农历新年后买了一包黑芝麻粉，想做黑芝麻糊和黑芝麻蛋糕卷，可是要做的东西太多，而且又很忙，所以，那包黑芝麻粉，就这样待在家里，被我忘了。
黑芝麻北海道戚风蛋糕
同时，配合了小拇指的主题，我把细砂糖改成红糖。
这个蛋糕有好香的芝麻味，好好吃。
这个蛋糕有好香的芝麻味，好好吃。
材料A (Ingredients A)
2个 蛋黄 (2 egg yolks)
30g 玉米油 (30g corn oil)
30g 牛奶 (30g milk)
10g 细砂糖 - 我用红糖 (10g caster sugar - I use brown sugar)
40g 香港面粉 (40g Hong Kong flour)
10g 纯黑芝麻粉 (10g pure black sesame powder)
材料B (Ingredients B)
2个 蛋白 (2 egg whites)
30g 细砂糖 - 我用20g红糖代替 (30g caster sugar - I replace with 20g brown sugar)
材料C (Ingredients C)
50g 打发植物性鲜奶油 (50g whipped fresh cream)
装饰 (Decorations)
9颗 巧克力纽扣 (9 nos button chocolate)
少许 雪粉 (Some snow powder)
步骤
1. 把所有材料A搅拌均匀。
Mix ingredients A 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2次，把（2）拌入（1）里，用刮刀搅拌均匀。
Use a spatula to fold (2) into (1) in 2 batches.
4. 把（3）放入纸杯，烘140度40分钟至熟，取出后，待凉。
Put (3) into paper liners, bake in oven at 140 for 40 minutes until cook, remove from oven
and cool the cake.
5. 把材料C拌均匀，放入挤花袋，挤入已冷却的蛋糕里，用巧克力纽扣和雪粉装饰，即可。
Mix ingredients C, put into a piping bag, pipe into the cake, decorate with button
chocolate and snow powder.
2个 蛋黄 (2 egg yolks)
30g 玉米油 (30g corn oil)
30g 牛奶 (30g milk)
10g 细砂糖 - 我用红糖 (10g caster sugar - I use brown sugar)
40g 香港面粉 (40g Hong Kong flour)
10g 纯黑芝麻粉 (10g pure black sesame powder)
材料B (Ingredients B)
2个 蛋白 (2 egg whites)
30g 细砂糖 - 我用20g红糖代替 (30g caster sugar - I replace with 20g brown sugar)
材料C (Ingredients C)
50g 打发植物性鲜奶油 (50g whipped fresh cream)
装饰 (Decorations)
9颗 巧克力纽扣 (9 nos button chocolate)
少许 雪粉 (Some snow powder)
步骤
1. 把所有材料A搅拌均匀。
Mix ingredients A 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2次，把（2）拌入（1）里，用刮刀搅拌均匀。
Use a spatula to fold (2) into (1) in 2 batches.
4. 把（3）放入纸杯，烘140度40分钟至熟，取出后，待凉。
Put (3) into paper liners, bake in oven at 140 for 40 minutes until cook, remove from oven
and cool the cake.
5. 把材料C拌均匀，放入挤花袋，挤入已冷却的蛋糕里，用巧克力纽扣和雪粉装饰，即可。
Mix ingredients C, put into a piping bag, pipe into the cake, decorate with button
chocolate and snow powder.
I am joining Bake-Along #84 : Theme - Hokkaido Chiffon Cupcakes hosted by Joyce (Kitchen Flavours), Lena (Frozen Wings) and Zoe (bake for Happy Kids).
This post is linked to the event Little Thumbs Up (August 2015 Event: Brown Sugar and Molasses), organized by Zoe (Bake For Happy Kids) and Mui Mui (My Little Favourite DIY), hosted by Jess (Bakericious).
你真是好爱北海道呀，我应该也要找一款来做，不能老是视吃别人的。。
ReplyDelete朋友，
ReplyDelete我总算赶上这最后的列车，yeah......!
i'm also like you. I buy ingredients intended for something but ended up nvr do ..eh, you can add black sesame powder to your beverage too, like milo or some other drinks. Thx for sharing your black sesame hcc with us! Happy weekend to you!
ReplyDeleteHi Jozelyn,
ReplyDeleteI've not used black sesame powder in baking or cooking. But I'm sure these black sesame hokkaido chiffon cupcakes must be very fragrant & delicious!
好久没来你这逛逛了，一逛就流了抹也抹不完的口水啊，黑芝麻口味很香很好吃呢！
ReplyDeleteHi Jozelyn,
ReplyDeleteI'm a big fan of black sesame food... Your HCC must be yummy with these nutty flavours :D
Zoe
Jozelyn, I used black sesame baked hokkaido chiffon cupcakes too, but too bad not many people 捧场leh, they still prefer normal flavour lol. Your cakes look really good!
ReplyDeleteHi Jozelyn,
ReplyDeleteVery nice and interesting flavour with black sesame! Looks really yummy! I like seeing all the different flavours everyone made!