抹茶红豆奶油蛋糕

这个蛋糕是我在母情节做给妈妈的。

2017-05-13 12.20.08

由于我妈妈她很喜欢吃绿茶蛋糕,所以才想说在这个特别的日子里,做个她老人家喜欢的蛋糕帮她庆祝庆祝。(我本身也是一位母亲,也很爱吃抹茶蛋糕。也一样是送给自己咯)“苦笑”

最近,都爱上把蛋糕做得高高的。(搞得好像很夸张一样)哈哈。。。cake topper也是临时才跟一间烘焙店联络上,预留给我的。真的是做什么事都“临时抱佛脚”哟。“苦笑”

这个蛋糕,本身觉得好蛮甜的。不过,口感还ok,就是一般的抹茶奶油蛋糕抹上抹茶奶油霜,加点鲜花点缀一下。感觉很pro对吧?哈哈。。。”自己开心就好“

蜂蜜抹茶奶油蛋糕:

材料: (3 X 8 寸圆模)

1 cup 无盐奶油,室温
1 1/2 cups 细砂糖
2 tbsp 抹茶粉
1/4 cup 蜂蜜
4 粒 鸡蛋 (size A)
3 cups 普通面粉
1 tsp 盐
2 tsp baking powder
1 cup buttermilk, 室温

事先准备:
1)烤箱预热170度大约20分钟。
2)在每个8寸的圆模烤盘里铺上烘焙纸,备用。
3)将所有粉类过筛,备用。

做法:
1)在搅拌盆里,先把奶油搅拌至松软。然后,加入细砂糖搅拌至松发。再加入抹茶粉拌均匀。
2)加入蜂蜜,拌均匀。
3)然后以低速加入鸡蛋,一次一粒。
4)慢慢加入粉类和buttermilk,以交替的方式。(面粉-buttermilk-面粉),注意不要搅拌过度。
5)把面糊均匀倒入三个8寸烤模中,以170度烤30至35分钟或至熟。
6)让蛋糕在烤模中放凉3至5分钟,才取出放在铁架上待凉。

红豆馅:
210 g 红豆馅,市贩或可以自己做(我都懒惰,买现成的。。。我用的是日本的”茹で小豆”,在village grocer或一些的jaya grocer可以找到)

2017-05-11 22.18.12

抹茶奶油霜:
1 cup 无盐奶油,室温
3 cups 糖粉
2 tbsp 抹茶粉
1/2 tsp 香草精
少许 盐
1 tbsp 全脂鲜奶

做法:
1)在搅拌盘里,把奶油搅拌至幼滑。加入糖粉和抹茶粉,搅拌均匀和松发。
2)慢慢加入盐,香草精河全脂鲜奶,以低速搅拌至均匀。
3)请自行调整奶油霜的稠度。如果太稠,可以再加1 tbsp全脂鲜奶;如果太稀,可以再加1/4 ~ 3/4 cup糖粉。

2017-05-11 22.16.08

组合:
1)在每一层蛋糕抹上抹茶奶油霜,在外围挤一圈抹茶奶油霜以防止红豆馅漏出去,然后再中央放入一些红豆馅。重复至三层蛋糕均匀抹上抹茶奶油霜。
2)然后,在整个蛋糕的表面均匀抹上抹茶奶油霜。依据自己喜欢的造型装饰蛋糕,然后冷藏。
3)由于这个是奶油蛋糕,在享用奶油蛋糕的时候,必需先让蛋糕在室温休个15~20分钟,不然蛋糕体会很硬,不好吃。
4)一般的奶油蛋糕,冷藏一个小时后,大多可以在室温带2至3小时都没问题。(不过,也要注意温度)

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MATCHA RED BEAN CAKE:
source: The Little Epicurean.com

Ingredients: (3 X 8 inch round cake pan)

Honey Matcha Cake:
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 tbsp matcha powder
1/4 cup honey
4 large free range eggs (Size A), room temperature
3 cups all purpose flour
1 tsp fine sea salt
2 tsp baking powder
1 cup buttermilk, room temperature

Directions:
1) Preheat oven to 170 degree C. Lightly grease three 8-inch round cake pans and line with parchment paper. Set aside.
2) In the bowl of a stand mixer fitted with a paddle attachment, cream butter. Add sugar and mix until incorporated. Add sifted matcha powder and mix until combined. Scrape down bowl as needed to ensure thorough mixing.
3) Add honey. Add eggs one a time, mixing on low speed until incorporated.
4) In a large bowl, whisk together flour, salt, and baking powder. Add flour mixture in three additions, alternating with buttermilk. Start and end with flour mixture. Mix until just combined. Be careful not to over mix.
5) Divide cake batter among the prepared cake pans. Level batter, if necessary. Bake for 30 ~ 35 minutes until toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 3 ~ 5 minutes before unmolding. Allow cakes to cool to room temperature on wire racks.

Red Bean Filling:
210g sweetened prepared red beans (yude azuki)

Matcha Buttercream:
1 cup unsalted butter, room temperature
3 cups confectioners sugar
2 tbsp matcha powder
1/2 tsp vanilla essence
pinch of sea salt
1 tbsp whole milk

Directions:
1) In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream butter until smooth.
2) Sift together confectioners sugar and matcha powder. Add to bowl in three additions. Mix on low speed after each addition.
3) Add salt and milk. Mix until combined. Adjust consistency according to your personal preference.
4) If the buttercream is too thick, add milk 1 tbsp at a time until desired consistency is achieved. If the buttercream is too thin, add 1/4 cup sifted confectioners sugar (up to 3/4 cups). Set aside until ready to use.

Assembly:
1) Place sweetened red beans in a small bowl. Coarsely mash some of the red beans with a fork or the back of a spoon. Set aside. (I didn’t do this, because the yuzi azuki is fine enough)
2) Level cake rounds, if necessary. Place one cake layer on serving plate or cake stand. Spread a very thin layer of matcha buttercream over cake. Pipe a border of matcha buttercream along the perimeter of cake. Spread half of read bean paste within the buttercream border. Repeat with second cake round. Top with third cake round. Spread thin layer of buttercream around the exterior of cake to seal in any crumbs.
3) Keep chilled in the fridge until ready to serve. Allow cake to sit at room temperature for 15 ~ 20 minutes before serving to soften. Decorate the cake if desired design. Happy baking! 🙂
 

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