加上他超爱芒果，
今年也不例外，做了个*芒果蛋糕*替他简单的庆祝~
没有漂亮的卖相，但是味道超赞！
自己一手‘煲’办，不甜不腻正合家人的口味~
材料:
(1) A蛋黄7颗
蜀米油50克
特幼粉80克
芒果味优格饮料 (yogurt drink) 85克
盐1/4茶匙
(1) A蛋黄7颗
蜀米油50克
特幼粉80克
芒果味优格饮料 (yogurt drink) 85克
盐1/4茶匙
(2) A蛋白7颗
幼糖70克(我只用60克)
塔塔粉1/2茶匙(可以1大匙柠檬汁代替)
幼糖70克(我只用60克)
塔塔粉1/2茶匙(可以1大匙柠檬汁代替)
做法:
1.将材料 (1)用打蛋器拌匀,放一边避免吹到风。
2.把材料(2)的蛋白倒入另一个干的大盆中,用电动打蛋器打发,分次加入幼糖打发成双倍,再加入半茶匙的塔塔粉,再打至蛋白拿起来尾端弯形 ,即可。
3.将1/3打发好的蛋白加入刚才已拌好的(1)面糊,以勺子(spatula)翻折方式 (fold in)将面糊和蛋白拌匀,再将它倒入剩余的蛋白中拌均匀。
4.倒入圆模里,稍微敲一下让多余的气泡跑出来,这样烤出来的蛋糕才不会有洞洞。
5.预热烘炉,以170°C烤约35~40分钟。
**烤炉温度及时间依各自烤炉自行调整。
~~~~~~~~~~~~~~~~~~~~~~~~~~
奶油:
鲜奶油(whipping cream) 250克
糖粉 70克
装饰：
芒果1颗,取肉切薄片 (我用泰国黑金芒果，超甜的）
1.将材料 (1)用打蛋器拌匀,放一边避免吹到风。
2.把材料(2)的蛋白倒入另一个干的大盆中,用电动打蛋器打发,分次加入幼糖打发成双倍,再加入半茶匙的塔塔粉,再打至蛋白拿起来尾端弯形 ,即可。
3.将1/3打发好的蛋白加入刚才已拌好的(1)面糊,以勺子(spatula)翻折方式 (fold in)将面糊和蛋白拌匀,再将它倒入剩余的蛋白中拌均匀。
4.倒入圆模里,稍微敲一下让多余的气泡跑出来,这样烤出来的蛋糕才不会有洞洞。
5.预热烘炉,以170°C烤约35~40分钟。
**烤炉温度及时间依各自烤炉自行调整。
~~~~~~~~~~~~~~~~~~~~~~~~~~
奶油:
鲜奶油(whipping cream) 250克
糖粉 70克
装饰：
芒果1颗,取肉切薄片 (我用泰国黑金芒果，超甜的）
做法:
1.预先将铁碗存入冰箱让它冰冷
1.预先将铁碗存入冰箱让它冰冷
2.准备一盘冰水,再把取出来的铁碗放在冰水上。
3.将鲜奶油与糖粉倒入铁碗内,用电动打蛋器打发。
4.将蛋糕分成两半,然后把奶油涂在其中一片蛋糕的面上,铺上芒果片，再将另一片蛋糕铺上。把剩余的奶油涂在蛋糕面上和蛋糕旁边。
5.将芒果排列铺上芒果片即可。存入冰箱冷藏2~3小时即可享用。3.将鲜奶油与糖粉倒入铁碗内,用电动打蛋器打发。
4.将蛋糕分成两半,然后把奶油涂在其中一片蛋糕的面上,铺上芒果片，再将另一片蛋糕铺上。把剩余的奶油涂在蛋糕面上和蛋糕旁边。
Ingredients:
(1) 7 A size egg yolks
50g corn oil
80g Superfine flour (sifted)
85g Mango yogurt drink
1/4 teaspoon salt
50g corn oil
80g Superfine flour (sifted)
85g Mango yogurt drink
1/4 teaspoon salt
(2) 7A egg whites
70g granulated sugar (I reduce to 60g)
1/2 teaspoon tartar
70g granulated sugar (I reduce to 60g)
1/2 teaspoon tartar
Method:
1.Whisk all the ingredients (1)~ egg yolks, yogurt drinks, corn oil and salt in a large mixing bowl.Add in sifted super fine flour,mix well and set aside.
2.With another big bowl, add in ingredients (2)~ egg white and sugar (with 2~3 batches), tartar, whip it with medium speed until peaks form.
3.Add 1/3 of egg whites (step 2) to batter (step 1). Use spatula to fold in and slowly mix it well.Pour gradually the mixture into remain egg whites, repeat the step, fold in again with spatula until well mixed.
4.Pour the mixture into round shape mould, bake it under preheat oven 170 celsius for 35~40 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~
Whipping cream
250g whipping cream
70g granulated sugar
Decoration
1 big Thai mango, removed skin, sliced
1.Whisk all the ingredients (1)~ egg yolks, yogurt drinks, corn oil and salt in a large mixing bowl.Add in sifted super fine flour,mix well and set aside.
2.With another big bowl, add in ingredients (2)~ egg white and sugar (with 2~3 batches), tartar, whip it with medium speed until peaks form.
3.Add 1/3 of egg whites (step 2) to batter (step 1). Use spatula to fold in and slowly mix it well.Pour gradually the mixture into remain egg whites, repeat the step, fold in again with spatula until well mixed.
4.Pour the mixture into round shape mould, bake it under preheat oven 170 celsius for 35~40 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~
Whipping cream
250g whipping cream
70g granulated sugar
Decoration
1 big Thai mango, removed skin, sliced
Method:
1.Whip the cream and sugar with medium speed until smooth.
2.Cut the cakes into two portion, wipe the cream on a piece of the cake. Following lay the sliced mango on the top of the cream.
3.Continue with another piece of the cake on the top. Repeat the steps by wiping the cream on the cake and the side of the cake.
4.Decorate the cake with sliced mango. Chill in the fridge for at least 2~3 hours before to serve.
1.Whip the cream and sugar with medium speed until smooth.
2.Cut the cakes into two portion, wipe the cream on a piece of the cake. Following lay the sliced mango on the top of the cream.
3.Continue with another piece of the cake on the top. Repeat the steps by wiping the cream on the cake and the side of the cake.
4.Decorate the cake with sliced mango. Chill in the fridge for at least 2~3 hours before to serve.
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