2011年4月5日 星期二

拜倒石榴裙下

石榴蛋糕
Pomegranate Cake

材料
125克 牛油, 100克 細砂糖, 1/4小匙 鹽, 2個 雞蛋,40毫升 鮮奶,
125克 自發麵粉,1/8小匙 蘇打粉,20克 椰絲,60克 核桃(切碎)

醬料
1/2個 石榴, 1大匙 細砂糖, 100毫升 清水, 1小匙 粟粉水

做法

1. 預熱烤箱180℃,準備兩個 8 x15 公分( 3 x 6寸) 模型烤盤。

2. 在攪拌盆裡將牛油、砂糖和鹽打發至鬆白,逐粒將雞蛋加入,拌勻。

3 加入鮮奶,拌入篩過的麵粉、蘇打粉、椰絲和核桃碎,拌勻成麵糊。

4. 把麵糊舀入模型裡,鋪平,盛入烤箱烘約30-35分鐘至熟,取出待冷卻。

5 醬料,將石榴肉、砂糖和清水煮沸約5分鐘,以粟粉水勾芡,即可盛起,待稍冷卻,與切片蛋糕供食即可。


Ingredients
125g butter, 100g caster sugar, 1/4 tsp salt, 2 eggs, 40ml fresh milk,
125g self-raising flour,1/8 tsp bicarbonate of soda,
20g desiccated coconut, 60g walnuts (chopped)

Sauce
1/2 pomegranate, 1 tbsp caster sugar, 100ml water,
1 tsp cornstarch solution.


Method

1. Preheat oven to 180℃, prepare two 8 x15cm (3x6-inches) loaf pan.

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

3. Stir in milk, fold in sifted flour, soda, desiccated coconut and chopped walnuts, mix until well combined.

4.
Spread batter into prepared loaf pans. Bake in oven for 30-35 minutes or until cooked. Leave to cool.

5. To make sauce,bring pomegranate,sugar & water to boil,about 5 minutes.
Thicken with cornstarch solution.Serve with cake slices.





4 則留言:

Little Ghost 提到...

蔡老师,
首先要说很抱歉打扰你了,这里有些问题想请教你。

在你那本“戚风蛋糕出炉了”那本书里的反转黄梨戚风蛋糕,朋友做了几次都没能成功,说是问题出在那六片蛋糕,所以要我问问你要如何才能做到像你书里的黄梨戚风呢?不好意思哦!也在次先谢谢你!:D

YumMum 提到...

Dear Mr Chai,

I have your book of "butter cake". In your recipe, it is mostly stated using a 8" inch square tin. I've a 10" nordic ware heritage bundt pan and would like to attempt the butter cake. May I know if I should double the recipe or increase by another half? Your advice is much appreciated. Thanks and have a nice day.

regards,
Eileen_T

kevin 提到...

Little Ghost,
不好意思,現在才回覆你的問題....
有時在聽你們講述時很難知道問題出在那裡?
做戚風最大難處是打蛋白,蛋白加入蛋黃糊裡不能攪拌太久。熟了要多烤5分鐘,不然會回濕而造成不熟。

kevin 提到...

YumMum,
You just add more 1/4 of the recipe, it enough for 10".