2017年8月30日星期三

紫薯魔术卡士达蛋糕(Purple Sweet Potato Magic Custard Cake)


我想:
当我给这紫薯蛋糕拍照片时,
边拍边嚷, 哎哟暗暗淡淡,一点都不出色!

当时她一定很委屈,很想高声喊说:
虽然我不出色,可是我很美味,好不好?


哈哈哈哈。。。。苏里啦!。。。。
原谅我的肤浅,
原谅我的求美主义,
我。。。。此刻我给你平反,好不?

是的, 她的确美味可口!
上层蛋糕体蓬松,
下层卡士达混合娘惹糕体,椰奶与紫薯的混合,
魔术效应出现,竟然有如芋头糕得香气和口感,
有点意外的惊喜,
此回减了糖量,更能品出紫薯和椰奶的自然甜香。

虽然没有色素的添加,少了预期的亮丽出色,
但是从冰箱取出退冷5分钟候,
那种松软适中的口感,
那股带有椰奶紫薯香气,
吃进嘴里,齿頰留香,幸福洋溢。。。。。
哈哈哈。。。。















班兰魔术卡士达蛋糕

(我用7"x7"x3"四方模)

主料:

113克 无盐牛油 
80克   紫薯泥
300克 鲜牛奶
100克  浓缩椰奶
1大匙水
鸡蛋4粒,分隔 (每粒60克包括壳)
115克 普通面粉
130克 糖粉
25克 幼糖

适量的雪花粉做装饰

做法:

1。在7"X7"方形烤模铺上油纸。
2。融化牛油,并隔一边降温。牛奶和紫薯泥加热到微温,以筛子过滤,隔一边。 
3。面粉过筛,放一边。
4。用电动搅拌器把蛋白打至泡泡状态,加入糖,打到干性发泡的状态。(盛蛋白的盆要保证无油无水,蛋白也不可以沾到蛋黄,水分及油脂。蛋白霜才能成功) 
5。另一个碗里,把蛋黄和糖粉搅拌到蓬松。
6。然后加入融化的牛油和水,搅打约2分钟拌均。倒入过筛的面粉,搅打混合。
7。用手拌器轻轻地拌入牛奶,过滤紫薯泥,直到混合。(如果继续用电动搅拌器, 水水的面糊会被打到四处飞哦!) 
8。蛋白霜分三次加入面糊中,用橡皮刮刀轻轻翻拌均匀。(这时你会看到面糊有好多大大的凝块,尽量把这些大块的固体搅拌散)
9。将面糊倒入烤盘,在预热至160ºC上下火的烤箱,烤约50~55分钟,直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出。
10。蛋糕因为是软的所以请小心从烤模取出,同油纸一起放在网架上。完全冷却后,才可以切,并洒上糖粉就可以享用了!冷藏了更好吃!





Purple Sweet Potato Magic Custard Cake

Utensil: 7" x 7" x 3"square baking pan

Ingredients: 

113g unsalted butter 
80g  Mashed purple sweet potato 
300g fresh milk 
100g  Coconut milk
1tbsp water
4 eggs, separated (60g each, weight including shell) 
115g plain flour
130g icing sugar
25g caster sugar

Snow powder for dusting 
  
Method:
1. Line a 7"x7" baking pan with baking paper.
2. Melt the butter and set aside to cool slightly. Warm the milk and Mashed purple sweet potato  until lukewarm, press through a sieve to get smoother texture  and set aside. 
3. In a separate bowl, sift the flour then set aside. 
4. Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk until stiff peaks are formed. (Make sure there is no oil or water in the bowl; the egg white must not come into contact with any egg yolk, water or oil or the meringue will not be successful)
5. In another bowl. beat the egg yolks and icing sugar until light and fluffy.
6. Add in the melted butter and one tablespoon of water and beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated.
7. Use a hand whisk and gently beat in the milk, purple sweet potato paste until everything is well mixed. It is normal for the batter to be watery and runny.  
8. Using a rubber spatula, fold in the meringue, 1/3 at a time until all the meringue has been folded in. (The batter will appear curdy, so just keep folding until no big curds are seen) 
9. Pour the batter into the prepared pan and bake in a preheated oven at 160ºC top and bottom heat for 50-55 minutes until the top is golden. Test with a skewer. If it comes out clean, the cake is done.
10. The cake will be wobbly when you remove the cake from the mould. Cool it completely on a wire rack without removing the baking paper before cutting and then dusting with icing sugar. It tastes even better after chilled!














@@@@@ Enjoy ! @@@@@


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