八宝雪芝士蛋糕

最近,总爱尝试一些奇奇怪怪的食谱。上次的ondeh-ondeh蛋糕,又称“椰糖斑斓奶油霜蛋糕”,大家尝试做了吗?是不是很好吃呀?我自己是蛮喜欢的,因为我很喜欢吃娘惹糕点,所以觉得很特别。

2017-05-20 06.22.48

而这次这个食谱是在网上找到的,因为妈妈很喜欢吃八宝雪,但是由于身体不舒服的关系,不可以吃冷食品。所以,想说把它做成蛋糕那样给她吃。于是便上网找食谱,结果在Baking Tai Tai的部落格那里,找到了cendol芝士蛋糕。由于原食谱的份量很小,所以我把它改了一下,变成8寸的食谱。视觉和口感都ok,个人觉得还不错,蛮好吃的。也听说金马伦的BOH茶园里的Strawberry Cottage也有卖cendol芝士蛋糕和nasi lemak芝士蛋糕,有机会也想去试试味道。:)

材料:(8寸活底圆模)

原食谱:6寸圆模

饼底/Base:
160g 消化饼/digestive biscuit
55g 有盐奶油,融化/salted butter,melted

蛋糕体/fillings:
214g 椰浆/coconut milk
110g 椰糖/gula melaka
450g 奶油奶酪,室温/cream cheese, room temperature
90g 希腊式优格/greek style yogurt
1tbsp+2tsp+1/4tsp+1/8tsp 鱼胶粉/gelatin
110ml 水/water
140g 煎蕊/cendol
110g 蜜红豆/sweet red beans

装饰/decorations:
适量 煎蕊/some cendol
适量 蜜红豆/some sweet red beans
适量·糖浆海底椰/some syrup palm attap

做法:
饼底/base:
1)压碎的饼干与融化的奶油一起放入碗中,然后混合均匀。
Add the crushed digestive biscuits and melted butter in a mixing bowl and mix till well combined.
2)饼干碎均匀压在活底模底部,用力压紧。
Press the biscuit crumbs firmly onto the base of a pan with removable pan.
3)用叉子戳一些洞,这样做可以避免蛋糕体在凝固后与饼底分离。
Poke some holes with a fork, this will prevent the chilled fillings separating from the base.
4)用保鲜纸包住然后放进冰箱冷冻30分钟至冰硬。
Cover with cling wrap and chill in the freezer compartment for half an hour.

蛋糕体/Fillings:
1)用手搅拌器把奶油奶酪和优格搅拌至幼滑。
Use a hand whisk to mix the softened cream cheese and yogurt together until smooth.
2)然后拌入椰糖糊搅拌均匀后,才拌入鱼胶液搅拌。
Mix in the gula melaka syrup till well combined then only mixing in the gelatin.
3)加入煎蕊和蜜红豆,搅拌均匀。
Add in the cendol and sweet red beans and mix well.
4)把面糊倒入冷冻的饼底。用刮刀抹平表面后,轻轻在桌台上敲几下。
Pour the mixture into the chilled crust. Smooth the surface with the spatula and tap the pan lightly on the table top.
5)放入冰箱冷藏至少4个小时使蛋糕凝固。
Refrigerate for about 4 hours to set the cake.
6)蛋糕表面用煎蕊,蜜红豆和糖浆海底椰随意装饰。
Decorate the surface with cendol, sweet red beans and syrup palm seeds.

2017-05-20 06.30.00

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。

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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! 🙂
 

香蕉起司奶油霜蛋糕

你们是否也有同感,每次家里都会有吃不完又熟透的香蕉呢?

我家买的香蕉,总会留剩几根没吃完。一天一天的过,香蕉得表面就一天一天的变黑。看见也不会想说,“哎呀。把它给吃完。”大家会不会也这么想呀?

最近,在网上游览过时间的日子还蛮经常发生在我身上的。也刚好被我发现一道满适合我家那些没人要吃又熟透的香蕉可以好好地大展身手啦。

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材料:

1 cup + 2 tbsp 无盐奶油,室温
2 1/4 cups 细砂糖
1 tsp 香草精
4 粒 鸡蛋 (Size A)
4 条 熟透香蕉(表面呈黑点)
3/4 cups buttermilk, 室温
2 1/2 cups 普通面粉
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp 盐

事先准备:
1)把面粉,泡打粉,苏打粉和盐过筛搅拌均匀,备用。
2)把香蕉压烂,倒入buttermilk混合均匀,备用。
3)烤箱预热170度,大约20分钟。
4)预备三个8寸的圆模,抹油铺上烘焙纸,备用。

做法:
1) 在搅拌盆里,放入无盐奶油,细砂糖和香草精,中速搅拌至松发。大约5至8分钟。(我用kitchen aid, 6号)
2)搅拌均匀后,一粒一粒的加入鸡蛋,低速搅拌均匀。(要确保每粒鸡蛋搅拌均匀后才可以加入下一粒)
3)然后,面粉和香蕉泥糊交替加入(2)中。(注意:面粉-香蕉糊-面粉)
4)所有材料都加入后,低速搅拌10秒即可。
5)把面糊倒入预备好的圆模里,放入预热好的烤箱,以170度烤35分钟或至熟。

 

起司奶油霜:
1/2 cup 有盐奶油,室温
225g 奶油起司, 室温
2 ~ 2.5 cups 糖粉 (请自行调整)
1 tsp 香草精

做法:
1)在搅拌盆里,放入有盐奶油,奶油起司和香草精搅拌至幼滑。
2)然后,慢慢加入糖粉,以低速搅拌至均匀,即可。

组合:
把蛋糕的每一层抹上起司奶油霜,然后表面均匀的抹平,撒上烘烤的核桃作为装饰即可。

Ingredients:

1 cup + 2 tbsp unsalted butter, room temperature
2 1/4 cups castor sugar
1 tsp vanilla essence
4 large free range eggs (size A), room temperature
4 overripe bananas (the skin should be bruised and blackened)
3/4 cups buttermilk, room temperature
2 1/2 cups all purpose flour
1/2 baking powder
1/2 baking soda
1 tsp salt

Directions:
1) Line the bottom of your pans with parchment paper.
2)Sift the flour, baking powder, baking soda and salt into a bowl and set aside.
3) Mash the bananas with your hands and stir in the buttermilk. Set aside.
4) Beat the butter, sugar and vanilla essence at medium high speed, with a paddle attachment, until light and fluffy. About 5 ~ 8 minutes. Reduce the speed to low while adding the remaining ingredients. Add eggs, one at a time.
5) Alternate the flour mixture with banana mixture. (Flour – banana – flour)
6) Pour all the batter into the prepared pans and bake at 170 degree C for about 35 minutes or until a toothpick comes out clean.

Cream Cheese Frosting:

1/2 cups salted butter, room temperature
225g cream cheese, room temperature
2 ~ 2.5 cups icing sugar/confectioners sugar
1 tsp vanilla essence

Directions:
In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 tsp vanilla essence. Add in confectioners sugar and beat on low speed until combined, then on high speed until frosting is smooth.

Assembly:
Spread the cream cheese frosting on each layer of the cake and the outer layer of cake, sprinkle roasted walnuts as topping. And, it’s done.

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草莓冻芝士蛋糕 🍓strawberry rare cheesecake 

这个食谱从之前的蓝莓冻芝士蛋糕食谱延伸而来的。基本上是因为家里买了很多草莓,因为孩子们很爱吃草莓。所以就做了这个款式的冻芝士蛋糕。味道比较甜,也许草莓本身甜味比蓝莓来得重吧。🤔不过,口感跟蓝莓的没差,一样好吃。

The idea of this recipe is basically comes from previous blueberry rare cheesecake. My kids love to eat strawberry and so that’s why I bought lots of strawberry to keep at home. And,  after trying on the blueberries,  I decided to try on strawberry too.  The taste is slightly sweet. Probably because of the sweetness of strawberry. But the texture is the same as blueberries.

蛋糕的软硬度,取决于淡奶油打发的程度。喜欢软的,就打发至7成。喜欢硬一点的,就打发至9成。自己调整吧😊

The texture of the cake is depending on the whipping cream. If you like it to be soft,  whip the cream about 70%. If you like it to be slightly harden,  whip the cream about 90%. Try to adjust accordingly.  😊

材料:(6寸圆模)
Ingredients :6 inch round pan

消化饼/oreo饼干(去掉夹心)80g
融化有盐奶油 30g

Digestive biscuits / Oreo biscuit (omit the cream)  80g
Melted salted butter 30g

新鲜草莓 200g (也可用冷冻草莓)
细砂糖 40g
柠檬汁 15ml

Fresh strawberry 200g (can use frozen strawberries)
Granulated sugar 40g
Lemon juice 15ml

奶油起司 200g
细砂糖 40g
原味优格 150g
柠檬汁 10ml
牛奶 30g
鱼胶粉 10g
动物性淡奶油 150ml

Cream cheese 200g
Granulated sugar 40g
Plain yogurt 150g
Lemon juice 10ml
Full cream milk 30g
Gelatin powder 10g
Whipping cream 150ml

草莓 10粒左右 (切半)
strawberry 10 pcs(cut halves)

做法:
Direction:

1. 消化饼/oreo饼干压碎后,加入融化的奶油拌均匀。倒入模具底部铺压均匀,然后放入冰箱冷藏备用。
♣ Smash the digestive biscuits /Oreo biscuits, pour in the melted salted butter into it and finally press evenly into the round pan and chill it inside the fridge.

2.草莓洗净擦干水分,加入细砂糖后压成糊状。静置1小时,让糖和草莓的味道充分融合。然后开小火煮,倒入柠檬汁,边煮边搅拌,煮至浓稠即可。(小火大概煮20分钟)
♣ Wash and rinse the strawberry. Add in the granulated sugar and smash it until paste form. Set aside for an hour to let the taste of sugar and strawberry to be well combined. Add in the lemon juice and heat it over a low heat, keep stirring until the texture becomes thick. This process will take about 20 minutes.

3.软化的奶油起司加细砂糖打发至光滑无颗粒,加入原味优格和柠檬汁搅拌均匀。
♣In a mixing bowl, whisk the softened cream cheese and granulated sugar until no lump, add in the plain yogurt and lemon juice and mix till incorporated.

4.在一个小碗里,加入30ml牛奶放入微波炉加热30秒,然后加入鱼胶粉搅拌至均匀,倒入奶油起司糊里拌均匀。
♣In a small bowl, pour in the 30ml full cream milk and heat it with microwave for about 30 seconds. Add gelatin and stir well.  Pour milk and gelatin mixture into the cream cheese batter and mix well.

5.淡奶油打发至7成后,倒入奶油起司糊里拌均。
♣Whip the whipping cream until soft peak about 70%, then mix with cream cheese batter until incorporated.

6.奶油起司糊平均分成两份,一份原味,一份加入约自制草莓酱做为最底层。
♣Separate the cream cheese batter into two portions.
top: original
Bottom:add in the strawberry sauce and mix well.

7.从冰箱取出冷藏好的模具,把切半的草莓排一圈,倒入草莓起司糊,放入冰箱冷冻层25分钟至凝固,然后拿出来再倒入原味的起司糊,放冰箱冷藏5个小时以上至彻底凝固。
♣Take out the chilled pan, line the halves strawberry along the side of the pan, pour in the strawberry layer and keep it inside freezer for 25 minutes. Then, pour the original layer and refrigerate for 5 hours and above until the cake is firm.

8.最后取出脱模,加上自己喜欢的装饰即可。
♣ Once the cake is chilled and firmed, unmould it and decorate with own favorite fruits or style. And it’s ready to be serve.

蓝莓冻芝士蛋糕★blueberry rare cheesecake 

最近,我都在研究食谱。这个是无意中在网上看到的食谱。觉得颜色很漂亮和吸引,于是便记载下来尝试做看看。

Recently,  I am searching and trying out on some new recipe.  This is one of the recipe that I found. I loves the color tone which is so beautiful and attractive.  That’s why I kept it so I can try to make it one day.  

做法很简单,只是需要一些时间去准备材料。个人觉得口感比一般的芝士蛋糕来得软和味道也比较淡。可能是因为鱼胶粉的份量的关系吧。不过,蛮适合爱吃甜品又怕胖或甜的人。

It is very easy to make this cake,  where just need some times to prepare some of the ingredients.  To me,  the texture is slightly softer than normal nonbake cheesecake. Probably because of the amount of the gelatin.  But,  I think this cake is very suitable to people who love less sweet and on diet people.  

材料:(6寸圆模)
Ingredients :6 inch round pan

消化饼/oreo饼干(去掉夹心)80g
融化有盐奶油 30g

Digestive biscuits / Oreo biscuit (omit the cream)  80g
Melted salted butter 30g

新鲜蓝莓 200g (也可用冷冻蓝莓)
细砂糖 40g
柠檬汁 15ml

Fresh blueberries 200g (can use frozen blueberries)
Granulated sugar 40g
Lemon juice 15ml

奶油起司 200g
细砂糖 40g
原味优格 150g
柠檬汁 10ml
牛奶 30g
鱼胶粉 10g
动物性淡奶油 150ml

Cream cheese 200g
Granulated sugar 40g
Plain yogurt 150g
Lemon juice 10ml
Full cream milk 30g
Gelatin powder 10g
Whipping cream 150ml

做法:
Direction:

1. 消化饼/oreo饼干压碎后,加入融化的奶油拌均匀。倒入模具底部铺压均匀,然后放入冰箱冷藏备用。
♣ Smash the digestive biscuits /Oreo biscuits, pour in the melted salted butter into it and finally press evenly into the round pan and chill it inside the fridge.

2.蓝莓洗净擦干水分,加入细砂糖后压成糊状。静置1小时,让糖和蓝莓的味道充分融合。然后开小火煮,倒入柠檬汁,边煮边搅拌,煮至浓稠即可。(小火大概煮20分钟)
♣ Wash and rinse the blueberries. Add in the granulated sugar and smash it until paste form. Set aside for an hour to let the taste of sugar and blueberries to be well combined. Add in the lemon juice and heat it over a low heat, keep stirring until the texture becomes thick. This process will take about 20 minutes.

3.软化的奶油起司加细砂糖打发至光滑无颗粒,加入原味优格和柠檬汁搅拌均匀。
♣In a mixing bowl, whisk the softened cream cheese and granulated sugar until no lump, add in the plain yogurt and lemon juice and mix till incorporated.

4.在一个小碗里,加入30ml牛奶放入微波炉加热30秒,然后加入鱼胶粉搅拌至均匀,倒入奶油起司糊里拌均匀。
♣In a small bowl, pour in the 30ml full cream milk and heat it with microwave for about 30 seconds. Add gelatin and stir well. Pour milk and gelatin mixture into the cream cheese batter and mix well.

5.淡奶油打发至7成后,倒入奶油起司糊里拌均。
♣Whip the whipping cream until soft peak about 70%, then mix with cream cheese batter until incorporated.

6.奶油起司糊平均分成三份,一份原味,一份加入约40~50g的自制蓝莓酱做为最底层,一份加入约20g蓝莓酱做为中间层。
♣Separate the cream cheese batter into three portions.
First: original for first layer
Second: add 40~50g blueberries sauce for the bottom layer
Third: add 20g blueberries sauce for the middle layer

7.从冰箱取出冷藏好的模具,先倒入深紫色的起司糊,放入冰箱冷冻层25分钟至凝固,然后拿出来再倒入浅紫色的起司糊再冷冻25分钟,最后拿出来倒入最后一层的原味糊,放冰箱冷藏5个小时以上至彻底凝固。
♣Take out the chilled pan, pour in the bottom layer (dark purple cream cheese batter) and keep it inside freezer for 25 minutes. Then, repeat the same method from light purple as middle layer and original for first layer. Finally, refrigerate for 5 hours and above until the cake is firm.

8.最后取出脱模,加上自己喜欢的装饰即可。
♣ Once the cake is chilled and firmed, unmould it and decorate with own favorite fruits or style. And it’s ready to be serve.

Pandan gula melaka 

上个月在一间cafe看见这个蛋糕,觉得很local feel。😌浓浓的斑斓奶油蛋糕搭配椰糖瑞士蛋白奶油霜而且每一层还夹杂着椰糖和椰丝,口感真的很到地。很像娘惹糕点的ondeh-ondeh😋

三层分开烤的蛋糕体,组合起来蛋糕真的很高哦。😂

奶油霜的层次不是很均匀,都是因为我一直顾着抹奶油,忘了放椰丝和椰糖糖浆而我也尝试把它分离才会搞成这样。😔不过,算了吧。下次再做过。😅😅😅

材料:(3×8寸圆模)

(A)斑斓汁:
40片斑斓叶-小片
6tbsp水

(B)斑斓奶油蛋糕体:
400g低筋面粉
1tsp泡打粉
1tsp盐
250g无盐奶油,室温
300g砂糖
4粒鸡蛋(grade A)
1tsp香草精(我用vanilla paste)
130g浓缩椰酱
50g水
5tbsp斑斓汁(from A)

(C)椰糖糖浆:
100g椰糖
6片斑斓叶
4tbsp水

(D)椰糖瑞士蛋白奶油霜:
6粒蛋白
100g砂糖
1/2tsp盐
300g无盐奶油,室温
10-12tbsp椰糖糖浆(from C)

(D)装饰:
椰丝 适量

做法:
(A) 斑斓汁:

1)把斑斓叶洗净剪成大约1寸长,然后放进果汁搅拌机加入6tbsp水,搅拌均匀和挤压取其斑斓汁,备用。

(B)斑斓奶油蛋糕体:

1)烤箱上下火预热180度。
2)把3个8寸的圆模底部,抹油放烘焙纸,备用。
3)拿一个盆把所有粉类过筛,备用。
4)在另外一个盆里,把所有的液体(除了鸡蛋以外)混合均匀,备用。
5)在搅拌盆里,放入室温的奶油,砂糖和香草精,以中速搅拌之乳白色,大约8~10分钟。(我用kitchen aid,速度4~6)
6)慢慢加入鸡蛋,一次一粒,搅拌均匀之后才加入另外一粒。
7)然后,粉类和液体交替加入奶油糊里至所有面糊搅拌均匀。
8)把面糊分三份,平均的倒入三个8寸模里。
9)放进预热180度的烤箱,中层烤25~30分钟。(温度和时间只供参考)
10)烤好后,放在铁架上待凉。

(C)椰糖糖浆:

1)把椰糖,水和斑斓叶放入不沾锅里,小火煮至融化。放凉备用。

(D)椰糖瑞士蛋白奶油霜:

1)烧热一锅热水。
2)把蛋白和砂糖倒入搅拌盆里,隔水搅拌至砂糖融化(用手去查糖是否已经融化)。
3)然后以高速搅拌至蛋白霜冷却(我用kitchen aid,高速8~12,大概5~8分钟)。
4)待蛋白霜冷却后,慢慢加入无盐奶油搅拌至均匀。然后加入盐和慢慢加入椰糖糖浆至均匀即可。

组合:
1)一层蛋糕体,一层奶油霜,撒一些椰丝和淋上一些椰糖糖浆。外层均匀抹上奶油霜,随意用椰丝和椰糖糖浆装饰即可。

抹茶マーブルケーキ🍵matcha marble cake 

哇!看回自己最後一次更新部落格是在去年十二月。這才發現,原來自己開始照顧家裡兩個pumpkins已經快一年了。時間過的真快哦!🎃☺️

不過,也慶幸媽媽和妹妹時常都會過來幫忙照顧從中減輕了我不少的負擔,加上現在我還要在老公的公司裡幫忙呢!😫😖

所以呀,有時候就連想烤個蛋糕還是麵包都要安排一下時間。😑不過昨晚兩個pumpkins很乖呢(突然之間)🙄,所以我就快手快腳的去烤起這個抹茶條紋蛋糕。😁

這個食譜是出自我最愛的其中一位大師「dailydelicious⋯⋯ambrosi rita」的作品。她的蛋糕麵包作風都是日式的,個人覺得做出來的蛋糕麵包很美和作法也很簡單。🍰🍞

抹茶條紋蛋糕:(21.5×7.5cm磅蛋糕模)

材料:
無鹽奶油130g
糖粉170g
雞蛋(A size)2粒
普通麵粉145g
泡打粉1/2tsp
一小撮鹽
抹茶粉8g
牛奶40ml

作法:
1)把奶油攪拌至幼滑。

2)篩入糖粉,攪拌至乳白色。

3)倒入稍微攪拌的蛋液,然後攪拌均勻。

4)最後篩入麵粉,泡打粉和鹽,攪拌至無顆粒即可。

5)把麵糊的1/3倒入新的bowl裡,然後篩入抹茶粉和倒入牛奶攪拌均勻。

6)把抹茶麵糊以分佈式的方法,倒入原麵糊裡。

7)最後把麵糊倒入磅蛋糕烤模裡,然後敲平麵糊和畫些條紋。

8)放入已預熱的烤箱,以170度烤50-55分鐘。

感想:

個人覺得口感不錯,不會像一般的牛油蛋糕或磅蛋糕那樣會啃到喉嚨。入口很順和很香的抹茶味。🍵🍰😋😁

caple8511 VS skg3920

分別用了兩架麵包機烤全麥土司。

 caple8511:

高度比較矮,麵包質感比較紮實。切的時候比較好操作。
   
 

skg3920:

高度比caple8511高一倍,麵包質感比較散和鬆軟。切的時候比較難操作。   
 

個人覺得不同的食譜會有不同的效果,但是caple8511做的麵包都會比較紮實。skg3920的麵包會比較鬆軟而且有時候頂部會烤不到,白白的。