2013年1月22日星期二

黑狗啤蛋糕 [Guinness Chocolate Cake with Bailey's Butter Cream]

话说2012年年尾做了一粒[黑狗啤蛋糕]。。友人们吃了都对它情有独中,念念不忘。。看看冰箱里还有剩下不少自己酿的Bailey's Irish Cream。。趁着友人注册结婚。。这么一大庄喜事。。当然也要弄个蛋糕帮他们贺喜啦!!没错。。相隔了三个星期。。我又第二次做这蛋糕。。好让他们再次回味一下!!

黑狗啤蛋糕
 Guinness Chocolate Cake with Bailey's Butter Cream
食谱参考: Global Table Adventure [dot] com
食谱连接[按这里



Ingredient:
Cake (make an 8" round cake)
Butter ~ 170g
 Cocoa Powder (sifted) ~85g (i use chocolate powder)
Guinness Stout ~ 250ml
Vanilla essence ~ 1 tbsp (i reduce to 2 tsp)
Granulated Sugar ~ 300g (i reduce the sugar by half and replace with brown sugar for better aroma)
Low protein flour (sifted) ~ 160g
Baking Soda (sifted) ~ 1 tsp
Baking Powder (sifted) ~ 1tsp (to make the cake more fluffier, and to balance up the "weird" taste of soda)
Egg (55g) ~ 2 nos

Bailey's Butter Cream
Butter (soften) ~ 340g
Icing Sugar (sifted) ~ 384g (i reduce to 200-250g)
4 Tbsp Bailey's (i increase by double to get rid of the "weird" taste of icing sugar) 

Method:
Cake
1.  Oven preheat at 350*F (176*C) upper + lower flame
2. In a sauce pan / small pot, melt butter and whisk in Guinness, Vanilla essence and cocoa powder till well mixed together.
3. Remove from heat and let cool.
4. Line the 8"round cake tin with parchment paper.
5. When the stout mixture is cool, beat (with whisk attachment) in sugar, flour, baking soda & baking powder.
6. The gradually add in the eggs.
7. Beat until the batter is shiny, smooth and colour of the mixture become slightly lighter and pale.
8. Pour the batter into the lined cake tin and bake for 30-35 minutes or until skewer (or cake tested) comes out clean.
9. Turn the cake upside-down and let cool on the wire rack. Remove parchment paper immediately to prevent cake turns soggy.

Bailey's Butter Cream
1. Whip the soften butter with whisk attachment, gradually add in icing sugar. 
2. When the butter cream become loose and fluffy, add in the Bailey's one at a tablespoon to prevent split.  I whip it for around 5 to 10 minutes to get the smooth texture.

To Assemble:
1. Slice the cake into half --- horizontally 
2. Spread the butter cream onto the middle layer, and sandwich with another layer of cake.
3. Spread the balance of the butter cream evenly throughout to cover the whole cake.
4. Decorate the cake with some chocolate deco.
5. Ready to serve & celebrate!

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中文对照

蛋糕体 (8寸圆模)
A:
牛油 ~ 170g
黑狗啤 ~ 250ml
香草精 ~ 1 tbsp (我减至 2 tsp)
可可粉 (过筛) ~85g (我改用巧克力粉chocolate powder)
B:
细沙糖 ~ 300g (我改用黄糖份量减半 150g)
低粉 (过筛) ~ 160g
苏打粉 (过筛) ~ 1tsp
泡打粉 (过筛) ~ 1tsp
鸡蛋 (A蛋) ~ 2 粒

Bailey's Butter Cream
牛油 (室温软化) ~ 300g(大约)
糖粉 (过筛) ~ 200-250g(大约)
Bailey's酒 ~ 4tbsp(我将份量加双倍)

蛋糕做法
A:牛油煮溶,用whisk搅拌,慢慢加入啤酒和香精。。最后加入过筛后的可可粉用whisk搅拌至融合。。离火放凉备用。。
B:A待放凉后(大概15分钟),用hand mixer搅拌,加入细沙糖,再慢慢加入过筛子后的低粉+泡打粉+苏打粉。。最后加入鸡蛋。。用中速打到面糊发亮为止(大概5分钟)。。倒入蛋糕模拿去烘。。170度上下火烘大概30-35分钟。。

Butter cream做法:
将软化后的牛油,用hand mixer打到变浅黄/乳白色。。慢慢加入过筛后的糖粉。。打至蓬松。。接着把bailey's慢慢加入。。为了避免油水分离一次只加一汤匙。。最后再打发约5-10分钟。。备用。。

自家Bailey's酒的食谱:
whipping cream 动物性鲜奶油 - 250ml
milk 牛奶 - 20ml
sugar 细沙糖 - 30g
condensed milk 练奶 - 170g
Strong coffee/expresso/Coffee emulco - 50ml
Whiskey 酒 - 200ml
vanilla essence 香草精 - 1 tbsp

做法:
1)将鲜奶油和牛奶煮滚备用。
2)同时,用另一个锅将细沙糖煮至黄金焦糖色。焦糖煮到金黄色后,一边搅拌一边将煮滚的鲜奶油跟牛奶慢慢倒入焦糖里。这步骤要特别小心因为焦糖将会冒很多水蒸气。
3)等到“冷静”后,将练奶,whiskey酒和咖啡加入一起煮至大滚,灭火待冷。
4)等酒冷后,倒入玻璃瓶,并收藏在冰橱,酿两个星期等入味后才拿出来享用。。
 


2013年1月13日星期日

继续挑战 Advance Class ~ Wedding Cake

话说不知天高地厚的我。。。又要来挑战新鲜事了。。。没想到真的就继续就读了Advance class。。。到底advance class是真的难度很高吗??请来见证一下。。。


开学的第一个星期。。。就上wedding cake了。。而且第一天就要我们做那么难度高的icing piping!!


3D新婚公仔


出来的作品真的很漂亮!!



迟来的 Update

 消失了一小阵子又回来了。。哎真的有够体弱。。刚进入2013年就病了一场。。身边的朋友们还有老公都病倒了。。最后我还是逃不过病魔的侵入。。感冒发烧咳嗽了整整一个星期。。也旷课了一个星期现在好很多了。。明天就可以照常上课了!!

好啦。。。现在真的要兑现承诺啦!
 
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