Pound Butter Cake with Coffee & Dark Malt | 鮮油咖啡黑麥芽蛋糕

細膩幼滑,加上輕輕咖啡香! 



Ingredients | 材料 :

  • Yield : 21x11x6cm medium loaf | 1個8.5"長方形蛋糕
200g  Unsalted butter | 無鹽牛油 (室溫回溫)
140g  Fine granulated sugar | 上白糖
200g  Egg, beaten | 雞蛋,打勻
200g  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 
1.5 teaspoons instant coffee, dissolved in 5g hot water | 1.5茶匙 即溶咖啡粉溶於5g熱水,備用


Steps | 做法 :

PoundButterCake with Coffee & Dark Malt 鮮油咖啡黑麥芽蛋糕 PoundButterCake with Coffee & Dark Malt 鮮油咖啡黑麥芽蛋糕
PoundButterCake with Coffee & Dark Malt 鮮油咖啡黑麥芽蛋糕 PoundButterCake with Coffee & Dark Malt 鮮油咖啡黑麥芽蛋糕
  1. 焗爐先以220°C預熱。
  2. 焗盤塗上薄薄的牛油,貼上焗盤紙。
  3. 低根麵粉和泡打粉混合,過篩備用。
  4. 打發牛油與糖 (牛油室溫回溫,用手指稍微按牛油一下,如果可以輕鬆地在牛油留下指印便可以開始了。以電動打蛋器先慢速,再轉高中速打1分鐘至1.5分鐘。期間用橡膠刮刀將攪拌盤邊的牛油刮到攪拌盤中,繼續用高中速打發。砂糖分數次加入,期間用橡膠刮刀將攪拌盤邊的混合物刮到攪拌盤中,保持高中速攪拌,直到混合物開始形成小峰狀隆起及呈現奶白色),過程約需6-7分鐘。
  5. 將全蛋液分次加入,每次加入蛋液後,用電動打蛋器仔細地混合。
  6. 一邊篩入低根麵粉,一邊用橡膠刮刀翻拌至完全融合。
  7. 若發現還有粉粒,用橡膠刮刀壓平至沒有粉粒為止。
  8. 放入(B)後下材料,用橡膠刮刀仔細地混合。
  9. 把麵糊倒入模型內。晃動模型,平整表面。
  10. 放入已預熱的焗爐並調至200°C,焗約45分鐘。取出已焗好蛋糕放涼架稍為放涼,即可食用。
  1. Preheat oven to 220°C.
  2. Butter cake mold and line the base and sides with baking parchment.
  3. Mix cake flour and baking powder, sieve and set it aside.
  4. Cream butter and sugar (Place butter on the counter until it becomes room tempereaturee butter. The butter should feel soft before you start, but not warm or melty. If your finger leaves a little indent on the butter, then it is ready to cream. Beat the butter until it is soft, low speed first, then change to medium-high speed and mix for 1 to 1.5 minutes. Stop the mixer every so often and scrape the butter out of the beaters with a rubber scrapper. Add sugar in portions and beat well after each addition. Use a rubber scrapper to scrape the mixture off the sides of the bowl periodically. The butter is "creamed" when it has almost doubled in mass and it has lightened to a yellowish-white color. Keep mixing on medium-high speed until the mix starts forming little peak-like ridges). This takes 6-7 minutes.
  5. Add beaten egg in portions, beat well after each addition.
  6. Fold in sieved flour mixture, mix well with a scrapper.
  7. 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.
  8. Add (B) ingredients, mix well with a rubber scrapper.
  9. Pour into the cake mold, level until even.
  10. Bake in a preheated oven and adjust it to 200°C, bake for about 45 minutes. Take out from oven, take the cake out from the mold, let cool on a wire rack.

*Note | 心得 :

  • 後加(B)材料,除了蛋糕的牛油香,更有其他香味變化,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 adds other 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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