Wednesday, August 3, 2016

香草咖啡牛油蛋糕 Vanilla and Coffee Butter Cake


This is one of the best fail proof butter cake recipe I never get tired of using. It is so yummy and straight forward to make and if followed properly you will end up with a delicious and crack free cake. 
在我所制做的众多牛油蛋糕中,这是其中一道我最少失败而又不厌倦的食谱之一。不但如此,烤出来的蛋糕非常好吃。您只要一一跟随食谱的做法,相信你也可以做出一个美味即无裂痕的蛋糕。


咖啡香草奶油蛋糕 
Vanilla Coffee Butter Cake 
Recipe adapted from  Mrs NgSK's Butter Cake 


Ingredients 材料

(A)
345g Salted Butter 室温软化有盐奶油, softened at room temp
300g Eggs 鸡蛋, 蛋黄蛋白分隔 separate eggs yolks from whites
150g Castor Sugar 幼糖
300g Self Raising Flour 过筛自发粉, sifted
90ml Low Fat UHT Milk 低脂牛奶
2 Tsp Pure Vanilla Extract 香草种子

(B)
2 Tbsp Instant Coffee Granules 即溶咖啡
2 Tbsp Hot Water 滚水

(C)
50g Castor Sugar 幼糖 (for meringue)


Directions 做法

Preheat oven to 170C degrees.
烤箱预热至170℃度.

Line base and grease sides of an 8 inch round cake pan with parchment paper. 
在一个8寸圆形蛋糕模具的低及部及旁边抹少许食油然后在底部铺上烘焙纸。

Combine ingredients (B) and stir till dissolves. Set aside.
材料B的即溶咖啡与滚水一起加入搅匀。搁置待用。

Place egg whites in a mixing bowl and beat until frothy. Add in 50g of castor sugar and continue beating until stiff peaks. Set aside.
将蛋白混合碗中,打至发泡再把50克的幼糖加入继续打发至达到了干性发泡的状态。那就是当提起打蛋器的时候,蛋白能拉出一个短小直立的尖角。待用。

Cream butter with the castor sugar until pale and fluffy. 
把糖及奶油放入搅拌机的碗中以中速拌打至柔滑松发。

Add vanilla extract and combine evenly.
再加入香草精混匀。


Add in egg yolks into the batter,one at a time and mix well after each addition until well combined.
将蛋黄隔别混入已打松发的奶油糊里搅拌至均匀。

Add in half of the sifted flour and mix on low speed until combined. Add in milk to incorporate. Add in the remaining flour and mix on low speed till combined.
把一半已过筛的发粉加入以上的奶油蛋黄糊里,以慢速搅拌混合。再将牛奶倒入混合,之后把剩余的发粉混入继续以慢速搅拌至均匀。

Transfer half of the egg whites mixture into the batter and continue mixing on low speed until incorporated. Fold in the balance egg whites to the batter.
最后把一半的蛋白霜加入面糊继续以慢速度混合均匀,其后将剩余的蛋白霜用橡皮刮刀轻轻翻拌均匀(从低部往上翻拌,不要划圈搅拌以免蛋白消泡。

Divide the batter into 2 equal portions. One batter to fold in with the coffee mixture while the other batter to remain.
将蛋糕糊平均分成2份。一份保持原味而另一份就把咖啡液B混入拌匀即可。



Transfer 1/2 of the vanilla cake batter into the cake pan and level with spatula. Add 1/2 of the coffee batter over the cake batter. Continue the same process for the balance vanilla and coffee cake batter until completed. 
将1/2的原味蛋糕糊倒入模具内,用橡皮抹刀抹平表面。这时就将1/2的咖啡蛋糕糊铺在原味的蛋糕层上,抹平。接着就采用同样的做法把剩余的两种蛋糕糊各自转入模具里至用完为止。

Bake in the middle lower level of a preheated oven at 170C degrees for 30mins and another 15 mins on 150C degrees, or until skewer inserted comes out clean.
把模具送入已预热的烤箱的中下层,以170℃度烘烤30分钟,再把烤箱温度调低至150℃度烘烤15分钟,直到蛋糕完全熟透为至。

Unmould cake from pan and leave to cool on cooling rack.
烤好后的蛋糕从烤箱取出,脱模放在冷却架上待凉。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

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