2012年4月4日星期三

日本棉花蛋糕

失败是成功之母。。经过上个周末(不成功)的北海道戚风蛋糕。。小女子决定了在哪里跌到就从哪里爬起来。。昼夜不停的看youtube视频寻找食谱并且从中取经。。终于让我找到跟北海道戚风蛋糕食材差不多。。做法也差不多的食谱~~


日本棉花蛋糕 Japanese Cotton Cake 



材料:  
牛油 (Butter)  60克
低筋面粉 (Cake Flour / low protein Flour) 80克
牛奶 (Full Cream / Fresh Milk)    80ml
鸡蛋 (Eggs)     6粒
砂糖 (Fine Sugar)    90克
盐 (Salt)    少许 pinch
焗盆模型:13.5" x 9.5" (我是用硬身的paper cup。。可以做16-17杯)

步骤:
1. Preheat the oven to 325F (160*C)
2. Melt the butter in a pan. Turn off the heat and add flour. Then, add milk. Also, add one whole egg and five egg yolk until it is a smooth mixture.
**butter一融化就熄火。然后才开始加粉。用spatula搅拌。。如果有粒粒就用spatula压扁它。。记得先加粉,然后奶,最后才蛋。。顺序加入最后会很滑。。
3. Beat the five egg whites till it is stiff. (add sugar and salt in three different time while beating egg whites)
**打蛋白的时候。。我用超高速打。。看到起泡就加第一次糖。。隔不久再加第二次和第三次。。很快就看到soft peak了。。soft peak后用超慢速度打30-45秒给它稳定。。
4. Then mix step 2 and 3 using the fold-in format.
**将1/3的蛋白体。。参进蛋黄体里。。均匀后再倒回进蛋白里面。。用spatula fold-in。。
5. Then put the mixture that you've already mix in step 4 into the moult
6. Bake it for about 25 minutes and put the cake onto a cooling rack to cool
   **for paper cup.. baking time around 15 mins
7. Enjoy your home made cake


全部材料搅拌均匀就是这样的。。

Preheat 160*C bake for 15 mins

Huat Ahhhhh!!!

15分钟后先别将蛋糕拿出来,熄火放在oven里将烘炉的门打开少许。。让蛋糕休息大概5分钟。。

TADDDDDA!!!!

其实还没有做好的。。可是心急想看看成品!!

啊!!很有'美感'的组织!!超开心!!

原本的事谱是放butter cream或果酱的。。。我用了蓝莓果酱!把它挤入蛋糕里面。。

大功告成!!

 老公试吃说好吃!!让他带回公司请他同事们吃。。他们也赞不绝口!!今天超开心啊!!

感谢loveegateau的食谱及视频分享。。。有兴趣的朋友。。可以参考这里。。youtube视频连接

29 条评论:

  1. 回复
    1. 是啊!!第一次看到那么漂亮的蛋糕!!好开心啊!!

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  2. 请问用self raising flour也一样成功吗?可以用self raising flour + salted butter吗?
    用low fat milk也ok吗?

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    1. 如果用大盆烘焙应该没问题。。。我有一次用大盘烘焙用cake flour。。出来效果不是很理想。。。用low fat milk 代替也可以。。可是本身其实不是很鼓励食用low fat milk。。觉得"很假"。。。只是个人认为啦。。。

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  3. 我自己做了cake flour (就是plain flour + cornstarch). 出来的效果是蛋糕很软身,一切整个就跨了:( 而且牛油味很重, 不是很喜欢。 用的是low fat milk. 唉,怎么才能烤得像你的一样呢? 我是用大盆烤的!

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    1. 这蛋糕本身是蛮fragile一下的。。我的cake flour是外面超市卖的cake flour。。所以不知道是不是跟你所指的一样。。。可是如果找不到cake flour的话可以用低粉low protein flour代替。。如果不喜欢牛油的骚味可以用植物油conalo oil代替。。。

      来来来别气馁。。跟你分享一下我用大盘的作品。。也不是很理想罢了。。。

      https://fbcdn-photos-a.akamaihd.net/hphotos-ak-ash2/154728_10150799171131918_476895775_a.jpg

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    2. 请问我可以用self raising flour不用cake flour吗?
      Self raising flour 有盐所以我就不加盐了。可以吗?
      下次我会用full cream milk :)

      牛油有什么作用啊?我不想用任何油可以吗?(天使蛋糕也不用油阿!)
      你的蛋浆(上图)好白哦!我的是黄色的!
      准备再挑战一次, 会有大盘, 而不是纸杯。 :)

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    3. 你可以用自发粉试试看。。盐是加在蛋白里打发的,作用就跟塔粉一样。如果不加盐那就以塔粉代替。。

      如果完全不加油的话,恐怕就没有棉花蛋糕应该有的质感跟口感了。。。毕竟天使蛋糕跟这蛋糕完全不一样吧? 天使蛋糕是全蛋白做的,加了油会很快消泡,所以不能加油。。

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    4. 油能让蛋糕湿润柔软。。。你可以改用味道不重的植物油。。。或试着将量减少。。可是不建议完全去掉。。。

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  4. 下次我想用self raising flour试试看!这回会用full cream milk。牛油的作用是什么?很想不放任何油!天使蛋糕也不用油啊!真想烤一个健康的蛋糕~

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  5. 那我可以用煮菜的玉米油吗?要用多少分量啊?几个tablespoon? 请多多指教!

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  6. 多谢高人的指点。挑战成功了! :)
    用vegetable oil 取代了牛油,去走了牛油的那个味道,却能保持蛋糕的湿润度。真妙!
    用self raising flour 是ok的!我还加了点vanilla essence,蛋浆变得好香哦!
    不过遇到两个难点:
    1)搅拌油和面粉时,面粉会lump在一起,不易与油融入在一起。我可以在加入蛋黄后用whisk搅拌吗?我怕whisking会add过多air into the cake mixture.

    2) After folding in, 发现有一些lumps of egg white没与蛋黄融入在一起。 有不敢过度得fold in, 怕overfolding会导致deflation of air.怎么办呢?

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    1. its ok to whisk the flour + egg yolk mixture..... you will find the mixture is easier to mix with egg white meringue after this............ but when mixing the flour+yolk mixture into the meringue, must use spatula with fold in method.....

      did u add some whites into the flour mixture first before pouring the flour mixture into the whites?

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  7. 无论如何还是要恭喜你挑战成功!!!! ^^

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  8. Yes, I did (5 yolks + 1 egg white). How can I avoid lumps of egg white not blending with the egg yolk mixture? Do we cut and fold?

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    1. for me i'll only cut a few times when its really necessary..... other than that, if the flour+yolk mixture really wixed well using whisk prior adding into the white meringue, I'll only fold without cutting..... same goes to mixing chiffon batter....

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  9. Can I ask whether I can bake the cake in a water bath? Do you know what is the purpose of using a water bath? I chanced upon this site.

    http://bakericious.blogspot.sg/2011/04/pandan-cotton-cake.html

    I dont know whether it is saying (1) bake the cake in water bath for the first 8 mins, and then remove water bath, reduce temperature and bake for another 20 mins or (2) bake the cake in water bath for the entire 28 mins, reducing the temperature from 170c to 150c after 8 mins....

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    1. water bath method needed when u need to keep the moisture of the cake, such as cheese cake...

      from my understanding, what the site given mean is water bath throughout the whole baking process, coz we are not encouraged to open the oven door during the baking process......

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  10. 又又又再请问一下,water bath = must immerse the cake into water? (I use foil cups, so I dont know if I immerse the cups into water, is that good). I see another site that water bath can be putting a bowl of water in the oven...

    http://nasilemaklover.blogspot.sg/2011/04/japanese-cotton-cheese-cake-encore.html

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    1. there are many ways... some they wrap the cake tin with aluminum foil and then put the tin on another tray, pour the hot water to cover 1/3 height of the tin...

      for me that afraid of hassles... i just put a rack direct on top of a big baking tray that filled with hot water.. then put the cake tin on the rack...

      either way is fine... but the water must be enough to evaporate throughout the whole baking process... not encouraged to do "refill" half way.. coz once you open the door the cake will sink....

      note: water bath MUST use boiling water

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    2. Baking with Water bath

      Light Cheese Cake
      http://eat-travel-life.blogspot.com/2012/04/blog-post_16.html

      Chocolate Cheese Cake
      http://eat-travel-life.blogspot.com/2012/04/chocolate-cheese-cake.html

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  11. Oh, I tried today but I didnt use boiling water :(

    Outcome: Cake is more moist but I noticed the bottom of the cake seems very moist and is sticking to the parchment paper alot.

    I feel normal baking yields better result...or perhaps I didnt bake in water bath long enough....(continue to explore improvements to my cotton cake :P)

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    1. reason to use boiling water is it evaporate faster.. rather than room temp water takes time to boil in the oven...

      usually i peel off the parchment paper soon as it came out from the oven (coz i use wax surfaced paper) coz wax surface trap vapor..

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  12. Hello,

    I want to try making angel food cake again. I did up the ingredients based on a modification of the cotton cake receipe. Not sure whether this is appropriate. Based on past failure, I want to use small proportion of ingredients to experiment...Do you think this is ok?

    1) 120g of egg white (3 large eggs)
    2) 40g of self raising flour (I dont have cake flour)
    3) 1/8 tsp of cream of tartar
    4) 1/4 tsp of vanilla essence
    5) 1.5 tbs of caster sugar

    I tried using self raising flour but the cake turns out to be very hard. Could be due to too much gluten....

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    1. sorry i really cant help you on angel cake coz i never done that before... but you can refer to this site for recipe... this sifu's recipe the sweetness of her cakes suitable for our taste...

      http://tw.myblog.yahoo.com/jw!8bO6wmCeFRjv7ZnJEKc-/article?mid=26668&prev=26910&next=26567&l=a&fid=44

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    2. her recipe is for 8"round mold... if u are using 6"round mold.. kindly cut half of the recipe.... replace lemon juice with cream of tartar 1/4 tsp....

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  13. Yo, I tried to make cotton cheese cake today! I finally made it! Big success! :) I realised I only need to beat the egg white till soft peak to achieve your results. I noticed when I beat till stiff peak, there were chunks of egg white, which makes folding in very difficult. The mixture cannot blend in easily. But, when egg white is beaten to soft peak, it is more liquid like and it blends easily with the egg yolk mixture. The texture of the cake feels indeed like cotton! :D

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