Zebra Butter Cake 💛 斑馬牛油蛋糕 [My Lovely Recipes]
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- čas přidán 30. 05. 2020
- The general method of this traditional butter cake is the creaming method. Also known as the 'sugar-shortening' method, the cream is first whipped with sugar and mixed with air to form a feather. Add the egg slowly and one by one, add the wet ingredients like yogurt and vanilla essence in portions after emulsification. Remember don't overmix the batter after adding in the eggs, it will affect oil and water separate. This recipe we added yogurt to makes it have a slightly special flavour and reduce some greasiness.
If you want to make the cake taste more delicate and velvety texture, you can try the separating eggs method or as known foaming method. As a result, the texture will be softer and lighter. As for the recipe we shared is the creaming method by using whole eggs at once. The operation is simple and easy, using the whole egg method for the cake body is less likely to form bubbles compare to the foaming method. And in the end, the cake will be more solid and denser. All this depends on personal preference.
🖨️ Print This Recipe or Adjust Serving Size :
bit.ly/36NC7DJ
🔪 Preparation Time: 15 Minutes
🍲 Cooking Time: 55 Minutes
🍽️ Serve: 6 people
🛠️ EQUIPMENT : 20cm x 20cm x 5cm Baking Tray
🌱 INGREDIENTS
- 240g All Purpose Flour
- 60g Corn Starch
- 6g Baking Powder
- 35g Milk Powder
- 35g Yogurt
- 250g Unsalted Butter
- 180g Sugar
- 2g Salt
- 20g Cocoa Powder
- 4 Large Eggs, Room Temperature, 55g each
- 1 tsp Vanilla Essence
👩🍳INSTRUCTIONS:
1. Beat the unsalted butter to fluff and loosen.
2. Add in the sugar to the butter and cream both together until light and fluffy.
3. Add in the vanilla essence, salt, powdered milk and yogurt mix well.
4. Add in the eggs one by one, mixing well after each addition.
5. Sift in the all purpose flour, corn starch and baking powder mixture into the batter and mix using a whisk to prevent overmixing.
6. Ready another 2 bowls to separate the batter, one add in 15g cocoa powder another bowl add in only 5g cocoa powder and mix well.
7. Pour the original flavor, light cocoa color and deep cocoa color batter in sequence, and hit it against the counter to dislodge excessive air bubbles and settle down a little bit.
8. Keep doing the same operation until finish all batter.
9. Pre heat 160°C for 10 minutes, then bake the cake for about 55 minutes (Please adjust the temperature and baking time according to your own oven) or until a toothpick inserted into the middle comes out clean.
10. Cool it for 15 minutes then upside down for a denser finish. This cake tastes best after being stored 24 hours at room temperature.
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這種傳統牛油蛋糕的一般做法是糖油拌合法製作，把準備的雞蛋，糖，麵粉，泡打粉和牛奶加入攪拌均勻即可烘培了。奶油先與糖攪打，混入空氣呈羽毛狀。再慢慢加入蛋，乳化後分次加入乾料和濕料。這次我們在食譜裡加入酸奶是為了增添風味，吃起來減少了一些油膩感哦。
若你想讓蛋糕口感更加柔軟細膩的話，可以嘗試分蛋打發製作。小心的把蛋白和蛋黃分開，因為蛋黃是含有油脂的。若蛋白接觸到蛋黃會影響打發（水或油會影響蛋白打發）。鸡蛋中的蛋白与空气接触会产生气泡，但蛋黄却会抑制气泡形成。分蛋法的步驟是分次把糖加入蛋白打發到硬性發泡。即是把攪拌器拿起來會呈現直立三角尖不容易坍塌就完成蛋白打發了。蛋白打發後就可以拌入蛋黃麵糊即可進行烘培的步驟。蛋白和蛋黄分开打發再混合的做法可以获得更多的气泡和体积。这样一来口感会更加柔软，质感也轻盈不少。至於，我們分享的食譜是全蛋打法。操作比較簡易，蛋糕體全蛋打法较不易形成蛋白打發的气泡，最终做出来的蛋糕密度会大一些口感要更硬更密一些。這就視乎個人的飲食喜好。
🖨️打印這食譜或調整食譜的份量 :
bit.ly/2Bo24yp
🔪 準備時間 ：15分鐘
🍲 烹飪時間 ：55分鐘
🍽️ 份量 ：6人份
🛠️ 用具 ：20cm x 20cm x 5cm 烤盤
🌱 食材
- 60克 玉米粉
- 240克 麵粉
- 6克 泡打粉
- 250克 無鹽奶油
- 4粒 雞蛋
- 180克 糖
- 2克 鹽
- 35克 酸奶
- 35克 奶粉
- 20克 可可粉
- 1茶匙 香草精
👩🍳做法：
1. 把室溫奶油打發至呈現蓬鬆呈羽毛狀。
2. 把糖加入奶油中繼續打發至蓬鬆呈羽毛狀。
3. 加入香草精，鹽，酸奶和奶粉攪拌均勻。
4. 雞蛋分次加入攪拌均勻即可，切記別過度攪拌會影響麵糊。
5. 將麵粉、玉米粉和泡打粉過篩進麵糊，這部分建議用手動攪拌比較好控制。
6. 把麵糊分別裝入另外兩個碗，一個加入15克可可粉，另一方則加入5克可可粉攪拌均勻就有2種深淺色的可可粉麵糊。
7. 依次序倒入原味、淺可可色和深可可色麵糊，然後輕敲烤盤讓氣泡釋出和讓麵糊攤平。
8. 同樣操作直到把所有麵糊都倒完為止。
9. 烤箱160°C預熱10分鐘，再烘烤55分鐘（視個人烤箱受熱功能以調整時間長短和溫度）。可以用竹籤插入蛋糕，若竹籤沒有沾黏麵糊即是烘烤完成。
10. 烘烤好後讓蛋糕冷卻最少15分鐘比較容易倒出烤盤。這款蛋糕放置經過24小時回油會更有風味和可口。
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真想吃😊
i mean put yogurt will delicious
For me yogurt can make the cake taste less greasy, omit or not just up to you. Flavor is very personal.
Hau jek 🎉
Yummi...perfect
❤️❤️❤️
没有奶粉用什么来代替呢？
如果用蛋糕粉放多少克？
你好👋🏻我试做了你这个蛋糕食谱还有咖喱鸡，好吃！👍🏻👍🏻
关于这个蛋糕的食谱，如果我换成只用低筋面粉，需要240g还是300g呢？
Thank you and stay safe!☺️
你好，谢谢你喜欢我们分享的食谱❤️😊🙏 蛋糕食谱用低筋面粉的话就用300克。（中筋面粉加玉米粉就会变成低筋面粉的）祝你平安快乐
@@XiaoYen.AhSeng 谢谢你的回复！
忘记了另一个问题，我烤出来的中间会有龟裂，原因是我的烤箱温度太高了？也有可能烤过龙了？
嗯，烤箱温度太高或者太久会裂。每家烤箱温度不同要自行调整哦。
@@XiaoYen.AhSeng
Ok我会再尝试的😊😊谢谢
不客气 🙂 祝你happy baking
要甜放多少克糖？
用低筋面粉可以？不用酸奶用什么代替呢？
可以用低筋麵粉，不用酸奶的話可以省略。用酸奶是要增添一點酸味，比較開胃一點。☺️
👍🏻😋🙏
❤️🙏☺️
Hi there
if don't have yogurt
Can Put fresh milk or Butter milk .
please reply me OK thanks
Omit it will be fine
Hi there
yogurt can skip IT But this cake
will dry. no need put some fresh milk. put yogurt will delicious Than milk. please reply me OK thanks
Sorry I don't understand what you mean.
如果我用蛋糕粉还要放玉米粉吗？
不用了，用蛋糕粉的话是300克哦。奶粉可以省略。糖份可以增加50克。
@@XiaoYen.AhSeng 🙏🙏👌
请问在这里玉米粉的作用是？
是用來讓中筋麵粉變成低筋麵粉，方便一些家裡沒有低筋麵粉的朋友。
如果我只用240g的面粉不用60g的玉米粉可以吗？这會影響到蛋糕的制作吗？
我要做分蛋法
用面粉的话口感会比较扎实一些，我们的食谱混合玉米粉是让它变成低筋面粉。
请问小雁，你用的鸡蛋55g是包括壳的重量吗？谢谢🙏
你好，这个重量是没有包括壳的。用A级的鸡蛋就可以了。
@@XiaoYen.AhSeng 请问小雁，这个食谱能做分蛋法牛油蛋糕吗？
请问你要用分蛋法是因为要省略泡打粉吗？
@@XiaoYen.AhSeng 不是的，分蛋法比较松软家人比较喜欢😅
哦，是可以的。不过要做斑马纹的话在混合面糊时要拿捏好时间，避免蛋白霜过度消泡。