Saturday, October 31, 2015

芋头椰香棉花蛋糕 Yam Coconut Cotton Cake



材料: 6寸圆形脱底模

玉米油  35g
低筋面粉  50g
蛋黄  3个
全蛋  1个
椰浆  30g
芋头  50g (蒸软,压成泥) 

蛋白  3个 
细砂糖  30g

做法 :

1. 玉米油用小火加热至看到纹路,熄火。倒入过筛的低粉,搅拌成烫面糊。
2. 加入芋泥和
3. 蛋白打至粗泡,分次加入细砂糖,打至中性发泡。
4. 取1/3打发的蛋白霜,加入芋头面糊中,用打蛋器由底往上翻拌均匀。
5. 倒入剩余的2/3蛋白糊中,以刮刀切拌均匀。
6. 将面糊倒入模具里,抹平表面轻顿数下。
7. 蒸烘法,以160度,单单上火,中下层,烤30分钟,转130度,上下火,中下层,烤30分钟。(时间与温度方面可依自家的烤箱而做调整) 

Yam Coconut Cotton Cake

Ingredients:  6” round pan with removable base

35g corn oil
50g cake flour
3 egg yolks
1 whole egg
30g coconut milk
50g yam (steamed & mashed)

3 egg whites
30g fine sugar


1. Heat oil over low heat till you see small bubbles. Fold in sifted flour and mix well.
2. Add in mashed yam and coconut milk mix well. Then add in egg yolks, whole egg beat until  well blended.
3. Beat egg white till frothy and add in the sugar, in 3 batches. Beating till shiny peaks.
4. Add 1/3 egg white meringue into egg yolk batter and fold well.
5. Pour the batter back to the 2/3 egg  white meringue and fold into a smooth batter.
6. Pour the batter into the 6" round cake mould and level surface of batter, tap pan on table a few times to remove additional bubbles.
7. Bake cake using water bath method on second lowest rack of preheated oven with upper heat only at 160 degrees for 30 mins, then 130 degrees, top and bottom heat for 30 mins.
8. Remove the cake pan from oven, drop it from high side and immediately invert cake until completely cooled.


This post is linked to the event Little Thumbs Up (Oct 2015 : Coconut

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