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Wednesday, 26 August 2015

Steamed Sweet Corn Cake 蒸玉米蛋糕

  
 
 A light and mild steamed cake with blended sweet corn. In my next attempt, I may increase the proportion of sweet corn to give the cake a more distinct taste of the sweet corn ^^

Yield: One 14cm round cake 圆型蛋糕

Ingredients:
All ingredients in room temperature 

70g top/cake flour
1/4 tsp baking powder 

40g milk70g top flour
1/4 tsp baking powder 

20g steamed corn

15g condensed milk
10g vegetable oil*
1/2 tsp vanilla extract

2 eggs, separated
60g fine sugar

* Avoid using olive and peanut oil which has a stronger scent.

材料
2粒 蛋,蛋白蛋黄分开
60g 细糖
40g牛奶
20g 熟玉米粒
15g炼奶
10g食油*
70g低筋面粉
1/4小匙 泡打粉

*避免用橄榄和花生油这类带有较重味道的油

Directions:

1. Line a 14cm cake tin with parchment paper. Set aside.
把一个14cm圆蛋糕模铺上防沾纸。


2. Mix top/cake flour with baking powder using a hand whisk.
用打蛋器将面粉和泡打粉搅匀。


3. Blend milk with steamed corn kernels using a food processor or blender. Then add in condensed milk, oil and vanilla extract. Set aside.
将牛奶和熟玉米粒放进搅拌机搅碎。再加入炼奶、油和香草精。




4. Beat egg whites in a clean and grease free mixing bowl at medium high speed using an electric mixer till frothy. This takes about 1/2 to 1 minute.
把蛋白打进一个干净无油的钢盆,先以中高速打发,大概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 medium high, and beat the egg white batter for about 1 to 2 minutes, or till firm peaks formed.
调低速度再分3次加入糖。当糖完全与蛋白混均后,将打蛋器速度升回中高速,打大概1到2分钟,直至接近干性发泡。



6. Add in egg yolks, one at a time, to the egg white batter and mix well.
逐一将蛋黄加入,把蛋糊混均。





7. Start to preheat the water in a steamer.
开始烧热蒸笼里的水。


8. Add in 1/3 of the flour mixture, one third at a time, to the batter using the whisks removed from the electric mixer. 
Stir the batter in clockwise and anti clockwise direction alternatively, to prevent build up of gluten which will result in a harder cake.
Stop mixing once no flour can be seen. 
分三次筛入粉料(2),先筛入À1/3的粉料并混均。可用从电动搅拌器摘下的搅拌棒,以顺时钟逆时钟方向,将面粉混均。避免过度搅拌,以致影响口感。

Stirring clockwise顺时钟搅拌

Stirring anti clockwise逆时钟搅拌


9. Pour in 1/2 of the corn milk mixture from (3), mix using the whisks.
Similarly, try to mix the batter with minimum mixing time.
将(3)的1/2份玉米牛奶混合物,加入。

Add in the remaining flour and corn milk mixture in an alternating sequence.

10. Finally, use a spatula to scrap the side and bottom of the mixing bowl to ensure no unmixed corn milk and flour is settle below.
最后,用刮刀将钢盆边缘和底部的蛋糕糊刮起,避免有沉淀的玉米牛奶或面粉。


11. Pour the batter into the cake tin. Lightly tap the cake tin to get rid of trapped air.
把蛋糕糊倒入蛋糕模中,再轻敲蛋糕模以震掉小汽泡。




12. Place the cake tin into the steamer and set the timer to 20 minutes.
把蛋糕糊放入蒸笼中。设定蒸煮为20分钟,直至蛋糕熟透。



13. Insert a cake tester into the centre to test whether the cake is thoroughly cooked.
用竹签测试蛋糕熟透度。



14. Transfer the cake with the tin to a wire rack to cool for 5 minutes.
蛋糕熟后,移到架上降温。五分钟后才脱模。



15. Remove the tin and allow the cake to cool to room temperature.
让蛋糕温度降至室温。



16. Cut and serve :)
切片享用 :)
 


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