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Tuesday, 20 August 2013

Choco Coat Steamed Cake 双色蒸蛋糕


Yield: One 14cm round cake

Ingredients:
2 eggs, separated, room temperature
70g fine sugar

50g milk, room temperature
15g condensed milk
10g vegetable oil

80g top flour
1/2 tsp baking powder 

1 tsp cocoa powder
1 tsp hot water 

材料
2粒 蛋,蛋白蛋黄分开
70g 细糖
50g牛奶
15g炼奶
10g食油
80g低筋面粉
1/2小匙 泡打粉
1小匙 巧克力粉
1小匙 热水

Directions:

1. Line a 14cm cake tin with parchment paper. Set aside.
把一个14cm的蛋糕模铺上不沾粘烘烤纸。

2. Mix flour with baking powder using a hand whisk.
将低筋面粉与泡打粉混均。














3. Mix cocoa powder with hot water and set aside.
把可可粉与热水混合。

4. Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer till frothy. This takes about 1 minute.
以高速将蛋白打成泡沫状,大约需1分钟。


5. Reduce the mixer speed to low and add in the sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to high, and beat the egg white batter for about 3 ~ 5 minutes, or till soft peaks formed.
将电动打蛋器减速至最低,分三次将糖加入蛋白中。待混均,再以高速打发蛋白至湿性发泡,大约1到2分钟。当举起打蛋器,蛋白的尖角会弯曲。最后以低速打1/2到1分钟,让蛋白更细密。



6. Add in egg yolks, one at a time, to the egg white batter and mix well.
加入蛋黄,混均才加入另一颗蛋黄。



7. Start to boil a small pot of water, to be ready for steaming the cake later.
可开始煮热水于一锅中。

8. Sieve in the flour mixture, in 3 lots, to the batter using the whisks removed from the electric mixer. Stop mixing once no flour can be seen. This is to prevent deflating the batter too much and too fast.
将面粉混合料分三次筛入蛋糊中,用打蛋器以手操作混合。

9. Pour milk, condensed milk and vegetable oil in a bowl. Add the mixture, in three additions to the batter using the whisks. Mix well with the surface layer before mixing throughout the batter.
Similarly, try to mix the batter with minimum mixing time.
将牛奶、炼奶和油先倒入一个碗中。再慢慢的倒入面糊上,用打蛋器轻轻的和上层的面糊混均才做整体混合。最后一面轻敲钢盆,一面用刮刀从底部将面糊翻上,直至面糊细滑无汽泡。






10. Transfer about 1/5 of the batter to mix with the cocoa paste in (3).
将1/5的面糊取出并和(3)的可可糊混合。

11. Pour half of the cocoa batter into the cake tin and spread evenly by gently tapping the tin.
将一半的可可面糊倒入蛋糕模,轻敲蛋糕模以铺平面糊。

12. Pour the balance egg batter onto the cocoa batter very gently. Give the batter a few very light taps to get rid of trapped air parcel in the batter, and to even out the surface.
再将纯蛋面糊一面慢慢倒入,一面轻敲蛋糕模,以铺平面糊和震掉汽泡。



13. Finally, pour the remaining cocoa batter onto the egg batter. Use a spatula to help you spread out the batter.
最后倒入剩余的可可面糊,并用刮刀铺平面糊表面。


14. Put a steamer stand into the pot with boling water. Lower the cake tin into the pot. Steam the cake at medium high temperature for 10 minutes. Then reduce the heat to medium low for another 10 minutes.
将蒸架放入滚着沸水的锅,放入装着蛋糕糊的蛋糕模,用中高火,蒸10分钟,再转中小火,蒸10分钟直至蛋糕熟透


15. Insert a thin stick into the middle of the cake to test the readiness of the cake. If the cake is done, remove from the pot and let it cool in the cake tin for about 3 minutes.
插入竹签查看蛋糕是否已熟。将蛋糕移到架上降温。

16. Remove the cake from the cake tin and let it cool on the wire rack.
五分钟后脱模,继续让蛋糕降温。

17. Cut and serve :)
切片享用 :)



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