Aunty Young（安迪漾）: 胡萝卜相思蛋糕（Carrot Ogura Cake）

今天安迪的水墨画课，

老师额外要传授我们茶道和对联的书写，

为了品茶，同学们都纷纷从家里带来糕点，

安迪就烤个“胡萝卜相思”凑热闹去。

这是从之前的南瓜相思蛋糕改编过来的，

蛋糕体松软自然不在话下，

只是胡萝卜泥略嫌不足，

下回可以再加多一些。

好喜欢这碟新鲜的胡萝卜泥，

软绵绵，橙艳艳。。。。

胡萝卜相思蛋糕

模具： 7寸方形烤模

材料：

蛋黄 100克

全蛋 1 个
盐 1/4 茶匙
粟米油 50克
鲜奶 30克
胡萝卜泥 100克
低筋面粉 80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1/2的面糊加入胡萝卜泥，搅拌均匀，放一边备用，另外1/2的原味面糊，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款做法（A）各别和蛋白霜混合至均匀。（像戚风蛋糕的混合法）

３。先将胡萝卜面糊倒入7寸的方模里，再倒入原味的面糊，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。

*胡萝卜泥：
再一个加盖器皿，将100克切丁胡萝卜和少量水，放入微波炉高温煮滚1分钟或胡萝卜变软。然后用搅拌机搅拌成糊即可。

胡萝卜泥

Carrot puree

Carrot Ogura Cake
7" square baking pan

Ingredients:
A
egg york         100g
whole egg       1
salt                 1/4 tsp
corn oil      50g
fresh milk 30g
carrot puree100g
superfine flour 80g

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

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 1/2 and mix well with carrot puree. Put the carrot batter and the other half original taste 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 the carrot batter in into the 7"pan, followed by the original taste 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.

* Carrot Puree :

In a small ceramic pot with cover, put in 100 g of diced carrots and a small amount of water. Cook in a microwave oven for 1 minute or until the carrots become soften. Then use a blender to blend into a puree.

分享我今天上课的喜悦。。。。。