Sunday, January 26, 2020

【古早味咸蛋糕】Traditional Steamed Sponge cake with Minced Meat



小时候过年过节的时候,我们会做传统的“鸡蛋糕”(Guay Neng Koh)吃,在电动搅拌机并不普及的时代,做蛋糕是一大家子轮班用大大的弹簧大力搅拌而成的。家里祭祀祭祖时,都要做这个鸡蛋糕,用村里人自己养的土鸡生的蛋,做出来的蛋糕分外香甜。

传统鸡蛋糕可以还可以变化做出精致版的这款加上肉臊的咸味蛋糕,虽然它叫做咸蛋糕,其实口味是葱香咸甜的,一种闽南人都钟爱的丰富味道,也是我忘不了的童年和家乡味。 

I made Traditional steamed sponge cake/Kuay Neng Koh for the Chinese New Year celebration few days back. The same recipe can also be use to make this "Salted cake", which has minced meat with fried shallot added to the cake as filling, a type of savory cake that also smell heavenly with the shallot added to the mix.

It is an upgraded version of the simple steamed cake, a heritage delicacy that carries in the family for generations, it is very tasty and has the taste of home and my childhood.


材料:
1 饭碗 / 150-160 克 低筋面粉  (过筛)
1 饭碗/6-7颗 有机 鸡蛋 
3/4 饭碗/200 克 糖 (或 2/3 饭碗/150 克 也可)
1 大勺 食油    可无
1 小勺 泡打粉     可无

Ingredients:
1 bowl / 1 1/3 cup/ 150-160 gram of all purpose flour ( sifted )
1 bowl / 6-7 organic eggs
3/4 bowl / 1 cup/ 200 grams of sugar ( or 2/3 bowl / 150 gm )
1 tablespoon of cooking oil optional
1 tsp baking powder optional

肉臊材料/For Minced Meat:

材料:
200 克 肥肉末
200 克 瘦肉末
2 tbsp 葱酥
1 tbsp 甜酱油 (Sweet Soy Sauce)
1 1/2 tbsp 鱼露 (Nam Pla/Fish Sauce)
1 tbsp 酱油 (Light Soy Sauce)
2 tsp 蚝油 (Oyster Sauce)

Ingredients:
200 g of pork fat 
200 g of lean minced meat 
2 tbsp Fried Shallots
1 tbsp Sweet Soy Sauce
1 1/2 tbsp Nam Pla/Fish Sauce
1 tbsp Light Soy Sauce
2 tsp Oyster Sauce






1. 先制作肉臊,在一口锅里把肥肉末加1/3杯水煮滚至变色后,转中火熬至猪油溢出变香。

2. 加入瘦肉末,煸炒至变色后加入葱酥,可以酌量加点蒜油也葱油,熬制至边上开始泛油。


3. 加入鱼露,酱油,甜酱油和蚝油调味,继续熬至肉末变酥。冷却备用。

注:做好的肉臊可以装到玻璃瓶里冷藏,可以再变化出很多不同的料理哦!
注 2: 肉末必须要肥肉比例较高,因为熬制出来的猪油是捞面香气的主要来源,也不必另外再熬制猪油和猪油渣啦! 

1. To make mince pork, place the minced fat pork with 1/3 cup of water in a cooking pot, cook at medium heat without lid on until the fat/lard releases. This takes about 20-30 minutes.

2. Add the lean meat and cook at medium for 10-15 minutes until cooked, keep breaking it using a spatula.

3. Add fried shallots and continue cooking until grease starts to release at the side. The fat releases from the minced pork very crucial in this dish, using the fat together with minced meat work the same way pork lard would in any noodle dishes, it gives the dish great aroma and distinct flavor.

4. Season with fish sauce, soy sauce, sweet soy sauce and oyster sauce. Continue cooking until the minced meat becomes friable.

Note:This minced meat can be stored in a airtight container in refrigerator for up to a month, it can be used in many dishes as accompaniment.




4. 把七只鸡蛋一只只地磕入碗里,把蛋黄和蛋白分开。(这款蛋糕也可用不分蛋的方式做,但做分蛋式的话,会更好吃,口感更轻盈)。把低筋面粉和泡打粉混匀过筛。

5. 把糖和蛋白先低速搅拌2-3分钟至溶解,然后高速搅拌5-6分钟至中性发泡。(就是拉起打蛋的搅拌头上边会有一个短尖,会有点弯)。

6. 把搅拌机减至低速,把蛋黄一个一个地加入拌匀。

7. 把面粉分成三次用橡皮刮刀轻轻翻拌入蛋白,尽量从底部往上翻拌,不要大动作地划圈搅拌,以免蛋白消泡。加入1大勺的食油,拌匀即可。

5. Cracked the eggs one by one into the bowl and separate egg white and egg yolks . ( The cake can be make without the egg separation method, but I personally liked the texture with the separation method. )

6. Place sugar and egg white in a mixing bowl and start a electric mixer at slow speed stirring 2-3 minutes until sugar dissolves, set the bowl on stand mixer and whip the egg mixture until medium stiff (a short pointy peak a little bent form when the whisk head removed).  


7. Turn the electric mixer to lower speed, add egg yolks slowly to incorporate into the egg whites.

8. Mix
 cake flour with baking powder, sieved and divide the flour into 3 parts. Fold in the first part of the flour with a spatula by hand.  Repeat until all flour incorporated, add 1 tbsp of oil and mix well.





8.  一个八寸的烤盘底部铺上烘培纸,蒸笼加水煮滚至上汽。把一半的蛋糕糊倒入烤盘里,大力在桌子上震出大气泡后入锅高火蒸10分钟。

9. 取出蛋糕,铺上一层肉臊,把剩下的蛋糕糊倒入覆盖肉臊,铺平。再用勺子撒点肉臊在表面点缀。

10。 入锅高火蒸20分钟,蒸好后不要马上揭盖,稍微等个五分钟才取出冷却切块。刚蒸好的鸡蛋糕最软糯好吃哦!

9. Line parchment paper at the bottom of 8 inches round shape baking pan, heat a steamer until water boiling and steamed occurred.

10. Add half the batter in the lined baking pan, tap a few times on table to release large air bubbles,  steam the cake for 10 minutes. 


11. Take the cake out and spread a layer of cooked minced meat, add the remaining batter on top of minced meat, spread to cover the meat evenly, sprinkled 1-2 tsp more of minced meat on top of the cake to garnish.

12. Steam the cake again for 20 minutes at high, let the cake sit in the steamer without checking for another 5 minutes after switching off the stove to prevent shrinking.

Slice and serve warm with tea! 



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