材料 Ingredients
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做法﹕
| 1. | 在模具內層抹上薄薄一層油，再刷上麵粉，將多餘的麵粉倒出。或是內層刷上薄薄一層油，再鋪上不沾粘烘培紙。烤箱預熱到340°F(170°C)。 |
| 2. | 鍋裡水煮滾後轉成最小火，鍋底放塊蒸盤或折疊的毛巾。將牛油裝進小碗，再放在蒸盤上隔水小火加熱到牛油融化。 |
| 3. | 將糖和蛋放進攪拌盆內，用攪拌器低速打勻。同樣地將盆放在蒸盤上隔水加熱並用高速攪拌到蛋液摸起來是溫的，大約100°F(38°C)。 |
| 4. | 攪拌盆離開熱水。繼續用高速打到從攪拌器流下的蛋糊會有摺痕並且紋路不會很快消失。此時再用低速打到麵糊細緻，大約再2分鐘。 |
| 5. | 分3批將麵粉篩進蛋糊，用橡皮刀從盆邊由下往上輕輕翻拌直到乾粉与麵糊充分混合。請勿過度攪拌以免出筋影響蛋糕軟度。 |
| 6. | 舀出1/4麵糊用橡皮刀与牛油拌勻，再倒回麵糊盆裡。從盆邊由下往上輕輕翻拌直到牛油与麵糊充分混合，切忌過度攪拌。 |
| 7. | 把蛋糕糊倒入模具。將模具在檯面上敲幾下敲出氣泡。 |
| 8. | 蛋糕糊放進烤箱中層烤到到插入牙籤拔出後牙籤上未沾有麵糊，大約35分鐘。 |
| 9. | 蛋糕烤好後馬上倒扣到架子上，上面蓋上擰濕的布。等冷卻後。用扁平薄刀沿著烤盆邊緣刮一圈將蛋糕倒扣出來，再將底部的烤盤拿掉即可。 |
PROCEDURE:
| 1. | Grease and flour the cake pan. Or you can grease the inside of the pan and cover it with a parchment paper. Preheat the oven to 340°F(170°C). |
| 2. | Boil water in a pan with a folded towel or steam plate on the bottom then turn the heat to low. Melt the butter in a small bowl over the hot water bath. Set the butter aside. |
| 3. | Whisk eggs and sugar in a mixing bowl until combined. Move the bowl over the hot water bath and continue whisk until the temperature of the egg mixture hits 100°F(38°F). |
| 4. | Remove the bowl from the heat. Beat the mixture over high speed until the egg mixture flowing down from the beater makes creases and the lines won't disappear quickly. Turn the speed to low and continue to beat for 2 more minutes. |
| 5. | Add the flour to the egg mixture in three batches. Use a spatula to gently fold the mixture in a down-cross-up-and-over motion until the flour and egg mixture are incorporated. Do not over-mix. |
| 6. | Mix ¼ of the batter with the melted butter in a separate bowl. Pour the mixture back to the batter. Again, gently fold the batter in a down-cross-up-and-over motion until the oil and batter are fully mixed. Do not over-mix. |
| 7. | Pour the cake batter into the cake pan. Knock the pan on the counter several times to get rid of the air bubbles. |
| 8. | Bake the cake on the middle rack until a toothpick comes out clean after you inserted it into its center, about 35 minutes. |
| 9. | Remove the cake from the oven. Place the cake pan upside down on a cooling rack and let it cools down. Cover the cake with a damp cloth. After the cake completely cools down, use a flat thin knife to cut around the edges of the pan, invert the cake onto a plate then use the knife to cut around the removable bottom to loosen the cake. |
最後更新 (Last Update): 01/06/2016
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