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Saturday, 28 November 2015

Steamed Nutella Vanilla Cake 蒸Nutella香草蛋糕


Steamed cake can be interesting in flavour too. With the help of a bottle of Nutella, you can transform a humble vanilla steamed cake into a classy cake (at least to me 😁) 

Yield: One 14cm round cake

Ingredients:
Using 55g omega egg
All ingredients in room temperature

2 eggs, separated
60g fine/raw sugar

50g fresh milk
15g condensed milk
10g vegetable oil
1/2 tsp vanilla extract 

75g top flour
1/4 tsp baking powder 

About 2~3 tbsp Nutella 

材料
2粒 蛋,蛋白蛋黄分开
60g 细/黄砂糖
50g牛奶
15g炼奶
10g食油
1/2 小匙 香草精

75g低筋面粉
1/4小匙 泡打粉

2~3 大匙 Nutella 

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. 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。


4. 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 1~ 2 minutes, or till firm peaks formed (when lift up the whisks, the tip of the egg white slightly bent). Beat the egg white for another 1/2 minute at low speed.
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。



5. 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。



6. 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。

7. Sieve in the flour mixture, in 3 lots, to the batter using the whisks removed from the electric mixer. Stop mixing once only steak of flour can be seen.
将面粉混合料分三次筛入蛋糊中,用打蛋器以手操作混合。

8. Pour fresh milk, condensed milk and vanilla extract,  and vegetable oil ino a bowl. Add the mixture, in two additions to the batter using the whisks. In other words, add the liquid mixture in between two flour additions.

将牛奶、炼奶, 香草精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。



Finally, use a spatula to make a more thorough mixing by scrapping the side and bottom of the mixing bowl up. While scrapping and mixing, try to bang the mixing bowl a few times to get rid of trapped air.
Similarly, try to mix the batter with minimum mixing time.



9. Pour the batter slowly into the lined cake tin. This helps to break the trapped air bubbles when the batter flows down. Give the cake tin a few hard sturdy jerks to get rid of trapped air parcel in the batter.
再将蛋糕面糊一面慢慢倒入,一面轻敲蛋糕模,以铺平面糊和震掉汽泡。

10. Leave about 2 tsp of batter to mix with a small amount of Nutella.

Drop specks of Nutella batter over the batter surface.

Run a chopsticks going through all the Nutella specks to create a swirl pattern.


10. Put a steamer stand into the pot of boling water. Lower the cake tin into the pot. Steam the cake at medium high temperature for 3 minutes. Then reduce the heat to low for another 17 minutes, or till an inserted cake tester came out clean.
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3分钟,再转小火,蒸17分钟直至蛋糕熟透

When about 40% of the batter surface has inflated, reduce the heat to low.


11. When the cake is done, remove from the pot. Before transferring the cake to a cooling rack, give the cake and tin 2 to 3 bangs on the work top. This helps to prevent the cake from excessive shrinking. 
插入竹签查看蛋糕是否已熟。在将蛋糕移到架上降温前,趁热将蛋糕连同蛋糕模摔在台面2~3次,这有助避免蛋糕缩小太多。





12. Remove the cake from the cake tin after about 5 minutes, and let it cool on the wire rack.


13. Pull down the parchment paper, and divide the cake into 3 layers.


14. Spread a thin layer of Nutella in between layers. Assemble the cake and cut into serving size :)






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