Friday, 22 July 2016

Thai Milk Tea Cotton Cake 泰式奶茶棉花蛋糕 (中英加图对照食谱)

Yum



How time flies, tomorrow will be my blog's 3rd anniversary! Thank you all my wonderful readers and followers for your support and encouragement all these while to keep me sharing here despite my busy schedule. 
时间过得好快,明天就是部落格的三周年庆了!在这要感谢一直以来支持我的忠厚读者们,谢谢你们给予的鼓励,使我在百忙中不忘来这里与大家分享我的烘焙心得。 

I've baked this delicious, soft and cottony cake using the Thai tea mix which my dearest sister-in-law has bought for me during her recent holiday in Thailand. This cake is baked in my new push pan which is leak-proof and watertight, thanks to the patented advanced technology! This means that when I bake a cake in a water bath, I need not line the exterior with any aluminium foil at all as the cake batter in the pan will not leak out nor the water from the outer pan seep in! It is an amazing and perfect pan that I think every baker should have! 


This is the 9" (24cm) pan I used for this recipe. 
The Pushpan comes in various sizes and with 25 years warranty. 

I have shared this wonderful experience in a few Facebook groups yesterday before I did up this post and many have asked me where to get this amazing non-stick cake pan. You can either buy it at KitchenarySg online store or at these retailing departmental stores: Metro CentrePoint, Metro Woodlands, Robinsons The Heeren & Robinsons Raffles City. 

GOOD NEWS!!!
Some readers have requested me to negotiate for a discount coupon with the supplier and the good people at KitchenarySg has kindly agreed to give Baking Taitai's readers and followers a discount code: BTTPP0716 when purchases are made from their online store @ www.kitchenary.com.sg

Key in this discount code BTTPP0716 at the Checkout page and it will entitle you :

- 20% off all their products (Pushpan, Tovolo, Staybowlizer) on their online store for purchases made from today till 31st July 2016.

From 1 August 2016 onwards, you can use this discount code BTTPP0716  (no expiry date) exclusively for Baking Taitai's readers and followers to enjoy 15% off every item (Pushpan, Tovolo, Staybowlizer, SiliconeZone Hello Kitty Collection) on www.kitchenary.com.sg.


Disclaimer: This is NOT a sponsored post and Baking Taitai does NOT get any sales commission from any of your purchases at KitchenarySg.


Click on this one minute simple video below and watch how I have used this amazing Pushpan to bake this soft and cottony cake using water bath method and how to unmould the delicate cake from the pan.  



To bake this cake beautifully and successfully, it is important to follow my instructions closely and take note of the tips given at the bottom of the recipe. Happy baking and a great weekend to everyone! :) 

想烤出完美的蛋糕,一定要把食谱读好跟着做,还有请注意我给的提示哦!祝大家烘焙与周末愉快!:) 





Thai Milk Tea Cotton Cake
泰式奶茶棉花蛋糕 





Ingredients: (this recipe is for an 8" square or 9" round pan with removable base, click 'here' for pan conversion if you are using other sizes of pan)

(A)

7 egg yolks (weight of each egg with shell is 60g)
2 whole eggs
1/4 tsp salt
4 bags (10g) Thai tea mix *
115ml evaporated milk

30g condensed milk
90ml cooking oil (I used rice bran oil)
115g cake flour (I used premium Blue Jacket cake flour

(B)
7 egg whites
75g caster sugar


Note: Different brand of ingredients have different composites, thus there may be a slight difference in the end result.



*I used Number One brand Extra Gold (gold tin packaging) which uses premium Thai tea leaves and is more fragrant than the Number One brand red tin packaging. I googled and found out that Thai Tea mix is sold at a Thai Tea shop at Far East Square and they have an outlet at Tanjong Pagar too.

*我用的是手牌金罐特级泰式茶,茶叶比较纯也比
手牌红罐包装的茶叶更香浓。



材料:(用8寸四方或9寸圆活底模)
(A)
7粒 蛋黄 (我用60克的鸡蛋,重量包括壳)
2粒 全蛋
1/4小勺 盐
4包 (10克)泰式茶叶*
115毫升 淡奶
30克 炼奶

90毫升 食油 (我用米糠油)
115克 低筋面粉(我用优质水手牌蛋糕粉



(B)
7粒 蛋白
75克 细砂糖


注: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。


Preparations 准备:


1. Heat up the evaporated milk in a small pot using medium heat. Add the tea bags in when the milk starts to boil. Turn heat down to the lowest and simmer for 10 minutes. Strain out as much as you can and stir in condense milk. Set aside to cool. 

1. 淡奶放入锅以中火煮滚,加入茶包,转最小火煮10分钟,过滤 (尽量把茶包挤干),加炼奶,搅拌均匀,待凉。





2. Sift the flour.
2. 面粉过筛。




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. (cooked dough resembles condensed milk)

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。(煮好的汤面糊很像炼奶)




4. Preheat oven top & bottom heat, 160 degrees Celsius. 
4. 预热烤箱上下火160摄氏度。 




Directions 做法:

1. 
Mix the whole eggs, egg yolks and salt well, whisk in the Thai milk tea before adding the cooked dough done earlier.  

1. 全蛋,蛋黄和盐搅拌均匀,拌入泰式奶茶搅拌均匀;然后将之前做的面糊倒入蛋黄糊里。




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

2. 打发蛋白至中性发泡,细砂糖分三次加入。




3.  Add the meringue into the egg yolk mixture 1/3 at a time, each time gently mixed well before adding the next. 

3. 蛋白霜分三次加入蛋黄糊里,每次轻轻搅拌均匀后再加入。




4. 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.

4. 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。


5. 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.  (Please adjust temperature and timing according to your own oven. For my oven, I baked at 150 degrees Celsius for 30 minutes, then reduced to 140 degrees Celcius to bake for 15 minutes then lower to 130 degrees Celcius and continue baking for another 15 minutes.)

 A water bath ensures even baking and helps prevent overcooking. 

5. 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。(自家烤炉自己拿捏好温度与烘焙时间。我家的烤箱以150摄氏度烤30分钟后,调低到140摄氏度烤15分钟后,再调低到130摄氏度继续烤15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。



6.  Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.

6. 烤好后,从烤箱取出烤模。烤模离台7吋蹬下3次,以防蛋糕冷却后过度回缩。




7. Let the cake cool in the pan for 10 minutes before placing it on a bigger can or bottle to push out the cake. Transfer to a wiring rack to cool down totally. (Click 'HERE' to watch video on how to unmould the cake)

7. 蛋糕在烤模冷却10分钟后,放在大瓶子上,慢慢把蛋糕推出来。转移放在凉网散热。(点击‘’看蛋糕怎么完美脱模的视频)





8.  Consume the cake after it has cooled down or chilled it for an even better taste. 

8. 冷却后即可吃或是放入冰箱冷藏口感更佳。


Scroll down for tips to bake this cake successfully!
滑鼠往下走,有提示帮助你成功把蛋糕烤出来哦!


The texture is so soft and cottony. 

It's so yummy that one piece is not enough! :p

蛋糕的质感好柔软,细腻。

好吃到一片肯定不够!:p







Tips 提示:

1.  Stop beating egg whites once it reached firm peak, do not overbeat. 
1. 蛋白打发到中性发泡,能拉出小弯钩就好了,不要打发过度。

2. Mix meringue gently well with the egg yolk mixture to achieve a soft and fluffy texture. Take note to use spatula to fold up from the bottom. Do not stir in circles or fold too hard as you may deflate the air bubbles in the meringue causing the cake to collapse or shrink badly.  
2. 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,不可画圈搅拌或用力过度搅拌导致打发好的蛋白消泡,烤好的蛋糕就会下榻或回缩的厉害。

3. Do not undermix or overmix the batter or you will get a dense, custard like bottom layer. 
3. 如果蛋糕糊没有搅拌均匀或过度搅拌,蛋糕烘焙出来会有布丁层。

4. Grease the non-stick Pushpan well before using as it will help to unmould the cake easily and beautifully.
4. Pushpan 不沾蛋糕模最好是先涂油再用,蛋糕除了易脱模,周边也是美美的。 

5. It is very important to adjust the temperature and timing of your oven accordingly (every oven has different thermostat) when baking as too high a temperature may cause the cake surface to cook too fast and the interior of cake uncooked.
5。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。 

6. To check if cake is cooked, either insert a skewer which comes out clean or press the surface of cake gently with your finger, it should bounce back immediately and not leave an indentation. 
6. 要确定蛋糕是否烤熟,可用牙签扎入蛋糕,取出牙签没有残留物,或用手指轻轻按蛋糕表面,应该立即反弹,不留压痕。

7. Please keep cotton cake refrigerated. 
7. 棉花蛋糕必须放入冰箱保存。



Do give this recipe a try. You can Print and Share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox (do check your junk/spam emails if you don't see it in your inbox) each time a new post is published. You can also find Baking Taitai on PinterestFacebookInstagram and Youtube for the latest updates.


“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. Thank you.”
编写和翻译食谱需要许多时间和精力的,请不要复制或将它作为自己的食谱。如果您想分享部落格的任何食谱,请归功于并提供在这的相关链接,谢谢。"

© Copyright 2016 www.bakingtaitai.com

21 comments :

My Little Space said...

Happy blogaversary, Cheryl ! The cake texture looks stunning. Kudos.
Blessings, Kristy

Sonia Cerca said...

Happy 3rd blog-anniversary! That's amazing! And your blog is amazing too :)

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Kristy, thank you for your well wishes and compliments! Have a blessed weekend!:)

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Sonia, thank you for your well wishes and lovely words! Have a great weekend ahead!

Wan Xia said...

Hi dear, may I know if u have this recipe for a 6" and 8" ?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Wan Xia, please go to the right column in my blog, scroll down to Useful Links, click on "Pan Conversion Tool" to do the conversion to 6" and 8". :)

Kee said...

Hi,
The PushPan 9" u use which height? 1.5" or 3" ya?
Thanks.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Kee, it's a 3" tall deep Pushpan.

Kee said...

Thanks, Cheryl.

Sharon Yuen said...

Hi! I tried baking the cake. The texture was fantastic - soft and cottony but I can't seem to taste the Thai tea fragrance. I tasted the cake fresh from the oven and after a few hours. Do I have to fridge it overnight for the flavour to be stronger? Will refrigerating it cause the cake texture to lose its softness?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Sharon, cotton cake are best taste after refrigerated overnight. Also, different brand of Thai tea has different composites thus there will be a difference in the tea fragrance. Moreover, taste is subjective, you can always use more tea leaves if you prefer a stronger tea taste. :)

Unknown said...

hi i tried thai milk sponge cake today, but the cake didnt rise as nice as your and my surface not smooth? may i know what went wrong sigh?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Unknown, could be due to your mixing skills, baking mould, oven condition. This pushpan that I used helps to distribute heat evenly thus I got a smooth and nice top.

gibbies said...

Hi Cheryl, your cake looks lovely and I can't wait to try it. I realised there is a difference in the Eng and Chinese recipe for the condensed milk. The Eng one says 30g and the Chinese one says 30ml. May I know which is the correct one? Many thanks!

Cheryl - Bakingtaitai 烘焙太太 said...

Hi gibbies, it should be 30g, I have amended the measurement in chinese, thanks for letting me know, appreciate it! Have a blessed weekend! :)

MyLittleThingz said...

Hi, I tried and failed. The below part is thick like agar agar n TOP is cotton feel. Why is that so?
Is it step 3? Did I not mix Long enough? How Long should I mix at this part?

Kat Chitra said...

Hi Cheryl,

Tried your Thai Cotton Cake today. I don't have the push pan, so I used regular 9 inches with 3 layers alluminum foil wrapping. The water somehow got into the bottom of my pan 😂😂 but amazingly the cake rise very well. The texture is amazing. It's soft and fluffy. For my family the taste is not sweet enough but again, this is just about preference. Overall, love your cake so much. Thank you for the recipe. Have a blessed weekend. Gbu n family.

Corrine Sin said...

Hi

Can i use cupcake cups instead for this recipe?

Cheryl - Bakingtaitai 烘焙太太 said...

@Kat Chitra, I remember even when I wrapped my normal loose bottom pan with 4 layers, water still seeped in! You may have to wrap with more layers. ;) Happy that you like the cake! Have a great 2017!

Cheryl - Bakingtaitai 烘焙太太 said...

@MyLittleThingz, besides under or over mixing the batter, there is possibility that water has seeped through the cake pan and caused the layer of custard at the bottom.

Cheryl - Bakingtaitai 烘焙太太 said...

@Corrine Sin, I have not tried but do bear in mind that this cake is baked using water bath - cake mould immerse in another pan of hot water.

Related Posts Plugin for WordPress, Blogger...