Monday, February 29, 2016

柑曼怡海棉小西饼 Grand Marnier Sponge Biscuits


Grand Marnier is actually a orange flavored cognac liquer that originates from France in 1880. I only started using this liquor into some of my baking projects after experimenting one of dailydelicious recipes 2 years ago. Because of that, I purposely bought a bottle of that cognac hoping to introduce into more of my works. Still, a whole bottle of it is too much since my husband and I stopped drinking completely for many years.

柑曼怡也是在1880年原自法国的一种香橙味的科涅克白兰地。我是于两年前从dailydelicious的博客食谱学习采用于数些烘培上。就因此我还的别购买了一大瓶装的柑曼怡酒,为了希望可以多试验更多的食谱。此外我和先生都戒酒多年,想要快点用完这一瓶柑曼怡酒却是有点困难。



This is another lovely recipe from Carol Hu's "First Book of Baking for Beginners" which I have adapted and incorporated the use of the neglected liquor. Despite its being named as biscuits, the soft texture seem more like a soft sponge cake. Anyway, I am very happy with this recipe and very excited to share this with you. Hope you enjoy making it as much as I did.
今天这道取自湖涓涓的‘烘焙新手必备的第一本书’正好可以用上那瓶被冷落的柑曼怡酒。虽然名字上是西饼,制做出来倒是威风蛋糕松软的效果。总结上我很满意这道食谱,非常兴奋地与您分享。希望您也能如我一样享受地享受制做这道小西饼。

柑曼怡海棉小西饼 
Grand Marnier Sponge Biscuits

Ingredients 材料
(A)
2 Egg Yolks 蛋黄
10g Castor Sugar 细糖
20g Corn Oil 玉米油
20ml Milk 鲜奶
2 Tsp Grand Marnier 柑曼怡酒
40g Cake Flour 蛋糕粉

(B)
2 Egg Whites 蛋白
1 Tsp Lemon Juice 柠檬汁
30g Castor Sugar 细糖

(C)
Icing Sugar 糖粉

(D)
90g Unsalted Butter 无盐牛油
50g Icing Sugar 糖粉
1-1/2 Tsp Grand Marnier 柑曼怡酒



Method 做法

Prepare and measure all ingredients accordingly. Use cold eggs from the fridge.
所有材料量秤好,鸡蛋使用冰的。

Line baking trap with parchment paper or silicon baking mat.
烤盘上铺上烘焙纸或者烤盘垫

Preheat oven to 170C degrees.
烤箱预热170度。

Combine egg yolks and castor sugar into a mixing bowl and mix with a hand whisk till even.
将蛋黄加幼砂糖用打蛋器搅拌均匀。

Add corn oil and combine.
然后将玉米油加入搅拌均匀。

Add in sifted flour, milk and grand marnier liquor in two batches, whisk till smooth and incorporated. Set aside.
把过沥的粉料, 牛奶和柑曼怡酒精分两次交错混入,搅拌均匀成无粉粒的面糊。搁置待用。


In a dry and grease free mixing bowl, whisk the egg whites (B) until frothy. Add lemon juice and continue whisking until the meringue thicken and increase in volume before adding in castor sugar. Increase the mixer to higher speed and continue whisking until firm peaks form. 
把材料B的蛋白倒入另一个搅拌盆里,用搅拌机将蛋白(B)打至粗泡状。将柠檬汁倒入继续搅打至体积变大后再把幼糖加入,以快速把蛋白打成尾端稍微弯曲的蛋白霜即可。

Transfer the egg yolk batter (A) into the beaten egg whites, use a rubber spatula to combine.
将拌匀的面糊A倒入蛋白霜内混合,以橡皮刮刀由下而上翻转的方式混均匀。


Transfer batter into a piping bag inserted with a 1cm round nozzle.
混合完成的面糊装入挤花袋中,使用1cm圆嘴挤花嘴。

Pipe and arrange a 2.5cm diameter ball onto the baking tray.
在烤盘上间隔挤上直径2.5cm圆形面糊.

When completed, dip a finger with water then smoothen the surface of the batter.
将面糊全部挤完后,手指沾水把面糊表面抹平。


Sift a layer of icing sugar (C) over the biscuits batter.
在挤完的面糊表面筛上一层糖粉(C)以免表面沾粘。

Transfer baking tray into the middle rack of a preheated oven and bake at 170C degrees for 12-14 min until the surface has browned.
送入已预热至170C度的烤箱中层烘烤12-14分钟至表面呈现黄色即可。

To prepare the sponge biscuits fillings (D), cut butter to cubes and allow to soften to room temperature. In a mixing bowl, cream the butter until pale and fluffy. Add icing sugar to combine and lastly stir in Grand Marnier until even. 
奶油馅料D做法是先将无盐奶油切小块温室回温,用打蛋器打散成乳霜状。接着加入糖粉混合后再加入柑曼怡酒精混匀即可。

Allow the sponge biscuits to cool completely before applying the butter cream fillings.
出炉完全放凉后,再将奶油馅料抹在两片饼中间后夹起来即可。



Notes:

I mix 1/2 the balance of the cake batter with 1 Tbsp of Cocoa Powder. If you would also like to make the chocolate version, you may incorporate the cocoa powder as well.
我在剩余的蛋糕糊内加入1大汤匙的可可粉来做两种不同口味的西饼。你也可以将做好的蛋糕面糊分成两份,一份加入可可粉而另一份保持原为。


Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 







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