Friday, 27 June 2014

蓝花豆奶相思蛋糕 (Blue Pea and Soya Milk Ogura Cake)





 看着院子里艳丽的蓝花,心里欢喜;
想着可以用来烘焙些蛋糕,
刚巧有些新鲜的豆奶,
那就就地取材,来个蓝花豆奶相思蛋糕吧。
Very happy to see that my blue-pea plant is flourishing, and so I thought to use some flowers to bake a cake. With fresh soya milk in the fridge, I decided to make a Blue Pea and Soya Milk Ogura Cake.




相思蛋糕体,向来Q软湿润,搭上浓郁的豆奶香气,
不失为一款好吃的低负担蛋糕。
The soft, spongy texture of the Ogura cake complimented by the lovely taste of soya milk; you get a cake that isn't too rich, yet suitably delicious.


蓝花豆奶相思蛋糕

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
无糖豆奶60克

浓缩蓝花汁 20克
低筋面粉 75克

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、鲜奶用打蛋器打至起小泡。
2。筛入低筋面粉再打滑,舀出1/3的面糊加入蓝花汁,搅拌均匀,放一边备用,其余的2/3,也是置旁待用。

做法 (B)
1。蛋白加+柠檬汁+细砂糖打至起泡不跌
2。最后把2款A各别和蛋白霜混合至均匀。(像戚风蛋糕的混合法)
3。将1/3与面糊倒入7寸的方模里,再倒入1/3的蓝花面糊,最后倒入剩余的1/3面糊,然后把空气敲出。 放入预热后的烤箱里,于蒸烤法160'C烘烤60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。




 Blue Pea and Soya Milk Ogura Cake

Ingredients:

A
egg york         100g
whole egg       1
salt                 1/4 tsp   
corn oil      60g 
fresh soya milk  60g 
blue pea juice 20g
superfine flour 75g 

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

utensil :
7"square spring-form pan

Method :

A
1.  Beat the  egg yolk,whole egg,salt,corn oil and fresh milk  until fluffy.
2.  Sieve in superfine flour, then mix it until smooth and well combined. Scoop out 1/3 and mix with blue pea juice. Put the blue pea batter and the remaining 2/3 ogura batter aside. 

B
1.  Beat egg white + lemon juice + castor sugar until stiff.
2.  Mix separately the 2 types of method A's mixture with egg white mixture. (apply chiffon cake mixing method)
3.  Pour 1/2 of the ogura batter in (B2) into the 7"pan, followed by the blue pea batter, and finally the remainder 1/2 of the ogura batter. Then get rid of the air bubbles by lightly tapping the pan.
4.  Put the baking pan into a larger pan half-filled with hot water. Bake in preheated oven at 160°C for 60 min or until baked.    
5.  Once baked, remove from the pan and immediately inverted on a rack to let it cool.




 原本艳蓝色的蓝花汁,遇上淡淡的蛋黄色,
互相混融,化成一片淡淡的蓝绿色,
自然好看,让这蛋糕外貌加分哦。
The deep blue of the blue-pea, the light yellow of the Ogura cake, the end result is a pleasant sea green that made the cake all that prettier.




 
@@@@@Enjoy !@@@@@


13 comments:

  1. Hi Aunty Young, 我远远就看到你的美美的相思蛋糕了。加了豆奶一定特别香!:D

    ReplyDelete
  2. 喜欢这样的颜色,很美!
    Aunty Young真的不愧是相思女王了, 蛋糕真美!

    ReplyDelete
  3. aunty的蓝花大收获,我可以向你讨一点吗?嘻嘻~

    ReplyDelete
  4. Young,
    这蓝花的颜色很light and sweet,有机会我也要试做这款。^o^

    ReplyDelete
  5. 这个蛋糕很健康呢,用豆奶的,加上天热色素的兰花,喜欢!

    ReplyDelete
  6. 豆奶兰花,很特别的组合。。 就是美➕好吃的蛋糕。

    ReplyDelete
  7. 蛋糕很美。。别有一番风味!

    ReplyDelete
  8. 美得淡雅,看了都不舍得吃。

    ReplyDelete

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