Butter Cake with Dark Malt and Peels | 鮮油黑麥芽皮香蛋糕

加入黑麥芽,橙皮蛋糕更加香! Dark malt and orange peels cake will not let anyone down! Esseyez!



Ingredients | 材料 :

  • Yield : 3 cakes, size 14x12x5cm | 3個14x12x5cm長方形蛋糕
227g  Unsalted butter | 無鹽牛油 (室溫回溫)
160g  Fine granulated sugar | 上白糖
227g  Egg, beaten | 雞蛋,打勻
227g  Cake flour | 低根麵粉
3/4 teaspoon  Baking powder | 3/4茶匙泡打粉

(B)
Add on Ingredients | 後下材料 :
   3g  Dark Malt powder | 黑麥芽粉 
 20g  Orange Peels | 蜜餞橙皮 (Steps | 做法)
 20g  Baked walnut, chopped (optional) | 已稍焗的核桃,用手碎成小顆(可選)


Steps | 做法 :

Butter Cake with Dark Malt and Peels 鮮油黑麥芽皮香蛋糕 自家烘焙 食譜 home baking recipes Butter Cake with Dark Malt and Peels 鮮油黑麥芽皮香蛋糕 自家烘焙 食譜 home baking recipes
Butter Cake with Dark Malt and Peels 鮮油黑麥芽皮香蛋糕 自家烘焙 食譜 home baking recipes Butter Cake with Dark Malt and Peels 鮮油黑麥芽皮香蛋糕 自家烘焙 食譜 home baking recipes
  1. 攪拌盆中放入牛油,室溫回溫。
  2. 焗爐先以230°C預熱。
  3. 焗盤貼上焗盤紙,方便焗好蛋糕可即時取出。
  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,一邊以電動打蛋器仔細地混合。
  7. 一邊篩入低根麵粉,一邊用橡膠刮刀翻拌至完全融合。
  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210°C,焗約35-40分鐘。取出已焗好蛋糕放涼架稍為放涼,即可食用。
  1. Place butter on counter until it becomes room temperature butter.
  2. Preheat oven to 230°C.
  3. Line the base and sides with baking parchment (it will be easier to take out the cake after baking).
  4. Mix cake flour and baking powder, sieve and set it 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 color. 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 a rubber scrapper.
  10. Pour into the cake molds, level until even.
  11. Bake in a preheated oven and adjust it to 210°C, bake for about 35~40 minutes. Take out from oven, take the cake out from the mold, let cool on a wire rack.

*Note | 心得 :

  • 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。
  • 如果不是使用不粘模具,模具內要貼上烘培纸。
  • 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.
  • Use baking parchment if not using non-adhesive cake mold.


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