10-Minute Chocolate & Vanilla Marble Loaf 十分钟搞定巧克力香草云石蛋糕

在电脑图片档案寻找去年做的一款手作kaya和葡萄干蛋糕，没有找到（可能我忘了下载就把照片删除了），却让我意外的发现了这款在去年8月份做的蛋糕。

这是出自Mary Berry的"Mary Berry’s Simple Cakes”一书的食谱。Mary Berry是英国著名cookery writer和美食节目主持人，想知道更多关于她的资料可以参考这里。

我对这本书简直是爱不释手，里头的食谱真的很simple，可是成品却又那么吸引人，我好想尝试完里头的每一个食谱。书里头大多数的食谱都采用自发面粉，而且大多使用All-In Method, 就是把所有材料一起加入搅拌缸里搅打就行了。可惜书是从图书馆借来的，到期了就得要还，后来我去图书馆几次想再借这本书但每次都借不到。

第一次翻看这本书我就被这款云石蛋糕的外形深深的吸引。我的蛋糕外形和书上的相差甚远，如果你有机会看到原著就知道比起来我的有多丑。

这款蛋糕书上特别指定用margarine。我还是第一次用margarine做蛋糕，少了牛油香，但也许是加入香草精和可可粉的原故，蛋糕的味道还是很棒。蛋糕的组织和我以往用creaming method做的牛油蛋糕很不一样，它比较轻盈蓬松，我觉得像极满月礼盒里常见的云石/牛油蛋糕的口感。唯一我不喜欢的是蛋糕挺松散的，吃的时候会掉蛋糕屑。是我搅拌过度的关系吗？食谱说打两分钟，我没计时，但我想应该超过两分钟吧。

如果你只能挤出一点点时间来做蛋糕，那么这款蛋糕就适合你了（10分钟已经有给allowance了，如果一切材料准备就绪，5分钟内可以完成）。烘烤时间我嫌有点长，下次用小模型烤，那么就能缩短烘烤时间。

Chocolate & Vanilla Marble Loaf

Ingredients:
(A)
225g (8oz) margarine
225g (8oz) caster sugar (I cut down to 180g)
275g (10oz) self-raising flour
2 level tsp baking powder
4 large eggs
2 tbsp milk
½ tsp vanilla extract
(B)
1½ level tbsp cocoa powder
2 tbsp hot water

Method:
1) Preheat the oven to 160°C/Fan 140°C/gas 3. Lightly grease a 900g (2lb) loaf tin, 17 x 9 x 9cm (6½ x 3½ x 3½in) base measurement (I used a 9”x5” loaf pan) and line with a wide strip of non-stick baking parchment to go up the wide sides and over the base of the tin.
2) Measure (A) into a large bowl and beat with a hand-held electric mixer for about 2 minutes, until well blended. Spoon half the mixture into another bowl and set aside.
3) In a small bowl, mix the cocoa powder and hot water together until smooth (I prepared this first before step 1). Allow to cool slightly, then add to one of the bowls of cake mixture, mixing well until evenly blended.
4) Spoon the vanilla and chocolate cake mixtures randomly into the prepared tin until all of the mixture is used up, and gently level the surface. Bake for 50 minutes to 1 hour, until the cake is well risen, springy to the touch and beginning to shrink away from the sides of the tin. Allow to cool in the tin for a few minutes, then turn out onto a wire rack, peel off the lining paper and leave to cool completely.

(Recipe reference: Marry Berry’s Simple Cakes by Marry Berry, icing is omitted)

Paper Cup Pandan Kaya Cake 纸杯班兰咖椰蛋糕

这是今年一月份的作品。是特地做去叔叔的生日派对的。没有想要blog所以只是随便用手机拍了几张照片，还是要命的夜晚灯光，所以不好意思照片拍得很烂。

原本我是想要做和这个一模一样的Pandan Kaya Layered Cake，因为叔叔喜欢吃kaya。在准备蛋糕糊时我突然想不如用小杯子来烤，然后把kaya淋在蛋糕表面，不只省时，而且一杯杯很适合当派对甜点。这道在本地非常受欢迎的蛋糕就这样被我改头换面了。

因为之前已经分享过这个食谱所以在做时没有想要blog。昨天整理电脑里的照片时看到这组照，想想也许和大家分享另一个呈现方式也不错。如果你没有可以脱模的模型或是像我一样讨厌分割蛋糕（因为总是分割得不平均），你可以试试这个方法。

我在每个杯子只加入5分满的蛋糕糊，以为蛋糕会发到大概8分满那么再淋上kaya就刚刚好。哪知蛋糕发得很高，冷却后是和杯口齐高。我只好一杯一杯用小刀子把部分蛋糕切除。被切出来的蛋糕没有浪费，我把它们分别加入杯子里，总共多出了6杯。准备的kaya倒是刚刚好。所以，我建议蛋糕糊填到大概1/3就行了。

这蛋糕得到很不错的评语，每个试吃的客人都觉得很新奇以为是什么糕点，吃了后才知道内有乾坤。

Paper Cup Pandan Kaya Cake

Recipe refer to here (I used 100g of flour this time) (make about 25-26 medium cups)
- Fill up about 1/3 of the prepared paper cup with cake batter, bake in preheated oven at 180C for about 20 minutes.
- After the cake has cool down completely, top with hot kaya and let cool to room temperature before refrigerating to set.

Note:
I do not have instant jelly powder on hand, so I replaced with agar-agar powder. I halved the amount, using only ½ tbsp of agar-agar powder. Agar-agar powder is fast setting, so need to act fast with the hot kaya. If the kaya becomes harden, reheat to retain the texture.

When Banana Meets Blueberry 当香蕉遇上蓝莓

I made this last night, combining the last banana I had on-hand and frozen blueberries that had been sitting in my fridge for months.

I flipped through my latest recipe book collection, 《好吃戚风轻松上手》and decided on this Blueberry Chiffon Cake. Basically, all chiffon recipes from this book are without raising agent. Instead, one extra egg white is used to build up the volume.

The recipe I adapted called for 60g of blueberry jam; coincidentally the banana that I had also weighed 60g. So I replaced the jam with mashed banana.

The result? The chiffon cups are light, cottony soft and fluffy but they shrink quite a lot after removing from the oven. I am not sure if this is because chilled/leftover egg whites are used instead of fresh one. I noticed the meringue appeared to be matte, not as fine and glossy as it supposed to be.

The taste? Hint of banana flavour with juicy and sour blueberries. The blueberries I bought during promotion are the sourest blueberries I ever taste but I think they compliment the sweetness from the banana.

I am submitting this to Aspiring Bakers # 5: Fruity March (March 2011) hosted by Jess of Bakericious.

Banana Blueberry Chiffon Cake

Ingredients: (make one 17-cm chiffon cake or 14 cupcakes)

3 large egg yolks
40ml vegetable oil
60g blueberry jam (I replaced with mashed bananas)
2 tbsp milk (not in original recipe)*
80g cake flour (I used 72g plain flour + 8g corn flour)
4 large egg whites
50g castor sugar (I used 45g)
50g frozen dried blueberries (I used frozen fresh blueberries) (coated with additional flour)

Method:
1) In a bowl, manually whisk yolks and blueberry jam/mashed bananas.
2) Add oil and whisk till combined.
3) Sieve in flour, mix till incorporated (*I found the mixture very dry, so I added 2tbsp of milk which is not in the original recipe).
4) In another bowl, whisk whites will frothy, then add sugar in 3 sessions. Whisk till stiff peak (when lifted, the tip of the meringue is stiff).
5) Fold in 1/3 of the meringue to the yolk mixture, mix well. Then pour the mixture to the remaining meringue, fold till just incorporated (original recipe add the remaining meringue to the yolk mixture). Fold in blueberries with a rubber spatula gently.
6) Fill up ¾ of the paper cups with the batter, bake in preheated oven at 180C for about 15 minutes, centre rack. For 17-cm chiffon pan, bake for about 30 minutes.
7) Remove from oven and invert the cake immediately if bake in chiffon pan. Need not invert if bake in paper cups.

Note:

Do not thaw frozen blueberries. Take them out from the freezer just before use and wash over running tap water. Pat dry and coat with flour to prevent sinking.

(Recipe reference: adapted and modified from Blueberry Chiffon Cake from《好吃戚风轻松上手》by 福田淳子)

Velvety Chocolate Cake with Banana Butter Cream 嫩嫩的香蕉奶油夹心巧克力蛋糕

The original recipe is actually a devil’s food cake; I rename it because I omitted the chocolate ganache and I think it is no longer “devil”.

Personally I think the step involved is quite a lot but the result is rewarding. The cake is extremely moist and velvety. It goes very well with the banana butter cream (needless to say, of course), perhaps I should also sandwich with some banana slices, I am sure it gives the cake more depth.

One thing to note, separated egg method is used in this cake but the step is a bit different from a typical chiffon cake. The meringue (egg white and sugar mixture) is added to the egg yolk mixture first before adding of flour. I find that it is a bit difficult to incorporate the flour to the egg mixture; I am so worried of deflating the meringue.

I am submitting this to Aspiring Bakers # 5: Fruity March (March 2011) hosted by Jess of Bakericious. I have another banana cake to be posted; I hope I can make it before the deadline.

Ingredients: (make 2 round 6-inch cakes)

Chocolate Cake
(A)
80g dairy cream
80g bittersweet chocolate
40g unsalted butter
(B)
80g egg yolk
(C)
160g egg white
100g castor sugar
(D)
60g low protein flour (I used cake flour)
20g unsweetened cocoa powder

Banana Butter Cream
90g unsalted butter
25g icing sugar (sifted)
45g mashed bananas

Method:
1) Line the bottom of 2 round 6-inch pans with baking paper. Combine (D) and sift together.
2) Combine (A) and cook over double boiler, stir till chocolate is melted. 2) Add (B), mix till well blended (= egg yolk chocolate mixture).
3) With an electric mixer, beat egg white till foamy, add sugar in 3 sessions, and beat till soft peak (70-80%) (7-8分发) (When lifted, the tip of the meringue has soft and small bend).
4) Take 1/3 of the meringue to mix with the egg yolk chocolate mixture using a rubber spatula till 80% incorporated (need not mix till fully incorporated).
5) Fold in 1/3 of (D) gently, mix till just incorporated.
6) Fold in remaining meringue and (D) alternatively to form even chocolate batter.
7) Divide batter into 2 round 6-inch pans. Bake in preheated oven at 180C/160C for 20-25 minutes (I baked at 170C as my oven can’t set different upper and lower temp.)
8) Cool the cake upside down once remove from oven. Loosen the side with a small knife and unmold after the cakes have cool down completely.
9) To prepare banana butter cream, beat butter and icing sugar till fluffy and pale in colour, add mashed bananas and mix well. Slice the cake horizontally into 2 pieces, sandwich with banana butter cream.

(Recipe reference: 《美味糕点新主张》by 薛纪娟)

I would like to end this post with a “One Lovely Blog Award” presented to me by Edith of Precious Moments. Thank you Edith. I shall share my nomination in another post. I hope I can find time to compose and post it soon.

清新无比芒果鲜奶油香草戚风蛋糕。妈妈生日快乐 Vanilla Chiffon with Mango Cream ~ Happy Birthday Mum

3月19日是妈妈的生日，正值芒果的季节，所以一开始我就锁定妈妈的生日蛋糕主题为芒果。

虽然我仍然没有信心使用非中空模来烤戚风蛋糕，虽然少了添加物（例如发粉，塔塔粉）让我感到没有安全感，最后我还是决定舍去一贯使用的海绵蛋糕体，选用了这个用料极为单纯，完全没有添加物的戚风蛋糕食谱。

从制作到进入烤箱一切都很顺利，除了蛋糕烤到一半时涨了很厉害，还开花（我没有看火，看来是温度太高），直到冷却后发现蛋糕回缩得蛮厉害的，其中一个在脱模时还自己掉了出来。我对这蛋糕寄予厚望，看到成品简直失望极了，没有心情继续下去，打算隔天（就是妈妈生日当天）一早再烤过另一个蛋糕。经过一番研究后，我觉得应该是因为烤不够，蛋糕表面已经烤干了，但中间还没干透，蛋糕支撑力不足导致冷却后严重回缩。

隔天我还是不争气的无法早起（Lucius最迟7点钟就起身，我的早起意即是要赶在他起身前）。原本打算去买一个生日蛋糕算了，但试吃了做失败的蛋糕，其实味道和口感还是挺好的。原始的蛋香味十足，而且有股天然的纯香草香气，蛋糕组织还是软软的，也很湿润绵细，只是如果不回缩的话肯定更蓬松。

蛋糕还是可以用的。用剪刀稍微修剪平整，蛋糕的高度不够，所以我就不切片了。这时我想简化就干脆简化到底，反正妈妈和家人也不爱鲜奶油多多的蛋糕。冰箱里已经有一些之前Lucius的生日蛋糕剩下的打发先奶油，我切了一个芒果，一半的果肉用叉子压烂和鲜奶油混合，另一半的果肉切丁。

水果装饰需要glazing，除了有美化作用，还可以保护水果新鲜。Glaze可以使用果酱加少许水，但是家里只有深色的果酱我觉得不适合。于是，我用吉利丁（gelatin）和糖水做glaze，另外加入一汤匙在混合芒果泥的鲜奶油里。

把芒果鲜奶油淋在蛋糕上，加上芒果丁（本来想铺满芒果丁，但吝啬的Angel不舍得再切一粒芒果，想留下来做其他芒果甜品），草莓和蓝莓装饰，刷上吉利丁糖水，找来了一张蕾丝边蛋糕垫用它把蛋糕整个包起来再用丝带固定，就大功告成了。前后只用了大概半个小时。本来丑丑的蛋糕打扮后还勉强可以，我安慰自己说最重要是要有诚意，妈妈也一定会喜欢。

口味清淡的蛋糕体配搭芒果鲜奶油吃起来非常清新，一点也没有油腻的感觉。蛋糕很受大家的欢迎，我们4人，不应该是5个人（因为Lucius也有吃），一次过就把蛋糕瓜分完了。爸妈很给面子的说比外面卖的还要好吃。瓦咔咔

I am submitting this to Aspiring Bakers # 5: Fruity March (March 2011) hosted by Jess of Bakericious.

Vanilla Chiffon Cake

(Adapted from “拜拜蛋糕“ from the book《美味糕点新主张》 by 薛纪娟. I reproduce the recipe in English with my personal notes)

Ingredients: (make 2 round 6-inch cakes)

100g low-protein flour (I used top flour)

60g fresh milk

½ vanilla pod (I replaced with 1 tsp pure vanilla extract)

50g vegetable oil

85g egg yolk (I used 4 large egg yolk weigh 80g)

170g egg white

85g castor sugar (I used 80g)

Method:

1) Sift flour into a medium mixing bowl, add milk, vanilla and oil, mix well. Add egg yolk, mix till incorporated. (I beat egg yolk with milk, vanilla and oil, and then sift in flour to mix together).

2) With an electric mixer, beat egg white till foamy, add sugar in 3 sessions, and beat till 90% peak (九分发). (I think this is very close to stiff peak. The meringue becomes very smooth and fine at this stage. When lift up the beater, the meringue won’t drip and the tip has slight bend).

3) Take 1/3 of the meringue to mix with the egg yolk mixture gently with a manual whisk.

4) Pour the above to the remaining meringue and fold gently with a rubber spatula till incorporated.

5) Divide the batter into 2 round 6-inch loose bottom pans (do not greased or lined with baking paper), level the surface. Hold the pan with both hands and bang on tabletop to release big air bubbles.

6) Bake in preheated oven at 150C/130C for about 50 minutes. (If your oven can’t adjust different upper and lower temp like mine, bake at 150C for about 50-60 minutes).

7) Invert to cool completely before removing from mould.

Frosting & Decoration

Some whipping cream (whip till peak)

1 mango

Some strawberries and blueberries

For glazing: 1 tbsp gelatin powder, 1 tbsp sugar and 1 cup water

1) To prepare the gelatin solution, mix gelatin powder and sugar, add water to let the gelatin swell before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.

2) Puree half of the mango flesh (if the mango used is very ripe, you can just mash with a fork like what I did) and mix with the whipped cream. Then add 1 tbsp of the gelatin solution from step 1. Pour the mango whipped cream on the cake. The cream shall not drip to the side of the cake.

3) Top with mango cubes from the remaining mango (use additional mango if desired) and other fruits.

4) Brush the gelatin solution on fruits with a clean and dry brush. Place the whole cake on a piece of cake liner (for 6-inch cake, use a 10-inch cake liner), wrap the side of the cake and secure with a ribbon (you may also place the cake on the liner first before frosting).

5) Refrigerate for a few hours before serving.

Note:
Extra gelatin solution can be kept in the fridge, re-heat the harden gelatin before using.

第一次@汤种 65ºC Water-Roux

一直都不被汤种所动，因为我已经找到了让我满意的直接法食谱（例如这个和这个）做出来的面包放在室温三天都还是软软的，所以没有推动力学人家做什么汤种。另一方面，我觉得汤种要事先煮好还挺麻烦的，怕麻烦的我当然也就近而远之。

会做汤种面包是因为一包香肠。去年圣诞节Lucius的托儿所举办的圣诞派对被分配到炸鸡柳, 买了两大包鸡柳还有香肠送，D就说拿来做香肠面包吧。他一向来对面包蛋糕不感兴趣，难得他开口，我当然义不容辞。

因为要做造型所以我想要比较好操作的面包食谱，上面提到的直接法食谱因为含水量偏高面团打好后都蛮粘手的。我想起曾经尝试过的烫种，面团一点也不粘手，但是对于面包的口感当时我没有给予很好的评语（后来看到蛮多博客的评语都不错，我想可能是我自己做得不好，一定要找机会再做过），所以，我舍去烫种而选择和它类似的汤种。当时我想汤种应该也是不粘手的。

我错了。不知道是我没把汤种煮好的关系，还是本来就是这样的。我用面包机打面团打了两个Cycle（通常我最多也只打一个cycle加10分钟），面团还是很粘手。我只好让粘手的面团发酵，希望发酵好后会变得不黏手。面团发酵后还是很粘手，导致很难整形，看我的成品的模样就知道了。我胡乱把半份面团整形包入香肠后，另外半份我滚圆后放入中空模，烤前刷上蛋液后放上一小片沾了糖的sliced cheddar cheese。

吃了汤种的面包后我才知道为什么有这么多人做了又做，因为口感除了软外还极富弹性，和直接法做的面包真的有差。

尝试后发现其实煮汤种也不是很麻烦，我甚至觉得比烫种还方便。但是面团粘手的部分就有待研究了。尝试过这个食谱的朋友们可以分享你们的心得吗？

面包出炉时刚好是下午茶时间。一杯咖啡，一份自己做的面包，这样的午后很写意。要是能天天这样该有多好啊！

（面包制作于2010年12月26日，在等面团发酵的当儿我还做了这杂果蛋糕。不知不觉已经三个月没有做面包了，现在又开始手痒了。。。）

Recipe adapted from Corner Café. Original recipe from 《基本65°C汤种调理面团》by 陳郁芬. Many bloggers had tried and raved about this recipe. I reproduce the recipe using bread machine method. Please hop over to Corner Café for detail write up.

Japanese-Style Savoury Roll Dough (65ºC Water-Roux Method) 65°C汤种调理面团

Ingredients: (make 16 buns)

325g bread flour

150g plain flour

20g milk powder

50g caster sugar

1 tsp salt

7g (2 ½ tsp) instant dry yeast

2 eggs, lightly beaten

100ml lukewarm water, adjust as necessary (I used cold water)

75g butter, cubed

Water-Roux Paste (汤种)

25g (just under 2 tbsp) bread flour

125ml (½ cup) water
* Water-Roux is basically 1 part bread flour to 5 parts water.

Method：

Water-roux Paste
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling film over the paste and leave until lukewarm, or room temperature, before using (the cling film must touch the water-roux to prevent the surface of water-roux turns hard). Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat. This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However, DO NOT USE if it turns grey in colour, that means it has gone bad.

Bun Dough (by bread machine)
1) Add ingredients (except butter and water-roux) into the bread machine pan according to the manufacturer’s instruction. For my bread machine, add liquid (water and egg) first; follow by sugar and salt (at different corner). Then follow by flour and milk powder. Make a hole in the centre of the flour, put in instant yeast. Select “Dough” function.

2) When the machine starts the kneading process, gradually add in water-roux. When soft dough is formed, gradually add in butter. When one kneading cycle has completed, check for doneness. If the dough is still very sticky, start another cycle (I knead for 2 cycles).
3) When you get a smooth dough, you can either let the dough proof in the machine or take it out and form the dough into a round ball. Place it in a large greased bowl, cover with cling film and let it proof in room temperature until double in size (it takes about one hour in our warm weather).
4) Punch down, knead briefly and form into a ball shape. Then divide into 16 equal portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into quarters each. Form each into balls and let rest for 10 minutes.
5) Shape and fill the buns according to your liking (for the sausage roll, I baked the sausage beforehand). Place all finished buns on a greased baking sheet; lightly cover with cling film, and let rise until double in size (about 1 hour in warm weather)(for second proofing, I like to place the dough in oven with a cup of hot water, door closed).
6) Egg wash and bake in preheated oven at 190°C for about 12 to 15 minutes or until golden brown.