Friday, November 16, 2018

芒果鲜奶油蛋糕 Mango Cream Cake
























芒果鲜奶油蛋糕

戚风蛋糕体材料  7寸圆模

材料 :


蛋黄  3个
牛奶  50克
玉米油  25克
低筋面粉  80克


蛋白  3个
细砂糖  50克


做法 : 

1. 蛋黄、牛奶和玉米油,用打蛋器搅拌均匀。
2. 筛入低粉搅拌成均匀的蛋黄糊。
3. 蛋白打起泡状,分次加入细砂糖,打发成尾端挺立的蛋白霜。
4. 将1/3蛋白霜加入蛋黄糊中,用橡皮刮刀拌匀。
5. 然后倒入其余的蛋白霜,混合拌成均匀的面糊。
6. 将面糊倒入蛋糕模,敲出气泡。
7. 放进预热160度的烤箱,烤45分钟至熟。
8. 出炉倒扣,待凉,平均切成4片,备用


夹心馅 : 植物性鲜奶油 350克 (打发)芒果 (切丁)


综合做法  

1. 在蛋糕盘一片蛋糕,涂抹一层鲜奶油和摆上果。
2. 摆放上第二片蛋糕及涂抹第二层鲜奶油,重复以上的步骤至完。
3. 把整个蛋糕涂抹上均匀的鲜奶油,摆上装饰即可。



Mango Cream Cake

Chiffon cake ingredients : 7 inch mould

3 egg yolks

50g milk
25g corn oil
80g cake flour


3 egg whites
50g castor sugar 


Method 

1. Combine egg yolks,milk and corn oil in a mixing bowl.
2. Sift in cake flour,mix well,set aside.
3. Beat egg white until frothy and add in the sugar in 3 batches. Beating till shiny peaks.
4. Add 1/3 egg white into egg yolk batter and fold well.
5. Pour the batter back to the 2/3 egg white and fold into a smooth batter.
6. Pour the batter into baking pan, tap pan on table a few times to remove air bubble.
7.  Bake in preheated oven at 160C for 45 minutes or until cooked.
8.  Remove from oven,invert cake onto table until completely cooled,cutting into 4 pieces. 


Filling : 350g fresh cream (whipped),mango (cube)


To assemble cake : 

1. Place one layer cake into the cake panspread with whipped cream and top with fruits sliced.
2. Place the second layer cake and spread with whipped cream. Repeat the same method until finished.
3. Frost the whole cake with whipped cream and decorate accordingly.