2020 生日蛋糕成品

媽媽面對現實系列-最終回. 

結論: 在屢敗屢戰之後試出理想配方.  

昨天晚上讓室友試吃時已經抱著 "如果這一批不行我也沒體力再搞的心情", 幸好成品很理想, 既鬆又軟, 濕潤細緻.  

這次提高液體比例, 加入鮮奶油, 再降低一點糖份. 也在連烤四次之後把烤箱老爺的毛給摸順了.  

成品相當討喜, 因為室友早上興沖沖問 '那我可以帶哪一個去上班?' 

可惜了: '你的配額就是昨天試吃那一個, 其它都是要拿去學校的, 檯子上那兩個大的別動, 是給你兒子 Grandma & Grandpa 的.' 

不嗜甜食的工程師竟然說 "早就跟妳說要烤兩盤啊!"

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Birthday Honey Cupcake 🧁 250g eggs (5 large or 4 extra large ones) 60 g butter 40g honey 80g cream 20g milk 70 g sugar 100g flour 20g corn flour Oil and egg yolks bow: Melt the butter and bring it over 65C Pour the sifted flour in to the hot pan Stir well on the heat Pour the honey and cream, leave the heat, stir Add in the eggs yorks Add more milk to adjust the mixture. Egg whites bow: 4 or 5 egg whites, 70g brown sugar. Whisk to form a soft peak. Baking: Do not grease. Stage 1-125C fan forced 15 minutes Stage 2-150C fan forced 20 minutes Stage 3-175C fan forced 5-10 minutes #cupcakes #cottoncake #parenting #baking #homemade

A post shared by From the Moon (@nights_under_the_southerncross) on Sep 23, 2020 at 4:15am PDT

生日試作四 燙麵 (棉花) 蛋糕 Cotton Cake

媽媽面對現實系列 之四 

試作四的杯子蛋糕第一次嘗試用燙麵麵團，泡芙皮也是燙麵麵團。把麵粉燙死就不怕出筋，之前在市圖借的書裡有看過很類似的，書裡稱之為棉花蛋糕。 

因為手上沒現成的食譜，只好先自己試試比例，讓我非常驚訝的是這個麵糊真的超級能吃水。牛奶從10克一路加到80克，甚至感覺還能加更多。 

試作品中到此室友給予最高評價，小獸棄海綿蛋糕轉而選擇新歡。朋友中有的比較喜歡第一個戚風的成品。兩者皆十分輕柔鬆軟，但這次的蛋糕質地比較有韌度，甜度已經接近理想。

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Honey Cupcake 🧁 trial 250g eggs (5 large or 4 extra large ones) 60 g butter 40g honey 80g milk 80 g sugar 100g flour 20g corn flour Oil and egg yolks bow: Melt the butter and bring it over 65C Pour the sifted flour in to the hot pan Stir well on the heat Pour the honey and milk, leave the heat, stir Add in the eggs yorks Could add more milk to adjust the mixture. Egg whites bow: 4 egg whites, 80g brown sugar. Whisk to form a soft peak. Baking: Do not grease. Stage 1-150C fan forced 20 minutes Stage 2-130C fan forced 15 minutes #cupcakes #cottoncake #parenting #baking #homemade

A post shared by From the Moon (@nights_under_the_southerncross) on Sep 22, 2020 at 5:40am PDT

生日試作三 海綿蛋糕 Whisked Sponge Cake

媽媽面對現實系列 之三 

試作三又回到杯子蛋糕. 想來想去這種人手一個的拿了就吃, 吃了就走的東西還是比較合適. 

這次是做海綿蛋糕--真正西式的海綿蛋糕. 參考用法國藍帶廚藝學院出版的食譜上是這麼說: "烤好的海綿蛋糕...質地膨鬆結實."  

真要說這食譜誠不我欺, 形容的道地. 但對吃慣了台式或日式膨鬆輕軟蛋糕的工程師而言太結實了點. 我也覺得這可能比較適合做像黑森林這種要夾料淋醬的蛋糕. 若是單吃的小杯子好像太過扎實了. 但也因為結構扎實, 形狀會比較穩定, 不太會凹, 也還蠻抗撞的, 運送相對容易. 

幸好小獸跟星期五來試吃的小玩伴都是澳洲土生土長的小孩, 十分捧場. 小玩伴真是天使, 連嗑兩個, 大大安慰了我.

 

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Whisked Honey Sponge Cupcake 🧁 trial. 80g brown sugar 4 eggs 120g flour 20g oil 50g honey Heat up some hot water, over 30C. Whisk the eggs and add the sugar in one bow. Place the bow over the hot water and keep whisking till the mix turn into creamy and sticky texture. Add the sifted flour to the bow in three lots. Add the milk or oil at the very last stage. Greased baking tray and bake for 25 minutes at 170C. #cupcakes #spongecake #parenting #baking #homemade

A post shared by From the Moon (@nights_under_the_southerncross) on Sep 19, 2020 at 11:25pm PDT

生日試作二 泡芙 Choux pastry trial

媽媽面對現實系列 之二 

試作二選泡芙, 本來覺得如果只是泡芙皮也還蠻好帶的, 到時拿一桶冰淇淋去一人一勺塞在裡面. 後來想一想這樣不是變向加重老師作業嗎?

試作品後來夾了馬鈴薯培根咖哩蛋沙拉吃掉了. 

第一次吃到泡芙夾沙拉是烘媽二嫂的聖誕節咖哩蝦沙拉, 當時驚為天人, 才發現拿泡芙夾沙拉不輸牛角麵包, 又脆又香, 油好像還少一點.

 

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Choux pastry trial 150g Self raising flour, pinch of salt, 15g sugar, 100g butter, 125 ml water, 125ml milk, 4 eggs Prepare: Butter bow: Melt butter Flour bow: Sift flour and slat. Add sugar and mix. Eggs bow: Beat the 4 eggs. Liquid bow: Mix water and milk. Heat the butter to over 65c, stir well, turn up the heat, pour in the liquid. Heat it up to boiling, keep an eye on the water evaporation. Pour in the flour, stir well. Should become clean and non-sticking mixture. Make sure it's cooled before stir the eggs into the mixture. Mix till it is smooth and shiny. Baking: Stage 1-200C fan forced 10 minutes Stage 2-170 fan forced 15-20 minutes #chouxpastry #baking #parenting #choux #homemade

A post shared by From the Moon (@nights_under_the_southerncross) on Sep 15, 2020 at 5:53am PDT

生日試作一 戚風杯子蛋糕 Honey Cupcake Trial

媽媽面對現實系列 

今年小獸的生日是要去學校的日子，同學生日花樣繁多，以往兩年為母一直裝傻，今年只能面對現實。試作一紀錄。

 

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Honey Cupcake 🧁 trial Oil and egg yolks bow, liquid first, flour later: 4 egg yolks, 40g cooking oil, 80g cream, 50g honey, a tea spoon or less of slat, 100 self-raising flour, 20g corn flour, 10g milk (add last to adjust the mixture). Egg whites bow: 4 egg whites, 100g (could be less, quite sweet) brown sugar. Add gradually. Check points: Sift the flours, add liquid to the dry mix, keep egg white cool, egg white looks glossy, add 1/3 white into the york bow, another 1/3, then pour into the white bow. Baking: Stage 1-150C fan forced 30 minutes Stage 2-175 fan forced 15 minutes Could raise slower but over the same length of time. #cupcakes #chiffoncake #parenting #baking #homemade

A post shared by From the Moon (@nights_under_the_southerncross) on Sep 12, 2020 at 7:44am PDT