Friday, 26 June 2015

Gula Melaka Yoga Cotton Cake 椰糖瑜伽棉花蛋糕(中英食谱教程)

Yum



My family loves the Yoga cotton cake as the texture is so soft and moist and it is best eaten chilled as it tastes like the Japanese Cotton Cheesecake. I have made it in gula melaka flavour this round and it is super fragrant and tastes even better than the original!

上次介绍的瑜珈棉花蛋糕很受欢迎,这次尝试了椰糖口味的,味道更佳!质感又柔又细腻,一样也能做瑜珈!







Gula Melaka Yoga Cotton Cake 
椰糖瑜伽棉花蛋糕 


Ingredients: (makes an 7" square pan or 8" round pan with removable base)
(A)
5 egg whites
1/4 cream of tartar or 1 tsp lemon juice or white vinegar

(B)
5 egg yolks 
1 whole egg
1/4 tsp salt
130g gula melaka
85g coconut milk
75g low-protein/cake flour (I used premium Blue Jacket cake flour

55g corn oil





材料:(7寸四方或8寸圆活底模)
(A)
5粒 蛋白
1/4 塔塔粉 或 1茶匙 柠檬汁或白醋

(B)
5粒 蛋黄
1粒 全蛋
1/4小勺 
130克 椰糖
85克 椰
75克 低筋面粉用优质水手牌蛋糕粉
55克 粟米油 




**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. Melt the gula melaka in coconut milk over low heat until it dissolves. Set aside to cool. 


1。 椰糖加入椰奶,用小火煮至椰糖溶化。放凉备用。



2. Lay baking paper all around the interior of the 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. 

2。烤模周围铺上油纸后,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。







3. 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. 

3。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。




4. Mix the whole egg, egg yolks and salt well, whisk in the gula melaka mixture, mix well before adding the cooked dough done in step 2. 

4。全蛋,蛋黄和盐搅拌均匀,拌入椰糖酱搅拌均匀;然后将步骤2的烫面糊倒入蛋黄糊里。





5. Beat the egg whites till foamy stage, add in cream of tartar and beat till stiff peak.  

5。打发蛋白至泡状,加入塔塔粉,再打到硬性发泡。
 




6. Add the meringue into the egg yolk batter 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.

6。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。





7. Put into preheated oven mid bottom rack , using water bath, reduce temperature to 150 degrees Celcius top/bottom heat and bake for 20 minutes, then reduced to 140 degrees Celcius and continue baking for 50 minutes or until surface is golden brown, insert a skewer which comes out clean, the cake is done. 

7。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20分钟后,调低到140摄氏度再继续烤50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。




8. 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. 

8。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。 





Click on image to view Yoga Cotton Cake recipe.


Click on image to view Zebra Cotton Cake recipe. 



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 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。





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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。"

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14 comments :

MiMi Bakery House said...

Hi Cheryl, the yoga cotton cake looked really..I must give it a try some day...and its gula melaka flavor...my fav too :)

Sharon 之味 said...

很喜欢,一定很香很香的咯。。

Phong Hong said...

Hi Cheryl! Now I understand why it is called Yoga Cotton Cake because your slice of gula Melaka cotton cake is so soft and flexible. So amazing and wonderful!

Jasline N. said...

Woah this cake has mastered yoga, can bend so well! Looks delicious!

Felicia Yeo said...

Hi cheryl

This is so lovely :)

Just 2 questions....
- Can i change the corn oil to canola oil or vegetable oil?
- Point No 8 - Do you take out the cake with the parchment paper right after removing from the oven? or do you wait a few minutes after and then raise the cake 7 inches and dropping it 3 times?

Thanks much

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Felicia, sorry for the late reply as I just return from overseas after a month's vacation. Yes, you can change the corn oil to any vegetable oil. As mentioned in step no. 8, after removing from the oven, lift the cake mould out of the cake pan which is filled with water, and dropped it immediately to prevent shrinkage. Thereafter, then remove the cake together with the baking paper to cool on a wiring rack.

JOYCE KOH said...

Dear Cheryl

Do you grease the baking paper in the tray?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi, I don't have to grease as I am using non-stick baking paper.

jacquisbakingsomething said...

Hi Baking Tai Tai.
Do I have to bake it in a baking tin that has a removable b base or any 7inch square baking tin is fine?
Thank you.
Am trying to bake for my mum n kaw''s bdae this Sat.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi, yes do use a baking pan with removable base. This recipe is for 8 inch pan as stated, if you are using a 7 inch square, you may use the 'Pan conversion Tool' under Useful Links found at the right column of my blog to do the conversion.

Lina Husi said...

Hi Cheryl,
I'm an Indonesian who lives in Istanbul.I found your site while searching for sugar palm cake recipe and immediately tried this recipe. As I've stopped consume anything made from modern wheat and sugar, I made little changes on the recipe and will see how the taste and texture be. Unfortunately I have got my first failure before I can taste it. As I only have the removable bottom pan with ring clip that is common use for cheesecake pan, so because of the ring outside the mould, even 4layers failed to stop the water getting inside the cake. Now I'm trying to dry the cake by removing it from water bath and run turbo fan at 100C. So because of this problem, I wonder, if the point is to use water bath for better baking result, why bother using removable bottom pan instead of using normal square/round pan? I'm really curious and would appreciate if you reply. Thank you. Regards, Lina

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Lina, a cotton cake requires water bath to bake it low and slow and baking it in a pan with removable base is necessary as this cake has a soft and delicate texture. After it is baked, it MUST be removed from the pan immediately and transfer to a wiring rack to prevent shrinkage. If you bake it in a normal pan, there is no way to remove or lift up the delicate cake without destroying it. With the removable base, the cake can be pushed out of the pan nicely with no damage at all as seen in Step 8 photos.

Lina Husi said...

Hi Cheryl. Thanks for your reply. I think because we already lay grease paper inside the pan, by pulling up from the paper the cake would come out easily, am I wrong?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Lina, even if you lay the grease paper inside a normal pan, it is not easy to lift the cake out as it is too soft and delicate, thus a cake pan with removable base has to be used instead.

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