檸檬林明頓【澳洲名點】Lemon Lamington
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新發明往往是自於美麗的錯誤，林明頓 Lamington 就是最好的例子。相傳昆士蘭州總督 Baron Lamington 的家傭，有一次不小心將蛋糕塊掉入巧克力漿中，因時間緊迫，將錯就錯，怎料總督一嚐覺得好吃又特別，沾上椰絲免得滿手巧克力，後來這種蛋糕便以「Lamington」命名。一塊平凡的海錦蛋糕，包裹上巧克力和椰絲，味道的確更吸引，搖身一變成著名的澳洲甜點。在二十世紀初，沒有冰箱保存食物，蛋糕很快變乾硬，沾上了巧克力糖漿，保存了蛋糕的濕潤，即使蛋糕「過夜」也很好吃，真是一舉兩得。
林明頓在大家很熟悉的咖啡連鎖店和快餐店有售，口味很多，傳統的巧克力味不是肥丁那杯茶，反而檸檬味更加吸引，膨鬆柔軟的海綿蛋糕沾上檸檬蛋黃醬和椰絲，甜甜酸酸好清爽，真適合夏天吃。蛋糕體是小山老師的配方，肥丁改了一些材料，乍看之下有點難，其實是簡單的秘技，材料中沒有乳化劑，但非常鬆軟，為林明頓加分不小。
蛋糕材料 （ 8 x 8 吋 / 20 cm 正方形模具，可製作約 4.5 cm 立方體蛋糕 16 件 )
- 全蛋液 Eggs 260 g （約 4 又1/2 個 ）
- 原蔗糖 ( 二砂糖）Raw Demerara Cane Sugar 80 g
- 蜂蜜 Honey 14 g
- 轉化糖漿 Invert Sugar 14 g （ 做法點這裏，沒有可用麥芽糖代替 ）
- 低筋麵粉 Cake Flour 150 g
- 無鹽奶油 Unsalted Butter 20 g
- 鮮牛奶 Milk 35 g
外皮
- 檸檬蛋黃醬 Lemon Curd 400 g （ 做法點這裏 ）
- 椰絲 Shredded Coconut 160 g
做法
1. 模具鋪好烘培紙
2. 蜂蜜及轉化糖漿加熱至 40ºC，隔水加熱保溫
3. 無鹽奶油和牛奶放入小鍋中，備用
4. 全蛋加入黃砂糖，底下放一盤熱水加溫，用手提打蛋器打發，蛋糊變稠，顏色變淺，泡沫變幼細，體積明顯增加，拿起打蛋器能滴出明顯的㾗跡即可，別過度打發，否則蛋糕會過度膨脹裂開
5. 開始以小火加熱奶油和牛奶至 80ºC，使水份和油份乳化。千萬不能煮沸，拌入麵糰時在爐旁觀察溫度
6. 低筋麵粉過篩，分 8 次加入蛋糊中，混合時刮刀垂直切入蛋糊中，向 9 時方向從底部翻起，左手以逆時針方向轉動 90 度，刮刀再次垂直切入蛋糊中，重覆直至看不見麵粉，再篩入麵粉，刮刀要輕及快，直至麵粉完全篩入
翻拌的動作示範可看影片 http://www.beanpanda.com/en/12612/how-to-fold-egg-batter
7. 預熱烤箱 170ºC
8. 慢慢將熱牛奶和奶油加入蛋糊中，以同樣的方式混合均勻
9. 倒入鋪有烘培紙的模具中，放入烤箱，以 160ºC 烤 20 分鐘
10. 取出蛋糕，連同模具一起放在網架上，用湯匙敲敲，散走熱氣。把蛋糕從模具取出，拿走烘焙紙，放在網架上放涼
11. 把蛋糕切成 16 塊，用叉子把蛋糕的每一面沾上檸檬蛋黃醬，如不想黏手可帶上透明膠手套，方便整齊抹上檸檬蛋黃醬，並把太多的抹掉
12. 把沾了蛋黃醬的蛋糕放入椰絲中，把蛋糕的每一面沾上椰絲，即可享用
小叮嚀
- 肥丁用電陶爐加熱液體，加到適當的溫度後關掉，放在爐上可以保溫。和電磁爐不同，沒有磁力，也不一定用鐵鍋才能加熱，放在蛋糊旁邊，可一邊觀察溫度一邊打蛋
- 建議蛋糕不要切太小，否則蛋黃醬的比例便會增加，吃起來較甜膩
- 夏天天氣較熱，沾了蛋黃醬和椰絲的蛋糕可放入密封的保鮮盒過夜，第二天吃完。連同保鮮盒放入冰箱可多放幾天，3 ~ 4 天吃完
https://youtu.be/ExPszf8-WKw%5B:en%5D
Lamingtons are traditionally cubes of sponge cake dipped in chocolate icing and rolled in coconut. But for those that like their dessert a little tangy, try this out !
Cake Ingredients（ 8 x 8 inch / 20 cm square mold makes 16@4.5 cm cake cube )
- 260 g Eggs
- 80 g Raw Demerara Cane
- 14 g Honey
- 14 g Invert Sugar
- 150 g Cake Flour
- 20 g Unsalted Butter
- 35 g Fresh Milk
Coating
- 400 g Lemon Curd
- 160 g Shredded Coconut
Preparation
1. Line the baking tray.
2. Warm honey and invert sugar to 40ºC，keep warm with a warm water bath
3. In a saucepan, add unsalted butter and milk
4. In a mixing bowl. Beat whole eggs and brown sugar with a electric mixer, place the mixing bowl to the warm water bath when beating eggs. Whole eggs and sugar are beaten to a beautiful thick, fluffy and foamy light yellow cream. They triple in volume, and fall from lifted beaters in a flat, ribbon-like pattern that sits on top of the swirl for seconds and then, slowly dissolves into the rest of the mixture. Don’t over beat because the cake will crack with excessive air in it.
5. Heat butter and milk to 80ºC。Don’t bring it to boil.
6. Sift plain through fine sieve. Add to the batter by 8 times with a rubber spatula. Fold the batter vertically and move to 9 o’clock direction from the bottom. Use your left hand turning the mixing bowl anti-clockwise. Repeat this movement until you cannot see the flour. Then sift the flour again. The folding should be light and fast.
Watch Video How to Fold Batter http://www.beanpanda.com/en/12612/how-to-fold-egg-batter
7. Preheat oven to 170ºC
8. Add gradually the heated milk and butter mixture into the batter. Fold in as step 6
9. Spread mixture into pan. Bake at 160ºC for 20 minutes.
10. Remove from oven, use a spoon to heat the pan once or twice. Transfer the cake to a wire rack and remove the baking sheet.
11. Cut the cake into 16 squares. Dip squares, one at a time, into lemon curd until coated all over; drain off excess curd.
12. Toss in toasted coconut. Place on wire racks to set before serving.
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