There was an error in this gadget

Tuesday, 5 November 2013

White Coffee Ogura Cake 白咖啡相思蛋糕


Most of the available Ogura cake recipe uses 6 eggs to bake a 18cm square cake. I reduce the egg quantity to three to bake a smaller cake. I prefer to bake a smaller cake which my small family of 4 can finish up within the same day. 
一般的相思蛋糕多以6粒蛋烘焙一个18cm方型蛋糕。这个食谱以3粒蛋烘烤一个较小的蛋糕,方便一家人在当天吃完 :)

Yield: 15 cm round cake

Yolk batter 蛋黄糊
Ingredients 
2 yolks, cold 冷蛋黄
1 whole egg, cold 冷全蛋
1 sachet 3 in 1 white coffee mix, 30g 
    三合一白咖啡粉,30g
1/2 tsp instant coffee powder即溶咖啡粉, optional
30g hot water 热水
20g corn oil 粟米油
33g top flour 低筋面粉
1/16 tsp salt 盐

Egg white Meringue 蛋白糊
Ingredients
2 egg whites, cold 冷蛋白
25g fine sugar 细糖
1/8 tsp cream of tartar 嗒嗒粉

Directions 做法
1. Lightly grease a 6 inch round cake mould with butter. Line the bottom of the cake mould with parchment paper.
在6寸圆形蛋糕模内轻涂上奶油,在底部铺上不沾粘烘烤纸。



2. Mix white coffee mix with hot water. Stir well. Set aside to cool down.
You may add another 1/2 tsp instant coffee powder if you like to have a stronger flavour.
白咖啡粉加入热水混均,放一傍待凉。
如果想要较重的咖啡味,可加多1/2 茶匙的即溶咖啡粉。


3. Add egg whites to a greased-free dry mixing bowl.
将蛋白打在一个干净无油脂的钢盆内

4. Beat egg white using an electric hand mixer, set at medium speed, till frothy. Add in the cream of tartar and fine sugar, continue to beat at low speed till all ingredients are well combined.
Increase the mixer speed to high, beat the meringue till soft peaks formed (the tip of the egg white slightly bent). This process takes about 2 minutes. Set aside.
用电动打蛋器以中速将蛋白略打发。加入细糖与嗒嗒粉后,以低速先混合,再以高速打至湿性发泡,蛋白的尖角略弯下,大概需打两分钟。


5. In another mixing bowl, beat egg yolk and whole egg till pale. Add in corn oil and mix well.
在另一搅拌盆中,将蛋黄和全蛋打至浓稠呈淡黄色,再加入粟米油混合。


6. Mix in the white coffee mixture from (2). Blend well.
将(2)的白咖啡液加入混均。
;


7. Loosen the flour and salt using a hand whisk, before adding to the yolk batter in (6). The flour to be added in 2 lots.
Avoid over mixing, which will end up with a harder cake texture.
用打蛋器将面粉和盐搅松,再分两次,将面粉加入蛋黄糊中。避免过度搅拌,以影响蛋糕口感


8. Fold in 1/3 of the meringue from (4) into the yolk batter. Mix well before adding the remaining meringue.
将1/3的蛋白糊加入蛋黄糊中,混均后再加入其余的蛋白糊


9. Pour the batter slowly into the cake mould. Tap the cake mould lightly a few times to level the top, as well as to get rid of trapped air.
慢慢将面糊倒入蛋糕模中。轻敲蛋糕模数次以震掉面糊中的空气。

10. Pour about 300g of hot water into a baking tray placed at lowest shelf of the oven. Preheat the oven to 160 degree Celsius.
将300g的热水倒入一烘烤盘置于烤炉下方。将烤炉预热至160度C.

11. Place the cake mould into oven at mid shelf and bake at 160 degree for 15 minutes. Lower to 140 degree Celsius for  another 15 minutes or till an inserted skewer came out dry.
把蛋糕放入烤炉中格,以160度C烤15分钟,再以140度C烤15分钟。可用竹签插入蛋糕以探测蛋糕是否已熟。


12. Remove the cake mould from the oven, and invert it over a wire rack to cool down immediately. This is to prevent the cake from shrinking in height.
将蛋糕模立即倒置在架子上放凉,以防蛋糕缩小。

13. After about 5 minutes, run a soft spatula round the edge of the cake. Invert the cake out of the cake mould. Continue to cool down over the wire rack.
过了大概5分钟后,用小刀绕蛋糕划一圈,倒扣到架子上摊凉。

14. When the cake has cooled down completely, cut and serve. 
The cake tastes nice with some whipped cream to bring out the flavour of the coffee :)
当蛋糕完全冷却后,切块食用。
挤上一些鲜奶油,更能带出咖啡的香味 :)


No comments:

Post a Comment

I love seeing your comment and sharing it with other readers. Your comment would be published after moderation. Thank you :)