Sunday, April 1, 2018

咖啡奶油夹心蛋糕 Coffee Buttercream Cake







休息了近一个月没泡在部落格
为了这四月一日的咖啡香主题
特做了这内外都是咖啡香的蛋糕好香个人是好喜欢




















咖啡奶油夹心蛋糕

材料 :

蛋黄  3
玉米油  30
牛奶  30
低筋面粉  50
玉米粉  10
咖啡粉  1/2汤匙 + 热水 10 (调匀)


蛋白  3
细砂糖  50


咖啡奶油霜材料

无盐奶油  120
糖粉  50
牛奶  60
咖啡粉  6 + 热水 10 (调匀)


做法 无盐奶油加入糖粉打发。分次加入牛奶和咖啡液充分拌均至光滑细致。


杏仁碎  适量 (烤香)


做法 :

1. 
蛋黄加玉米油用打蛋器搅拌均匀。加入牛奶和咖啡液拌匀。
2. 粉类过筛加入蛋黄糊里,用刮刀拌匀至无颗粒状。
3. 蛋白分次加入细砂糖,打发成尾端挺立的蛋白霜。
4. 1/3的蛋白霜加入蛋黄糊中,拌均匀。再将面糊倒入剩余的蛋白霜中,轻轻的拌成均匀的咖啡蛋糕糊。
5. 倒入烤盘,预热烤箱170度烤25-30分钟。
6. 待凉后横切2-3片,涂上咖啡奶油,表面撒上杏仁碎即可。




Coffee Buttercream Cake

Ingredients 

3 egg yolks
30g corn oil
30g milk
50g cake flour
10g corn flour
1/2 tbsp coffee powder + hot water 10g (mix well)


3 egg whites
50g castor sugar



Coffee Buttercream Ingredients

120g unsalted butter
50g icing sugar
60g milk
6g coffee powder + 10g hot water (mix well)


Method Cream butter and icing sugar until fluffy. Add in milk and coffee mixture beat until well combined and creamy.


some chopped almondroasted



Method 

1. Combine egg yolks and corn oil in a mixing bowl. Add in milk and coffee mixturemix well.
2. Sift in flourmix wellset aside.
3. Beat egg white until frothy and add in the sugar in 3 batches. Beating till shiny peaks.
4. Add 1/3 egg white into egg yolk batter and fold well. Pour the batter back to the 2/3 egg white and fold into a smooth batter. 
5. Pour cake batter into panbake in preheated oven at 170C for 25-30 minutes or until cooked.
6. Cut the cake into 2-3 layersspread cake with coffee buttercream and sprinkle with some roasted almond on top.
























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