Saturday, 6 February 2016

核桃牛油蛋糕 (Walnut Butter Cake)



 为了给家人准备早餐,
同时又想消耗剩余的核桃,
就烤了这个美味可口的核桃牛油蛋糕。



湿润的蛋糕体,香脆的核桃粒,
这蛋糕虽然做法简单,但是超好吃的!




核桃牛油蛋糕

材料 :
面粉      :  120g
泡打粉    :  1/3 茶匙
牛油      :  120 g (室溫)

细砂糖    : 80g
鸡蛋       :  2只

合桃      :  80g (切碎) 
香草精    :  数滴

做 法 :
1。 将面粉与泡打粉筛过,置旁待用。
2。  核桃放入巳预热180度的烤箱, 烤 1- 2分钟至金黃色。
3。  将牛油与细砂糖打至软滑后, 将蛋分2次慢慢加入, 打至奶白色。
4。  加入数滴香草精,拌匀, 然后将巳篩好的粉类拌入,快手轻轻拌勻, 最后加入核桃拌勻。
5。  将面糊慢慢倒入蛋糕模內, 放入巳预热180度的烤箱, 烤约30分钟。然后改用170度烤約 10分钟或至金黃色。



Walnut Butter Cake


Ingredients:
120g flour
1/3 tsp baking powder
120g butter (room temperature)
80g  caster sugar
2 eggs
80g walnuts (chopped)
A few drops of vanilla

Method:
1. Sieve the flour and baking powder.
2. Roast the walnuts in a preheated oven at 180°C for 1-2 minutes until the walnuts have turned golden yellow.
3. Beat the butter with sugar until fluffy, add in the eggs in two additions and continue to beat the batter until it becomes a milky white.
4. Add in a few drops of vanilla and mix well, then gently fold in the sieved powders before adding in the roasted walnuts.
5. Pour the batter into a cake mould and bake in a preheated oven at 180
°C for about 30 minutes. Then reduce the temperature to 170°C and continue baking for about 10 minutes or until the cake is golden brown.


 为了一次过把剩余约220克的核桃粒解决掉,
我一烤就三个谱,一共烤了三份如图中的尺寸。

蛋糕香气四溢,出炉不久就被清模一个,
相信其余两个也很快被解决的,
因为牛油蛋糕隔夜会更芳香美味的。





 明天就是年二九,对华人来说,
就是普天同庆团圆的大好日!

安迪祝福回乡的你们,一路顺风。
不管是回乡或留城的,
大家都有个餐开心温馨的年夜饭!
猴年万事如意!





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

9 comments:

  1. 新年与亲友一起下午茶品尝蛋糕也很赞哦。祝福妳与家人新年快乐,猴年吉祥如意。

    ReplyDelete
    Replies
    1. 新年快乐,美女。
      就想到新年期间,家人都会迟醒,准备几款蛋糕,随给人不同的起床时间迁就,有个随意又方便的早餐。

      Delete
    2. This comment has been removed by the author.

      Delete
  2. 祝你新年快乐 阖家安康 ^^

    ReplyDelete
    Replies
    1. 谢谢薇。
      大家一样,有个快乐如意年。

      Delete
    2. This comment has been removed by the author.

      Delete
  3. Hi Aunty young, yr walnut cake looks delicious. May I know how much sugar to add ? You have not mentioned in yr recipe.
    Wishing u n yr family a happy n prosperous lunar new year.

    ReplyDelete
    Replies
    1. Good morning Madeline.
      Thank you so much for high lighting my mssing of the sugar part . It is 80g sugar needed in thus recipe.
      Wishing u n family a happy n properous lunar year;)

      Delete
    2. This comment has been removed by the author.

      Delete

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