Pumpkin Cake | 南瓜蛋糕


南瓜蛋糕 ~ 簡單天然低熱量!
Pumpkin cake, simple, natural and low calorie!

Pumpkin Cake DIY recipe 南瓜蛋糕自家食譜


  • yield : 
  • One 20x20cm square cake | 1個 20x20cm 方形蛋糕 or
  • Two 21x11x6cm medium loaf | 兩個8.5"長方形蛋糕

(A) Ingredients | 材料 :

240g  Cake flour, sieved | 低根麵粉,過篩
      2  teaspoons baking powder | 泡打粉 2茶匙,過篩
   2/3  teaspoon cinnamon | 肉桂粉 2/3茶匙,過篩

      4  tablespoons milk, room temperature | 室溫鮮奶 4湯匙
  20g  Honey | 蜜糖
160g  Pumpkin puree | 南瓜泥
  30g  Unsalted butter | 無鹽牛油 (室溫回溫)
      4  Egg yolks (80g) | 蛋黃 4個


(B) Meringue | 蛋白霜

     4  Egg whites (120g) | 蛋白 4個
 80g  Light muscovado | 原蔗黑糖


Steps | 做法 :


Pumpkin Cake DIY recipe 南瓜蛋糕自家食譜
weigh ingredients, prepare pumpkin puree

Pumpkin Cake DIY recipe 南瓜蛋糕自家食譜
4a. beat butter, add in sequence honey, pumpkin puree, egg yolk

Pumpkin Cake DIY recipe 南瓜蛋糕自家食譜
4b. mix well

Pumpkin Cake DIY recipe 南瓜蛋糕自家食譜
4c. add milk, mix well

Pumpkin Cake DIY recipe 南瓜蛋糕自家食譜
5. prepare meringue

Pumpkin Cake DIY recipe 南瓜蛋糕自家食譜
6a. add 1/2 portion meringue, sieved flour, baking powder and cinnamon

Pumpkin Cake DIY recipe 南瓜蛋糕自家食譜
6b. scrapper well

Pumpkin Cake DIY recipe 南瓜蛋糕自家食譜
7. pour remaining meringue, scrapper well

Pumpkin Cake DIY recipe 南瓜蛋糕自家食譜
8. pour batter into mold, level until even

Pumpkin Cake DIY recipe 南瓜蛋糕自家食譜
9. bake at 170C for 30 minutes until done, take out, let cool
  1. 南瓜先用小水煮至軟身,隔水,搓成南瓜泥。
  2. 焗前30分鐘,焗爐先以190°C預熱。
  3. 焗模輕輕涮上少許牛油,灑上薄薄的低根麵粉,多餘的拍掉,備用。
  4. 在一大型攪拌盤放入牛油,以電動打蛋器攪拌成乳脂狀,依序加入蜜糖,南瓜泥,室溫蛋黃混合均勻後,拌入室溫鮮奶拌勻。
  5. 在一個乾淨的大攪拌盤加入冷卻的蛋白,用電動打蛋器高速攪拌打發。打發至整體膨漲及變成白色後,將食譜中指示的糖分2~3次加入,加入後再以高速攪拌使其發泡,待整體呈現柔軟蓬鬆的白色泡沫狀,大攪拌盤傾斜也不會滑落,改低速攪拌5~6圈,使其光滑細緻至尖角挺立, 蛋白霜便完成。過程需要數分鐘。(做法)。
  6. 放一半蛋白霜到(4)的蛋糊內和已過篩的粉類,用橡皮刮刀攪拌均勻
  7. 再放入餘下的蛋白霜,翻拌混合
  8. 倒麵糊入烤模中,輕敲幾下讓麵糊均勻平整。放入已預熱的焗爐並調至170°C,焗約25~30分鐘或至表面上色,用竹籤或筷子斜插入蛋糕內,竹籤出來沒黏著麵糊表示熟透了。
  9. 焗好的蛋糕立即脫模放涼。

  1. Make pumpkin puree, take 160g for use.
  2. Preheat oven at 190°C 20 minutes before baking.
  3. Line with baking parchment, grease and flour thinly, discard excess flour, set aside for use.
  4. In a large mixing bowl, beat butter until white, add in sequence honey, pumpkin puree, room temperature egg yolk, mix well, add room temperature milk, mix well.
  5. In a large clean and dry mixing bowl, put in egg white straight from the fridge, beat in high speed. Until egg white turns to foamy white, add sugar per recipe in 2~3 portions, beat well after each addition. When the peaks are formed and do not fall down when you tilt the mixing bowl, whisk 5~6 rounds in low beat in order to make it smooth. Meringue is done. Entire procedure takes several minutes. (Steps)
  6. Fold in 1/2 meringue into batter (4) above, scrapper well. 
  7. Add remaining meringue, scrapper well.
  8. Pour batter into mold, level even, put in preheated oven and adjust it to 170°C, bake for about 25~30 minutes until the top looks little brownish or a toothpick inserted in the center comes out clean.
  9. Remove from the oven. Take out from mold immediately, let cool.




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