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2015年5月25日星期一

【食谱。蛋糕】牛油蛋糕 Fluffy Butter Cake


我喜欢网上搜索食谱。 有时候同一个食谱, 我会参考超过10 个做法, 视屏看了又看, 从中找出最适合自己、 失败率小的配方。今天做的牛油蛋糕, 食谱来自kitchentigress。 她标榜Best Ever Fluffy Butter Cake 。 单看标题信心满满。 配料买了超过两个星期, 可是之前就病了, 没有心情也没有时间做。 今天, 终于尝试, 照着做真的零失败, 只要牛油选得好蛋白打发成功的话, 这款蛋糕真的还蛮容易的。牛油的香气, 充满了整间屋子, 邻居探头来问我在做什么? 由于还在烤箱里, 也不知道成不成功, 只是含蓄的说, 我在做蛋糕。

牛油蛋糕 Fluffy Butter Cake 
食谱参考自Kitchentigress



材料:(食谱可做大约15cm 大的方形蛋糕)

180g 有盐牛油(室温软化)
30g 白糖
3 颗蛋黄 (大约45g)
3/4 tsp 香草精
150g 自发粉 (过筛)
45ml 全脂牛奶

3 颗 蛋白 (大约105g)
70g 白糖

烤箱预热160º度C

做法:

1)  将室温软化的有盐牛油和30g的白糖拌匀, 然后用电动打蛋器打至泛白, 糖全部吃进去牛油里。


2)将蛋黄一颗一颗的加进(1) 里, 每一粒都必须确定混合均匀了才再放第二颗。

3)   在放最后一颗蛋黄的时候, 同时加入香草精混合。


4) 自发粉分4 次过筛进(2) 里, 每一次都用刮刀翻拌均匀, 请勿过分搅拌以免蛋糕出筋。那就不松软了。


5) 全脂牛奶分两次进(2) 里, 同样的, 每一次都用翻拌的方式混合均匀。

Eunice 是先过筛自发面粉, 翻拌, 再加自发面粉, 翻拌,
加全脂牛油, 翻拌, 再加全脂牛油, 翻拌,
再加自发面粉, 翻拌, 再加自发面粉, 翻拌,
总之就是(面粉、 面粉、 牛奶、 牛奶、 面粉、 面粉)



6) 准备另外一个干净的碗盆打发蛋白, 一定要很。干。静 必须无油脂, 无水份残留,因为这些因素都会影响蛋白的打发的效果。 很多人蛋白打不发就是碗盆里有水分没抹干, 或者油脂洗不干净。 还有打蛋器同样也要很。干。静




7) 蛋白打发至有很多气泡体积有少许增加的时候, 就慢慢加入 70 g白糖, 打发至硬性发泡。


8)将(7) 打发的蛋白分三次切拌至 (2) 里。不要过分搅拌以免蛋白消泡, 蛋糕体就不松软了。

9) 拌好的面糊, 在桌上敲打3、4 下, 让气泡跑出来。


10) 将面糊倒进烘烤的容器里, Eunice 用的是15cm x 15cm x 5 cm 的烤盘。烤盘预先得放上烤培纸。


11) 将烤盘放入已经预热的烤箱下层, 以上下火160º度C烘烤35分钟然后再调高180º度C烘烤10 分钟。若发现蛋糕表面上色很快的话, 最后10 分钟 可以盖上铝箔纸烤, 以免烤焦。


12)拿出烤箱待冷却即可享用。


Best Ever Fluffy Butter Cake
Adapted from: Kitchentigress

Ingredients:
180g salted butter softened at room temperature.
30g caster sugar
3 egg yolks (about 45g)
3/4 tsp of vanilla extract
150g self raising flour, sifted
45ml full cream milk

3 egg whites (about 105g)
70g caster sugar


Process: 
Pre heat oven 160ºC and line the cake pan with parchment paper.

1) Cream butter and 30g caster sugar until pale and fluffy in a mixing bowl. Scraping side and bottom of the mix bowl as necessary.

2) Add egg yolk one at a time. Add in vanilla extract when you add the last yolk. Beat thoroughly after each addition of the egg yolk. 

3)  Re-sift 1/4 of sifted flour into the butter mixture. Fold with spatula until just even. Re-sift another 1/4 flour again. Again, fold until just even. Scraping down necessary to ensure evenly mixing. 

4) Add milk in 2 batches, folding until fully absorbed after each additional. Re-sift 1/4 of sifted flour into the butter mixture. Fold with spatula until just even. Re-sift another 1/4 flour again. Again, fold until just even. 

5) In separate mixing bowl, whisk egg white until thick, Start adding the 70 g sugar gradually and continue whisk until the egg white form stiff peak.

6) Fold egg white into the flour mixture in 3 batches. scraping down as necessary to ensure even mixing. 

7) Bang the mixing bowl on counter 2 to 3 times to release big bubbles. 

8) Scrape batter into the cake pan with liner. Spread evenly and smooth up the top. Bang the cake pan against the counter 2 to 3 times to remove gaps between batter and pan, 

9) Bake the cake in the over at the bottom until batter does not jiggle when shaken at 160ºC , it took about 35 minutes. Increase temperature to 180º C to bake for another 10 minutes. Insert the skewer in the middle of the cake and come out clean and the cake is evenly golden brown. 

10) Remove the cake from the oven and leave on wire rack to cool down. Cake may be unmoulded once dome has subsided and top has flattened.

You may tightly wrapped the leftover into the refrigerated. and Reheat in the oven wrapped in foiled till warmed through and fluffy soft. 

   








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