Friday, May 6, 2016

芒果燕菜蛋糕 Mango Jelly Cake


















芒果燕菜蛋糕

蛋糕体材料: 
6寸脱底圆模

蛋黄  2个
细砂糖  10克
玉米油  20克
牛奶  30克
低筋面粉  35克

蛋白  2个
细砂糖  20克 



做法: 

1. 蛋黄加入糖拌匀,再加入油、牛奶搅拌均匀。 
2. 筛入低粉,搅拌成均匀的蛋黄面糊。 
3. 蛋白分次加入细砂糖打发成尾端挺立的蛋白霜。 
4. 将蛋白霜分3次拌入蛋黄面糊里,搅拌均匀。 
5. 将面糊倒入模子里,轻轻把气泡敲出。 
6. 放入预热后的烤箱,170烘烤大约40分钟。 
7. 蛋糕烘好后,立刻取出烤箱倒扣,待凉后脱模切成2片备用。 




芒果燕菜材料 : 

燕菜粉  5克
果冻粉  3克
细糖  50克
芒果优格  400毫升
清水  100毫升
芒果肉  60克 (以果汁机搅打成泥) 



做法  

1. 将所有材料倒入锅里混合(除了芒果泥),搅拌煮至滚。 
2. 离火,加入芒果泥,搅拌均匀。 
3. 将1/3的燕菜液倒入7寸圆模,待稍为凝固。 
4. 轻轻放上一片蛋糕,倒入另外1/3的燕菜液,待半凝固。 
5. 再铺上一片蛋糕,倒入最后一层的芒果燕菜液。 
6. 待冷却后把蛋糕放入冰箱冷藏最少4小时,即可切片享用。 




Mango Jelly Cake 

Cake base ingredients : 
6” round pan with removable base

2 egg yolks
10g castor sugar
20g corn oil
30g milk
35g cake flour

2 egg whites
20g castor sugar 



Method : 

1. Combine egg yolks and sugar in a mixing bowl.
2. Mix in corn oil and milk.
3. Sift in cake flour,mix well,set aside.
4. Beat egg whites until frothy. Gradually add in castor sugar, beating until stiff peaks form.
5. Add 1/3 egg white into egg yolk batter and mix well,add the remaining meringue until blended.
6. Pour the batter into chiffon mould, tap pan on table a few times to remove air bubble.
7. Bake in preheated oven at 170C for 40 minutes or until cooked.
8. Remove from oven,leave to cool and cut into 2 pieces. 




Mango Jelly Ingredients : 

5g agar agar powder
3g jelly powder
50g castor sugar 
400ml mango yogurt drink
100ml water
60g mango puree 



Method 

1. Pour the jelly ingredient (except mango puree) into a pot,stir to evenly combine until cook.
2. Remove from heat,add the mango puree and mix well.
3. Pour the 1/3 mixture into the 7' inches round mould,let it slightly set.
4. Place 1 slice of cake,then pour in the 1/3 mixture,leave to half set. 
5. Lay another layer of cake pour the last mixture. 
6. Leave it to cool slightly, and chill for at least 4 hours or until set.


















 
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