抹茶魔术卡士达蛋糕 ~ Matcha Magic Custard Cake

 

 

 

 

最近除了有爆红的日式练奶面包,还有一个很受欢迎的蛋糕 ~~~魔术卡士达蛋糕 。

这个蛋糕蛮特别的， 一口咬下去有三种不同的口感哦 ！冷藏后更好吃！

食谱取自 : Baking Taitai

抹茶魔术卡士达蛋糕

材料：（8寸方烤盘）（我用8"x8"x2"活底四方模 ）
113g  无盐奶油
480g  鲜牛奶
1大匙水
4粒  全蛋 （黄白分开，每粒60克包括壳）
100g  普通面粉
15g   绿茶粉
45g  糖粉
2大匙 细砂糖
1茶匙 香草精
额外的糖粉，洒在蛋糕上层。

 

做法：
1. 预热烤箱至160度。准备一个8寸方烤盘。烤盘上的周围涂油，铺上烘焙纸，让纸的边缘高过烤模侧壁，备用。（周边纸的高度超过烤盘，用订书钉固定，这样蛋糕烤熟后方便拿出）。

2. 融化牛油，并隔一边降温。牛奶稍微加之微温备用，面粉和绿茶粉一起过筛，备用。

3. 用电动搅拌机把蛋白打至泡泡状态，加入2大匙细砂糖，打至干性发泡的状态 。

4. 在另外一个碗里，把蛋黄和糖份搅拌到松发，然后加入融化的牛油和水，搅打约2分钟。倒入过筛后的面粉和绿茶粉，搅打均匀。

5. 轻轻的倒入牛奶，用手搅拌器拌均匀。

6. 将蛋白霜分三次加入蛋黄面糊中，用刮刀把面糊翻拌均匀（慢慢用按压的方式将蛋白霜和蛋黄糊混合）。

7. 将面糊倒入烤盘，烤约50～60分钟，之表面呈金黄色，或用竹签插入蛋糕中心而不沾粘即可。

8. 蛋糕完全冷却后，洒上糖粉即可。

 

Recipe source : Baking Taitai

Matcha Magic Custard Cake

Ingredients : (makes an 8 inch cake ) ( I used 8"x 8"x 2"square pan with removable base )

113g unsalted butter
480g fresh milk
1tbsp water
4 eggs, separated (60g each, weight with shell)
115g plain flour
145g icing sugar
2tbsp caster sugar
1 tsp vanilla extract
Extra icing sugar for dusting

 

Method :
1. Preheat oven to 160c . Lightly grease and line a 8 “ baking pan with baking paper .

2. Melt the butter and set aside to cool slightly . Warm the milk to lukewarm and set aside . In a separate bowl , sift flour and matcha powder together .

3. Use an electric mixer and whisk the egg whites till foamy , add in caster sugar and whisk till stiff peak .

4. In another bowl , beat the egg yolks and icing sugar until light and fluffy . Add in melted butter and 1tbsp water , beat for about 2 minutes or until evenly well-combined . Mix in the sifted flour until evenly incorporated .

5. Slowly beat in the milk and vanilla extract until everything is well mixed .

6. Fold in the egg whites , 1/3 at a time . Repeat until all of the egg whites are folded in .

7. Pour the batter into the prepared pan and bake for 50 ~ 60 minutes until the top is golden brown or test with a skewer which comes out clean , the cake is done .

8. Allow cake to cool completely cool before cutting and then dust with icing sugar .