Saturday, 10 May 2014

杏桃葡萄干相思蛋糕(Apricot Raisin Ogura Cake)

今天安家又飘来相思蛋糕香。。。。。。
Once again, the aroma of Ogura cake drifted from my house......







为了清除剩余的杏桃,
今天当然是这甜中带微酸的杏桃葡萄干口味了。
 To use up the remaining apricots at home, today's Ogura cake came in this sweet and sour "Apricot Raisin" flavor.






蛋糕体很幸运的,湿润,Q软 ,
还是一样,藏进冰箱一会儿,那种凉凉绵绵的口感,
好爱哦!超赞的!
Luckly, the texture was once again moist and soft. As usual, I refrigerated the Ogura cake before eating it. Love that cold and spongy texture!



杏桃葡萄干相思蛋糕

材料:7寸方模

A
蛋黄 100克
全蛋 1 个
盐 1/4 茶匙
粟米油 60克
 
杏桃果汁 80克
低筋面粉 75克

杏桃块,葡萄干适量,裹低粉
B
蛋白 200克
细砂糖 80克
柠檬汁 1茶匙

做法 (A)
1。蛋黄、全蛋、盐、粟米油、杏桃果汁用打蛋器打至起小泡。
2。筛入低筋面粉再打滑,放一边备用。

做法 (B)
1。蛋白加+柠檬汁+细砂糖打至起泡不跌
2。最后把A和蛋白霜混合至均匀。(像戚风蛋糕的混合法)
3。将面糊倒入7寸的方模里,然后拌入裹粉的杏桃块和葡萄干,把空气敲出。放入预热后的烤箱里,于蒸烤法170'C烘烤10分钟。然后调低160‘C烘烤40分钟或至熟便可。
4。蛋糕烘好后,立刻取出,倒扣待凉后才切开享用。
Apricot Raisin Ogura Cake

Ingredients:

A
egg york         100g
whole egg       1
salt                 1/4 tsp
corn oil           60g 
apricot juice    80g 
superfine flour 75g
some diced apricot and raisin,coated with cake flour

B
egg white      200g
castor sugar  80g
lemon juice   1 tsp

utensil :
7"square base removable pan


Method :

A
1.  Beat the  egg york,whole egg,salt,corn oil,apricot juice until fluffy.
2.  Shift in superfine flour, then mix it until smooth and well combined, put aside.

B
1.  Beat egg white + lemon juice + castor sugar until stiff.
2.  Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method)
3.  Pour the mixture(B2) into the
7"square base removable pan, add in the diced apricot and raisin that are coated with flour, try to get rid of the air by lightly tapping the pan.
4.  Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for 60 min or until baked.    
5.  Once baked, remove from the pan immediately, inverted on a rack and let it cool.    




  虽然杏桃块和葡萄干都裹上低筋粉,但是还是沉底,
不明白,为什么呢?
姐妹们,请告诉我好吗。
Even though I coated the raisins and apricot with cake flour, they still sank to the bottom of the batter. Fellows, any suggestions?



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13 comments:

  1. 认识你就是相思蛋糕拉的线。你的相思蛋糕完美无瑕。

    ReplyDelete
  2. This combination looks unique, am sure the taste is unique too.

    ReplyDelete
  3. 还配住红酒一起吃。。。流口水也!
    祝母亲节快乐!

    ReplyDelete
  4. 你家的相思永远让人惊艳!看得我心思思也想相思了。。。哈哈
    至于葡萄干会沉底我也无头绪,帮不到你了,抱歉

    ReplyDelete
  5. Aunty Young, 母亲节快乐!你是相思蛋糕高手哦!每个蛋糕都做得这麽美!

    ReplyDelete
  6. That is a nice flavor, Aunty Young! Ogura Cake is always welcomed anytime. I love it a lot!

    ReplyDelete
  7. My worth... You bake such beautiful ogura cakes

    ReplyDelete
  8. 很棒的蛋糕。看来我家的杏桃干用来清吃比较快乐。因为我都还没想到要做什么料理。哈哈哈 。。。。。。

    happy mother's day to you!!

    ReplyDelete
  9. 果然是个相思高手, 所有的相思都快被你一一尝尽了,相思的滋味是否很苦呢? 哈哈哈。。。

    ReplyDelete
  10. 加了杏桃果汁的相思蛋糕, 口感肯定很好。

    ReplyDelete
  11. Hi Aunty Young, another lovely cake with a unique flavour. I like this cake cos' it can keep well for at least 2 weeks when chilled. Good recipe.

    ReplyDelete
  12. I also using the same method to prevent the fruits sink, so cant really advise you the correct method, sorry..remind me I have so long did not attempt this ogura cake again..

    ReplyDelete

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