Friday, 10 April 2015

Yoga Cotton Cake 瑜伽棉花蛋糕(中英食谱教程)

Yum


My dear granny is 91 years old and she loves to eat cakes. As she is on a soft diet, I have to bake cakes which yields soft and moist texture like the Super Moist Almond Butter Cake, , Easy Blueberry Honey Cupcakes, Super Soft Fluffy Banana CupcakesJapanese Cotton CheesecakeMagic Custard Cake etc. so that she still gets to enjoy the healthy homemade cakes I bake specially for her. 

我亲爱的外婆91岁了,她很喜欢吃蛋糕。因为只能吃软食,所以我必须选择烤比较柔软和湿润的蛋糕如之前烤的超湿润杏仁奶油蛋糕’‘蓝莓蜂蜜小蛋糕’‘柔软蓬松香蕉小蛋糕’‘日式芝士蛋糕’‘魔术卡士达蛋糕’等等。她才可以吃到我为她(修改食谱如降低糖份等等)烤的健康蛋糕。


These cakes recipes can be found in this blog.
这些蛋糕的食谱在此部落格找的到。

I tried to bake this condensed milk cotton cake recipe adapted from Little Blue's Kitchen, but with modification of the ingredients and the cake turned out not only light, soft and fluffy and even flexible too! Hence, I have decided to call this cake - "Yoga Cotton Cake". I am very pleased and excited with my first attempt. I find the texture more delicate than chiffon cake, softer than sponge cake and it even tastes like the Japanese Cotton Cheesecake after chilled! It is so delicious that my grandmother and my 2 kids kept bugging me to bake this again.... ;)

前天用了蓝色小厨家的炼乳棉花蛋糕食谱,做了些修改,烤出来的蛋糕,不仅柔软,蓬松,还很有弹性呢!因此决定把这蛋糕改名为 “瑜伽棉花蛋糕”。第一次尝试真的很满意,我认为这蛋糕的质感比戚风蛋糕还要细腻,比海绵蛋糕还要柔软,冷藏后的口味就像日本芝士蛋糕一样! 蛋糕实在太好吃了,外婆和两个孩子不停地缠着我再烤一个.... 



So soft and flexible.....
柔, 好有弹性...


that it can do YOGA.....lol! 
还能做瑜伽呢! 哈哈!






Yoga Cotton Cake 
瑜伽棉花蛋糕 
(中文食谱改之蓝色小厨,English recipe translated by Baking Taitai)

Ingredients: (makes an 7-inch square or 8-inch round pan with removable base)

(A) Egg Yolk Mixture
5 egg yolks (I used 4 large eggs, 85g each)
1 whole egg (I used 85g)
1/4 tsp salt
50g condensed milk
25g fresh milk (I replaced with dairy whipping cream containing 38% fat)
75g low-protein/cake flour (I used premium Blue Jacket cake flour

63g corn oil (I used 55g sunflower oil)


* 1 tbsp of vanilla extract may be added to the recipe if you find it too eggy. 

(B) Meringue
5 egg whites (I used 4 large eggs, 85g each)*
65g caster sugar 






材料:(7寸四方或8寸圆活底模)

(A)蛋黄糊
5粒 蛋黄我用4颗超大粒的鸡蛋,一粒85克)
1粒 全蛋我用一粒85克的
1/4小勺 
50克 炼乳/炼奶
25克 
鲜奶(我用含有38% 脂肪的动物性鲜奶油) 
75克 低筋面粉用优质水手牌蛋糕粉
63克 粟米油 (我用55克
葵花籽油)

* 如果觉得蛋味道太重,可加入一大匙纯香草精 


(B)蛋白霜
5粒 蛋白(我用4颗超大粒的鸡蛋,一粒85克)*
65克 细砂糖 



*I got the huge 85g eggs from the wet market, if you can't find it in the supermarket, you can use 5 x 60g eggs + 1 x 40g first born egg. As for the 1 whole egg, you can replaced with 2 x 40g first born eggs. OR you can use the same type of eggs, slightly smaller like 60 or 65g ones if you do not mind a shorter cake. Or look at the photo below to calculate the total amount of egg whites and egg yolks I have used from the 85g eggs. 

*我用的85克鸡蛋是在湿巴杀(菜市场)买的。如果在超市买不到,可用5 x 60克 + 1 x 40克初生鸡蛋。另外一粒全蛋可以用2 x 40克初生鸡蛋代替。或者您可以用小一点,同样重量的鸡蛋如60或65克的,蛋糕的高度会稍微低一些。或看下面的照片来计算85克蛋分割出来的蛋白和蛋黄重量。






Just look at the cottony soft texture....
好绵细又松软! 

**Please read the important notes below before you attempt this cake. 
**在尝试这蛋糕之前,请阅读下面的重要注意事项。

Directions 
做法:
1. Lay baking paper all around the interior of a 7" square or 8" round baking mould then cover around the exterior with *4 layers of aluminum foil. This is to prevent water getting into the mould as cake is baked using the water bath method. Preheat oven to 160 degrees Celsius. 

*I have tested many times, protecting with 4 layers is the safest as all first 3 layers will have water seeping through, the 4th layer remained dry.  If water has seeped into the cake mould, there will be a layer of hard custard which is kueh-like. 

1。在7寸四方或8寸圆烤摸周围铺上油纸后,在模外包*四层锡纸,以防水进入模内。蛋糕是用水浴法(隔水加热烘烤)烤的。烤箱预热160摄氏度。


*我试过好多次,包四层锡纸最保险,其他三层都会有水渗入,第四层保持干。如果水渗入烤模,蛋糕会有一层像粿的稠密质感。






2. Heat the oil in a small saucepan using low fire till lines appear before turning off heat. Pour in the sifted flour, stir quickly and mix well. Set aside the cooked dough. 

2。将油倒入小锅里用小火加热至出现纹路后熄火,倒入过筛的面粉以快速搅拌均匀成为烫面糊,备用。





This is cooked dough
这就是烫面糊

3. Mix the whole egg, egg yolks and salt well, whisk in the condensed milk and whipping cream before adding the cooked dough done in step 2. 

3。全蛋,蛋黄和盐搅拌均匀,拌入炼乳和鲜奶油搅拌均匀;然后将步骤2的烫面糊倒入蛋黄糊里。



4. Beat the egg whites till stiff peak, adding the sugar in 1/3 at a time. 

4。打发蛋白,细砂糖分三次加入。




5. Add the meringue into the egg yolk mixture 1/3 at a time, each time gently mixed well before adding the next. When done, pour the batter into the baking mould. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1/3 of baking mould.

5。蛋白霜分三次加入蛋黄糊里,每次轻轻搅拌均匀后再加入。完成后倒入烤模。轻震一下,震掉大泡。热水注入到烤盘的7分满或是到烤模的3分之一处。





6. Put into preheated oven mid bottom rack , using water bath*, reduce temperature to 150 degrees Celcius top/bottom heat and bake for about 70 minutes or until surface is golden brown, insert a skewer which comes out clean, the cake is done. (For my Brandt oven, I baked at 150 degrees Celsius for 20 minutes, then reduced to 140 degrees Celcius and continue baking for 50 minutes.)

A water bath ensures even baking and helps prevent overcooking. 

6。放入预热烤箱中下层,用水浴法*,温度降到150摄氏度上下火烤约70分钟或至表面金黄色。用牙签扎入蛋糕,取出牙签后牙签上没有残留物,表示蛋糕已经熟透。(我家的烤箱以150摄氏度烤20分钟后,调低到140摄氏度再继续烤50分钟。)
*水浴法可以保证糕体不会被烤得很干很焦,烤出来的蛋糕口感柔软好吃。





7. Remove the baking pan from oven, take out the baking mould and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down. Invert the cake on a wiring rack to cool down. Consume cake after it has cooled down or chilled it for an even better taste. 

7。烤好后,取出烤盘,再取出烤模。烤模离台7吋蹬下3次,以防蛋糕冷却下来过度收缩。蛋糕倒反在凉网散热。冷却后即可吃或是放入冰箱冷藏口感更佳。






Important notes and tips 注意和提示:
1. The difficulty of this cake is relatively high, to achieve success, you will need extra concentration and attentiveness. The slightest mistake can easily cause the cake to collaspe, shrink, dense and not fluffy etc. 
1。这款蛋糕在制作难度上比较高,所以要成功做出漂亮的成品,需要比做一般蛋糕更多的专心,细心和用心。稍有不慎很容易造成蛋糕塌陷,回缩,口感扎实,不松软等问题。

2. Stop beating egg whites once it reached stiff peak, do not overbeat. 

2。蛋白打发到硬性发泡,能拉出小弯钩就好了,不要搅打过度。

3. Mix meringue gently well with the egg yolk mixture to achieve a soft and fluffy texture. Take note to use a spatula to fold up from the bottom. Do not stir in circles as you would deflate the air bubbles in the meringue. 

3。蛋白和蛋黄面糊一定要轻轻翻拌均匀,不然会影响蛋糕松软的口感。注意要用刮刀从底部往上翻拌,不可以画圈搅拌,因为会导致打发好的蛋白消泡。 

4. It is very important to adjust the temperature and timing of your oven when baking this cake as too high a temperature may cause the cake surface to cook too fast and the interior of cake uncooked.

4。自家的烤箱一定要拿捏好温度和时间,温度过高会导致表面烤好里面还没烤熟的现象。 

Updated on 10April'15 11.30pm: 
Sharing Kim Wong's yoga cotton cake. Wow, she is really fast, she baked it immediately after I have just uploaded the recipe in the blog this evening! Isn't her cake pretty? She says, "This cake is really soft!"  Well done Kim!!! 
跟大家分享Kim刚烤出来的瑜伽棉花蛋糕。食谱今天傍晚刚上载,她就马上动手做了,是不是很漂亮? 她说,“蛋糕好柔软哦!” 






Update

Feedback given by readers who have tried this recipe:




Jessica Lim says,"The cake is really nice and flexible!" 
读者说:“蛋糕好棒,很有弹性哦!” 




Tet Chu says,"I baked it for my friends, they like it and said it's very delicious! The texture is a combination of cotton cheese cake and sponge cake, so soft and fluffy!"读者说:”做给朋友们,他们好喜欢,说很好吃!质感像轻乳酪蛋糕和海绵蛋糕的组合,好柔软蓬松!





Updated on 12 April'15
Frequently asked questions 常问问题:
Q1. Why doesn't my cake rise as tall as yours and is much shorter? 
A1. You may have used smaller eggs as compared to the 85g extra big eggs I have used or you have used a bigger cake mould to bake.
Q1。为什么我的蛋糕没升得像你的那么高,比较矮?
A1。你可能使用了小粒的鸡蛋。我用的是85克额外的大鸡蛋。或是用的烤模太大了。

Q2. Why does my cake has lots of holes?

A2. You may have over beaten the egg whites or forgot to sift the flour or forgot to bang the cake pan to release big air bubbles before baking.  
Q2。蛋糕为什么有那么多洞?
A2。蛋白可能打过头了,或忘了筛面粉,又或者忘了在烤之前,蹬烤模震掉大泡。

Q3. Why is my cake batter watery?
A3. You have not beaten the egg white to stiff peak stage or your meringue has failed due to egg white not separated properly and has streaks of egg yolk in it. Remember the bowl that you beat the egg white in must be free of oil, dirt or water or it will cause failure too. 
Q3。为什么我的面糊是水水的?
A3。你没把蛋白打发或蛋白没分离好,还有一丝蛋黄导致打发蛋白失败。打发蛋白的碗必须无油污,灰尘和水,不然蛋白也打发不起来的。 

Q4. Why does my cake has a dense kueh like bottom?

A4. Your folding technique is wrong, meringue not fold in properly or water may have sipped into the cake mould. 
Q4。为什么蛋糕底层会硬些像布丁层? 
A4。搅拌的技术错了或蛋白和蛋黄糊没搅拌均匀又或者水有可能进入模内。

Q5. Why is the bottom of the cake wet? 

A5. Water has seeped through the cake during baking, you may have filled up the baking pan with too much water or the aluminium foil was not wrapped securely around the cake mould. 
Q5。为什么蛋糕底层是湿湿的?
A5。烘烤时,水进入了蛋糕。可能在烤盘注入太多水或锡纸包烤模时,包得不牢固。



Updated on 17 April'15
Click here to see my second attempt of this cake in Zebra print and experimenting without condensed milk and whipping cream. 
点击看第二次挑战做的棉花蛋糕,不用炼奶和鲜奶油,也可以做瑜珈哦!


This Zebra can do YOGA too!
斑马也能做瑜珈!


Updated on 26 June'15
Click here to see my third attempt of this cake in Gula Melaka flavour and experimenting without condensed milk and whipping cream but with coconut milk instead. 
看第三次挑战做的椰糖瑜伽棉花蛋糕,用了椰奶来取代炼奶和鲜奶油,一样也可以做瑜珈!








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Thanks for dropping by. See you again! 
谢谢您的拜访,下次再见!

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“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。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"

© Copyright 2015 bakingtaitai.blogspot.sg

26 comments :

ltan said...

Thank you for sharing the recipe.

Ann Low said...

So impressed! That's a perfect name for a perfect soft cake. Yummy!

Luv Sweet and Savory said...

Good morning Cheryl, this bright yellow golden colour cheers up my morning! Perfect soft and yummy Yoga Cotton Cake !

Ng Michelle said...

Hi Cheryl, thanks for sharing the recipe. Is this cake same as Ogura cake?

Cheryl - Bakingtaitai said...

Hi Michelle, sorry I have yet to bake an ogura cake so I can't comment or compare.

Альбина Рассеина said...

Thank you very much!

mui mui said...

Hi Cheryl,
Your are such a great baker.
Your cake turn out excellent. Double Thumbs Up to you!
mui

Ghim hui Ong said...

Hi Cheryl, can I use Top Flour to replace cake flour in this recipe ?

Cheryl - Bakingtaitai said...

Hi Ghim Hui,
As stated in the ingredient low protein flour is to be used. Top flour is a type of low protein flour thus you can use it.

Ghim hui Ong said...

Thank you for the reply!!

TinG said...

Hi Cheryl, will there be any difference if I use vegetable oul, instead of corn or sunflower oil?

Cheryl - Bakingtaitai said...

Hi TinG, there is minimal difference in baking/cooking, just that sunflower is slightly healthier.

Baking With Hearts said...

Hi Cheryl, would you recommend this for cupcakes with frosting?

Cheryl - Bakingtaitai said...

Hi Baking With Hearts, sure you can.

Unknown said...

Hi Cheryl!
Can I substitute oil with butter? What is the measurement? Thx! :)

Cheryl - Bakingtaitai said...

Hi Unknown, yes you can substitute with melted butter. Butter to oil ratio is 1: 7/8

Sy Sy said...

Hi Cheryl
May I replace condensed milk with fresh milk? Tks.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Sy Sy, yes you can, you can take a look at the Zebra yoga cotton cake recipe for reference.

medric tan said...

Hi.

If using a 6inch tin, how should I adjust the portion. thanks

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Medric, please use the 'Pan Conversion Tool' found at the right column in my blog under 'Useful links' to help you.

medric tan said...

Hi Cheryl. thanks alot.

Joyce Kwek said...

Hi Cheryl , do I need to wait for the cooked dough to cool down before adding to the egg mixture ?

TRUVY LEE said...

Cotton cake不用倒扣,它不會縮的。妳做的cake…好美!

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Joyce, no need to wait till completely cool down, you may add the cooked dough in after you are done with mixing the eggs, condensed milk and whipping cream as mentioned in step 3.

nixchong23 said...

Hi Cherly, can u please advise why the cake surface become sticky after cooled down?? Thanks.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi nixchong23, this is due to the weather humidity. There is nothing we can do to avoid this, even if you have cooled the cake down completely.

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