【百香果椰子戚風蛋糕】充滿熱帶風情

第一次見到百香果整株植物的「真身」，應是10年前住愉景灣那段時期到有機農莊看到的。牠是攀藤植物，攀滿在農莊一排鐵絲網上，非常粗生。後來搬到有小花園的家，亦買了一盆，花很美，但果子少，亦不太甜。近年百香果都成了瓜菜檔、水果檔長年供應的水果。

與大家分享一下我家如何吃百香果：

• 拌優質雲呢嗱雪糕，所謂優質看顏色便知：象牙色的雪糕中分佈着一小顆一小顆的黑色的雲呢嗱籽，配上 passionfruit 獨特的香味和甜甜酸酸的口感，超搭!!!
• 配上橄欖油、白酒醋、S&P 作 salad dressing 或做成中式涼拌醬汁
• 做蛋糕

 

(A) 蛋黃糊

• 蛋黃 4 個 (約80g)，室溫
• 海藻糖：砂糖 (1:2)，25克
• 海鹽一小撮

(B) 濕性材料

• 有機初榨椰子油 30g克，25-30°C 呈流動狀態
• 植物油 20克
• 新鮮百里果汁 70克
• Kara 椰奶 30克
• 百香果籽 35-40克

(C) 乾性材料

• 低筋麵粉 94 克

(D) 蛋白霜

• 蛋白 4 個，約150克，必須放 fridge
• 海藻糖：砂糖 (1:2)，40 克
• 他他粉 1/2 茶匙

模具：

• 17cm 淺井戚風蛋糕模

用具：

• 打蛋器、膠刮刀、mixing bowls

電器：

• 電動打蛋器 (Bosch) 
• 焗爐 (Toshiba TD5000)

做法

1. 把焗爐預熱，按 Convection Preheat 160°C。
2. 在中型 mixing bowl 之中把 (A) 混合，用電動打蛋器以高速打拂至濃稠泛白。



打至濃稠泛白己足，無需打起。



3. 先把兩種油混合，分三次用打蛋器拌入蛋黃糊。
4. 低筋粉過篩備用。
5. 把果汁和椰漿混合，把 1/2 倒入蛋黃糊，用打蛋器拌勻。



用打蛋器把椰漿和果汁混合





把一拌椰漿果汁混合物與蛋黃糊混合攪勻



6. 把一半低筋粉加入拌至順滑，切勿過度攪拌。再倒入餘下的果汁混合物拌勻，最後把另一半低筋粉加入拌勻順滑備用。



每次加低粉後用打蛋器從中央開始逐漸向外攪拌，較易拌勻不會有粉粒



7. 把凍蛋白倒入大 mixing bowl，用電動打蛋器以中低速把蛋白打散。加入他他粉，用中低速打拂至完全溶化，改用高速打拂至泡沫細緻，



把蛋白打拂至圖中大泡泡，便可以加他他粉



8. 剛出現紋路，加入 ⅓ 海藻糖：砂糖，打拂至濕性發泡，加入餘下 ½ 海藻糖：砂糖，打發至接近乾性發泡，紋路清晰、泡沫細緻具光澤，此時加入餘下的海藻糖：砂糖，繼續打拂至乾性發泡，轉中低速多打拂 1 分鐘左右令泡沫更均勻。



蛋白霜打拂至圖中階段便是完成：Stiff peak、細緻、具光澤



9. 把 ⅓蛋白霜加入蛋黃糊，用打蛋器輕輕翻拌至順滑，沒有一坨坨的蛋白。



用打蛋器翻拌至沒有一坨坨蛋白霜便可，過度翻拌易消泡



10. 把蛋黃糊倒入蛋白霜，先用打蛋器翻拌至順滑，沒有一坨坨蛋白，便可以改用膠刮刀翻拌至質感和顏色均勻。
11. 把麵糊慢慢倒入戚風蛋糕模，小心提起戚風模從枱面3至4吋丟下，以排走麵糊內的大氣泡。用焗溫 160°C 先烤 10分鐘，再把爐溫調低至 140°C 多烤 50分鐘。



蛋白霜打拂得當，麵糊可以填至8分滿



12. 出爐後立即從枱面幾吋高把蛋糕模丟枱面上。把蛋糕模倒扣在酒瓶上至涼透。

圖中的酒瓶是幾年前 Grand Marnier 的聖誕限量版。酒早己在做蛋糕時用光，留下瓶子作支撐戚風蛋糕模用

小貼士

1. 我用日本蛋，蛋的大少較參差，所以用重量計。
2. 椰子油比其他植物油密度較高，因此能否充分乳化蛋黃、植物油和椰子油取決於溫度。如果室溫低，椰子油呈濃稠狀，要先用溫水座暖椰油至35-40C。
3. 他他粉能穩定蛋白霜，原來是釀製葡萄酒的副產品，所以我只買出產葡萄酒國家生產的他他粉。其他常見產地包括台灣和印尼，比歐洲的平一大截...要自己衡量。可以用3倍量的檸檬汁代替。
4. 加入果汁做的戚風蛋糕要盡快食用，因果香味會隨時間減退。

Honey and Fig Cake

I bought a small carton of figs a week ago and they needed to be utilized. I'm quite surprised the fruits are still fresh. I made a twist with my "Spiced Apple Cake" recipe and baked this "Honey and Fig Cake".

This is a very simple cake, good for a tea cake or an after-dinner dessert. It's has the richness and aroma of a butter cake, but not heavy when baked with figs. The baked fruit wedges contributes extra moisture to the crumbs. I have reduced the amount of sugar in the butter mixture as I replaced the maple syrup with honey, but I wanted to enrich the flavor of the cake and I decided to make a salted caramel sauce as a condiment.

I baked the cake with a two-piece round cake pan 8” in diameter.

Ingredients

(A) 4 big figs, cut into wedges

(B) Butter Mixture

• 113g unsalted butter at room temperature
• 50g raw caster sugar
• 1 tsp vanilla paste

(C) Dry Ingredients

• 120g cake flour
• 45g fine almond meal
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• Zest of 1 lemon

(D) Moist Ingredients

• 2 tsp lemon juice
• 2 tsp dark rum
• 60g honey
• 3 whole eggs

(E) Condiment and garnish - Optional

• Dust with icing sugar
• Salted caramel sauce

Method

1. Grease and line the two-piece round pan with parchment paper.
   
2. Preheat the convection oven to 170℃. 
3. Rinse and pat dry the figs with kitchen towel. Cut the figs into wedges. Set aside.
4. Beat the butter in the stand-mixer with paddle attachment on medium-low until smooth. Add sugar and beat on medium-high until pale, light and fluffy. Add the vanilla paste and beat until mixed.
5. Mix and sift the dry ingredients together. 
6. Add the dry ingredients into the butter mixture on low until moistened.
7. Add one egg with lemon juice and dark rum, beat on high for 20 seconds. 
8. Add the second egg with half the honey, beat on high for 20 seconds, repeat with the last egg and remaining honey. Scrape down whenever necessary.
9. Pour the batter into the lined pan, spread evenly. Place the figs onto the batter. 
   
10. Put the pan into the oven on the lower rack and bake for 40-45 minutes or until done. Check with your cake tester or skewer, if it comes out clean, the cake is done.
11. Take out the pan, remove the ring and allow the cake to cool on the base of the pan.
    
12. To garnish the cake, sprinkle icing sugar on the cake. Drizzle with salted caramel sauce to serve.

《全麥南瓜核桃鬆餅》 Wholewheat Pumpkin-Walnut Muffins

喜歡日本南瓜的軟糯香甜，可作中西菜式，又可作麵包、蛋糕和甜品，可塑性極高。近日可能大造，價格亦便宜，因為耐存，所以都買一、兩個在家。

這《全麥南瓜核桃鬆餅》食譜用了多年，已經過多次改良：

• 南瓜連皮壓茸，增加纖維和營養，同時減少廚餘
• 加大全麥粉比例，但又要保持鬆軟口感
• 減牛油減膩和罪疚感
• 增加香料提味，減用少用糖

秋冬季家中聚會常做這蛋糕款客，大人小孩都喜歡，簡單易做，輕盈少甜，乎合我的原則：「美味又不墮落」。

以一個剛出爐的「全麥南瓜核桃鬆餅」，配一杯熱騰騰的無糖咖啡作為秋天的下午茶，好幸福喔！

Ingredients  (Makes 14 to 15 muffins, 80g each)

1. Dry ingredients:

• Wholewheat pastry flour 125g
• Unbleached all-purpose flour 143g
• Baking powder 1 tbsp
• Baking soda ½ tsp
• Salt ½ tsp
• Cinnamon, ground ¾ tsp
• Ginger, ground ½ tsp
• Nutmeg, freshly ground ½ tsp

From top left: Wholewheat pastry flour, Cake flour, baking powder, baking soda, sea salt, ground cinnamon, freshly ground nutmeg, ground ginger

2. Oil-mixture

• Butter, unsalted, cubed, softened ¹ 113g
• Light brown sugar or golden caster sugar, 110-130g ² 

From left: Softened butter, golden caster sugar

3. Moist ingredients

• Eggs, beat until frothy 2 nos.
• Japanese pumpkin, cooked, mashed³ 1 cup, approximately 280g raw
• Milk ¾ cup

From left: Mashed Japanese pumpkin with skin-on, whole milk, eggs

4. Nuts

• Pecan or walnuts, toasted, roughly chopped ¾ cup
• Raisins, a handful (Optional)

From left: Toasted chopped walnuts, raisins

5. Topping – Cinnamon Sugar (Optional)

• Light brown sugar or golden caster sugar, 2 tbsp
• Cinnamon, ground, 1/4 tsp

From left: Golden caster sugar, ground cinnamon

Method:

1. Preheat oven to 180°C.
2. Combine all dry ingredients (A) in a medium bowl and mix with a hand whisk.
3. Cream (B) in the mixing bowl of the stand mixer with the paddle attachment at medium speed until light and fluffy.
4. Beat in the eggs into mixture (B). Blend in the mashed pumpkin at low speed.
5. Add flour mixture  (A) into the pumpkin mixture in 2 batches alternately with the milk, mix until just blend or the cupcakes will be tough.
6. Remove the mixing bowl from the machine; fold in the chopped nuts and raisins with a silicone spatula until just blended.
7. Spoon batter into paper muffin cups. Fill about 2/3 full. ⁴
8. Sprinkle each muffin with 1/8 teaspoon of cinnamon sugar just before baking.
9. Bake for 16-18 minutes or when the cake tester comes out clean.

色澤金黃，入口鬆軟，南瓜皮清晰可見，香脆焗核桃增加不同質怠和香氣，配上幾種香料，縱使減糖依然美味。鬆餅中有氣泡是因為 1. 鬆餅剛焗好便切開，破壞了結構；2. 用 ice-cream scoop 把鬆餅漿加入紙模中。可用唧花袋把鬆餅漿注入紙模，就不會有此情況。

REMARKS:

¹Used “Isigny S^te Mère” French unsalted butter, can be used right from the fridge without standing in room temperature.

²Must taste the pumpkin puree before creaming the butter and sugar. Can reduce the amount of sugar if the squash is very sweet.

³That would be less than ½ of a Japanese pumpkin. Remove the seeds, wash the skin, cut into thin slices, cover with microwave wrap and cook in the microwave oven on high for 4-5 minutes. Remove the wrap when the squash is cool enough to touch, this is to retain the moisture of the squash. Use a fork to mash it. Use Japanese pumpkin only, sweeter with less moisture.

⁴About 80 g of batter for each muffin cup. Can try to pipe the batter into the muffin cup to make cupcakes with even surface. 

輕、軟、棉... 我的「低糖檸檬雪芳蛋糕」Light, moist and tender... My Sugar-Reduced Lemon Chiffon Cake

This is one of my favorite cakes! I'm always a great fan of any dessert with lemon, love the lilting flavor. This cake is so delicious, you only need to dust with powdered sugar and serve at room temperature.

Equipment: ONE 8" 2-piece tube pan

Ingredients:

(A) Dry ingredients

• Cake flour, sifted, 140g
• Raw caster sugar, 115g
• Baking soda, 1/4 + 1/8 teaspoon
• Salt, 1/4 + 1/8 teaspoon 

(B)  Moist ingredients

• Neutral-tasting oil, 67g (I use rice bran oil or grape seed oil)
• Egg yolks, 5
• Water, 97g
• Lemon juice, 20g
• Zest of 1 lemon, 5-6g
• Organic lemon extract, 1/2 teaspoon (Optional)
• Vanilla extract, 1 teaspoon 

(C) Egg white

• Egg whites, 6
• Cream of tartar, 3/4 teaspoon
• Raw caster sugar, 25g

Preheat your oven to 160C. If you are using the Toshiba GD-ER400 microwave oven, preheat after Step 3 to 160C and bake at 150C.

Method:

1. In a large mixing bowl, combine (A) with a whisk until well mixed.
2. Make a well in the flour mixture, add (B) into the well and beat until smooth.
3. In a clean bowl, beat the egg whites until frothy. Add the cream of tartar, beat until soft peak form. Add the sugar in (C) and beat until stiff peak form.
4. Gently fold the egg white to the batter in 3 batches until just blended.
5. Pour the batter into the tube pan. Run a spatula through the batter to remove any air pockets and bake for 55 minutes.
6. Remove the cake from the oven. Invert the pan and allow it to suspend way above the counter and allow the cake to cool completely in the pan.
7. Unmold the cake. Sprinkle with powdered sugar and serve.

輕、軟、棉... 我的「低糖檸檬雪芳蛋糕」

這是其中一款我最喜歡的蛋糕！我向來鍾愛含檸檬的甜品，特別喜歡其清新的香氣。這蛋糕非常美味，只是簡單灑上糖霜，於室溫食用最佳。

餅模：8 吋日式戚風模一個


材料：

(A)

• 低筋麵粉, 過篩, 140克
• 原細砂糖, 115克
• 發粉, 1/4 + 1/8 茶匙
• 鹽, 1/4 + 1/8 茶匙 

(B)

• 食油, 67克 (我選用米糠油或葡萄籽油)
• 蛋黃, 5個
• 水, 97克
• 檸檬汁, 20克
• 檸檬皮茸, 5-6克
• 天然有機檸檬精油, 1/2 茶匙 (隨意)
• 天然雲呢拿精油, 1 茶匙 

(C)

• 蛋白, 6個
• 他他粉, 3/4 茶匙
• 原細砂糖, 25克

把焗爐預熱至160度。如果你是用東芝 GD-ER400水波爐，可於步驟3後把爐預熱至160度，入爐後以150度焗。

方法：

1. 把材料(A)入大碗中，以打蛋器攪拌至勻均。
2. 在麵粉混合物正中撥出一個井，加入 (B) 以打蛋器拌至幼滑無顆粒。
3. 把蛋白加入一個絕對無油的大碗中，以打蛋器打至出現很多大氣泡。加入他他粉繼續打拂。待蛋白打至軟身，加入原砂糖，繼續拂打至有光澤的細膩蛋白，取起打蛋器時呈筆尖狀。
4. 把蛋白分三次拌入麵糊，手法要輕要快，直至均勻。注意：過度攪拌會消減蛋白霜的氣泡。
5. 把麵糊倒入焗盤，用膠刮在麵糊中劃一圈，消除大氣泡，放入焗爐焗55分鐘。
6. 把蛋糕取出，倒扣至完全放涼。必須離開枱面一段距離，讓蒸氣消散。
7. 把蛋糕脫模，撒上糖霜裝飾。