Sunday, 1 June 2014

小拇指说好之一 ~ 完美牛油蛋糕 @ Perfect Butter Cake

小拇指说好活动开跑了,这个月的主题是~牛油。欢迎大家踊跃参加!今天,为大家带来一个很棒的牛油蛋糕,它叫完美牛油蛋糕 @ Perfect Butter Cake

完美牛油蛋糕 @ Perfect Butter Cake

这个蛋糕的食谱取自星厨房。蛋糕果真名不虚传,“糕如其名,味道很完美不知道是不是它比一般的牛油蛋糕多了两个蛋黄,而且牛油和鸡蛋分开打,所以味道和一般的牛油蛋糕略有不同。嘻嘻嘻,原谅我的“词穷”,真的想不到要怎样形容它的味道,就是两个字而已~好吃!

这么好吃的蛋糕,被糊涂的我搞得有点缺陷,因为我把它放入了7寸模里,所以它长得比较矮小,少了几分完美,然而味道真的令人震撼,吃了过后,齿颊留香,牛油的香味徘徊在味蕾之间,推介。

其实这个蛋糕不会太甜,但是由于我比较不施甜,感觉上糖的分量可以再减少10-20g。我很喜欢牛油蛋糕,但是由于体重一直飙升,所以每次吃牛油蛋糕时,就觉得有罪恶感 ^_^ 然而,切开蛋糕后,一口接一口,一片接一片,一次过吃了差不多三份之一。如果你也喜欢牛油蛋糕,赶快尝试吧,你一定不会后悔的!

要查看我之前的牛油蛋糕作品,可以按这里这里这里这里


完美牛油蛋糕 @ Perfect Butter Cake食谱星厨房
材料A (Ingredients A)
2个           鸡蛋 (2 eggs)
2个           蛋黄 (2 yolks)
1茶匙       水 (1 tsp water)

材料B (Ingredients B)
150g        无盐牛油-我用有盐的 (150g unsalted butter - I use salted butter)
100g        细砂糖-不施甜者可以减少10-20g (100g caster sugar - could reduce 10-20g for less sweet version)

材料C (Ingredients C)
1/2茶匙     盐-我省略 (1/2 tsp salt - I omitted)
120g         低筋面粉 (120g low protein flour)
1/2茶匙     发粉 (1/2 tsp baking powder)

步骤
1. 把材料A用中速打5分钟,备用。
    [ 备注:我没有打这么久,大概2-3分钟,但是蛋液已经发大至少3倍。]
    Beat ingredients A with medium speed for 5 minutes, set aside.
    [ Remarks: I beat for about 2-3 minutes, but the ingredients has already triple in volumes.]

2. 在另一个盆里,把材料B(放在室温的)打10分钟至忌廉状。
    In another bowl, beat ingredients B (in room temperature) for 10 minutes until creamy.

3. 把(1)分几次加入(2)里打10分钟。
    Add (1) into (2) in few batches and beat for another 10 minutes.

4. 把材料C过筛3次,用刮刀拌入(3)里。
    [ 备注:我直接用低速把C混入(3)里。]
    Sieve ingredients C for 3 times, fold into (3) with a spatula.
    [ Remarks: I fold ingredients C in (3) with low speed using mixer.]

5. 把(4)倒入模里,送入预热烤箱150度烤40分钟。
    [ 备注:我用气炸锅,130度烤40分钟+10分钟+10分钟。]
    Pour batter into the mould, bake in preheated oven at 150 degree Celsius for 40
    minutes.
    [ Remarks: I bake with the air fryer, 130 degree Celsius for 40 minutes + 10 minutes 
                       + 10 minutes]

6. 蛋糕出炉后,立刻脱模,待凉。
    [ 备注:做好的牛油蛋糕我不喜欢立刻吃,我喜欢把它放置隔夜(室温)才吃,感觉上
                  蛋糕出油了,才美味哦!]
    Remove the cake from the cake mould when it is done.
    [ Remarks: I like to keep butter cake overnight before serving because I find it is
                        more tasty when it is left overnight in room temperature.]


材料B打10分钟

材料A用中速打

打好后的材料A

材料B打了10分钟过后
  
把打好的材料A分几次加入

加入材料C,打均匀

我放入7寸模
(原本准备用6寸模,看见材料好像很多,所以改用7寸,倒入后又后悔了,哎!)

我用气炸锅130度40分钟+10分钟+10分钟

好了

脱模

矮矮的蛋糕
  
隔天后
   
我坚持用了我最爱的金桶牛油
  
很好吃的蛋糕
  
我就这样,一边拍照,一边吃

我是用这个蛋糕盒收藏蛋糕,第二天才切来吃

美味的牛油蛋糕,你能抗拒吗?

小老板也竖起拇指说好


19 comments:

  1. Hi Jozelyn, you're the host for June LTU Event...Looking forward to join this event and enjoy the recipes shared here.

    ReplyDelete
    Replies
    1. Thanks Kimmy! Looking forward for your posts!

      Delete
  2. 哇,打头阵啦。。。我会努力,上好多好多帖子。。。近期好多帖子还没上。。。我会加油滴。。。先吃口完美奶油蛋糕,开工啦哈

    ReplyDelete
  3. Replies
    1. 先谢谢你,祝你端午节快乐!

      Delete
  4. Jozelyn
    我也爱金桶牛油。
    这完美牛油蛋糕看来很不错呢!
    like, like,like!
    mui

    ReplyDelete
    Replies
    1. 你小老板的拇指很可爱!
      想问您是用几寸的模呢?

      Delete
    2. 我用7寸,觉得6寸就可以了。
      他的拇指拍起照来好像有点怪怪是吗? ^_^

      Delete
  5. 谢谢分享!
    我跟着你的步骤做,很好吃,只是不知道为什么蛋糕的中间会有裂痕。

    ReplyDelete
    Replies
    1. 你好!谢谢你喜欢这个食谱。
      我想蛋糕裂开应该是温度较高的关系,祝端午节快乐!

      Delete
  6. Hi Jozelyn,

    Sorry for my late visit. Everything seems to be crazy lately... Sianz!

    What a great post for the Little Thumbs Up butter event. Everyone loves a slice of perfect butter cake... Me too!!!

    PS. Your spaceship looking oven looks so cool... I see... So this is the special oven that bakes all the cakes at Jozelyn's kitchen :p

    Zoe

    ReplyDelete
    Replies
    1. Hi, Zoe! I have been quite busy as well catching up the dateline, just feeling too tired and sianz like you do...

      I will bake another butter cake using another good recipe soon ^_^

      The spaceship oven is actually air fryer ^_^

      Delete
  7. Your cake looks really soft & spongy. Wish I can have some too. Great job.
    Enjoy & have a great week ahead dear.
    Blessings, Kristy

    ReplyDelete
    Replies
    1. Dear Kristy, if you bake/ cook any food with butter, please join us for this event!

      Delete
  8. Looking forward to post 1 or 2 posts for this event! Thumbs up for yr effort! TQ!

    ReplyDelete
    Replies
    1. Thanks Christine! Looking forward for your link up!

      Delete
  9. Hi Jozelyn. Understand Golden Chuck butter is your flavor butter.I been saw this butter selling in market but never try. This Golden Chuck butter have two type of packing, one in the tin like the picture you showed in your blog & another type is like cubes foam. I am curious the aroma of cake by using the tin & cubes type will have different or not ? The tin type doesn't not need to chill right ?

    ReplyDelete
    Replies
    1. Hi, Eunice. There is a difference between the canned golden churn butter and the cuboid type golden churn butter. The cuboid type must be chilled but not the canned type. I personally think that the canned type has more aroma.

      Delete

欢迎大家留言 ^_^