Wednesday, 21 August 2013

南瓜相思蛋糕

为了做燕菜月饼,买了南瓜,蒸熟后,一部分的南瓜泥用来做燕菜蛋黄,一部分做了这个相思蛋糕,剩下的,做了面包,所以这个星期上的贴,几乎都是南瓜的成品。

南瓜相思蛋糕


近来烤相思时,我发现到如果混合物A+B如果比较浓稠,那么烤的时间可以缩短一些,蛋糕也没有那么容易塌下。另外,打算换个8寸烤盘来烤,发现到7寸好像不够大。要不然就减少一个蛋的分量,哈哈哈!这次,我尝试放烘培纸,因为看见 Kitchen Tigress 放烘焙纸脱模比较容易又比较美,就试试看咯。发现到如果不倒扣,好像也是可以,下回我会尝试一下。

材料A:
80g           南瓜泥(Mashed pumpkin)
100g         蛋黄
-6粒Omega蛋黄 (Egg yolk)
1粒            鸡蛋-1粒Omega蛋 (Egg)
1/4茶匙     盐 (Salt)
65g           食油 (Cooking oil) 

材料B:
65g           香港面粉 (Hong Kong flour) 

材料C:
200g         蛋白 - 6粒Omega蛋 (Egg white)
1/2茶匙    塔塔粉 (Cream of tartar)
65g           细砂糖 (Caster sugar) 

步骤
1. 把材料A搅拌均匀后,加入过筛了的材料B。
    [ 备注:混合物不可以吹风。]
2. 在另一个干净的盆,将C的蛋白和塔塔粉打至发泡,过后分三次加入细砂打至湿性发泡。
   [ 备注把盆倒转,蛋白霜不会掉下来就可以了。
3.  (2) 三次拌入 (1),轻轻的用抹刀把面糊从下往上搅拌均匀
4. 把 (3) 倒入7铺了纸的方模,轻轻敲出空气
5. 送入预热烤箱,用水浴法,摄氏135度烘烤1小时。
6. 取出倒扣,15分钟后脱模,冷了切块享用。

材料A搅拌均匀


轻轻敲出空气


表面“龟裂”得蛮厉害的


倒扣


脱模后还是很丑哦?

表面还是“爆”得厉害


切片后,觉得蛋糕好”黄“


还要继续努力

August 2013 Event: Eggs

16 comments:

  1. 很美丽的南瓜蛋糕。我也好久没相思了。嘻嘻嘻 ~

    ReplyDelete
    Replies
    1. 谢谢你!爱上了相思。。。一发不可收拾!

      Delete
  2. ivy sew http://simplybeautifulhealthyliving.blogspot.com21 August 2013 at 10:59

    Jozelyn, wow so beautiful and already drooling liao...

    ReplyDelete
    Replies
    1. Hi, Ivy, thank you. I still need to improve a lot. Not sure why I always had a crack surface but I see some other bloggers has a nice dark brown surface without crack!

      Delete
  3. Hi Jozelyn,

    Nice pumpkin cake!

    Besides Kimmy, I think you are going to be the next Xiang Si cake queen :D

    Zoe

    ReplyDelete
    Replies
    1. Thanks, Zoe. I still have to improve a lot to bake a nice ogura cake. Just simply love the texture of the cake, so soft!

      Delete
  4. 给你引到了。。。。。。。。相思了,怎办?
    哈。。。。。。先吃一片,解相思苦,再打算。:)

    ReplyDelete
    Replies
    1. 相思了就快动手吧!我记得你除了是彩绘蛋糕卷达人,也是相思皇后。。。

      Delete
  5. 南瓜相思好吃, 我也想吃咯!

    ReplyDelete
    Replies
    1. 我用蛋糕交换你的冰淇淋,OK?

      Delete
  6. Great job.... it rose so beautifully! And adding pumpkin to it must make it taste so nice. Thanks for linking this to LTU!

    ReplyDelete
    Replies
    1. Thanks Yen! I still need to improve a lot in baking. Still get a crack surface :)

      Delete
  7. Hi Jozelyn,
    Your cake bakes up beautiful, so soft, spongy and bakes up high!
    Great job!

    ReplyDelete
    Replies
    1. Thanks, Joyce. Still have to improve so that I don't get a crack surface.

      Delete
  8. wow, this looking great, rose up really well. The last time i made i also lined and greased the pan..hmm..i wonder if i dont grease the pan, will it rise up even more?

    ReplyDelete
    Replies
    1. Hi Lena. I've tried before not to grease the pan, it is a bit difficult to remove because I am not using the loose pan. So everytime i did grease the pan but this time I saw Kitchen Tigress line with baking paper and more easy to remove from the pan. So i just give it a try.

      Delete

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