Friday, November 20, 2015

芒果相思蛋糕 Mango Ogura Cake






又开始想念相思了，柔软绵密的口感，
吃了还是会不停的相思，哈哈。。

 












这次做了这芒果口味的相思，
谢谢Aunty Young的好分享。


食谱取自 Aunty Young

 芒果相思蛋糕 

材料：7寸方模

蛋黄  100g
全蛋  1个
盐  1/4tsp
粟米油  60g 
芒果汁（芒果汁 60g +芒果丁 60g，搅拌均匀）
低筋面粉  75g


蛋白  200g
细砂糖  80g
柠檬汁  1tsp


做法: 

1. 蛋黄、全蛋、盐、粟米油、芒果汁用打蛋器打至起小泡。 
2. 筛入低筋面粉再打滑，放一边备用。
3. 蛋白加＋柠檬汁＋细砂糖打至起泡不跌
4. 最后把蛋黄糊和蛋白霜混合至均匀。（像戚风蛋糕的混合法）
5. 将面糊倒入7寸的方模里，把空气敲出。 放入预热后的烤箱里，于蒸烤法160'C 烘烤６０分钟或至熟便可。
6. 蛋糕烘好后，立刻取出，倒扣待凉后才切开享用。  


  • 如果买得到浓稠的芒果汁，可以直接用90克
浓稠芒果汁好了。(芒果丁可免)


Mango Ogura Cake

Ingredients: 7"square spring-form pan

100g egg yolk
1 whole egg
1/4 tsp salt
60g corn oil
mango juice (Mango juice 60g + mango flesh 60g, blended evenly)
75g superfine flour


 200g egg white
80g castor sugar
1tsp lemon juice



Method :

1. Beat the egg yolk,whole egg,salt,corn oil,mango juice until fluffy.
2. Shift in superfine flour, then mix it until smooth and well combined, put aside.
3. Beat egg white + lemon juice + castor sugar until stiff.
4. Mix the egg yolk mixture with egg white mixture evenly .(apply chiffon cake mixing method)
5. Pour the batter into the 7"pan, try to get rid of the air by lightly tapping the pan.
6. Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for 60 min or until baked.
7. Once baked, remove from the pan immediately, inverted on a rack and let it cool. 


  • If you can get high concentrated mango juice, then omit the mango flesh, just used 90g high concentrated mango juice.






















 











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