香兰古早味海绵蛋糕︱几种简单的材料也能做出入口即化的蛋糕❤Pandan Cotton Sponge Cake【ENG SUB】
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- čas přidán 10. 11. 2021
- 大家好，我是小豪，今天我们就来做一款香兰口味的古早味蛋糕，它很多名字，相思蛋糕，海绵蛋糕，棉花蛋糕，口感却只有一种【入口即化】！材料几乎跟戚风蛋糕差不多，但是口感上却差很大，非常的绵软好吃，做法也很简单~
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材料：【6寸方形模具】
B级蛋。。。5个
低筋面粉。。。85g
细砂糖。。。65g
玉米油。。。55g
椰浆。。。35g
香兰精华。。。30g
白醋/柠檬汁。。。5g/1tsp
烤法：烤箱下层，水浴法，150°C/80分钟。烘烤时间只是给你作为参考，还要根据你们家的烤箱脾气做调整。烤到最后，蛋糕表面摸起来干干的，用竹签插进去拔出来没有沾粘就表示熟了。还有沾粘就继续烤10分钟，直到烤熟为止。
其他尺寸的方模：
4寸方模：以上配方乘以0.4，烘烤温度一样，时间是1小时。
7寸/8寸方模：以上配方乘以1.2，烘烤温度和时间一样。
其他尺寸的圆模：
4寸模具：以上配方乘以0.2，烘烤温度一样，时间是50分钟。
6寸模具：以上配方乘以0.6，烘烤温度一样，时间是60分钟.
7寸模具：配方同上，烘烤温度和时间一样。
8寸模具：以上配方乘以1.2，烘烤温度和时间一样。
注意事项：
1. 油稍微加热就好，手感觉到热，但是还没有冒烟，大概70-80°C最合适。
2. 低筋面粉不用过筛，因为面粉很容易跟油混合均匀。
3. 面粉不太可能起筋，可以用力的搅拌，原因是什么，我在视频中有说明。
4. 如果你用小鸡蛋，配方不用改；用大鸡蛋A蛋就要适量增加5-10g的面粉做调整。
5. 蛋白霜打到湿性发泡就好，稍微比戚风蛋糕软一些，拉出来的是大弯钩。
6. 水浴法其实算是一半烘烤，一半蒸熟，所以可以保持蛋糕的湿润。蛋糕正在烘烤的时候，你会发现烤箱的温度会比150°C还要低一些，大概在120-130°C，这都是正常的，所以才叫长时间低温烘烤，蛋糕也比较不会开裂。
7. 蛋糕烤熟后必须马上脱模，蛋糕含水量太大容易变质，室温下最多放2天。
Material:【6 inch square mold】
Class B eggs. . . 5
Low-gluten flour/cake flour. . . 85g
Caster sugar. . . 65g
Corn oil. . . 55g
Coconut milk. . . 35g
Pandan extract. . . 30g
Vinegar/lemon juice. . . 5g/1tsp
Baking method: lower layer of oven, water bath method, 150°C/80 minutes. The baking time is just for your reference, and you need to adjust it according to your oven temperament. At the end of the baking, the surface of the cake feels dry to the touch. Use a bamboo stick to insert it and pull it out without sticking to indicate it is cooked. If there is stickiness, continue to bake for 10 minutes until cooked.
Square molds of other sizes:
4-inch square mold: Multiply the above formula by 0.4, the baking temperature is the same, and the time is 1 hour.
7 inch/8 inch square mold: Multiply the above formula by 1.2, and the baking temperature and time are the same.
Round molds of other sizes:
4-inch mold: Multiply the above formula by 0.2, the baking temperature is the same, and the time is 50 minutes.
6-inch mold: Multiply the above formula by 0.6, the baking temperature is the same, and the time is 60 minutes.
7-inch mold: The formula is the same as above, and the baking temperature and time are the same.
8-inch mold: Multiply the above formula by 1.2, and the baking temperature and time are the same.
Precautions:
1. It is good to heat the oil slightly, the hand feels hot, but there is no smoke yet, it is most suitable at 70-80°C.
2. Low-gluten flour does not need to be sieved, because the flour is easy to mix with the oil evenly.
3. The flour is unlikely to become gluten, so you can stir vigorously. What is the reason? I have explained in the video.
4. If you use small eggs, the formula does not need to be changed; for large A eggs, you need to add 5-10g of flour to make adjustments.
5. The meringue is just as good as it gets wet and foamy. It is slightly softer than the chiffon cake, and the big hook is pulled out.
6. The water bath method is actually half baking and half steaming, so it can keep the cake moist. When the cake is baking, you will find that the temperature of the oven will be lower than 150°C, about 120-130°C. This is normal, so it is called long-term low-temperature baking, and the cake is also not easy to crack.
7. After the cake is cooked, it must be demoulded immediately. It is because the water content of the cake is too high, it will deteriorate easily. It can be left at room temperature for up to 2 days.
#小豪厨房 #相思蛋糕 #古早味蛋糕 #oguracake #香兰蛋糕 #班兰蛋糕
我居然忘记讲烘烤温度，150°C烤80分钟😅😇
小豪，早安。真謝謝你的視頻。講述的很具體和詳盡。太感謝。❤😊
好漂亮，好柔软👍👍👍
隔着screen也感受到pandan香气😋
🙏💖谢谢你的食谱与教学，我跟这你的食谱做成功了，非常的棒！... 👍👍👍
😋😋😋Who can resist such a delicious cotton cake 👍👍👍 ..as I'm drooling now. Will make this later.Thank you very much for sharing.Good day and God bless! 😀🌟🌟🌟🌈🌈🌈
做这个蛋糕，无数次的失败。直到看到你的教学终于都成功了！谢谢小豪！
Baked this morning, we loved it, cottony texture, super yummy 😋 read thru your recipes, it's very detailed & clear explanation easy to follow for beginners like me. Thanks so much for your hard work💪have a blessed weekend🙏🏻
好棒的食譜 謝謝分享！
超級靚,👍👍👍👍👍謝謝老師!
謝谢你的分享.👍赞.香的蛋糕
战战兢兢跟着做这款我常常做失败的蛋糕，呼呼我还真的做成功了，谢谢小豪，非常好吃。
谢谢小豪老师的分享👍👍👍
看到description那边有写几寸模具需要乘除多少材料 直接果断订阅了!
你的香兰古早味海绵蛋糕跟你的视频一样，好有美感哟，喜欢！😊
好指細，多謝分享！
小豪老师真的做得很成功，看起来好q弹啊，真的想冲进屏幕里吃一口！原来烤箱还能对蛋糕造成这么多影响，我每次以为只要照着温度和时间烤就好了，看来我还是要再多多研究。
Thank you ! I baked it, but I baked at 150°c 35 minutes, then 140°c for 35 minutes more, and the cake was ok, but the it was not as tall as yours even if I used the same pot.
Sangat bagus sekali bolunya dan empuk kelihatannya
Thanks, I just try super delicious❤❤❤