台湾古早味蛋糕食谱|轻盈柔软|How To Make Taiwanese Castella Cake Recipe| Light and Fluffy ♦斑斓戚风蛋糕食谱 Pandan Chiffon Cake Recipe: https://youtu.be/WxYUkJh9SJk ♦日式草莓奶油蛋糕食谱 Japanese Strawberry Shortcake Recipe: https://youtu.be/RVQE_SlLHFk ♦蛋糕食谱 Cake Recipe Playlist: https://www.youtube.com/playlist?list=PL-z50Pxpx9Q2bVTdAMyJhfEkoiJ7ZMaLU ♦Facebook Page: https://www.facebook.com/iwen777 ♦Instagram ID: iwen777 今天做了很多人要求的台湾古早味蛋糕，属于网红蛋糕之一哦。本以为制做方式简单，结果用错食谱和烘烤方式，结果调整搞到第７粒蛋糕，终于烤出一个美美，高高，蓬松，晃动，回弹的古早味蛋糕。我本身不喜欢只有蓬松而干燥不香的蛋糕，所以找了水分含量较高，用了牛奶牛油来提升香味到最佳。因此，湿润蛋糕需要更多技巧来作好哦。每个步骤和面糊浓稠度都超重要，不能省略哦，一定要一抹一样。烤好蛋糕温吃最好，按下去回弹力很好，很会晃动，撕开来沙沙声，就知道即柔软得像云朵，又湿润香甜，好好吃哦～ 收藏方式：烤好直接温吃最好。完全冷却后收密封塑料容器不能放室温容易坏，收普通冰箱3-5天内吃完，更新鲜好吃。 Today, I made Taiwanese Castella Cake that many people requested, which is one of the viral trending cakes. I thought it was simple to make, but used the wrong recipe and baking method. As a result, adjust and bake till 7th cake, and finally baked a beautiful, tall, fluffy, jiggly, and bounce back Castella Cake. Personally, I don't like cakes that are only fluffy but dry and flavorless inside, so I found a higher moisture ratio, also used milk and butter to enhance the fragrance to the best. Therefore, moist cake needs more tips and tricks to make it well. Each step and the consistency of the batter are super important and cannot skip, it must be exact. It’s best eaten warm once baked. Bounce back easily and so jiggly. When you tear it, you will hear a rustling sound, means it’s both soft fluffy like cloud, and moist fragrant too, so yummy. Collection method: Best eaten warm once baked. Once cool completely, store the cake in airtight container, cannot keep at room temperature spoil easily. Store in normal refrigerator, eat within 3-5days, fresher nicer. Freeze it in freezer will make it last longer, thaw before eating. 好好享受，与我分享你作品的照片在我的Facebook Page上哦。 :-) Enjoy and share photos of your creation with me on my Facebook Page. ♦食谱 =7x7x3英寸四方磨具= 6 鸡蛋(分开)（Grade B, 61-63克/颗，包括蛋壳） 90克 无盐牛油 (加热到60-80C) 90克 低筋面粉 100克 牛奶 4克 香草精 10克 玉米淀粉 少许 盐 3克 柠檬汁/白醋 95克 细纱糖 （分3次加入） (预热烤箱155C:90-95分钟)(上下火，不开旋风，最低层) (60分钟后，旋转烤盘) 油纸/烘烤纸 3层铝箔纸 小架子 9x9英寸四方磨具（大过7英寸） ♦Recipe =7x7x3inch Square Pan= 6 Eggs (Separated) (Grade B, 61-63g/egg, including shell) 90g Unsalted Butter (Heat until 60-80C) 90g Low Protein Flour/Cake Flour 100g Milk 4g Vanilla Extract 10g Cornstarch Pinch of Salt 3g Lemon Juice/White vinegar 95g Castor Sugar (add in 3 parts) (Preheated Oven155C: 90-95minutes)(Top bottom Heat, no fan force, lowest rack) (Rotate baking tray after 60minutes) Teflon/Parchment Paper 3Layers Aluminum Foil Small Rack 9x9inch square pan (bigger than 7inch) Oven: Electrolux 72L Built in Oven https://invol.co/cl1bir2 ♦ MUSIC Artist: Rick Steel Title: Post Artist: Wayne Jones Title: Mr. Sunny Face Artist: Wayne Jones Title: First Love iwen baking 更多视频／文章……
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