Sunday, 13 February 2011

Caramel Crunch Cake 脆脆焦糖蛋糕







i love february, so many special days in this month:)
脆脆焦糖 (Sponge Toffee) 
Ingredients 材料:
砂糖 Sugar 100g
粟膠/粟米糖漿 corn syrup 25g
water 25g
梳打粉 bicarbonate of soda 5g


Method 做法:
(1)    用一個長柄小鍋 (不用易潔), 加人砂糖, 粟膠和水拌勻
(2)    中火煮滾約5分鐘期間不用攪拌糖慢慢會變得較稠顏色變成淺黃
(3)    繼續用中火煮, 期間拿起鍋的長柄慢慢搖一下, 確保焦糖顏色均勻, 直至糖變成金黃色便離火
(4)    一手加入梳打粉, 另一手用木匙快速拌勻約20秒, 期間不要停手, 直至膨脹減慢, 快手倒入鋪好焗爐紙的焗盆內
(5)    靜待約15分鐘焦糖已完全冷卻後, 將它放入密實袋內封好, 用麵掍輕輕打碎至每粒約手指頭大小, 即成為脆脆焦糖
     Place sugar, corn syrup and water into a saucepan, boil it until light brown
     Pour it on a baking tray, set aside. 


戚風蛋糕 (Chiffon Cake)
Ingredients 材料:      
蛋黄 egg yolks x3
蛋白 egg white x4 
砂糖 sugar 80g
鹽 salt 少許 little bit
低筋麵粉 plain flour 50g 
鮮奶 milk 40ml 
菜油 vegetable oil 50g

Method做法:
(1)    用電動打蛋器快速打蛋白+砂糖, 蛋白的體積會慢慢變大, 轉慢速續打至企身備用In a large mixing bowl, beat egg whites and 40g sugar until stiff

          
(2)    將蛋黄和餘下的砂糖隔 用打蛋器拌勻
beat the egg yolk and 40g sugar until smooth and light
(3)    以電動打蛋器快速打蛋至均勻, 加入牛油和鮮奶, 稍稍拌勻後開動電動打蛋器攪拌均勻 (否則蛋漿會彈出來)
add milk and oil to (2), mix well
(4)    將低筋麵粉一次過篩入, 用刮刀由盆邊放入, 沿盆邊像畫圓圈般手勢, 再反手摺入麵粉, 不斷重複直至攪拌均勻
Sift flour into bowl, mix well
(5)    將1/3蛋白拌入麵糊中拌勻, 再將其餘拌入蛋糊內, 輕手而快速地用刮刀拌勻
Pour gradually over egg whites, folding in with rubber spatula.
(6)    倒入焗模內 (蛋糊流下來時呈絲帶狀), 放入已預熱170oC的焗爐內焗約25分鐘
Pour batter into angel food tube tin, bake for 25 mins
Ingredients 材料:
鮮忌廉 Whipping cream 400g 
砂糖 Sugar 15g


Method 做法:
(1)    砂糖加鮮忌廉打起作裝飾用
Place the whipping cream into a bowl and whisk until soft peaks
(2)    戚風蛋糕橫切成兩半, 中間塗忌廉, 再將忌廉均勻塗上蛋糕面Spread whipping cream between cake layers and over top and sides
(3)    臨吃前伴以脆脆焦糖
Put caramel on to serve

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