#古早味#南瓜#蛋糕#Castella#Pumpkin#Cake
臺灣古早味蛋糕，相信大家並不陌生（做法可看我的視頻“臺灣古早味蛋糕”），它是一款用水浴法烤制的蛋糕。整个蛋糕丰满细腻，口感湿润，温软绵密。今天和大家分享的這款南瓜蛋糕用料和原味蛋糕有所不同，放進了天然的南瓜糊和減少了油和糖的份量，口感更加濕潤柔軟，我想你可能會喜歡上它。
Taiwanese Castella cake, I believe everyone is not strange (see my video "Taiwanese Castella Cake"). It is baked in water bath, the whole cake plump and delicate, moist, soft and dense. The pumpkin cake I shared with you today is a bit different from the original castella cake.I put the natural pumpkin paste and reduced the amount of oil and sugar. The taste is more moist and soft. I think you might like it.
熟南瓜泥：
把南瓜切成薄片，加一點水，放微波爐約加熱約10分鐘，再用攪拌機打爛。
cooked pumpkin paste：
cut the pumpkin into thin slices, add a little water, heat it in the microwave for about 10 minutes, then beat it with a blender.
成份：(8寸方形活底蛋糕模)（8寸圓模：成份X0.8)
90g低筋麵粉
80g蔬菜油 （或無鹽牛油，可以和下面的50g牛奶煮至大概90度，倒入麵粉裏拌勻）
50g牛奶（或杏仁奶，椰奶）
120g熟南瓜泥
6個蛋黃
6個蛋白
60g糖
1/2茶匙檸檬汁
Recipe：（8inch square shape removable bottom cake pan）(8inch round shape removable bottom cake pan: IngredientX0.8)
90g pastry (cake) flour
80g vegetable oil (or unsalted butter, you can cook with the 50g milk below to about 90 degrees, pour into the flour and mix well)
50g milk(or almond milk, coconut milk)
120g cooked pumpkin puree
6 egg yolks
6 egg whites
60g sugar
1/2tsp lemon juice
溫水浴（約45℃/113ºF），在预热好150℃(302ºF)炉内(底層)烤約60分钟,180℃(356ºF)烤3分鐘上色
Warm water(about 45℃/113ºF)bath, bake in oven(bottom) preheated to 150℃(302ºF) for 60 min, 180℃(356ºF) for 3 min(can get good color)
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https://youtu.be/Jh923syVIUY