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Monday, October 15, 2012

Butter Cake without Baking Powder 无发粉牛油蛋糕


这也是中秋节前的作品。感谢Eileen的分享还有Jessie的推荐。

这个牛油蛋糕特别之处是用了全蛋海绵蛋糕的做法。原本我以为会吃到像海绵蛋糕般的蛋糕组织,但蛋糕尝起来和一般用creaming method做的牛油蛋糕无异,只是比较轻盈细致。和一般牛油蛋糕一样,这蛋糕要待第二天回油后更加湿润好吃。我个人觉得第三天的蛋糕组织比第二天的更棒。

两颗蛋的食谱用圆模的话6寸的高度比较美,我用了几个月前添购的7寸不沾模,蛋糕比较矮,但是这次对火候的控制感到非常满意。我用不沾模常常会遇到外皮烤到太干的问题,这次的外皮烤到刚刚好,瞧那金黄色,而且还是薄薄的。



This butter cake is made using whole egg sponge cake method. No baking powder is needed. The texture is light and the crumbs are very fine. Some of the light butter cakes that I tasted before are very crumbly, they fall apart easily but this one won't. Like any other butter cakes, it tastes the best on the next day or third day when the cake is the moistest.  

  Butter Cake without Baking Powder


  
  Ingredients:
  90g melted butter
  2 eggs
  70g sugar (I used 63g)
  60g low protein flour
  20g cornflour
  ½ tsp rum or vanilla extract (optional)

  Method:
  1. Line or grease a 8”x4” loaf pan or 6”/7” round pan. Mix low protein flour and cornflour.
  2. Beat eggs and sugar over a pot of warm water till light, fluffy and pale in colour (ribbon stage). (I soak the eggs with shell in warm water as I am using a stand mixer).
  3. Sieve in flour mxture, fold in with a rubber spatula.
  4. Take a small portion of the batter and mix with melted butter. Return to the leftover batter and mix well with a rubber spatula.
  5. Pour into the prepared pan. Bake in preheated oven at 170C for about 30-35 mins. (I used an 7” non-stick round pan, 150-155C, about 25 mins).

  无发粉牛油蛋糕

  材料:
  溶化牛油 90克
  蛋 2颗
  幼糖 70克(我用63克)
  低粉 60克
  粟粉 20克
  rum或香草精 ½ 茶匙(随意)

  做法:
  1. 准备一个8”x4”长形模或6”/7”圆模,铺上蛋糕纸或涂油,把粟粉加入低粉里混合备用。
  2. 将幼糖加入蛋里,隔着温水,用搅拌机拌打至泛白及浓稠状(我是把鸡蛋连壳浸泡在温水里,然后才打入碗里,因为用stand mixer所以没有隔着温水打)。
  3. 筛入粉类,用刮刀搅拌成无颗粒状。
  4. 取一小部分面糊和融化牛油混合后倒入剩余的面糊里,用刮刀搅拌均匀。
  5. 倒入烤模,放入预热烤炉,以170度烤约30至35分钟(我用7”不沾模,150-155C烤约25分钟)。
 (食谱参考Eileen记事本


26 comments:

  1. Hi Angel, your butter cake look so moist and soft.
    Thanks for sharing the recipe.

    Have a nice week ahead.

    ReplyDelete
  2. 好久没做牛油蛋糕了, 简单得来又好吃, 你烘到颜色漂亮噢!

    ReplyDelete
    Replies
    1. Min

      很高兴见到你又归队了。

      谢谢你的赞美。

      Delete
  3. 来了来了
    切一片来请我吃:)

    ReplyDelete
    Replies
    1. 鲸鱼,

      拿你的椰糖butter cake跟我换。

      Delete
  4. Angel:
    without baking powder?!
    也可以发得那么美~好妙哦!
    蛋糕体表层横竖交叉的痕迹,
    是在怎么做到的?是用架子压出来的吗?
    好原始的感觉,
    我喜欢~~~

    ReplyDelete
    Replies
    1. caterpillar

      打发的鸡蛋足以让蛋糕发发发!

      蛋糕表面的花纹是倒扣在架子纳凉时形成的。我也很喜欢哦!

      Delete
  5. 我喜欢牛油蛋糕。你做的颜色很美,我也要做 - bookmarked!

    ReplyDelete
  6. Hi Angel, I think this cake looks awesome! I like the crumbs and the fact that there is no baking powder! going to bookmark this too!

    ReplyDelete
  7. Angel, I love this recipe! Your cake looks so light and soft.

    ReplyDelete
  8. 不错的配方呢(^^)
    也真的烤的挺漂亮的

    ReplyDelete
  9. 蛋糕烤得真均匀,很美!

    有时候一些简单的材料,一样能让人感觉惊喜哦!

    ReplyDelete
    Replies
    1. Eileen

      谢谢你的分享。

      你说的完全没错。

      Delete
  10. The crust is so evenly brown, really beautiful !

    ReplyDelete
  11. Lovely butter cake, it seems to be much healthier than other butter cake

    ReplyDelete
  12. 我也做了,它带给我不少惊喜哦,喜欢!
    我用长模,分量刚刚好 :)

    ReplyDelete
  13. Interesting. My mom loves butter cake.

    ReplyDelete
  14. Look similar like old fashion ji tan kou that without using BP. Looks good!

    ReplyDelete

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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"