食谱 - 大理石黄油蛋糕
我对大理石蛋糕的第一个记忆是在唐斯。我不知道您是否记得,曾经在唐斯果园的地下室有许多烹饪示范。在周末,我的妈妈会带我去那里散步。
And there was this particular wok which was the most popular. The promoter would always use the wok to steam marble cake. Mum and I, together with other audience, would stand right in front, watched her demonstrations while waiting for the cake to cook. The aim was to take the cake actually. I am sorry I sounded like a glutton but the cake smells really good and almost anyone who walked past would pause and take a look. When it was ready, all the audience would grab a piece of cake and it would disappear within minutes! The promoter was really good in baking cakes!
Now that I have gotten an oven, marble butter cake is one of the top list. Because Aunty doesn’t really like butter cake, and I am not a fan of pure chocolate cake, so this is a good balance for both of us. It was a pity we didn’t get the marble butter cake recipe from the TANGS promoter. But as I was surfing the net for the recipe, I came across my friend, Pickyin’s blog post on Marble Butter Cake and decided to try it.
大理石黄油蛋糕
Adapted from生活是美好的谁从纳兹拉(Nazrah)的婆婆尼尼·罗斯(Neni Rose)那里得到了食谱,后者显然是从卡克·艾顿(Kak Aiton)那里得到的。
在此准备中产生1 8英寸圆形3英寸高蛋糕
烹饪时间1小时准备时间30分钟
原料:
8个大鸡蛋,分开
250克蓖麻糖
340克无盐黄油
250克通用面粉
1 1/2teaspoons发酵粉
1茶匙香草提取物
2 tablespoons good quality cocoa powder
1/4茶匙盐
2茶匙柠檬汁
方法:
1.在中间用电线架在160°C下预热烤箱。在碗中筛面粉,发酵粉和盐。搁置。
2.在碗中奶油黄油直至轻巧蓬松。在一个单独的碗中,用100克糖搅拌蛋黄,直到轻。逐渐将其添加到黄油中,并以中等速度进行打击,直到刚掺入为止。将整个目的面粉加入3-4批混合物中。
3.搅拌蛋清直至饰面。逐渐加入柠檬汁和剩余的150克糖,直到形成刚性峰。用刮刀,将蛋白甜饼折叠成3-4批的蛋黄混合物。添加香草提取物直至合并。
4.将面糊分成两个,一批3/4,其余的在另一个碗中。在小批次上筛分可可粉,然后折叠以充分混合。将面糊倒入锡,在两种混合物之间交替,从黄色面糊开始。说唱锅在柜台上几次消除气泡。用长长的串旋转,在面糊周围旋转以产生大理石效果。烘烤40-55分钟,或直到插入蛋糕中间的测试人员干净。
5.在食用前完全在电线架上冷却。蛋糕可在室温下保持长达三天,最多可以冷冻3个月。
If you realize, there is abit of crack on top because I was busy watching TV and didn’t manage to place aluminium foil in time. Nonetheless, this is a very fragrant cake. Thanks Pickyin!
您确实做得很好,图片中的所有小事也都知道。