食谱取自 : Bibi's Baking Journey
古早味咖啡软蛋糕 / 夹心蛋糕
材料 A : 6寸戚风蛋糕体 / 6寸四方模 ( 我用7寸四方模,所以全部材料乘1.36 )
60g 特幼低筋面粉 ( 过筛2次 ,去除杂质 )
3颗 蛋黄
20g
细砂糖
45ml
温水
7g
即溶咖啡粉 ( 即溶咖啡粉和45ml温水泡好 , 待用 )
10ml
咖啡酒
25g
玉米油
材料 B :
3颗 蛋白
25g
细砂糖
1/8
茶匙 塔塔粉( 我没放 )
牛油霜材料 :
150g
室温软化牛油
60g 过筛糖粉
1 1/2大匙 咖啡酒
牛油霜制作步骤 :
把全部材料用搅拌机搅打至松发,即可.
装饰 :
100g
炒香花生碎
做法 :
1.
蛋黄糊 : 蛋黄和砂糖拌至糖溶解,加入玉米油,咖啡酒拌匀 ,最后把面粉和咖啡液交替加入拌均匀.
2.
蛋白霜 : 取个无水无油干净的盘,把蛋白放入 ,用电动搅拌机把蛋白打至起泡泡,加入塔塔粉,再分3次加入砂糖,打至硬性发泡 ( 短而挺的小湾勾状 ).
3.
把1/3的蛋白加入蛋黄面糊中拌匀。把剩余的面糊倒入蛋黄糊中轻轻拌匀。 ( 以翻拌方式混合均匀,千万不可用转卷方式 。因为这方式会让蛋白消泡 ).
4.
倒入模里,轻轻敲出气泡。放入预热烤箱,以150-160度,烤约45-50分钟。
5.
烘烤后,立刻取出倒扣,待完全凉后才脱模。
组合蛋糕 :
1.
把冷却的蛋糕横切成2片,在1片蛋糕抹上适量的牛油霜。然后盖上另外一片的蛋糕,抹上牛油霜,再撒花生碎在表层,即可。
Recipe
source : Bibi's Baking Journey
Coffee
Cream Cake
Ingredients
A :
60g
superfine flour ( sieved 2 times )
3
egg yolks
20g
castor sugar
45ml
warm water
7g
instant coffee powder ( mix with 45ml warm water )
10ml
Kahlua
25g
corn oil
Ingredients
B :
3
eggs white
25g
castor sugar
1/8
tsp cream of tartar ( I omit it )
Butter
Cream ingredients :
150g
butter ( in room temperature )
60g
sieved icing sugar
1
1/2tbsp kahlua
Method
:
Mix
all ingredients in a mixing bowl , beat till fluffy .
Garnishing
:
100g
toasted crushed peanuts
Method
:
1.
Mix egg yolk and sugar in a bowl , using
a balloon whisk mix until sugar dissolve . Add in corn oil and kahlua , mix
till well combined . Fold in flour and coffee mixture , mix until there are no
more lumps and form a smooth batter . Set aside .
2.
Whisk egg whites until mixture forms soft peaks, and gradually add in sugar in
3 batches , whisk until frothy and stiff peaks form.
3.
Fold in 1/3 of meringue, gently fold with egg yolk batter till slightly
combined. Fold in the balance meringue and gently fold till well combined.
4.
Pour cake batter into pan . Tap pan on the counter top to remove air trapped
inside the batter. Bake at pre-heated oven at 150 ~ 160c for 45 ~ 50 mins or
until cooked. .
5.
Revert immediately to cool before unmoulding .
Assembly
the cake :
1.
Using a sharp knife, cut the cake horizontally into 2 layers. Turn over the top layer of the cake ( top of
cake becomes bottom) and place on your serving plate. Spread some butter cream
on top of it . Place
the second layer of the cake on top of the cream . Decorate the top of the
cake with butter cream and sprinkle some toasted crushed peanuts .
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