紅帽家的花園,美食和音樂
琴棋書畫詩酒花 , 柴米油鹽醬醋茶~~~
正文
最近做了很多亞洲特點的蛋糕,老公有點不耐煩了.今天問他這周的蛋糕想吃什麽樣的,他說要"American style,fluffy,creamy and rich yellow cake".原來老美還是不習慣那種輕盈,濕潤,象一朵雲一樣的亞洲式蛋糕啊. 最後他點名要了這個比較"Heavy"的Yellow Butter Cake with Chocolate Butter Cream,我自己是不喜歡,太過油和糖了:
Recipe for cake is from "The Cake Bible" by Rose Levy Beranbaum:
Ingredients for cake:
large egg yolks: 6pc(112g)
milk: 1 cup(242g)
Vanilla: 2+1/4tsp (9g)
sifted cake flour: 3 cups (300g)
sugar: 1+1/2 cups(300g)
baking powder: 1Tbsp+1tsp (19.5g)
salt: 3/4 tsp(5g)
unsalted butter: 12 Tbsp (170g)(room temp.)
1, Preheate the oven 350F. In a medium bowl lightly combine the yolks,1/4cup milk,and vanilla.
2, In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.Add the butter and remaining 3/4cup milk.Mix on low speeduntil the dry ingredients are moistened.Increase to medium speed and beat for 1 1/2 minutes to aerate and develop the cake's structure.Scrape down the sides. Gradually add the egg mixture in 3 batches,beating for 20 seconds after each addition to incorporate the ingrediants and strengthen the structure.Scrape down the sides.
3, Scrape the batter into two prepared pans.The pans will be about 1/2 full.
4, Bake 25 to 35 minutes or intil a tester inserted near the center comes out clean.The cake should start to shrink from the sides of the pans only after removal from the oven.
5, Let the cakes cool in the pans on racks for 10 Min.Loosen the side with a small spatula and invert onto greased wire racks.
Compared to Perfect Pound Cake,this cake has more than double the baking powder, less then half the butter, and no egg whites. The decrease in butter is resonsible for the lighter and softer texture. The increased baking powder further lightens the cake and also makes it more tender.
Recipe for frosting is come from www.hersheys.com:
butter: 1/2 cup (1 stick)
Hershes cocoa powder: 2/3 cup
powdered sugar: 3 cups
milk: 1/3 cup
vanilla extract: 1 tsp
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Flufy,Rich,Creamy Yellow Cake with Italian Maringe Frosting:
老公覺得我做的這個Yellow Cake沒有應有的那麽FLUFY,抱怨了一下說我沒照食譜上說的步驟操作.(的確,基於以前的經驗我沒有加速打麵糊) 我就嗆了一句:不然你來! 第二天他果然來做了,蛋糕體用同樣配方,隻是他完全按照配方的步驟執行,效果完全兩樣:)
感歎啊,自從結婚以後他就再沒下過櫥,雖然我的西餐和西點都是他啟蒙的.畢竟六年多了.他自然擺出大師傅的架子,我則跟在後麵洗了20多個盆盆碗碗,外加四套量具,弄得動靜也忒大了點!為了彰顯這蛋糕的Richness,還專門做了Silk Meringue Buttercream Frosting, 總之這個裱花層可以在70F的室溫下不花,又非常柔軟香甜.用了5個EGG YOLK和1根Vanilla Bean做的CUSTARD,1小杯杯滾燙的基本糖漿,2個打發的蛋白,還有4條(2cups)打發的BUTTER等等.整個做的過程很FANCY,最後又不辭辛勞地親自裱了奶油花,畢竟六年沒動手了,裱花手藝有點潮:)
東西做好了他又要我嚐一塊.一想到做這個蛋糕用了五條BUTTER(蛋糕體用了一條,做奶油裱花用了四條)我就心裏發慌.在他的堅持下,我本著大無畏的精神吃了一塊.還果然很RICH,CREAMY,AND FLUFY.就是吃了以後有內疚感.相比亞洲類型的輕芝士蛋糕和戚風蛋糕,感覺跟吃紅燒肉和小蔥拌豆付一樣,各有千秋.老美估計就是好那一口,這就是他們說的比較輕盈的蛋糕了.
這個淡黃色的裱花奶油the Silk Meringue Buttercream Frosting可以室市溫70F保持六小時以上不變形.冰箱保存一周以上.而且裱出來的花紋也比較好.口感輕盈要不說會以為是鮮奶油打出來的,味道也很好,因為用了天然香草豆. 要做這個奶油需要先做兩種東西:Cream Anglaise 和Italian Meringue.然後兩者混合才成為the Silk Meringue Buttercream Frosting.
Recipe for the Silk Meringue Buttercream:
This is the buttercream to have on that proverbial desert island.In fact, it is rather like a floating island buttercream with its combination of cream anglaise and Italian meringue!
Although more time-consuming and exacting to prepare than Classic Buttercream, it has the advantage of being qually smooth but more airy, stable, and resistant to warm temperatures. The greater stability makes it a dream for piping decorations.
INGREDIENTS MEASURE WEIGHT
(room temperature) (volume) (grams)
for Cream Anglaise:
sugar 1/2 cup 100g
5 large egg yolks 3 fluid ounces 93g
milk 1/2 liquid cup 121g
large vanilla bean
for Italian Meringue:
auger 1/3cup +2TBSB 92g
water 2 TBSB 30g
2 large egg whites 1/4 liquid cup 60g
cream of tartar 1/4 tsp
unsalted butter(must be softened) 2 cups 454g
To Make Cream Anglaise:
Have ready a sieve auspended over a bowl,near the range.
In a medium-size heavy noncorrodible saucepan combine the sugar and yolks.
In a small saucepan bring the milk and vanilla bean to a boil. Add 2 tablespoons of the milk to the yolk mixture,stiring constantly.Grandually add the remaining milk,stiring, and cook over medium-low heat, stiring constantly,until just below the boiling poin.The mixture will start to steam slightly and an accurate thermomerter will register 170F. Strain immediratly,scraping up any clinging to the bottom of the pan.
Scrape the seeds from the vanilla bean into the custard and cool to room temperature.(To speed cooling,put the bowl in a nother bowl or sink partially filled with ice water.)
Cover and refrigerate up to 5 days or until ready to complete the buttercream.
To Make Italian Meringue:
Have ready a heatproof glass measure near the range.
In a small heavy saucepan combine 1/3cup sugar and the 2 tablespoons of water.Heat, stirring constantly, until the sugar dissoves and the mixture is bubbling.Stop stirring and reduce the heat to low.(If using an electric range remove from the heat.)
In a mixing bowl beat the egg whites until foamy.Add the cream of tartar and beat until soft peaks form when the beater is raised.Gradually beat in the remaining 2 tablespoons sugar until sitff form when the beater is raised slowly.
Increase the heat and boil the syrup until a thermometer registers 248F to 250F(the firm-ball stage). Immediately trasfer the syrup to the glass measure to stop the cooking.
If using an electric hand-held mixer, beat the syrup into the egg whites in a steady stream.Don't allow syrup to fall on the beaters orthey will spin it onto sides of bowl.If using a stand mixer, pour a small amount of syrup over the egg whites with the mixer off. Immedieately beat at high speed for 5 seconds.Continue with the remaining syrup. For the last addition, use a rubber craper to remove the syrup clinging to the glass measure. Lower speed to medium and continue beating until completely cool(about 2 minutes). (The Italian Meringue keeps for 2 days refregerated.Rebeat brifly before using.)
To complete the silk Meringue Buttercream:
Place the butter in a large mixing bowl and beat on medium speed for 30 seconds or until creamy. Gradually beat in the Cream Anglaise until smooth.Add the Italian Meringue and beat until smooth.If the mixture looks surdled instead of smooth it is too cold. Allow it to sit at room temperature to warm to 70F.before continuing to beat.
Point for success:
Cream Anglaise: The temperature must reach at least 160F,and must not exceed 180F,or it will curdle.
Italian Meringue: For maximum stability,the syrup must rich 248F. and not exceed 250F.or the whites will break down.The whites must be free of any grease or teace of yolk.Do not overbeat.
Finished buttercream: Rebeat when it becomes spongy.
如果你看完這整個過程就不難理解為什麽我會跟在他後麵洗了20多個盆盆碟碟,外加四套量具.照他的說法是用了我家所有的CONTAINER!
Chocolate Lover's Angel Food Cake:
由於用了N多的蛋黃,蛋白就攢了好多,大概兩杯吧,索性就又做了這個巧克力的天使蛋糕,以前專門有貼過做法.吃起來跟朵雲似的:
Recipe for cake is from "The Cake Bible" by Rose Levy Beranbaum:
Ingredients for cake:
large egg yolks: 6pc(112g)
milk: 1 cup(242g)
Vanilla: 2+1/4tsp (9g)
sifted cake flour: 3 cups (300g)
sugar: 1+1/2 cups(300g)
baking powder: 1Tbsp+1tsp (19.5g)
salt: 3/4 tsp(5g)
unsalted butter: 12 Tbsp (170g)(room temp.)
1, Preheate the oven 350F. In a medium bowl lightly combine the yolks,1/4cup milk,and vanilla.
2, In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.Add the butter and remaining 3/4cup milk.Mix on low speeduntil the dry ingredients are moistened.Increase to medium speed and beat for 1 1/2 minutes to aerate and develop the cake's structure.Scrape down the sides. Gradually add the egg mixture in 3 batches,beating for 20 seconds after each addition to incorporate the ingrediants and strengthen the structure.Scrape down the sides.
3, Scrape the batter into two prepared pans.The pans will be about 1/2 full.
4, Bake 25 to 35 minutes or intil a tester inserted near the center comes out clean.The cake should start to shrink from the sides of the pans only after removal from the oven.
5, Let the cakes cool in the pans on racks for 10 Min.Loosen the side with a small spatula and invert onto greased wire racks.
Compared to Perfect Pound Cake,this cake has more than double the baking powder, less then half the butter, and no egg whites. The decrease in butter is resonsible for the lighter and softer texture. The increased baking powder further lightens the cake and also makes it more tender.
Recipe for frosting is come from www.hersheys.com:
butter: 1/2 cup (1 stick)
Hershes cocoa powder: 2/3 cup
powdered sugar: 3 cups
milk: 1/3 cup
vanilla extract: 1 tsp
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Flufy,Rich,Creamy Yellow Cake with Italian Maringe Frosting:
老公覺得我做的這個Yellow Cake沒有應有的那麽FLUFY,抱怨了一下說我沒照食譜上說的步驟操作.(的確,基於以前的經驗我沒有加速打麵糊) 我就嗆了一句:不然你來! 第二天他果然來做了,蛋糕體用同樣配方,隻是他完全按照配方的步驟執行,效果完全兩樣:)
感歎啊,自從結婚以後他就再沒下過櫥,雖然我的西餐和西點都是他啟蒙的.畢竟六年多了.他自然擺出大師傅的架子,我則跟在後麵洗了20多個盆盆碗碗,外加四套量具,弄得動靜也忒大了點!為了彰顯這蛋糕的Richness,還專門做了Silk Meringue Buttercream Frosting, 總之這個裱花層可以在70F的室溫下不花,又非常柔軟香甜.用了5個EGG YOLK和1根Vanilla Bean做的CUSTARD,1小杯杯滾燙的基本糖漿,2個打發的蛋白,還有4條(2cups)打發的BUTTER等等.整個做的過程很FANCY,最後又不辭辛勞地親自裱了奶油花,畢竟六年沒動手了,裱花手藝有點潮:)
東西做好了他又要我嚐一塊.一想到做這個蛋糕用了五條BUTTER(蛋糕體用了一條,做奶油裱花用了四條)我就心裏發慌.在他的堅持下,我本著大無畏的精神吃了一塊.還果然很RICH,CREAMY,AND FLUFY.就是吃了以後有內疚感.相比亞洲類型的輕芝士蛋糕和戚風蛋糕,感覺跟吃紅燒肉和小蔥拌豆付一樣,各有千秋.老美估計就是好那一口,這就是他們說的比較輕盈的蛋糕了.
這個淡黃色的裱花奶油the Silk Meringue Buttercream Frosting可以室市溫70F保持六小時以上不變形.冰箱保存一周以上.而且裱出來的花紋也比較好.口感輕盈要不說會以為是鮮奶油打出來的,味道也很好,因為用了天然香草豆. 要做這個奶油需要先做兩種東西:Cream Anglaise 和Italian Meringue.然後兩者混合才成為the Silk Meringue Buttercream Frosting.
Recipe for the Silk Meringue Buttercream:
This is the buttercream to have on that proverbial desert island.In fact, it is rather like a floating island buttercream with its combination of cream anglaise and Italian meringue!
Although more time-consuming and exacting to prepare than Classic Buttercream, it has the advantage of being qually smooth but more airy, stable, and resistant to warm temperatures. The greater stability makes it a dream for piping decorations.
INGREDIENTS MEASURE WEIGHT
(room temperature) (volume) (grams)
for Cream Anglaise:
sugar 1/2 cup 100g
5 large egg yolks 3 fluid ounces 93g
milk 1/2 liquid cup 121g
large vanilla bean
for Italian Meringue:
auger 1/3cup +2TBSB 92g
water 2 TBSB 30g
2 large egg whites 1/4 liquid cup 60g
cream of tartar 1/4 tsp
unsalted butter(must be softened) 2 cups 454g
To Make Cream Anglaise:
Have ready a sieve auspended over a bowl,near the range.
In a medium-size heavy noncorrodible saucepan combine the sugar and yolks.
In a small saucepan bring the milk and vanilla bean to a boil. Add 2 tablespoons of the milk to the yolk mixture,stiring constantly.Grandually add the remaining milk,stiring, and cook over medium-low heat, stiring constantly,until just below the boiling poin.The mixture will start to steam slightly and an accurate thermomerter will register 170F. Strain immediratly,scraping up any clinging to the bottom of the pan.
Scrape the seeds from the vanilla bean into the custard and cool to room temperature.(To speed cooling,put the bowl in a nother bowl or sink partially filled with ice water.)
Cover and refrigerate up to 5 days or until ready to complete the buttercream.
To Make Italian Meringue:
Have ready a heatproof glass measure near the range.
In a small heavy saucepan combine 1/3cup sugar and the 2 tablespoons of water.Heat, stirring constantly, until the sugar dissoves and the mixture is bubbling.Stop stirring and reduce the heat to low.(If using an electric range remove from the heat.)
In a mixing bowl beat the egg whites until foamy.Add the cream of tartar and beat until soft peaks form when the beater is raised.Gradually beat in the remaining 2 tablespoons sugar until sitff form when the beater is raised slowly.
Increase the heat and boil the syrup until a thermometer registers 248F to 250F(the firm-ball stage). Immediately trasfer the syrup to the glass measure to stop the cooking.
If using an electric hand-held mixer, beat the syrup into the egg whites in a steady stream.Don't allow syrup to fall on the beaters orthey will spin it onto sides of bowl.If using a stand mixer, pour a small amount of syrup over the egg whites with the mixer off. Immedieately beat at high speed for 5 seconds.Continue with the remaining syrup. For the last addition, use a rubber craper to remove the syrup clinging to the glass measure. Lower speed to medium and continue beating until completely cool(about 2 minutes). (The Italian Meringue keeps for 2 days refregerated.Rebeat brifly before using.)
To complete the silk Meringue Buttercream:
Place the butter in a large mixing bowl and beat on medium speed for 30 seconds or until creamy. Gradually beat in the Cream Anglaise until smooth.Add the Italian Meringue and beat until smooth.If the mixture looks surdled instead of smooth it is too cold. Allow it to sit at room temperature to warm to 70F.before continuing to beat.
Point for success:
Cream Anglaise: The temperature must reach at least 160F,and must not exceed 180F,or it will curdle.
Italian Meringue: For maximum stability,the syrup must rich 248F. and not exceed 250F.or the whites will break down.The whites must be free of any grease or teace of yolk.Do not overbeat.
Finished buttercream: Rebeat when it becomes spongy.
如果你看完這整個過程就不難理解為什麽我會跟在他後麵洗了20多個盆盆碟碟,外加四套量具.照他的說法是用了我家所有的CONTAINER!
Chocolate Lover's Angel Food Cake:
由於用了N多的蛋黃,蛋白就攢了好多,大概兩杯吧,索性就又做了這個巧克力的天使蛋糕,以前專門有貼過做法.吃起來跟朵雲似的:
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