Tuesday, 19 November 2013

Souffle style Chocolate Cupcake 软嫩可可小蛋糕 (中英食谱)

Yum


Last Thursday was my son's kindergarten class farewell party. Two days before the celebration, his form teacher said he had told her that mummy's oven has broken down and he didn't know what he would be bringing to school as mummy usually would bake something for any events or occasions. I assured his teacher that with no oven, I can still bake with my Airfryer. :)
I went through my collection of recipe books and found this soufflé style chocolate cupcake recipe in the book below. 

孟老师的100道小蛋糕


This recipe does not require any flour, oil or butter. The main ingredients here are grounded almond and eggs. The cupcakes turned out to be super soft and moist as it has adapted the soufflé method. A soufflé is a French dish of whipped egg whites that are combined with a base and then baked.  

I have taken time to type out the recipe in Chinese and translated it to English for my English readers. Do give it a try, am sure you will like it. Oh, not forgetting, this cupcake is best eaten using a spoon as it is so soft and delicate and you wouldn't want to mess up your fingers or perhaps you may enjoy finger licking good! ;p   






  
  
Souffle style chocolate cupcake
软嫩可可小蛋糕

Ingredients:
A:
80 g almond meal (fine grinded almond)
40 g icing sugar
140 g egg yolk
100 g whole egg
70 g unsweetened cocoa powder (use high quality French cocoa like Valrhona or Cacao Barry, it makes a great difference)

B:
240 g egg white
150 g caster sugar

Method:
1. Sift almond meal and icing sugar together using a coarse sieve. Add in the whole eggs and egg yolks, use an electric mixer, mix at low speed until the color is slightly lighter.


2. Add in the cocoa powder, mix at low speed till it formed a cocoa paste, set aside.


3. Beat the egg whites using a stand mixer until bubbly stage, add in the caster sugar 1/3 at a time and continue to beat until stiff peak stage.
  
4. Scoop out 1/3 of the egg white mixture and add it to the cocoa mixture, use the electric mixer and mix till well combined.

5. Use a rubber spatula to fold in the remaining egg white mixture. Fold using gentle movements from the bottom of the mixing bowl and mix well.

6. Scoop the cake mixture into the cupcake liners and fill up to 1/8 full.


7. Bake in preheated oven at 180° C for 25 to 30 minutes.

** I used the Philips Airfryer, preheated at 160 ° C for 10 minutes, to bake the mini cupcakes for about ten minutes. If you are using medium cupcake liners, it will take slightly longer to bake.








材料:
A:
80克 杏仁粉
40克 糖粉
140克 蛋黄
100克 全蛋 
70克 无糖可可粉

B:
240克 蛋白
150克 细砂糖

做法:
1。杏仁粉与糖粉一起用粗网筛过筛,在分别加入蛋黄与全蛋, 用打蛋器搅拌均匀至颜色稍微变淡。

2。加入无糖可可粉,继续搅匀呈可可糊。

3。蛋白用搅拌机搅打至呈粗泡状,分3次加入细砂糖,用快速方法搅打后蛋白渐渐地呈发泡状态,搅打的同时明显出现纹路状,最后呈小弯勾的九分发状态即可。

4。取约1/3的打发蛋白,加入做法2的可可糊内,先用打蛋器稍微拌和。

5。加入剩余的蛋白,改用橡皮刮刀轻轻地从容器底部刮起拌匀。

6。用橡皮刮刀将面糊刮入模型内约八分满。

7。烤箱预热后,用180°C上下或烘烤25~30分钟左右。
** 我用Airfryer来烤这些迷你模型的小蛋糕,160°C预热10分钟后,只需烘烤十分钟左右。如果用较大的模型,烘培时间就长一点。

Photos are personally taken by baking taitai with an iphone, sometimes with just one hand while working with the other. 
照片是烘烤太太亲自用iphone拍的

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"


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