水果干磅蛋糕 Dried Fruits Pound Cake

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年末,又到了聖誕與假期的季節。廣場的聖誕裝飾與不斷反復播放的聖誕歌曲,確實讓人有種過節愉悅的氣氛。忙完新書拍攝,聖誕很近,今年沒安排任何聖誕聚餐。一早想趁著那聖誕前夕也來感受一下那氣氛,把冰箱裡頭泡了數天的水果干給哪了出來。

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相较蘭姆酒,我更愛用紅酒來浸泡水果乾,果香會較明顯。翻出了麵粉、奶油和雞蛋,開了打蛋器把食材一路打下去。拌入了水果乾,再撒一把椰絲,然後送到烤箱裡慢慢的烤。

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出爐后的蛋糕,在撒些雪白的椰絲,趁蛋糕冷卻時到廚房煮了壺咖啡。我喜歡帶點溫度的水果乾磅蛋糕,因為溫度會讓酒香更突顯。酒香迷人的蛋糕,搭配手沖咖啡,這味道屬於大人的。

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材料:

低筋面粉 120 克
无盐奶油 100克
細砂糖 90克
蛋 2 个
泡打粉1茶匙
綜合水果乾 150克
椰絲 20克
紅酒 50ml

做法:

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1.將綜合水果乾用紅酒浸泡3天。濾干,備用。

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2.奶油軟化後,加入糖打至松發。

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3.将蛋分次加入,繼續打發。

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4.将麵粉和泡打粉入拌勻。

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5.将水果乾和椰絲絲加入,拌勻即為面糊。

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6.將麵糊倒入模型內,以刮刀抹平表面。
7. 预热烤箱,以180℃烤约25-30分钟即可。

Ingredients:

120g Low gluten flour
100g Unsalted Butter, softened
90g Granulated sugar
2 Eggs
1tsp Baking soda
150g Mixed dried fruits
20g Desiccated coconut
50ml Red wine

Procedure:

  1. Soak dried fruits in red wine for 3 days. Drain and set aside.
  2. Cream butter and sugar until mixture becomes light and fluffy.
  3. Add egg, beat till smooth.
  4. Sift in flour and baking soda until well combined.
  5. Stir in dried fruits and desiccated coconut, mix well to form batter.
  6. Spoon batter into case and bake in pre-heated oven at 180℃ for 25-30

蛋糕 Cake:http://squallcuisine.com/?cat=87

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