Sunday, 13 August 2017

萝卜核桃蛋糕加奶油乳酪糖霜 (Carrot Walnut Cake with Cream Cheese Frosting)


8月在安家是个热闹的月份。
8月10日是安家三伯娘的生日;
8月12日是安家三伯的生日。
所以今天安迪给两位安家亲爱的长辈做个生日蛋糕  ~~
萝卜核桃蛋糕加奶油乳酪糖霜,
希望他们两会喜欢。


在此祝福安家三伯与伯娘,
身体健康,恩爱幸福,
生日快乐!



很满意这个萝卜核桃蛋糕体,
松软香醇,甜度适中,口感一级棒,
谢谢JeannieTay 的美好分享。

加上香滑的奶油乳酪糖霜,
这蛋糕好好吃!








萝卜核桃蛋糕加奶油乳酪糖霜
食谱参考 : Jeannie Tay  作了少许调整
1个 9寸 圆形烤模

材料:
4 个     蛋(A级)
240g    细砂糖
210g    植物油
2茶匙  香草精
260g    面粉
3/4 茶匙 苏打粉
1 1/2 茶匙 发粉
1/2茶匙 盐
1茶匙  桂皮粉
100g    核桃(以手指1砌成4)
300g    红萝卜丝

做法 :
1。将细砂糖和蛋搅打至乳白霜状,加入植物油和香草精,拌匀。
2。 筛入面粉,苏打粉,发粉,盐和桂皮粉,拌匀。
3。 拌入核桃和红萝卜丝,拌匀。
4。 将面糊倒入已铺上油纸的9寸圆形烤模,送入已预热烤箱185°C,烤约45- 50分钟或插入插支拔出时,不粘糊的。让蛋糕呆在烤模里冷却10分钟后才倒扣于凉架上。


奶油乳酪糖霜 :
150g  奶油乳酪
60g    牛油
60g    糖粉
1 1/2汤匙 柠檬汁
1 汤匙 牛奶

做法 :
将所有材料搅拌均匀。铺盖在已经完全冷却的蛋糕上。随喜装饰,冷藏于冰箱1小时即可。



Carrot Walnut Cake with Cream Cheese Frosting
Recipe adapted from : Jeannie Tay  with minor adjustment
One 9 inches round baking tin

Ingredients:
4 large eggs
240g caster sugar
210g vegetable oil
2 tsp vanilla extract
260g flour
3/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon powder
100g walnuts(roughly squeeze  into small chunk  )
300g grated carrots

Method:
1. Beat the eggs and caster sugar until white and creamy, then mix in the vegetable oil and vanilla extract.
2. Sieve in the flour, baking soda, baking powder, salt and cinnamon powder.
3. Fold in the walnuts and grated carrot until even.
4. Pour the batter into a lined 9-inch round cake tin and bake in  preheated oven at 185°C for 45-50 minutes, or until a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes before inverting onto a rack.

Frosting ingredients:
150g cream cheese
60g butter
60g icing sugar
1 1/2 Tbsp lemon juice
1Tbsp milk

Method:
Mix all the ingredients evenly to form the frosting before applying it in a thick layer onto the cooled cake. Decorate the cake as desired before chilling in the fridge for an hour.














@@@@@ Enjoy ! @@@@@



Saturday, 5 August 2017

抹茶牛油蛋糕 (Matcha Butter Cake)




抹茶牛油蛋糕,
一款收藏很久的食谱,今天终于把它给烤出来了。




如果你是抹茶控,相信你一定会喜欢它。
因为它除了带有抹茶香。。。。
还有意想不到的惊喜。

湿润又松软的牛油蛋糕体,
还有绿茶红豆这对好朋友,
这蛋糕滋味可丰富了!














 抹茶牛油蛋糕
食谱参考 : Copycake Kitchen ,稍微调整
烤模 : 2个 (4x8寸)土司模

材料 :
350克  牛油
230克  细砂糖
5个      蛋
250克  面粉
2 汤匙抹茶粉
1茶匙  发粉
240克红豆/ 130克  罐头煮熟红豆

做法 :
1。将红豆泡水隔夜。第二天滚水煮软红豆,沥干待用。(可以免除此步骤,如果你选用罐头煮熟红豆)

2。将牛油和细砂糖搅打至蓬松乳白状。逐粒加入鸡蛋,每回的加入前,必须拌匀面糊。


3。拌入筛过面粉,抹茶粉和发粉,加入煮熟红豆,搅拌均匀。

4。将面糊倒入2个(4x 8寸)的模子。

5。送入预热烤箱200'C 靠10分钟或呈微和色。然后从烤箱取出,以刀子于面糊中间画一条线。 调低温度至175'C 继续烘烤约40 - 45 分钟或蛋糕熟透。




以刀子于面糊中间画一条线。
Use a knife to make line over centre of the batter






Matcha Butter Cake 
(Recipe adapted from : Copycake Kitchen with minor adjustment
Baking pan : 2 (4x8-in) loaf pan

Ingredients:
350g butter
230g caster sugar
5 eggs
250g plain flour
2 tbsp matcha powder
1 tsp baking powder
240g red bean / 130g canned red kidney beans

Method:
1. Soak the red beans with enough water for over night. Cook with water until soften, drain well.
(Skip this step if you using canned red kidney beans).

2. Beat butter and sugar until light and fluffy. Add in eggs, one at a time, beating thoroughly after
each addition.

3. Fold in sifted flour, matcha powder and baking powder, stir in cooked read beans, mix
until well blended.

4. Spread batter into two greased and lined (4x8-in) loaf pan.

5. Bake in preheated over at 200c for 10 min or until light brown. Use a knife to make line
over centre of the batter. Bake at 175c for further 40-45 min until cooked.












最后,谢谢漂亮的爱斯特,
让安家尝到这富有特色的美味牛油蛋糕,谢谢哦!





@@@@@ Enjoy ! @@@@@@


Tuesday, 1 August 2017

安家炒米粉 (Ahn Family Fried Beehoon/Rice Vermicelli)



光阴荏苒,转眼又是8月1日。
你察觉了吗?
早安,快乐星期二!

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