traditional mini ingot cakes 古早味元宝小蛋糕

ingredients (makes about 20 mini snacks)

30g egg yolk
10g full cream milk
8g vegetable/salad oil
1 tsp vanilla extract
10g cake flour
5g potato starch (corn starch ok)
45g egg white
25g caster sugar

filling
red bean paste, as appropriate

食材（可做约 20个小蛋糕）

蛋黄液 30克
全脂奶 10克
素油／沙拉油 8克
香草精 1小匙
蛋糕粉 10克
片粟粉 5克（粟粉 OK）
蛋白 45克
绵白糖 25克

内馅
红豆沙、适量

Directions/做法

add vanilla extract to egg yolk and whisk to mix
香草精加入蛋黄液、拌匀

mix oil and milk together. incorporate well
油和牛奶混合、拌匀

add egg yolk to milk and mix well
将蛋黄液倒入牛奶。拌匀

sift in cake flour & potato starch
whisk till batter is no longer lumpy
筛入蛋糕粉和片粟粉
搅拌直到面糊无颗粒

beat egg white to stiff & glossy peaks
蛋白打发至湿润、硬性状

fold egg white meringue into egg yolk batter in 2 additions
蛋白霜分两次拌入面糊

spoon batter into piping bag
(i fitted it with a 0.8cm around piping tip)
面糊勺入裱花袋
（我装了直径 0.8厘米圆形裱花嘴）

pipe batter onto lined baking tray
(i piped batter of L 9 x W 2cm)
将面糊裱至铺上烘焙纸的烤盘
（我裱的每份面糊为长 9 x 宽 2厘米）

bake in centre rack of 160 degrees C preheated oven for 10-12mins
(you don’t want to bake too long, otherwise it is difficult to roll the cake together)
送入预热至 160摄氏度中层烤箱烤 10-12分钟
（切勿过度烘烤。如此会导致蛋糕体在卷起过程中开裂）

scrap cake off baking paper once out of oven and allow to cool
蛋糕出炉后立马铲出、待凉

place a portion of filling onto middle of cake
将一份内馅摆放在蛋糕体中央

roll both ends to meet
蛋糕两端卷起

Personal notes/温馨小贴士:

– surface of cake is slightly sticky due to high sugar content. but you need this for the cake to “stick together”
因糖量比较高，所以蛋糕体表面会有些粘手。不过就是需要这粘性才能使蛋糕卷起后能“粘在一块儿”