Tuesday 27 October 2015

紫薯北海道戚风蛋糕 Purple Sweet Potatoes Hokkaido Chiffon Cup Cakes

这是10月24日,约会小学一位老师和同学当天早上做的。匆匆忙忙赶着出去,并没有把照片拍好,希望大家不介意。

紫薯北海道戚风蛋糕


毕业超过2X年了也。。。哈哈哈,岁月不留人。

原本以为紫薯蛋糕应该是紫色的,可是它却灰灰的,幸好味道还不错。


这是预先设定的贴子。This is a scheduled post.

材料A (Ingredients A)
30g          紫薯泥 (30g mashed purple sweet potatoes)
3个           A蛋黄 (3 grade A egg yolks)
40g          玉米油 (40g corn oil)
40g          牛奶 (40g milk)

20g          细砂糖 (20g caster sugar)
60g          香港面粉 (60g Hong Kong flour)

材料B (Ingredients B)

3个           A蛋白 (3 grade A egg whites)
40g          
细砂糖 (40g caster sugar)

材料C (Ingredients C)
100g        打发植物性鲜奶油 (100g whipped fresh cream)


装饰C (Decorations C)

50g         紫薯泥 (50g mashed purple sweet potatoes)

适量        草莓 (Some strawberries)
适量        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,
140度35分钟至熟,取出后,待凉。

    Put (3) into paper liners, bake in oven at 140 for 35 minutes until cook, remove from oven
    and cool the cake.

5. 把材料C打发,一半放入挤花袋,
另一半混入紫薯泥,把混了紫薯泥的挤入已冷却的蛋糕

    里,没加入紫薯泥的在表面挤花,草莓 雪粉装饰,即可。
    Mix ingredients C, put half portion into a piping bag, for the remaining whipped fresh
    cream, add in mashed sweet potatoes and pipe into the cake, use the plain whipped fresh
    cream to decorate the top of the cake, decorate with strawberries and snow powder.














3 comments:

  1. 我这礼拜可能会抽空做这个,我家里有太多紫薯了。。^^

    ReplyDelete
  2. 紫薯的颜色真的好漂亮。

    ReplyDelete
  3. These HCC looked so lovely ... I like purple sweet potatoes too :)

    ReplyDelete

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