Thursday, 17 July 2014

北海道牛奶蛋糕 Hokkaido Chiffon Cupcakes

北海道牛奶蛋糕,有某间蛋糕店卖的非常美味,可是价钱却很贵。说起来,我也很久没吃这种蛋糕了。

北海道牛奶蛋糕

*** 这是预先设定的贴子。This is a scheduled post. ***

也因为这次 Bake Along 的活动,对北海道牛奶蛋糕又有了深一层的认识。这次选来了 Ochikeron 的食谱。我很喜欢这个食谱里的 Vanilla Custard Cream,和蛋糕一起吃,实在是太美味了。个人觉得 Vanilla Custard Cream 的分量可以减少一半,因为剩很多。

食谱来自 Ochikeron (大家可以看她 Youtube 的视频,略有少许更改。

戚风蛋糕 (Chiffon cake)
材料A (Ingredients A)
5个          蛋黄 - 我的蛋比较小 (5 egg yolk - my egg is slightly smaller)
20g          细砂糖 (20g caster sugar)
40g          玉米油 (40g corn oil)
40g          牛奶 (40g milk)
60g          香港面粉 (60g Hong Kong flour)

材料B (Ingredients B)

5个          蛋白 (5 egg whites)
40g          细砂糖 (40g caster sugar)

步骤

1. 把蛋黄和细砂糖打发,加入玉米油,搅拌均匀,接着加入牛奶搅拌均匀,最后,筛入
    香港面粉,搅拌均匀。
    Beat egg yolk and caster sugar until light and fluffy, add in corn oil, mix well, then add in
    milk, mix well, finally sieve in the Hong Kong flour and mix until well combine.

2. 在另一个盆里,把材料B打至硬性发泡。

    In another bowl, whip ingredients B until stiff peak form.


3. 分3次,把(2)拌入(1)里,用刮刀搅拌均匀。
     Use a spatula to fold (2) into (1) in 3 batches.

4. 把(3)放入纸杯,然后放入气炸锅,130度5分钟,转120度20分钟,再140度5分钟,

    烘至熟,取出后,待凉。
    Put (3) into paper liners, bake in the air fryer, 130 degree for 5 minutes, turn to 120 for
    20 minutes and finally 140 for 5 minutes until cook, remove from air fryer, cool the cake.

香草卡仕达奶油 (Vanilla custard cream)

材料C (Ingredients C)
1汤匙       低筋面粉 (1 tbsp low protein flour)
1汤匙       玉米粉 (1 tbsp corn flour)
40g           细砂糖 (40g caster sugar)
2个           蛋黄 (2 egg yolk)
200ml      牛奶 (200ml milk)
25g          牛油 (25g butter)
数滴         香草精 (Few drops vanilla essence)

材料D (Ingredients D)

100g        动物性奶油 (100g whipping cream)
10g          细砂糖 (10g caster sugar)

装饰 (Decoration)

适量         覆盆子 (Some raspberry)
适量         雪粉 (Some snow powder)

步骤 (Steps)

5. 把所有材料C搅拌均匀,隔水加热,边煮边搅,煮至浓稠后,立刻离火,继续搅拌
    至冷却。
     Mix ingredients C until well combine, cook using double boil method, stir constantly,
     once the mixture start to thicken, remove from heat and continue to stir until mixture 
     cool down.

6. 把材料D打发,分3次拌入(5)里,放入挤花袋,备用。

     Whip ingredients D until stiff peak form, fold into (5) with a spatula in 3 batches, put in
     a piping bag.
    
7. 把(6)挤入蛋糕里,用覆盆子和雪粉装饰。
    Pipe (6) into the cup cakes, decorate with raspberry and snow powder.


打发蛋黄和细砂糖


加入玉米油,牛奶和香港面粉搅拌均匀后


拌入蛋白霜


搅拌好后,可以放入纸杯


刚好放了11杯


烤好后


冷却后

材料C隔水煮至浓稠


装饰后,皱纹都“少”了。。。哈哈哈


里面是这样的,用香港面粉做出来的蛋糕就是这么细腻


切开后,我自己在挤上一些香草卡仕达奶油


扮美美后,这是要送到大嫂家的

第二次烘培:
气炸锅120度30分钟+130度5分钟,回缩的幅度比较小。
用餐刀在蛋糕上打上十字,比较容易挤入卡仕达奶油。卡仕达奶油冷藏过后更容易挤入蛋糕里。

这是第二次的作品

配上精美的盒子,是不是很有“日本” feel?

I am submitting this post to Bake-Along #64 : Theme - Chiffon Cake hosted by  JoyceLena and Zoe. 


36 comments:

  1. 小蛋糕装饰得很有圣诞feel。~O(∩_∩)O

    ReplyDelete
    Replies
    1. 哈哈,谢谢你,好久不见,想你了!

      Delete
  2. 我最近有点懒散,看到你这么勤力,我好惭愧。。。这个北海道虽然做过可我一直想再尝试,先吃你的好了 :)

    ReplyDelete
    Replies
    1. 我做了两个回合,好好吃!应该好会再做,感觉上口感有点像相思蛋糕,是我喜欢的!

      Delete
  3. Hi Jozelyn, very nice HCCs.

    ReplyDelete
  4. 那个custard酱我很懒去做
    应该要检讨一下自己了 XD

    ReplyDelete
    Replies
    1. 那个 custard 不会太难,我觉得那个味道是我喜欢的,真的好吃,不妨试试!

      Delete
  5. airfryer HCC! you are such a genius... 太厉害啦。。。还真没想过air fryer 都能做出松软蛋糕

    ReplyDelete
    Replies
    1. 口感有点像相思,不知道是否用了香港面粉的关系。

      Delete
  6. Beautiful HCC you have here, well done!

    ReplyDelete
  7. 很可爱美观,味道一定更棒咯!

    ReplyDelete
    Replies
    1. 谢谢你,虽然样貌有点“走样”,但是真的很好吃。

      Delete
  8. 这蛋糕我想了很久到现在还没开工
    很赖去做,来个当下午茶好吗?

    ReplyDelete
  9. 我之前也做过这日本美眉的食谱,不错Hor
    我最近懒得够力,所以还是吃妳家的好了。。。
    (努力检讨中。。)

    ReplyDelete
    Replies
    1. 这个日本美女的食谱都很不错!快动手吧,我去你家做客。

      Delete
  10. 我在等着你送几个来我家, 嘻嘻!

    ReplyDelete
    Replies
    1. 你家的作品都美美的,不敢送这个走样的去你家,paiseh paiseh。下次等我弄美美后,才送你!

      Delete
  11. Hi Jozelyn! Yeah ! Give me a hi-5 !We baked HCC ! Just nice it's my tea break ... may I try you pretty HCC ? ^-^!

    ReplyDelete
    Replies
    1. Is it...then must go and eat at your house too! Sorry for not leaving comment at your blog, has been quite busy lately!

      Delete
  12. I havent made these for a long time.... you are tempting me to bake it again!

    ReplyDelete
    Replies
    1. Yes, I remember your version, and I remember the review you did for RT Pastry house...fast fast bake it, then I go "tea" at your house!

      Delete
  13. Hi Jozelyn,
    This is on my list to make, as soon as I get the cupcake cases!
    Looks beautiful and delicious!
    Thanks for linking with BA!

    ReplyDelete
    Replies
    1. Hi, Joyce, I am waiting to see your HCC in future....You are most welcome, thanks for organising the BA, without taking part in this event, I won't bake chiffon again ^_^

      Delete
  14. you know, i hv not baked a hokkaido chiffon before but i did tried it out once from a friend and also another time from a bakery. I hope to attempt it someday myself. thanks for linking your lovely chiffon cupcakes with us!

    ReplyDelete
    Replies
    1. Hi, Lena. I never think baking HCC is much easier than baking a chiffon cake until I bake it myself....and I like the texture of HCC than chiffon, not sure is it because I substitute HK flour with cake flour, but this HCC taste like ogura cake!

      Delete
  15. Jozelyn,
    我呀还不敢挑战这HCC咧,我没有勇气。。。。嘻嘻~
    你家的很漂亮,尤其放上raspberries,好喜欢哦!!

    ReplyDelete
    Replies
    1. 嘻嘻,谢谢你,让你看见的是美美的,还有好多“走样”的。。。嘻嘻!

      Delete
  16. Hi Jozelyn,

    I do agree with Qi Qi that your chiffon cakes looks kind of Christmasy :p The nice pinky red colour from raspberry and nice and creamy custard make them look like the cakes that I like to eat for Christmas and many celebrations :D

    Zoe

    ReplyDelete
    Replies
    1. Thanks, Zoe...now I know what I could make for the coming Christmas celebration! Haha!

      Delete
  17. I liked your Hokkaido Cupcakes, very christmasy...

    ReplyDelete

欢迎大家留言 ^_^