Golden Pillow Cake | 金枕蛋糕｜soft and fluffy cake recipe| 超蓬鬆柔軟｜麵包蛋糕傻傻分不清楚

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Golden Pillow Cake | 金枕蛋糕｜soft and fluffy cake recipe| 超蓬鬆柔軟｜麵包蛋糕傻傻分不清楚

We would like to share with everyone how to make the soft and fluffy golden pillow cake

Main Ingredients:
1. Egg yolk x4
2. Egg white x4
3. Corn oil 40g
4. Milk 60g
5. Cake flour/Low gluten flour 90g
6. Corn flour 15g
7. Baking powder 2g
8. Salt 1g
9. Sugar 60g
10. Few drops of lemon juice
11. Some melted butter
12. Some almond flakes

Method:
1. Split 4 eggs into egg white & egg yolk.
2. Add 40g corn oil & 60g milk into egg yolk, then mix it well.
3. Add 15g corn flour, 2g baking powder & 1g salt into 90g cake flour/Low gluten flour, then mix it well.
4. Sift the flour mixture then add into egg yolk paste. Mix it well till no flour seen.
5. Add in few drops of lemon juice into egg white (to prevent overbeating & to stabilize the egg white).
6. First, beat the egg white with high speed. Add in 1/3 of 60g sugar when bubble size slightly bigger than fish eyes.
7. Continue beat the egg white with medium speed. Add in next 1/3 of 60g sugar after egg white smooth & fine.
8. Continue beat the egg white. Add in the last 1/3 of 60g sugar after texture seen on egg white.
9. Lastly beat the egg white with low speed. Beat the egg white till firm peak formed.
10. Add in 1/3 of meringue into batter. Fold & mix it gently. Then add back into meringue, continue fold & mix gently.
11. Put the baking paper at the bottom of toast mold (450g mold).
12. Pour the batter into mold. After spread it evenly, insert a chopstick & move in zigzag motion (this can help to remove the bubble from batter).
13. Bang the mold few times till mixture smooth.
14. Squeeze the melt butter at the center line of batter. This can make the cake crack evenly.
15. Put on some almond flakes.
16. Bake in preheat oven for 50 minutes (150C/302F).
17. Completed.


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我們想與大家分享如何在家製作超蓬鬆柔軟的金枕蛋糕

主要食材：

1) 蛋黃 4粒
2) 蛋清 4粒
3) 玉米油 40克
4) 牛奶 60克
5) 低筋麵粉 90克
6) 玉米粉 15克
7) 泡打粉 2克
8) 鹽 1克
9) 糖 60克
10) 檸檬汁少許
11) 黃油【融化】少許
12) 杏仁片少許

方法：

1. 把4粒雞蛋分成蛋黃和蛋清。
2. 往蛋黃加入40克玉米油和60克牛奶，然後攪拌均勻。
3. 往90克低筋麵粉中加入15克玉米粉，2克泡打粉及1克鹽，然後攪拌均勻。
4. 混合後的粉過篩後加入蛋黃糊中。攪拌均勻至無粉粒。
5. 蛋白加入幾滴檸檬汁以穩定蛋白，避免過度打發。
6. 首先以高速打蛋白。當蛋白打至大氣泡後加入1/3 60克的糖。
7. 接下來以中速打蛋白。當蛋白打至細膩後加入第二次 1/3 60克的糖。
8. 繼續打蛋白。當蛋白出現紋路後加入第三次1/3 60克糖。
9. 最後以低速打蛋白。蛋白打至中性發泡。
10. 將1/3蛋白霜加入蛋黃糊中。輕輕翻拌後加入回蛋白霜裡輕輕翻拌。
11. 把烘焙紙放入吐司麵包模具底部（450克模具）。
12. 蛋糊倒入模具中。分佈均勻後將一支筷子插入以Z字型移動 （這能幫助多餘的氣泡更好的排出）。
13. 摔敲模具幾次至蛋糊平滑。
14. 將黃油擠在蛋糊中心線。
15. 蛋糊表面撒些杏仁片。
16. 預熱烤箱烘烤50分鐘（150度C/302度F）。
17. 完成。

謝謝觀看。如有任何疑問請留言。也請與我們分享您成功的喜悅

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