Tuesday, 13 January 2015

核桃奶油蛋糕 Walnut Butter Cake

材料:
Share from RasaMalaysia.com
低筋粉             100g
泡打粉             1tsp (5g)
牛油(室温) 125g
香草香精         1tsp  (5g)
糖                     80g
鸡蛋                 2 粒
牛奶                 2 tbsp (30ml)
核桃                 60g (碾碎 或放进机器里绞碎)
核桃                 30g (装饰用)

做法:
1. 把烤盘涂上一层牛油防粘。
2. 泡打粉+面粉 (混匀,过筛备用)
3. 将牛油,香精,糖搅拌均匀。(如果是使用搅拌器,以2号的速度拌匀,需时大约4分钟。)
4. 接着把金蛋加入到搅拌器里,先加一颗拌匀后,再倒一颗拌匀。
5. 然后,把面粉,牛奶,碾碎的核桃一同加入搅拌器,继续拌匀。
6. 将搅拌好的面团倒入蛋糕模,扫平,撒上核桃做装饰。
7. 烤箱预热10分钟, 170度烤40-45分钟。
测试:直到牙签不沾任何的黏膜。



110g    Cake Flour / All-purpose flour
1          teaspoon baking powder
125g    salted butter, room temperature
1          teaspoon vanilla extract
80g      fine sugar
2          large eggs
2        tablespoons milk
60g    walnut, processed in a food processor until fine
30g    whole walnut, for topping

Method:
Grease the baking pan with butter. Sift the flour and baking powder, set aside
Cream butter, vanilla extract and sugar till fluffy and pale (take about 4 mins using electric hand mixer at speed 2). Add in the eggs one at a time, cream well until well combined before adding another one.
Fold the flour, ground walnut and milk, and mix to combine well. Transfer the batter into the greased pan, shake gently to level off the batter. Sprinkle the whole walnuts on top.
Bake at a pre-heated oven at 170C (350F) for about 40-45 mins or until a cake tester inserted into the walnut butter cake comes out clean.












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