大家好，我是小豪，今天我们就来做一款香兰口味的古早味蛋糕，它很多名字，相思蛋糕，海绵蛋糕，棉花蛋糕，口感却只有一种【入口即化】！材料几乎跟戚风蛋糕差不多，但是口感上却差很大，非常的绵软好吃，做法也很简单~
Facebook page: [ Ссылка ]
Odysee: [ Ссылка ]
欢迎【按赞】或【留言】，也可以【订阅】我的频道，记得打开小铃铛接收最新视频的通知，这些都可以帮助我的频道成长，谢谢你们~
Please to 【Like】 or 【Leave a message】, or you can 【Subscribe】 to my channel, remember to turn on the small bell to receive notifications of the latest video, these can help my channel grow, thank you~
订阅： [ Ссылка ]
材料：【6寸方形模具】
B级蛋。。。5个
低筋面粉。。。85g
细砂糖。。。65g
玉米油。。。55g
椰浆。。。35g
香兰精华。。。30g
白醋/柠檬汁。。。5g/1tsp
烤法：烤箱下层，水浴法，150°C/80分钟。烘烤时间只是给你作为参考，还要根据你们家的烤箱脾气做调整。烤到最后，蛋糕表面摸起来干干的，用竹签插进去拔出来没有沾粘就表示熟了。还有沾粘就继续烤10分钟，直到烤熟为止。
其他尺寸的方模：
4寸方模：以上配方乘以0.4，烘烤温度一样，时间是1小时。
7寸/8寸方模：以上配方乘以1.2，烘烤温度和时间一样。
其他尺寸的圆模：
4寸模具：以上配方乘以0.2，烘烤温度一样，时间是50分钟。
6寸模具：以上配方乘以0.6，烘烤温度一样，时间是60分钟.
7寸模具：配方同上，烘烤温度和时间一样。
8寸模具：以上配方乘以1.2，烘烤温度和时间一样。
注意事项：
1. 油稍微加热就好，手感觉到热，但是还没有冒烟，大概70-80°C最合适。
2. 低筋面粉不用过筛，因为面粉很容易跟油混合均匀。
3. 面粉不太可能起筋，可以用力的搅拌，原因是什么，我在视频中有说明。
4. 如果你用小鸡蛋，配方不用改；用大鸡蛋A蛋就要适量增加5-10g的面粉做调整。
5. 蛋白霜打到湿性发泡就好，稍微比戚风蛋糕软一些，拉出来的是大弯钩。
6. 水浴法其实算是一半烘烤，一半蒸熟，所以可以保持蛋糕的湿润。蛋糕正在烘烤的时候，你会发现烤箱的温度会比150°C还要低一些，大概在120-130°C，这都是正常的，所以才叫长时间低温烘烤，蛋糕也比较不会开裂。
7. 蛋糕烤熟后必须马上脱模，蛋糕含水量太大容易变质，室温下最多放2天。
Material:【6 inch square mold】
Class B eggs. . . 5
Low-gluten flour/cake flour. . . 85g
Caster sugar. . . 65g
Corn oil. . . 55g
Coconut milk. . . 35g
Pandan extract. . . 30g
Vinegar/lemon juice. . . 5g/1tsp
Baking method: lower layer of oven, water bath method, 150°C/80 minutes. The baking time is just for your reference, and you need to adjust it according to your oven temperament. At the end of the baking, the surface of the cake feels dry to the touch. Use a bamboo stick to insert it and pull it out without sticking to indicate it is cooked. If there is stickiness, continue to bake for 10 minutes until cooked.
Square molds of other sizes:
4-inch square mold: Multiply the above formula by 0.4, the baking temperature is the same, and the time is 1 hour.
7 inch/8 inch square mold: Multiply the above formula by 1.2, and the baking temperature and time are the same.
Round molds of other sizes:
4-inch mold: Multiply the above formula by 0.2, the baking temperature is the same, and the time is 50 minutes.
6-inch mold: Multiply the above formula by 0.6, the baking temperature is the same, and the time is 60 minutes.
7-inch mold: The formula is the same as above, and the baking temperature and time are the same.
8-inch mold: Multiply the above formula by 1.2, and the baking temperature and time are the same.
Precautions:
1. It is good to heat the oil slightly, the hand feels hot, but there is no smoke yet, it is most suitable at 70-80°C.
2. Low-gluten flour does not need to be sieved, because the flour is easy to mix with the oil evenly.
3. The flour is unlikely to become gluten, so you can stir vigorously. What is the reason? I have explained in the video.
4. If you use small eggs, the formula does not need to be changed; for large A eggs, you need to add 5-10g of flour to make adjustments.
5. The meringue is just as good as it gets wet and foamy. It is slightly softer than the chiffon cake, and the big hook is pulled out.
6. The water bath method is actually half baking and half steaming, so it can keep the cake moist. When the cake is baking, you will find that the temperature of the oven will be lower than 150°C, about 120-130°C. This is normal, so it is called long-term low-temperature baking, and the cake is also not easy to crack.
7. After the cake is cooked, it must be demoulded immediately. It is because the water content of the cake is too high, it will deteriorate easily. It can be left at room temperature for up to 2 days.
#小豪厨房 #相思蛋糕 #古早味蛋糕 #oguracake #香兰蛋糕 #班兰蛋糕
