又香又Q「古早味布丁蛋糕」綿密入口即化│簡道銘 老師│廚娘好食光

Today we are going to make a simple classic pudding cake and fillings Most people use fresh cream as fillings Today we are using custard cream Custard cream doesn't taste as sweet and doesn't have high calories We can start now We have eggs, low-gluten flour, milk, salad oil, sugar, corn flour baking powder, salt, and vanilla extract Most people use vanilla powder Today we are using vanilla extract which has a higher content of vanilla First, we put the eggs into the mixing bowl Do we need to keep the eggs at room temperature or in the fridge? It's easier to beat the eggs in the fridge If this is your first time making this at home I suggest you freeze the eggs overnight It will be more successful Next, put the salt and sugar together Then add the vanilla extract into the egg If we have a whisk at home we use this kind of ball-shaped whisk Now we are going to beat the eggs To what extent? We are going to beat them until they are foamy Normally, when we make a cake we separate the egg white and egg yolk But for this custard pudding cake we don't need to separate them We are going to beat the whole egg In the beginning, we beat them at high speed To what extent? When the egg is foamy and the egg has turned white we add the sugar in three batches After we add the sugar for the first time and the sugar has melted a little we add the sugar for the second time The foam is coming out It's more difficult to beat the whole egg Normally, when we make this at a cake shop we like to make a chiffon cake We separate the egg white and egg yolk After we beat the egg white we add the egg yolk and flour Then we beat the whole egg It will take a little longer But there are two different ways of beating For the taste of the cake is there any difference in the delicacy? Normally, the chiffon cake you eat outside has a higher content of water and it is more soft Our custard pudding cake is more chewy It is more elastic Really? Yes The egg flavor is also stronger When we start beating at high speed the foam will be thicker After it has risen we turn it to low speed and let it beat for another minute The foam will become more delicate The cake will be more delicate It has a more dense texture When you eat it especially for the elderly and children it will be easier to eat Now we have reached the foam At this level we can write an 8 on it Because the foam that has risen is thicker we turn from the fastest speed to the slowest and let it beat for another minute After it has risen let's take a look When we pick it up when we drop it the shape will not disappear immediately That's it Then we mix our salad oil and milk together first Then our cake flour corn flour The powder can be sifted together Yes Then baking powder When we stir the cake later we can't stir it like a machine If we stir it like a machine not only will we burn it but also the flour will become gluten After the flour becomes gluten the whole cake will become like a popcorn We stir it like this now You can't see the powder when you stir it Stir it back and forth Because our cake the egg whether it's egg white or egg yolk we have already beaten it that is to say it has a lot of gas in it to support it So at this time we can't stir it roughly Yes Then after the milk and our salad oil go down just stir it a little As long as you can't see the powder when everything is mixed together you can fill it into the cup Fill it about 70% full Don't fill it too full If it's too full when we bake it later it will flow out Everyone remember when we bake this cake especially like this whether it's sponge cake or chiffon cake usually because we have baking powder in it it will expand so you have to leave a little space so that when we bake it later it will expand If you fill it too full it may flow out before it's baked OK, now Teacher, do you want to knock on it? No, we just knock on it a little Then maybe there are a few that are more not solid we just knock on it a little Now we can put it in the oven Preheat the oven to 190°C and bake at 180°C for about 20 minutes After 10 minutes, turn it over and bake for another 10 minutes That's it Oh, right Because sponge cake itself is very small so we don't need too much time OK, now we're going to prepare the custard cream Custard cream, right We're going to heat it in a saucepan First, boil a pot of hot water Then we put milk sugar cornstarch and cake flour and a little salt But at this time, the cake flour and the powder just now don't need to be sifted Because we use milk to melt it and beat it Oh, I see And then there are eggs About two eggs Because we want the texture to taste like pudding Oh, it's quite special Yes No wonder it needs to be sifted If there are two eggs in it I'm afraid it will become egg soup Yes, it's easy to burn Because we have sugar in it OK We beat all the powders and eggs evenly If you want to be more delicate you can sift it Because we're presenting a custard cream so we don't need to sift it Just pour it directly into the water So we need to cook it until it's thick Because we're going to make the custard cream OK, we've cooked it until it's fully melted Then we can take it and add the cream Oh, we add the cream now Yes After the custard cream is cooked can we say Because we cooked a lot today Can I freeze it when it's cold? Yes, you can We can cook it in a pot If you put it in the fridge you can wrap it in a heat-resistant bag and leave it for about a week But since it's a dairy product we try to finish it as soon as possible That's it OK, after it's cold we put it in the fridge to cool, right? OK, we can already smell a very fragrant smell The cake is done When you bake it be careful when it's still hot The color is beautiful Tap it gently OK We can put this aside When it's cold we can fill in the filling OK, now Now our pudding cake is cold We need to fill it in Our custard cream is also cold We stir it a little and put it in the piping bag When we put it in the piping bag our piping tip is a pointed tip We make a hole in it and squeeze it in So we need to poke it in Do we need to poke it all the way in? No need to poke it all the way in We just need to see it puff up a little There will be custard filling inside We originally made a hole in it After we poke it in when we squeeze it in the cake will rise a little That's it Because our cake still has some holes, right? Yes These holes are where we fill in the custard cream Yes After we fill in the custard cream we can sprinkle some sugar powder on top That's it The visual effect will be different Yes Because we added custard cream so when you eat it there will be another kind of taste The scent of milk Yes Thank you very much Thank you You are very busy Very busy Thank you to all the viewers around the world for watching our show We hope to make better shows for our viewers Thank you, Mr. Jian Thank you Thank you for watching See you next time