熱牛奶蛋糕 Hot Milk Cake

I hesitated to publish this post due to the lack of daylight last week, it rained. When it comes to food photography, daylight rules. I even made a DIY soft box out of a shoebox and parchment paper. Not 100-percent satisfying and not professional at all, but to a certain degree it works.

Three of these pictures here are taken with my frugal soft box, only one of them is with daylight. Can you tell the difference? Oh and I need to improve my composition skills when shooting slices of cake.

要不要發佈這篇文章真是讓我很猶豫，因為上個星期都在下雨，缺少漂亮的自然光。食物的攝影第一黃金準則可就是自然光啊！為此我還自己用鞋盒和烘焙紙做了個柔光箱，不算是百分之百滿意、也一點都不專業，但某種程度上是堪用了。

這裡的四張照片中有三張都是用我那簡易柔光箱打光拍攝的，只有一張是真正的自然光，看得出來嗎？（嗯，我還需要多多學習拍攝切片蛋糕的構圖。）

Hot milk cake is a traditional American sponge cake. It is so moisture, full of the flavor of milk. I've seen some other recipes using much less butter which would make a lighter, healthier version. Also some other ones with much more butter, of course. 

It's easy and quick to make. Goes wonderfully with a cup of hot coffee or tea as breakfast (with warm milk for kids.) Definitely a keeper.

這個蛋糕是傳統美式海綿蛋糕，蛋糕體濕潤、充滿牛奶的風味。有其他食譜用的奶油量更少，想必會更低脂低熱量、更健康；當然也有些食譜用了更多奶油囉。

製作方法很簡單快速，當早餐吃時搭配一杯熱咖啡、熱茶，真是很享受，小朋友就配溫牛奶囉。這款蛋糕食譜很適合收藏起來，三不五時做來吃吃。

Hot Milk Cake (makes a 9-inch single layer cake, or thicker if using a smaller pan.)

Ingredients:

• all-purpose flour 115 g
• cornstarch 18 g (or cake flour 133 g to replace all-purpose flour and cornstarch)
• baking powder 6 g
• salt 1-2 g
• milk 120 g
• butter 57 g
• eggs 3
• sugar 100 g
• vanilla extract 1 teaspoon (4 g)

Directions:

1. Prepare a 9" cake pan (grease with butter then dust with flour, or line with parchment paper.) Preheat the oven to 350F/176C.
2. Sift flour, corn starch, baking powder, and salt together at least twice.
3. In a small pot, heat milk and butter together until butter melt. Set aside.
4. In a mixing bowl beat eggs until well combined.
5. Gradually add in sugar and vanilla extract and beat on high until pale and about triple in volume.
6. Add in 1/3 of flour mixture and gently fold it in with a spatula until well combined. Repeat with the remaining flour mixture.
7. Heat the milk mixture until just about to boil. Add the milk into the batter at once and gently fold it in.
8. Pour the batter into the prepared cake pan. Bang the pan twice to remove big bubbles. Bake at 350F/176C for 23-25 minutes or until a toothpick/chopstick sticked in comes out clean.
9. Cool the cake in pan for 10 minutes. Unmold the cake and let it cool completely.

熱牛奶蛋糕（9吋圓模單層蛋糕，或是用小一點的模烤出來就比較厚）

材料：

• 中筋麵粉 115 克
• 玉米粉/太白粉 18 克（也可用低筋麵粉 133克取代中粉和玉米粉）
• 泡打粉 6 克
• 鹽 1-2 克
• 牛奶 120 克
• 無鹽奶油 57 克
• 雞蛋 3 顆
• 糖 100 克
• 香草精 1 小匙 （4克）

做法：

1. 準備好一個 9吋蛋糕模（塗上一層薄薄的奶油、撒一層薄麵粉，或是鋪好烘焙紙。）烤箱預熱 350F/176C。
2. 將麵粉、玉米粉、泡打粉、鹽一起過篩至少兩次。
3. 取一個小鍋，將牛奶和奶油一起加熱，直到奶油完全融化。放一旁備用。
4. 在攪拌盆中將雞蛋打散均勻。
5. 分次慢慢加入糖、香草精，高速攪打直到蛋液泛白且體積約為原本的三倍大。
6. 加入 1/3的麵粉，用刮刀輕輕切拌均勻，重複此動作直到麵粉都加入拌勻。
7. 將牛奶液再次加熱直到接近沸騰，一口氣全部倒入麵糊，輕輕切拌均勻。
8. 將麵糊倒入準備好的烤模，烤模在桌面敲兩下趕出大氣泡，送入烤箱以 350F/176C烘烤 23-25分鐘，或是直到牙籤/筷子插進去再拿出來沒有粘黏生麵糊。
9. 將蛋糕連同烤模一同放涼 10分鐘，然後脫模完全放涼。

Pin It