Pound Butter Cake with Milk | 鮮油鮮奶蛋糕

細膩幼滑,陣陣牛油香!



(A)
Ingredients | 材料 :

  • Yield : One 21x11x6cm medium loaf pan Cake | 1個長方形蛋糕
160g  Unsalted butter | 無鹽牛油 (室溫回溫)
  90g  Caster sugar | 砂糖
170g  Egg, beaten | 雞蛋,打勻
170g  Cake flour | 低根麵粉
1/2 teaspoon  Baking powder | 1/2茶匙泡打粉

(B)
Add on Ingredients | 後下材料 :

 20g  Unsalted butter, melted | 無鹽牛油, 溶化
 10g  Milk | 鮮奶
麵糊(A)完成後,將融化的黃油和鮮奶混合,倒入麵糊,用打蛋器仔細地混合。
Mix melted butter with milk when batter is done, add into batter before pouring into the mold.

Steps | 做法 :
Pound Butter Cake with Milk 鮮油鮮奶蛋糕 自家烘焙 食譜 home baking recipes Pound Butter Cake with Milk 鮮油鮮奶蛋糕 自家烘焙 食譜 home baking recipes
Pound Butter Cake with Milk 鮮油鮮奶蛋糕 自家烘焙 食譜 home baking recipes Pound Butter Cake with Milk 鮮油鮮奶蛋糕 自家烘焙 食譜 home baking recipes
Pound Butter Cake with Milk 鮮油鮮奶蛋糕 自家烘焙 食譜 home baking recipes Pound Butter Cake with Milk 鮮油鮮奶蛋糕 自家烘焙 食譜 home baking recipes
  1. 攪拌盆中放入室溫牛油,以電動打蛋器先慢速,再轉高速,攪拌牛油至奶白色。
  2. 焗爐先以220°C預熱。
  3. 焗盤塗上薄薄的牛油,貼上焗盤紙。
  4. 低根麵粉和泡打粉混合,過篩備用。
  5. 打發牛油與糖 (以電動打蛋器先慢速,再轉高速打發牛油,分次加入砂糖,高速攪拌至奶白色)。
  6. 將全蛋液分次加入,一邊仔細地混合。
  7. 一邊篩入低根麵粉,一邊用橡膠刮刀加以翻拌至完全融合。
  8. 若發現還有粉粒,用橡膠刮刀壓平至沒有粉粒為止。
  9. 放入(B)後下材料,用橡膠刮刀仔細地混合。
  10. 把麵糊倒入模型內。晃動模型,平整表面。
  11. 放入已預熱的焗爐並調至200°C,焗約40-45分鐘。取出已焗好蛋糕置涼架上稍為放涼,即可食用。
  1. Place butter on counter until room temperature butter.
  2. Preheat oven to 220°C.
  3. Butter cake mold and line the base and sides with baking parchment.
  4. Mix cake flour and baking powder, sieve and set aside.
  5. Cream butter and sugar (beat butter in low speed first, turn to high speed, add sugar in portions until the mass has lightened to a yellowish-white. This takes 6-7 minutes).
  6. Add beaten egg in portions, beat well after each addition.
  7. Fold in sieved flour mixture, mix well with a scrapper.
  8. Check to see if there are remaining lumps of mixture. Press the lumps against the sides of the bowl until the mixture is fine and shiny.
  9. Add (B) ingredients, mix well with rubber scrapper.
  10. Pour into the cake mold, level until even.
  11. Bake in preheated oven and adjust it to 200°C, bake for about 40-45 minutes. Take out and remove from mold. Let cool on a wire rack.
*Note | 心得 :

  • 後加(B)材料,蛋糕更香滑!
  • 個人喜好,可加入適量橙皮或其他乾果,增加味道層次。
  • 不可用冷藏蛋,加蛋液時要分多次(5-6次)加入,一次加太多難以拌勻,容易出現水油分離。
  • 如果出現水油分離,加小許低根粉拌勻便可
  • 如果不是使用不粘模具,模具內要貼上烘培纸。

  • Add on (B) ingredients makes the cake more smooth and tasty!
  • Add peels and/or dried fruits/nuts add texture and flavor.
  • Must not use eggs directly from the fridge; add egg mixture in portions (at least 5-6 portions) so it can be mixed well with the butter mixture.
  • If batter looks like bean curd, add a small portion of cake flour and mix well. Problem will be solved.
  • Use baking parchment if not using non-adhesive cake mold.

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