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Monday, 10 March 2014

Honey Chocolate Cupcakes 蜂蜜巧克力杯子蛋糕


I prefer cupcakes with a compact texture and low in fat. This is a recipe which involves only 2 eggs and 20g butter, and without baking powder being added. The condensed milk gives these cupcakes a rich milk aroma. Nice soft texture cupcake awaits ...

Yield: 10 cupcakes 杯子蛋糕

Ingredients
2 eggs, separated, room temperature 
50g fine sugar

50g milk
10g condensed milk
10g honey
1/2 tsp vanilla essence
20g unsalted butter

70g top flour

1 tsp cocoa powder
2~3 tsp hot water

2 粒蛋,蛋白蛋黄分开,室温
50g 细糖

50g 牛奶
10g 炼乳
10g 蜂蜜
1/2 小匙 香草精
20g 无盐奶油

70g 低筋面粉

1 小匙 可可粉
2~3小匙 热水

Directions
1. Line 10 cupcake moulds with cupcake papers. Set aside.
将杯子蛋糕模铺上烘烤纸。

2. Pour milk, condensed milk, honey, vanilla essence and butter in a bowl. Place them into a rice cooker to keep warm for about 6~8 minutes. And let the content sits in the rice cooker for another 10 minutes, or till the butter melted.
Let the content cool to our room temperatures before adding to the batter.
将牛奶、炼乳、蜂蜜、香草精和奶油倒入一碗中。将材料放进电饭锅保温6~8分钟烘,再让材料继续留在锅中10分钟,直至奶油溶化。
在使用前,需让材料回复室温。



3. Mix cocoa powder with hot water into a thick paste.
把可可粉和热水混合。

4. Whip egg white in a clean mixing bowl at medium high speed using an electric mixer till frothy (about 1/2 minute).
在一干净的钢盆打入蛋白,用电动打蛋器,以中高速略打发蛋白,大约1/2分钟。

5. Reduce the mixer speed to low and add in the fine sugar. When all the sugar is well blended with egg white, resume the mixer speed to high. Stop the mixer when the egg white can form a dipped tip when lifted up.
减速后加入细糖,等糖和蛋白混合后,增速到高速,将蛋白和糖打到当提起打蛋器时,蛋白尖端会略弯曲。


6. Add in the egg yolk, one at a time.
逐一将蛋黄加入。

7. Sieve in the flour in three lots. Mix using the whisks detached from the mixer. Stop mixing when no flour can be seen.
将面粉分三次筛入蛋糊中,用手操作打蛋器,将面粉与蛋糊混合。一旦不见面粉,就可停止操作。


8. Stir the milk mixture from (2) before pouring into the batter to mix. First mix with the whisks, then use a spatula to scrap the side and bottom of the mixing bowl.
将(2)的牛奶混合物搅匀,再加入面糊中。先用打蛋器混合,再以刮刀混均。


9. Transfer about 1/4 of the batter to mix with the chocolate paste from (3).
将1/4的面糊与(3)的可可糊混合。

10. Pour the batters into the lined cupcake moulds, alternating between vanilla and chocolate batters.
将原蛋糕糊与可可蛋糕糊交替倒入杯子蛋糕模中。


11. Preheat the oven to 170 degree Celsius.
预热烤箱到170度C。

12. Pump about 5 to 6 sprays of water over the top of the batter. This is to prevent the top of the cake from over-baking too fast.
在将蛋糕糊送入烤箱前,向蛋糕表面喷5、6次水,这可避免蛋糕表面太快变焦。

13. Bake the cupcake in the oven for about 17 to 18 minutes till the top turn golden.
让蛋糕在烤箱中烤17~18分钟,直至表面呈金黄色。

14. Immediately remove the cupcake from the moulds after leaving the oven.
Allow the cupcakes to cool in a wire rack.
蛋糕离开烤箱后,立即脱模,放架上降温。

15. Enjoy with a cup of tea or coffee :)
可与咖啡或茶一起享用 :)

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