Mixed Berries Flavor Yogurt Cake 莓子口味优格蛋糕

Friday, August 26, 2011

19/08 星期五    8:00pm    黑黑无风天
整理着旧帖子,忍不住笑了。
看到以前的自己,还真花心。什么都想尝试,却还没有好好的悟出各个食谱当中的精髓。
冲动着的在做一件事,往往偏离了重点。
因为始终喜欢烹饪,喜欢下厨,所以还是找回我的格家,打扫干净,继续做自己喜欢的事。
可以学会做一样食物,那种开心相信大家都了解。
而且频频看到我家先生的温暖笑容,心里默许要继续做好吃的东西给他吃。
好的作品,需要很多心去完成。
现在可以放慢脚步,在未来还有的日子里,好好的学习。
我不要只是半桶水啦!哈哈! 

22/08 星期一   2:30pm     大太阳天
朋友问我,关于那个N年前做的优格蛋糕。
记忆里的那一块已经模糊了,没有办法回答她。
心想,如果食谱帖上来却没能帮助到在看的人,那就失去了写部落的意义。
想想最初开部落的喜悦,就是能和喜欢下厨的朋友分享,分享在热炉热锅边留着汗的收成。
这个初衷,要永远记得。

所以,我决定了,把以往所有上载的食谱重新整理再做一次。不能用的就打入冷宫吧。
就这样,开始动手做优格蛋糕。
跟回以往的食谱,因为烘炉比较易热,150度,40分钟后蛋糕面就太上色了。
水浴法,把蛋糕糊的模直接放在水上。底部太湿了。看起来并没有完全熟投。在烘过一轮,还是可以吃,可是不美了。用DL的mixed berries口味yogurt,蛋糕真的很香。
上网到处偷师,研究大家是怎么做的。

25/08 星期四      3:17pm     乌云满天
要等我家先生把上一个蛋糕消耗掉了,我再重做一个。
步骤都一样,只是先用145度烤15分钟有点上色,再转去120度烤40分钟。还是嫌它颜色太深了。
同样的,底部还是会湿,可是比之前的好些。放入冰厨里,看看效果如何。
冰镇后的蛋糕还是有淡淡的yogurt味道。这样的做法,蛋糕属于较高湿性的。 
下次我还要再做做看,很想做一个干性的优格蛋糕,就好像大家在做的轻乳酪蛋糕一样。 

可是真的很想知道,是不是真的不是每一个烤炉都可以做水浴法呢?


Ingredients 材料:
50gm Butter 牛油
200gm Mixed berries flavor yogurt - Room temperature 多元莓子口味优格-室温
4pc Egg yolk 蛋黄
40gm Cake flour 低粉
20gm Corn flour 蜀粉
4pc Egg white 蛋白
60gm Caster sugar 幼糖

Method 做法:
1)
Melt the butter by using double boil method, away from flame. Add in yogurt, mix well.
用小火将牛油隔水煮溶后,离火。加入酸奶酪搅拌均匀。

2)
Add egg yolks one at a time into the butter mixture. Add in sifted flour and set aside.
逐粒加入蛋黄,最后倒入已经筛过的低粉和蜀粉,备用。

3)
Beat the egg whites until bubbly, repeat 3 times for adding the sugar . Beat the mixture until soft peak form.
蛋白用中速打到起粗泡后,分三次加入白糖,打成湿性发泡。

4)
Fold in 1/2 of the egg white mixture into the batter, mix well. Fold the batter back into the remaining egg white mixture and mix well.
将一半的蛋白倒进面糊里搅拌均匀,再将面糊倒进剩下的蛋白里搅拌均匀。

5)
Preheat the oven. Bake the cake by using water-bath method. Firstly bake with 145C for 15min, followed by 120C for 40min.
倒进烤模用水浴法,145度C,烤15分钟。后转120度C, 烤40分钟

6)
After done, unmould the cake. Keep the cake in refrigerator for better taste.
出炉后,脱模。冷藏后吃,味道会更妙哦!




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7 comments

  1. 臭到好香好香的莓子口味优格蛋糕,不拿块当宵夜也不行呀。。呵呵。。

    ReplyDelete
  2. Mandy,
    再来杯咖啡怎么样?嘻嘻!

    ReplyDelete
  3. so long i did not make this kind of light cake, because I keeping trying new recipes, hehehe..Thanks for the inspiration.

    ReplyDelete
  4. Sonia,
    you are really doing great in trying all the recipes...i like your posts very much and shall learn more from you...^^

    ReplyDelete
  5. hi sherleen,what do you mean by wet at the bottom of the cake? was it not cooked or water sipped into the cake?

    ReplyDelete
  6. lena,
    i tested the cake, it should be cooked after 50min, and i was using non-removable pan which mean no water can be sipped into the cake right...
    i wonder, is it because using yogurt then the cake is very moist...

    ReplyDelete
  7. maybe..baking cake using the bain marie method can be a little tricky..i'm also not very confident about the correct temp of oven to use.

    ReplyDelete

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