2019年4月12日星期五

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


安哥想念魔术卡仕达蛋糕,
回顾最后一次烤此高奶量带甜的蛋糕,



加上前些天,有网友私信我,
如果要烤紫薯魔术卡仕达蛋糕,
买不到紫薯,可否以紫薯粉取代?

当然可以啦。。。
只是口感肯定有微差,
但是如果没法找到紫薯的时候,
唯有将就一下咯。



既然有人要求,
有人咨询,
家里刚好又有罐紫薯粉,
那就随缘成事,
把它变出来,看个究竟好了。



 虽然,没有预期的三层,
但是明确的蛋糕和娘惹糕层,
也是很好看耶✌

重点是,
一口咬下,可以咬到两种断然不同的口感,
蓬松柔软的戚风蛋糕体,
搭上柔嫩的娘惹糕体,
除了味蕾上的满足,
心情也跟着喜芝芝滴。

这就是这款“魔术蛋糕”的魅力!






紫薯魔术卡士达蛋糕(紫薯粉)
食谱参考 : 这里
(我用7"x7"x3"四方模)

主料:
113克 无盐牛油 
480克 鲜牛奶
1大匙水
鸡蛋4粒,分隔 (每粒60克包括壳)
90克 普通面粉
30克  紫薯粉
135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,并置旁降温。牛奶加热到微温,置旁待用。 

3。面粉和紫薯粉过筛,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。倒入过筛的面粉和紫薯粉,搅打混合。

7。用手拌器轻轻地拌入牛奶,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!




面粉和紫薯粉过筛,放一边。
Sieve the flour and purple sweet potato powder then set aside



另一个碗里,把蛋黄和糖粉搅拌到蓬松,然后加入融化的牛油和水,搅打约2分钟拌均。
倒入过筛的面粉和紫薯粉,搅打混合。

In another bowl. beat the egg yolks and icing sugar until light and fluffy. Add in the melted butter and one tablespoon of water and beat for about 2 minutes or until evenly incorporated. Mix in the sieved flour and powder until evenly incorporated.


蛋白霜分三次加入面糊中,用橡皮刮刀轻轻翻拌均匀。
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。

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) 
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 in color. (Test with a skewer. If it comes out clean, the cake is done.)


蛋糕冷却后,会微缩属正常。
The cake will be shrink a little bit after cooled.




Purple Sweet Potato Magic Custard Cake
Recipe adapted from : Here
Utensil: 7" x 7" x 3"square baking pan

Ingredients: 

113g unsalted butter 
480g fresh milk 
1tbsp water
4 eggs, separated (60g each, weight including shell) 
90g plain flour
30g purple Sweet Potato powder
135g 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 until lukewarm and set aside. 

3. In a separate bowl, sieve the flour and purple sweet potato powder 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 sieved flour and powder until evenly incorporated.

7. Use a hand whisk and gently beat in the milk 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!





问我紫薯泥和紫薯粉,两者选一,
如何?
只能说,各有所好。

紫薯泥固然口感略胜一筹,
但是又蒸又捣又过滤的麻烦过程,
对一些人来说,或许不把票投给它。

至于紫薯粉,省略了烦扰的过程,
在口感上就只好降低要求,
又或者你买不到紫薯,
却买到紫薯粉,
那这票肯定投于紫薯粉咯。



















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



2 条评论:

  1. 好久没来坐坐了,一来就有我喜爱的紫色系,无法不爱这款蛋糕!

    回复删除
    回复
    1. 真的好久没见了,愿安好。
      刚刚又到你家坐坐,觉得你成熟世故了,哈哈哈。。。升级的妈咪果然不同哦,加油哦💪💪💪

      删除

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