Thursday, March 6, 2014

Rainbow Pudding Cake 彩虹布丁蛋糕







这个蛋糕是特别为了Aspiring Bakers 的彩虹月 而准备的.

食谱取自这里 (修改)

第一层焦糖布丁 :

70 g 细纱糖/白糖

把糖倒入8寸圆模, 煮至金黄色. 待凉凝固.

第二层鸡蛋布丁 :

糖 70g
浓椰奶 130g
鲜奶 200g
鸡蛋 4 A蛋

做法:

1.把椰奶和糖煮融化,然后加入鲜奶搅拌,熄火,倒入打散了的鸡蛋。
2.过滤蛋浆,备用。


第三层戚风蛋糕 :

蛋白 5 (A) 
60 g  细纱糖
柠檬汁或白醋 1 茶匙

3 蛋黄
30 g 细纱糖
130 g 牛奶
30 g 玉米油
140 g 自发粉
香草精 1 茶匙

做法 : (预热烤箱150c)

准备4个大碗, 加入不同颜色或味道.(紫,蓝,绿,黄)

蛋白打起粗泡, 加入柠檬汁,分次加入糖打至硬性发泡.(蛋白糊捞起挺立)
蛋黄和糖打至糖溶化, 加入油水,混合均匀. 拌入过筛自发粉
蛋白糊分3次加入,上下轻轻 翻拌均匀.
分4份,个别倒入之前的四个大碗,拌均. (拿一个勺子“agak-agak" 把面糊分配好)

先把鸡蛋布丁到在焦糖上, 接着轻轻倒一份蛋糕糊在鸡蛋布丁上, 同样第二份, 第三份, 第四份, 全部都要从中间的位置倒. 水浴法, 烘蒸1个小时. 熄火,让蛋糕在烤箱待上20分钟.
取出, 待凉,冷藏至少4个小时或隔夜.(我冷藏隔夜)

脱模时, 刀子在模具边划一圈, 倒扣在盘子上. .有糖液流出是正常现象.

另外, 如果想要有更复杂的斑马纹, 可以一份面糊分几次交替倒入. (取小部分紫色倒入, 接着倒入蓝,绿,黄的面糊, 再回到紫色, 重复步骤直到面糊用完)



循众要求, 我的English Version Recipe 出炉了. 恩.....Hopefully you can understand :P

First layer : caramel 

70 g sugar
- put sugar inside 8"round pan , cook until golden brown , wait to cool .

Second layer :  egg pudding  

sugar 70g
coconut milk 130g
milk 200g
egg 4 (A)

method:

1.cook coconut milk and sugar until sugar dissolve ,add milk and mix well.
2.when mixture become cooler, add in eggs , mix well and strain, set aside。


Third layer : chiffon cake 

egg white 5 (A) 
60 g  caster sugar
lemon juice or vinegar 1 t

3 egg yolk
30 g caster sugar
130 g milk
30 g corn oil
140 g self-raising flour
vanila essense 1 t

method : (preheat oven 150c)

Get ready 4 big bowls , each with few drops of colour liquid  inside.

Beat egg white until foamy, add lemon juice, add sugar in 3 batches , beat until stiff peaks form.
Beat egg yolk , mix in sugar until dissolve, add oil and milk,mix well. finally sift in the flour.
Spoon out 1/3 of the beaten egg whites and fold into the egg yolk mixture. Lightly fold in the rest of the beaten egg whites with a spatula.


Divide into 4 portions and pour into the  4 bowls. gently mix well.

Pour egg pudding mixture on top of caramel. then pour one of the 4 egg mixtures right in the center of egg pudding mixture . follow by the second , third and fourth .
Water bath ,  steam bake for 1 hour.  leave the cake to cool down inside the oven for 20 mins.
Keep the cake inside the fridge overnight.

Sliding a knife around the side of the pan and invert the pan onto a plate









I am submitting this post to Aspiring Bakers #41: Rainbow and Ombre Party! (March 2014) hosted by Cynthia of The Baking Biatch

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