Sunday, September 25, 2011

Meat Floss Sponge Cake -肉松海绵蛋糕


Recipe: (adapted from 孟老师的100道小蛋糕)

Ingredients:

35 g fresh milk
25 g corn oil/salad oil
100 g low protein flour
1/4 tsp. baking powder
200 g whole eggs
120 g caster sugar
1/4 tsp salt
1 tsp sp or ovalett
45 g meat floss

Method:
1) Grease a 20 cm x 20 cm (8") square baking tin and line with grease proof paper.

2) Mix oil and milk together in a small bowl. Sift flour and baking powder together for later use.

3) Place caster sugar and eggs in a mixing bowl, just mix well.

4) Add in SP and sifted flour into method 3, use electric cake mixer to beat at high speed till the mixture becomes fluffy and thick, and milky in colour.

5) While beating the mixture (no. 4), gradually add in oil and fresh milk till well mixed (about 2~3 minutes) .

6) Pour 1/2 mixture onto the baking tin, bake in preheated oven at top temperature at 180 degree C and bottom temperature at 170 degree C for 10~15 minutes.

7) Sprinkle meat floss on top, and pour the remaining mixture on top of meat floss, use a rubber spatula to level the surface.

8) Continue to bake for 15 minutes (same temperature).

材料

牛奶35克
沙拉油25克
低筋面粉100克
泡打粉1/4小匙
全蛋200克
细砂糖120克
盐1/4小匙
SP乳化剂1小匙
肉松45克

做法:
!) 将烤摸内部铺上蛋糕纸备用。
2)牛奶与沙拉油放在同一容器内,低筋面粉与泡打粉一起过筛备用。
3)全蛋加入细砂糖及盐用搅拌机搅匀。
4)分别加入SP乳化剂及过筛后的粉料,用搅拌机以慢速至快速的方式搅呈乳白色的糊状。
5)快速搅拌的同时,将做法2的所有液体材料慢慢加入做法4的材料中,续搅约2~3分钟呈均匀的面糊状。
6)用橡皮刮刀将做法5的1/2的面糊刮入烤模内,并将表面抹平。
7)烤箱预热后,以上火180C,下火170C烘烤约10~15分钟左右,待面糊定型。
8)将烤箱内的烤摸托出,铺上均匀的肉松,再刮入剩余面糊,用刮刀将表面抹平。
9)继续以上火180C,下火170C烘烤约15分钟左右。

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