Saturday, 15 August 2015

巧克力北海道蛋糕 (Chocolate Hokkaido Chiffon Cupcakes)



这个蛋糕还真的是无心之作。
昨天和朋友谈话间,被邀一起上北海道蛋糕的贴。
当时完全没有心理准备,不敢贸然答应。


今早有到烘焙材料店走一趟,回来已是中午。
心血来潮,敲蛋,搅拌,开炉。。。。。
眼看就要完工,这才想起娜娜的华文班上课时到,
无奈蛋糕虽还差那十来分钟才完成烘焙,也被迫终止。
想着让烤箱的余温继续焗熟它。


幸好回来时,蛋糕没有我想象的收缩下榻。
总算可以顺利赶上"Bake along "的最后一班列车,
哈。。。。。。。朋友,等我哦!



巧克力北海道蛋糕
 食谱参考 :  Michelle Heong

(可做10杯)


材料:
蛋黄 80g
牛奶 80g
粟米油 60g
可可粉 20g
低筋面粉 80g

蛋白 160g
细砂糖 90g(以黄糖取代)
塔塔粉 1/4tsp

巧克力奶油馅和装饰:
可可粉2大匙 + 热水3大匙,搅拌均匀备用
植物鲜奶油150g

做法:

1。 把蛋黄打散,加入牛奶,粟米油打至均匀,
加入低筋面粉&可可粉入蛋黄糊里搅拌均匀.

2。将蛋白打出一些泡沫,之后加入1/4tsp的塔塔粉,
然后分三次加入细砂糖打成干性发泡.

3。 把蛋白的1/3加入蛋黄糊里搅拌均匀,之后才把蛋黄糊再次倒入蛋白糊里搅拌均匀,
将拌好的面糊倒入纸杯里,8分满.



4。  烤箱预热130°烤20分钟,之后转150°烤15分钟,最后在以160°烤10分钟即可.


5。  在一个大盆里,加入冰水,然后把装有鲜奶油的搅拌盆放到冰水里。
6。  以中速搅打植物鲜奶油至软性发泡,加入可可糊,搅拌成均匀的巧克力奶油。
7。   将巧克力奶油装进挤花袋,然后将之挤入冷却后的杯子蛋糕。 最后撒上适量的糖分装饰。

Chocolate Hokkaido Chiffon Cupcakes
Recipe adapted from :
Michelle Heong
(Yield 10 cups)
 
Ingredients:
Egg yolk 80g
Milk 80g
Corn oil 60g
Cocoa powder 20g
Cake flour 80g

Egg white 160g
Caster sugar 90g (I replaced with brown sugar)
Tatar powder 1/4tsp

Chocolate cream topping & filling :
2 tbsp cocoa powder  + 3tbsp hot water, mixed well, set aside
150g topping cream
 
Method:
1. Whisk egg yolks till pale in colour ( about 2 minutes) . Whisk in milk and corn oil till well mixed. add in sifted cocoa powder and cake flour, whisk till well combined, set aside.

2. beat egg white until foamy, then add in 1/4tsp tatar powder. Divide the sugar into 3 batches and add in slowly while beating the white until it reaches high peak form.

3. Scoop 1/3 of the egg whites and use a hand whisk to mix it evenly into egg yolk batter. Next fold in balance whites in two batches with spatula till well combined. Scoop batter into arrange paper liners to slightly more than 3/4 cup full.

4. Bake in preheated oven (middle rack) 130'C for about 20 minutes, then 150'C 15 minutes, lastly 160'c 10minutes.

5. Prepare some ice water in a basin, place mixing box which contain the whipping cream .

6. Beat the topping cream on medium low speed until soft peak, add in the cocoa mixture, stir till well combine.
7. Scoop chocolate cream into piping bag and pipe the cream into the cool cupcake. When done, dust with some icing sugar and decorate as you desire.











时间紧凑,找来脸书网友Michelle的食谱,
因为简单,一目了然。
而且成品出来,也很满意它的美味可口。
谢谢Michelle。







This post is linked to the event Little Thumbs Up (August 2015 Event: Brown Sugar and Molasses), organized by Zoe (Bake For Happy Kids) and Mui Mui (My Little Favourite DIY), hosted byJess (Bakericious).


9 comments:

  1. 这次的北海道戚风杯有 pong pong 哦!很好看。

    ReplyDelete
  2. 很漂亮,我爱巧克力,所以我想多吃几个,可以吗?^^

    ReplyDelete
  3. no problem friend, your post came in time..not late...hehe...thx for your effort to bake these lovely chocolate HCC to share it with bake along! Cheers!

    ReplyDelete
  4. 努力修身要逐渐恢复孕前身段的我看着这如此诱人的蛋糕,太揪心了啊!

    ReplyDelete
  5. Lovely ! No one can resist these yummy-licious Chocolate Hokkaido Chiffon Cupcakes :D

    ReplyDelete
  6. Hi Aunty Young,

    Nice to have you baking along with us! Your chocolate HCC with chocolate cream looks awesome!

    Zoe

    ReplyDelete
  7. 冰在冰箱冷冷的 不知不觉可以吃下很多个呢!!

    ReplyDelete
  8. Aunty Young, even I still not recover yet, but I am so tempting to eat your HCC leh!

    ReplyDelete
  9. Hi Aunty Young,
    Your chocolate HCC looks really yummy! I've promised my kids that the next one I'll make will be chocolate! Thanks for baking along with us!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...