北海道戚風蛋糕 15個

北海道戚風蛋糕　15個

蛋黃糊：
蛋黃……………100克
鹽……………1/4小匙
沙拉油…………40克
牛奶……………40克
香草精…………少許
低筋麵粉………50克
發粉…………1/4小匙

蛋白霜：
蛋白……………210克
塔塔粉………1/4小匙
細白砂糖………105克

做法：
1) 烤箱預熱至175℃。
2) 蛋黃加鹽攪拌，再依序把沙拉油和牛奶加入拌勻。
3) 麵粉和發粉篩入，攪拌均勻，再加香草精拌一下。
4) 蛋白和塔塔粉打起泡，分3次把糖加入，打到硬性發泡。
5) 把蛋黃和蛋白兩者輕輕拌勻，裝在擠花袋裡。
6) 平均擠在小紙杯裡，每個約35克。排在烤盤上。
7) 放烤箱中層烤約15分鐘即可出爐。放涼。
8) 鮮奶油打發。
9) 卡士達粉加冰牛奶拌勻，趁還沒硬化趕快倒入鮮奶油中打一下，打勻即可。
10) 用擠餡用的長管花嘴把餡擠進已冷卻的蛋糕裡，每個大約擠入14克（擠到蛋糕表面稍微上漲，餡也冒了一點出來就差不多了）。冷藏更美味可口。

註：
成份這麼高的配方可以不加發粉或塔塔粉，也不致於有明顯的影響。

因為戚風做法已經寫過很多篇，這裡不再詳述。如果沒有卡士達粉必需自己煮卡士達，請參考「泡芙，美天鵝」這篇食譜。

市售的這種蛋糕大多用容量約120c.c.的小方紙模烤，餡裡有加「北海道牛奶香精」，表面撒糖粉，這些在烘焙材料行都可買到。

custard
5 egg yolks
1/3 cup + 1 tbsp. granulated sugar
1 1/2 cups whole milk
3 tbsp. all-purpose flour
1 vanilla bean, split in half and scraped
Pinch of salt

For the Pastry Cream:
1. In a medium bowl, stir together 1/3 cup milk with flour, salt and whisk until smooth. Add the yolks and 3 tbsp. sugar and whisk vigorously until mixture is smooth and pale lemon in colour.
2. In a heavy bottom saucepan, heat remaining milk with the remaining 3 tbsp. sugar and vanilla scraping over medium heat. Heat until milk just comes to a boil. While stirring the yolk mixture, slowly pour 1/4 of the hot milk into the yolk mixture. This will temper the egg yolks so they don’t start to scramble. Immediately pour yolk mixture into hot milk in the saucepan. Whisk over medium heat until mixture comes to a boil and thickens. Remove from heat immediately. Cover with plastic wrap to prevent skin from forming. Cool completely.


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3 cups whole milk shopping list
1/3 cup sugar shopping list
1 1/2 tablespoons flour shopping list
5 egg yolks shopping list
1 teaspoon vanilla extract shopping list

How to make it
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Heat the milk in the top of a double boiler.
Mix the sugar and flour.
Add egg yolks and blend well.
Add the milk, stirring with a wire whisk.
Return mixture to double boiler.
Cook over simmering water, stirring constantly, until thickened.
Cool quickly by placing the bottom of the pan in cold water.
Strain.
Add vanilla.
Chill thoroughly before using.