have you tried this today? no? then you bettaaaa…. it’s really good recipe adapted with modifications from/食谱经调整取自于:Baking Taitai ingredients (6 inch round pan with removable bottom) 40g egg yolk c. 2 large egg yolk 140g egg white c. 3.5 large egg white 蛋黄 40克,约 2颗大蛋黄 蛋白 140克,约 3.5颗大蛋白 Directions/做法 place cream cheese and milk into saucepan. heat and stir over low heat till cream cheese has totally melted sift cream cheese mixture to remove lumps. set aside to cool slightly beat egg yolk briefly then add in coconut oil. whisk to mix pour in cream cheese mixture. mix well add in flour, and whisk till batter is no longer lumpy. it should be in ribbon stage beat egg white till frothy and add in 1/3 portion of sugar. continue whisking on high speed when it turns opaque, add in second portion of sugar. continue to whisk on high speed when it has become thick and beginning to take shape (it will still appear wet), pour in the last portion of sugar whisk till stiff and shiny peaks forms, then turn to low speed and whisk for 1 min to remove air bubbles add egg white meringue in 3 portions to egg yolk batter. fold well with spatula after each addition the ready batter should be thick and fluffy you will have about 2 tbsp of leftover batter pour batter in pan and tap lightly on tabletop to make hot cross cake, wait for the skin to develop.. about 7th min into baking time pull tray out from oven and draw a cross. yes, cake is still in oven, but door is opened. return cake into oven immediately after crossing the cake drop pan from a height of 10cm after removing from oven and invert to cool Personal notes/温馨小贴士: – this cake is my second attempt. first attempt, i simply halved the recipe ~ it didn’t work out at all. it is hence, crucial for you to understand your flour characteristics. i am using nissin violet flour and realised i had to reduce it for this recipe to work for me. just remember that your egg yolk batter should be in ribbon stage and not porous and dense this is how my cake look like after 40 mins of baking. i was tempted to take the cake out as the surface had seemed to brown but the cracks didn’t seem dry. if you see specks of “glitter”, the cake is definitely not done – i tented the cake by the 50th min of baking – you can bake this in a 7 inch round pan but adjust baking time accordingly – baking time and temperature is for reference only
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