2013年7月6日星期六

松软核桃牛油蛋糕~ Walnut Crumble Soft Butter Cake~




~松软核桃牛油蛋糕~
~Walnut Crumble Soft Butter Cake~


材料A:
200g 牛油(Golden Churn / Anchor)
80g 幼糖
4粒 蛋黄(A蛋)
200g 自发面粉 / 低筋面粉 + 1茶匙 发粉(过筛)
半茶匙 香草精


材料B:
4粒 蛋白
80g 幼糖


上层核桃酥脆:
70g 牛油
100g 低筋面粉
30g 幼糖
100g 核桃(切碎)


做法:

1.)牛油和糖打至松发,加入蛋黄打匀,加入香草精和面粉拌匀,备用。

2.)蛋白打至粗泡泡后慢慢加入幼糖打至硬性发泡。

3.)把(1) 和( 2 )拌匀。

4.)把拌好的面糊倒入已铺上油纸的 8" 四方模里,抹平,备用。

5.)上层核桃酥脆的做法:牛油,糖和面粉用手慢慢搓成像沙粒班的酥脆加入核桃碎拌匀。

6.)把核桃酥脆洒在蛋糕糊上。

7.)以预热烤箱170°C-180°C烤50分钟或至熟。




2 条评论:

  1. Hi Step,

    Wish that I can taste the fine crumbs of your walnut butter cake. The texture of this cake looks wonderful!

    Nice to know you via blogging. I'm totally amazed with all beautiful bakes. Happy to be your latest follower and hope to hear from you soon.

    Zoe

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  2. Hi Step,

    There seems to be some problem with blogger connect. Hope that it will be fixed and be your follower soon. Cheers!

    Zoe

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