尝过米霖味浓的原味长崎蛋糕，喜欢。
也尝过没有米霖味的巧克力长崎蛋糕，也喜欢。
今天和大家分享，这充满和风气息的绿茶长崎蛋糕；
个人还蛮喜欢味霖，蜂蜜和绿茶带来的独特风味。
绿茶长崎蛋糕
木框烤模（11 x 21 x 8）cm 1个
材料：
AA鸡蛋黄 4个、高筋面粉40克、低筋面粉 40克、绿茶粉10克、细砂糖 20克、 味霖4克
蜂蜜60克 + 温水 半汤匙（搅拌均匀）
AA蛋白 4个或180克 、细砂糖 65克
[做法]
1）先用烤纸把木框铺好。然后放在一个烤盘上备用。
2）首先，把蛋黄、蛋白分开放入不同的容器里。
3）蛋黄加入20克的细砂糖和味霖搅拌均匀，取出1/3的蛋黄糊和绿茶粉拌匀，备用。
4）蛋白分次加入细砂糖打至硬性发泡。
5）取/3的蛋白霜加入蛋黃糊，拌匀。 另外2汤匙蛋白霜加入绿茶糊拌匀。
6）再将混合均勻的蛋黃面糊倒回剩余的蛋白霜中混合均勻。
7）将低筋粉筛过，分3次和蜂蜜交替加入，以切拌方式混合成均勻的面糊。
8）然后后把面糊倒入包好纸的木框里，最后倒入绿茶蛋白霜，以筷子搅拌数圈。
9）送入预热后的烤箱里，以160度烘烤大约60分种至表面呈现金黃色即可。
10）蛋糕烘好后，取出烤箱，脱模待凉后，把烤纸撕开，把四周边切掉,再切成喜欢的大小即可。
9）送入预热后的烤箱里，以160度烘烤大约60分种至表面呈现金黃色即可。
10）蛋糕烘好后，取出烤箱，脱模待凉后，把烤纸撕开，把四周边切掉,再切成喜欢的大小即可。
小小分享：
** 如果表层上火太热，快上色，可以在表层的颜色均匀金黄色后，开始用锡纸遮盖 **
**切的時候刀子沾少许水，會比较好切，不然好像咔着、咔着的**
**蛋糕封密一夜后口感和味道更加好**
Japanese Chocolate Castella Cake
Wooden mould (11 x 21 x 8 cm)
Ingredients:
4 AA egg yolks
40g bread flour
40g cake flour
20g coca powder
10g caster sugar
4g mirin
50g honey + 1/2tbsp warm water (stirred evenly)
4 AAegg white or 180g
65g caster sugar
Method:
1. Line the wooden mould with baking paper, then place it on a baking tray.
2. First, separate the egg yolk and egg white into 2 different containers.
3. Add 10g of caster sugar and mirin to the egg yolks, then mix evenly.
4. Add the egg whites to the caster sugar in a few times, beat until soft peaks form.
5. Mix the egg yolk batter into 1/3 of the egg white meringue evenly.
6. Pour the egg yolk mixture back into the remaining egg white meringue. Mix evenly.
7.
Sift all flour and powder. Divide the sifted flour and honey mixture
into 3 portions and alternately add them into the batter. Fold the
batter evenly.
8. Pour the batter into the lined mould.
9. Bake in a preheated oven at 160°C for about an hour until the top of the cake is golden brown.
10. Allow the cake to cool on a rack and tear off the baking paper. Slice off the sides, then cut the cake into slices suitable for serving.
9. Bake in a preheated oven at 160°C for about an hour until the top of the cake is golden brown.
10. Allow the cake to cool on a rack and tear off the baking paper. Slice off the sides, then cut the cake into slices suitable for serving.
Tips:
** If the top of the cake looks like it is going to be burned soon, you can cover the cake with a piece of aluminium foil after the color has evened out. **
** Wet the knife before slicing the cake fro smoother slicing. **
** Keep the cake in an airtight container, but don't refrigerate. The cake tastes better the next day. **
** The Original Japanese Castella Cake recipe is here.
蛋糕有着蜂蜜的香甜，也有绿茶的香气，
偶尔也会品到微微的米霖芳香，
搭上一壶绿茶，
不禁让人又想往东洋飘了。
This post is linked to the event Little Thumbs Up (July 2015 Event: Tea)
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Cheryl of Baking Taitai.
