Friday 12 August 2011

古早味 - 纸包蛋糕

记得小时候很常吃到这款纸包蛋糕.孩提时代有一个小蛋糕吃就可
开心一整天,虽然是普通蛋糕一个,而外表也不起眼;可那又软又充
满鸡蛋香的味道如今还是在我记忆中挥之不去.不解的是,如今长
大了反而不会想到要吃这款蛋糕了;再来就是外头茶室和面包店
售卖的纸包蛋糕味道也不如以前.

等了好久,终于我还是自己动手做出了让我一直很想重温那古早味
的纸包蛋糕.嘴里吃着刚刚出炉而且蛋味香浓的纸包蛋糕,脑海里
就回想起童年的点滴.

食谱出自于 Christine 的简易食谱. 我没有纸包蛋糕的模杯,所以用
了小纸杯.做出来的蛋糕形状就小了点.


材料:

5个 蛋黄
50克 牛油, 融解
60毫升 牛奶
100克 低筋面粉
1/4小匙 云呢拿香油

5个 蛋白
1/4小匙 塔塔粉
80克 糖

做法:

1. 将已融解的牛油,加进牛奶中,并筛入低筋面粉拌匀。
2. 逐粒加入蛋黄, 拌匀. 跟着,加入云呢拿香油拌打匀成面糊,备用。
3. 蛋白加入塔塔粉搅拌至起粗泡。慢慢加入糖,再继续把蛋白打
至硬身。
4. 将已打好的蛋白分三次拌入蛋黄面糊中,轻手拌匀。
5. 将面糊放入已铺油纸的模内。
6. 放入已预热的烤箱中,以150'C烘55分钟。

Ingredients:

5 egg yolks
50gm butter, melted
60ml milk
100gm cake flour
1/4 tsp vanilla extra
5 egg whites
1/4 tsp cream of tartar
80gm sugar
Method:

1. Add the melted butter into milk, sift in cake flour and mix well.
2. Add in egg yolks, one at a time. Add in vanilla extra, mix well.
3. Whisk egg whites and cream of tartar till frothy. Slowly, add in
sugar, continue to whisk until stiff.
4. Fold egg whites into the egg yolk mixture in 3 batches, mix well.
5. Pour batter into cup cake molds lined with baking paper. Bake
at 150C for 55 minutes.


6 comments:

  1. 哇~~~~好美丽,好像一朵朵的小花!
    纸还剪得那么美~

    ReplyDelete
  2. 不过纸包蛋糕我真的第一次听哦

    ReplyDelete
  3. yeah, these sponge cakes in papers also look nolstagic, i dont see coffee shops selling them anymore over here except for big 鸡蛋糕 in pieces!

    ReplyDelete
  4. ariescovis:在烤炉烘着时更像花朵,出炉后蛋糕就收缩了.

    ReplyDelete
  5. susanyee:是吗?或许还有另一个名字?其实这里也有人叫鸡蛋糕的.

    ReplyDelete
  6. lena:these make me to recall my childhood. Some of the coffee shop or bakery here still selling this kind of paper cupcake but not as soft as this.

    ReplyDelete