榛果相思蛋糕 (Hazelnut Ogura Cake)

 思念总是在分手后。。。。。

我与我的“相思”分手了14个月，

自然想念它了。

想念它的弹性嚼感，

想念它的绵密口感，

所以。。。又开始和烤箱打交道了，

就地取材的挖出剩余的一些榛果粉，

就随缘来盘榛果相思呗！

 当蛋糕接近烤好时，

阵阵的榛果香气，弥漫整个厨房，

让人迫不及待它的出炉呢！！

榛果相思蛋糕    
（7寸方模型）
材料：

蛋黄 ～5个
全蛋 ～1个
盐 ～1/4 tsp
粟米油 ～ 60g
鲜奶 ～70g
低粉 ～45g
榛果粉 ～55g


蛋白 ～5个
柠檬汁～1 tsp
幼糖 ～100g


做法 （Ａ）
１。蛋黄、全蛋、盐、粟米油、鲜奶用打蛋器打至起小泡。
２。筛入低筋面粉和榛果粉，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。最后把做法（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，把空气敲出。放入预热后的烤箱里，于水蒸烤法165°C烘烤30分钟，调低至150°C再继续烤约20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。

 榛果粉

 Ground hazelnut

新鲜出炉的榛果相思蛋糕

Hazelnut ogura cake fresh from oven.

Hazelnut Ogura Cake

Ingredients:

A
egg york         5
whole egg       1
salt                 1/4 tsp
corn oil       60g 
milk            70g 
superfine flour   45g
ground hazelnut   55g



B
egg white      5
castor sugar  100g
lemon juice   1 tsp

Utensil :
7" square base removable pan


Method :

A
1.  Beat the egg yolk, whole egg, salt, corn oil and milk until fluffy.
2.  Shift in superfine flour and ground hazelnut, 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" pan. 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 in a preheated oven at 165°C for 30 min, then lower the temperature to 150° C for another 20 minutes or until baked.    
5. After baked immediately remove from the pan and invert it on a rack and leave to cool.  

The last time I baked an ogura cake has been 14 months ago, and I'm starting to miss the taste of ogura cake.

To clear my ground hazelnut stock,

I therefore decide to bake this very "hazelnuty" ogura cake.

 

As the cake baked, 

the kitchen was filled with the hazelnut aroma.

It was very tempting!

It made me want to immediately taste the cake.......

 @@@@@ Enjoy ! @@@@@@