今年旧同事10月27日的生日，我做了芒果优格北海道戚风蛋糕给她。
芒果优格北海道戚风蛋糕
内陷我用了芒果优格+鲜奶油。
我自己很喜欢芒果优格+鲜奶油的味道，觉得这个组合的口味很不错，后来她告诉我蛋糕好好吃，她很喜欢，我也就放心了，在这里，祝福她生日快乐，身体健康，心想事成。
小小插曲：北海道蛋糕做了无数次，每次烤的时间都不一样，我的烤箱实在难以捉摸，我甘拜下风。
这是预先设定的贴子。 This is a scheduled post.
材料A (Ingredients A)
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－我用30g (40g caster sugar - I use 30g)
材料C (Ingredients C)
75g 打发植物性鲜奶油 (75g whipped fresh cream)
1罐 135g芒果味优格 (1 can 135g mango flavour yogurt)
装饰 (Decorations)
适量 新鲜芒果片 (Some fresh mangoes slice)
少许 果冻明胶 (Some piing jelly)
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，烘140度35分钟至熟，取出后把蛋糕从离开桌面大概20cm的高度摔
下，然后倒扣，待凉。
Put (3) into paper liners, bake in oven at 140 for 35 minutes until cook, remove from oven
, drop the cake onto a table from a height of about 20 cm from the table, then invert
the cake 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，用芒果片和雪粉装饰，即可。
[ 备注：新鲜芒果片涂上少许果冻明胶，可以防止芒果氧化变黑。]
Mix ingredients C, put into a piping bag, pipe into the cake, decorate with mango slice
and snow powder.
[Remarks: Coat fresh mango slice with some piping jelly to prevent oxidation.]
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－我用30g (40g caster sugar - I use 30g)
材料C (Ingredients C)
75g 打发植物性鲜奶油 (75g whipped fresh cream)
1罐 135g芒果味优格 (1 can 135g mango flavour yogurt)
装饰 (Decorations)
适量 新鲜芒果片 (Some fresh mangoes slice)
少许 果冻明胶 (Some piing jelly)
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，烘140度35分钟至熟，取出后把蛋糕从离开桌面大概20cm的高度摔
下，然后倒扣，待凉。
Put (3) into paper liners, bake in oven at 140 for 35 minutes until cook, remove from oven
, drop the cake onto a table from a height of about 20 cm from the table, then invert
the cake 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，用芒果片和雪粉装饰，即可。
[ 备注：新鲜芒果片涂上少许果冻明胶，可以防止芒果氧化变黑。]
Mix ingredients C, put into a piping bag, pipe into the cake, decorate with mango slice
and snow powder.
[Remarks: Coat fresh mango slice with some piping jelly to prevent oxidation.]
This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) organized by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).
早安 您好。。哇
ReplyDelete这个月的主人家是您哦。还是我爱的芒果也。
不错 不错。。那我需要动动脑筋啦！哈哈
造型很美，主人家的心思只会越来越细腻而且一直往上飙啊，看着看着心疼被自己冷落的烘焙工具！
ReplyDeleteHi Jozelyn,
ReplyDeleteI never say no to any Hokkaido Chiffon Cupcakes. .. this lovely mango flavour HCC is so yummy-licious!
Thanks for hosting the LTU event ^-^!
My chiffon cupcakes always concave in at the bottom of the cupcake. Can u advice me why is it so? Thank you.
ReplyDeleteHi, Anonymous.
Delete1. I always try to bake them in low temperature and place them at the lower rack in the oven to prevent shrinkage.
2. I always let my cake free fall from a height of about 20 cm from the table when I remove them from oven.
3. As this is a chiffon cake, I always invert the cake to cool them.
Usually they will have very minimal shrinkage or sometimes no shrinkage at all after these few important steps.
I hope my tips could solve your problem.
Have a nice day.
Hi Jozelyn,
ReplyDeletewow!! these are such lovely mango hcc!
Love to have a cup from you :D
Thank you very much for hosting with us (LTU-Nov)
mui