Wednesday, April 21, 2010

巧克力海绵蛋糕以及翻糖





这个巧克力海绵蛋糕是参考杨桃文化线上烘培馆的食谱,但是我换成六寸的份量,因为家里吃生日蛋糕的人不多,避免浪费嘛。

至于翻糖,我的份量也是少少的。我觉得做翻糖时,把糖粉倒入溶化后的棉花糖是个灾难,因为你会发觉你的手非常非常的黏,会有放弃的念头。反之,如果把溶化后的棉花糖倒入装满糖粉的大盆就容易得多,可以一面搅拌一面把糖粉拨入,手不会那么黏,也好玩得多。



巧克力海绵蛋糕材料 (六寸模):
全蛋 135g
蛋黄 21g
细砂糖 90g
糖浆 14g
盐 1/8 小匙
沙拉油 21g
可可粉 14g
低筋面粉 71g
苏打粉 1/8 小匙
牛奶 14cc

做法:
1、准备锅子开火把沙拉油倒入煮,煮到油有纹路时就把可可粉倒入锅中搅拌关火。

2、准备调理盆把全蛋、蛋黄、细砂糖、盐加入用搅拌机快速打发均匀,搅拌后蛋液会比较白且糖盐均已溶化,再来把糖浆加入用中速来搅拌。

3、之后用过筛器把低筋面粉、小苏打粉过筛到调理盆中,再来先用慢速约搅三秒来搅拌面粉到蛋糊中,再来用中速约20秒来搅拌即完成面糊。

4、把面糊倒一部分至之前煮巧克力锅中用刮刀搅拌一下即可,再把锅中的面糊、牛奶倒至调理盆中搅拌均匀。

5、再来准备活动烤模把巧克力面糊倒入约7分满即可,烤箱温度165度烤30分钟即可,烤好后准备一个下透气架把蛋糕倒盖静置放凉。


翻糖 (Fondant) 材料:
白棉花糖 (Marshmallows) 160 g
水 1 大匙 半
糖粉 300 g
白油 (shortening) 适量


做法:
1、把棉花糖和水倒入微波炉适用的大碗,微波炉叮约 一分钟后用耐热刮刀搅拌均匀至没看到颗粒。

2、把糖粉倒入另外一个大盆内,把搅拌后的棉花糖倒入,先把手抹上白油以免粘粘,然后用手将棉花糖和糖粉拌成团即可。

小抄:
如果要加上不同的颜色,用牙签沾少许色膏 (不是色素水) 放进糖团里揉即可。色素加得越多,糖团就越软,这时可以加一些糖粉使之变硬。

如果要糖团变软就加白油,变硬就加糖粉。

造型后的翻糖先放在室温几天让之稍微变硬成形才用。

多余的翻糖可以放入 ziploc bag 或 airtight container,室温收藏越两个月。

无须放入冰箱因为从冰箱拿出来后翻糖会呈现溶化出水的状态。



Cocoa Sponge Cake

Ingredients:
Whole eggs 135g
Egg yolk 21g
Sugar 90g
Golden syrup 14g
Salt 1/8 tsp
Cooking oil 21g
Cocoa powder 14g
Cake flour 71g
Baking soda 1/8 tsp
Milk 14 ml


Methods:

1. Heat up cooking oil (low flame), turn off flame, add in cocoa powder and mix well, set aside.

2. Beat whole egg + egg yolk, sugar and salt on HIGH speed till foamy.

3. Add in glucose and continue beat on MEDIUM speed till double in volume and ribbon-like.

4. Fold in sieved cake flour and baking soda.

5. With a spatula, take 1/3 of the batter and mix it with no (1), fill in this mixture with the remaining batter, combine well. Last add in milk and mix well.

6. Pour batter in a 6” round pan and bake for 30mins at 160c.

7. Remove from the oven and invert the pan immediately.



Fondant

Ingredients:
Marshmallow 160g
Water 1.5 tbsp
Icing sugar 300g
Shortening

Methods:


1. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps

2. Put the icing sugar on another big bowl, pour in the marshmallow mixture and continue to knead until it smoothes out and loses its stickiness (careful, it will be hot, you may want to use spatula first). Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used.

3. If you want to add coloring to your fondant, you may use the toothpick to add into your fondant (color paste, not those liquid food coloring).


Notes:
If you want your fondant to become soft, add more shortening, if you want your fondant to become hard, add more icing sugar.

Extra fondant can keep it air tight container/ziplog bag, for up to 2 months (keep in room temperature, cannot keep in the fridge)

8 comments:

  1. 今早我还在找翻糖的食谱,看来你这个容易版比较适合我。我想学做咯。嘻嘻

    ReplyDelete
  2. 苏联妈妈,

    可以尝试哦,很容易,材料也很简单。但是放了几天后的翻糖不会完全的变硬,因为我没有加 Tylose powder,要加了这种粉后才会完全变硬,想到我家哥哥很喜欢吃翻糖,所以不想加。

    ReplyDelete
  3. 那就是说如果没放那个粉,翻糖可以拿来吃的哦~~
    既然如此不放还好。。想做来装饰在杯子蛋糕上。
    想问你, 棉花糖是那种有很多美丽浅浅色彩的那种吗?
    谢谢你!

    ReplyDelete
  4. 苏联妈妈,

    放了还是可以吃,但是比较硬,而且总觉得化学东西,可以少放就少放,反正没放还可以装饰 ^_^

    棉花糖是有很多浅浅的颜色的,但是做翻糖用白色的就好,图片可以看以下的网站,希望你顺利哦。。

    http://www.bake8.com/cake/20090108/309.html

    ReplyDelete
  5. 谢谢你分享的网站! Muaksssssss

    ReplyDelete
  6. 没问题,大家一起分享,期待你的翻糖作品哦 ^_^

    ReplyDelete
  7. Hi This is a wonderful cake... can you kindly translate it in English?

    ReplyDelete

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