion: you can use all caster sugar or all brown sugar
糖的部份:可选用全绵白糖或黄糖

– net weight of my eggs: egg yolks weighed 66g, egg white 136g and whole egg 59g
蛋液净重用量:蛋黄 66克、蛋白 136克、全蛋 59克

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(1) Comment

  • Veronica Ng (June 8, 2016)

    Oh another one of your highly recommended recipes! I always get excited when I see the words ‘highly recommended’. Thanks Victoria for sharing.

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Victoria Bakes – Baking into the Ether