Sunday, January 24, 2010

咖啡牛油蛋糕

上星期做了个香蕉蛋糕;原本想送给Vivian 的。她很喜欢香蕉蛋糕。 现在又身怀六甲,常常夜里肚子饿,可是才做好的蛋糕被弟弟和孩子们吃光光了。所以这星期做了这牛油蛋糕,切了一半送给她。

把蛋糕送进烤炉,调好计时针就忙别的去了。后来老公吸尘,噪音盖过了计时器的“哔哔”声。结果蛋糕差点烤焦了。还好,蛋糕的香味惊醒了坐着发呆的我;不然,Vivian 的蛋糕又泡汤了。



材料:

  • (A) 250克 牛油,180克 细纱糖 (我用180克牛油,70克白兰他)
  • (B) 4个蛋
  • (C) 250克 面粉,2小匙双倍发粉
  • (D) 4大匙鲜奶,1小匙云尼拉
  • (E) 1大匙可可粉,1小匙咖啡精,3大匙热水搅匀
做法:
  1. 把(A)以慢速拌打均匀,再用中速拌打至松发。加入第一粒蛋,拌匀。
  2. 每加一粒蛋必须打至完全均匀,继续拌打成光滑的奶油状。
  3. 分3次加入(C),慢速拌匀。
  4. 最后加入(D), 拌匀。
  5. 留1/4面糊,加入(E),拌均匀。
  6. 把一半的面糊(4)倒入铺上油纸的22cm方盘中,抹平。
  7. 再把可可面糊倒上,抹平。
  8. 最后,把剩余的奶油面糊倒上,抹平。
  9. 用180度烤约45分钟即可。

**做牛油蛋糕我喜欢牛油加马芝林,而且我喜欢用蒸烤的方式。这样烤出的蛋糕也不会太干。

24 comments:

  1. 哇。。。好吃好吃!!
    另一半我拿回家吃啦,哈哈!

    ReplyDelete
  2. 咖啡味会很重吗?我喜欢浓浓的咖啡味喔!

    ReplyDelete
  3. 我喜欢吃牛油蛋糕。。^^
    蒸烤的方式是在烤盘下面再放另一个有水的烤盘吗?

    ReplyDelete
  4. 看到就流口水了。。。

    ReplyDelete
  5. 条纹画得很漂亮哦!
    蒸烤法的牛油蛋糕没试过也!
    下次可以试试看。

    ReplyDelete
  6. 牛油蛋糕我喜欢。。。
    加上咖啡口味的,我更爱涅。。。
    可以要一大块吗????瓦咔咔

    想问~如果没双倍发粉,放普通发粉可以吗???那不知量是几多呢???

    ReplyDelete
  7. imoteo: 拿得回吗?

    Shinai: 还可以啦,要咖啡味重就加一点咖啡酒。

    Rachel: 对。蒸烤的方式是在烤盘下面再放另一个有水的烤盘。

    Anncoo 自己很本事,不用流口水啦:)

    Ching: 我瞒喜欢蒸烤的效果。

    ReplyDelete
  8. eskielover: 双倍发粉做起来蛋糕更逢松。如果没有可以用自发粉或普通面粉加2tsp baking powder.

    ReplyDelete
  9. I like this kind of very normal butter cake too, must bake one soon.
    By the way, about kuih bangkit, you told me to store the flour in air tight container in the fridge, may I know the reason or can I just keep outside under normal temp? Thanks.

    ReplyDelete
  10. Sonia, u can just put outside if u are using it in short period. Or u can store in fridge if not going to make in more than 3 weeks.

    ReplyDelete
  11. Jane, I see, Thanks so much for your speedy reply.

    ReplyDelete
  12. 卖相很好呢^^
    做牛油蛋糕我也是喜欢牛油加马芝琳
    不过,蒸烤的方式我还不曾试过

    ReplyDelete
  13. Hi Jane, may i know why you prefer to use some margarine in place of butter instead of using all butter? What's the difference in texture?

    ReplyDelete
  14. small small Baker, ya, u are right. I like to mix in margerine especially in pound cake & butter cake. Actually just bcoz i don't like too buttery taste n i found out that by adding in some margerine the texture is fine & moist.

    ReplyDelete
  15. 可可粉 - Do you use the unsweetened natural or the dutch processed one?

    What is 咖啡精? Do you have the brand that you use?

    ReplyDelete
  16. hanushi, sorry i missed out ur comment. I used unsweetened natural baking cocoa powder. 咖啡精-instant coffee, i used Moccona Classic Medium Roast. You can use any brand like nescafe if u dont have mine :)

    ReplyDelete
  17. 一大匙大概是多少呢??

    ReplyDelete
  18. 在0620家看到你的牛油蛋糕原出处。
    我就过来了。
    谢谢你的食谱分享,有机会我一定要试做,因为我很怕吃到干干的牛油蛋糕。
    你家的蒸烤法牛油应该很适合我,非常感谢,食谱我抄了。

    ReplyDelete
  19. Hi Jane, would like to know for steam bake method,you will put the cake directly onto the tray of water, right? Wouldn't the bottom of the cake not be browned? Thanks.

    ReplyDelete
  20. 茵茵,no, I just put a tray of water at the bottom of oven. Cake tray in middle rack.

    ReplyDelete
  21. 用你的这个食谱做给朋友吃,他们连连赞好,我也觉得很好吃。

    ReplyDelete

Search This Blog

Loading...

Recent Posts

Related Posts Plugin for WordPress, Blogger...