开心。快乐。幸福

芒果鲜奶油香草戚风蛋糕,祝福妈妈们母亲节快乐 2013

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今年的母亲节很特别,因为我多了一个妈妈一起度过^^

505回家投票,一直住在娘家至11日,粗心大意的我在当初订购机票时并没有注意到原来5月12日是母亲节,所以唯有提早替妈妈庆祝。

妈妈最爱去Sukiya 吃 shabu shabu了,所以我们再次光临,大快朵颐^^ 除此以外,也做了南瓜喜粄给家人吃。

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回到新加坡时,就在母亲节当天早上忙得团团转只为了做一个蛋糕带去姐姐家与家婆一起庆祝,除此之外也为了老爷准备面包啦、早餐及午餐。。一直从早上忙到傍晚,可是一切都是心甘情愿,开心依然^^

这也是第一次用鲜奶油(whipping cream), 一开始就带着战战兢兢地心情至完成 :p 因为没经验,在第一次搅拌鲜奶油时因为没经验,打了太长的时间而变成一粒一粒的粗粒,所以被逼倒掉@@ 幸好我并没有一次过将所有的鲜奶油倒进去,要不然‘血本无归’ :p 在第二次搅拌时,一打发便马上停止搅拌,害怕再次失败 :p

在网上找获到非常棒的解释:

正确的速度,正确的冷藏以后,鲜奶油的打发应该是非常容易的。打发鲜奶油需要注意,不要用太高的速度,尤其是打发少量鲜奶油的时候,如果打发过头,鲜奶油会呈现豆腐渣的状态,无法使用。

而这一次的食谱是来自:

http://angelcookbakelove.blogspot.sg/2011/03/vanilla-chiffon-with-mango-cream-happy.html

 

芒果鲜奶油香草戚风蛋糕,祝福妈妈们母亲节快乐 (Vanilla Chiffon with Mango Cream )

Ingredients:

100g low-protein flour (I used top flour)

60g fresh milk

½ vanilla pod (I replaced with 1 tsp pure vanilla extract)

50g vegetable oil

85g egg yolk (I used 4 large egg yolk weigh 80g)

170g egg white

85g castor sugar (I used 80g)
Method:

1) Sift flour into a medium mixing bowl, add milk, vanilla and oil, mix well. Add egg yolk, mix till incorporated. (I beat egg yolk with milk, vanilla and oil, and then sift in flour to mix together).

2) With an electric mixer, beat egg white till foamy, add sugar in 3 sessions, and beat till 90% peak (九分发). (I think this is very close to stiff peak. The meringue becomes very smooth and fine at this stage. When lift up the beater, the meringue won’t drip and the tip has slight bend).

3) Take 1/3 of the meringue to mix with the egg yolk mixture gently with a manual whisk.

4) Pour the above to the remaining meringue and fold gently with a rubber spatula till incorporated.

5) Divide the batter into 2 round 6-inch loose bottom pans (do not greased or lined with baking paper), level the surface. Hold the pan with both hands and bang on tabletop to release big air bubbles.

6) Bake in preheated oven at 150C/130C for about 50 minutes. (If your oven can’t adjust different upper and lower temp like mine, bake at 150C for about 50-60 minutes).

7) Invert to cool completely before removing from mould.
 
Frosting & Decoration

Some whipping cream (whip till peak)

1 mango

Some strawberries and blueberries

For glazing: 1 tbsp gelatin powder, 1 tbsp sugar and 1 cup water
 
1) To prepare the gelatin solution, mix gelatin powder and sugar, add water to let the gelatin swell before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.

2) Puree half of the mango flesh (if the mango used is very ripe, you can just mash with a fork like what I did) and mix with the whipped cream. Then add 1 tbsp of the gelatin solution from step 1. Pour the mango whipped cream on the cake. The cream shall not drip to the side of the cake.

3) Top with mango cubes from the remaining mango (use additional mango if desired) and other fruits.

4) Brush the gelatin solution on fruits with a clean and dry brush. Place the whole cake on a piece of cake liner (for 6-inch cake, use a 10-inch cake liner), wrap the side of the cake and secure with a ribbon (you may also place the cake on the liner first before frosting).

5) Refrigerate for a few hours before serving.

Note: Extra gelatin solution can be kept in the fridge, re-heat the harden gelatin before using.

 

第一次做了有装饰的蛋糕,可是却因为完全没idea该如何装饰,所以乱来一场 :p 一个没有华丽的蛋糕就这样诞生了 ^^

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作者:sky

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