Moist Chocolate Cupcake 巧克力杯子蛋糕

Moist Chocolate Cupcake     巧克力杯子蛋糕

Recipe From FABULOUS CAKE BUSINESS

 

This is a moist and rich chocolate cupcake with ganache topping.

湿润巧克力蛋糕以甘那许装饰。

Easy

容易做

Tips: butter cream topping can be used instead of ganache

小贴士：可用牛油淇淋代替甘那许

Ingredients                   材料                             Qty.  数量                   

(A)

Butter                          牛油                             250 g                           

Sugar                           细砂糖                         320 g                           

Coffee paste                 咖啡香精                     ¼ tsp.茶匙                   

(B)

Eggs                            鸡蛋                             4 pieces                                   

(C)

Plain Flour                   普通面粉                      320 g                           

Cocoa powder              可可粉                          50 g                             

Baking powder             发粉                              1 tsp. 茶匙                   

Baking soda                 小苏打                          1 tsp. 茶匙                   

(D)

Milk                            牛奶                             240 g                           

Ganache                      甘拿许                         300g                            

Method

1)        Cream (A) with flat beater at medium speed until light and fluffy. Stopping to scrap down the sides and bottom of the bowl with a rubber spatula.

2)        Add (B) gradually and cream until smooth and light. Stopping to scrap down the sides and bottom of the bowl after each addition.

3)        Add (C) and (D) alternately and mix at low speed until well incorporated. Stopping to scrap down the sides and bottom of the bowl.

4)        Line the 3-inch by 1.25-inch cupcake moulds with paper cups. Deposit the batter onto the moulds. Makes 24 pieces.

5)        Bake at 180°C in the middle rack of the oven for 25 minutes. Set aside to cool.

6)        Pipe ganache rosettes on top, decorate as desired.

作法

1)      用浆状搅拌器以中速将(A)搅打至松发。停止机器用橡胶刮刀将缸边与缸底未拌均之面糊括均。

2)      分次加入(B)搅拌至松发和光滑。每次加入时须将机器停止，用橡胶刮刀括缸边和缸底。

3)      改用慢速交叉的加入 (C)和(D)混合搅拌均匀即可。停止机器用橡胶刮刀将缸边与缸底未拌均之面糊括均。

4)      将纸杯放在3寸乘1.25寸杯子模里。将面糊倒入模子里。供做24粒。

5)      将蛋糕放在烤炉中层，以180°C的炉温烤25分钟。待冷备用。

6)      将甘拿许挤在蛋糕上面装饰随心意。

Japanese Cotton Roll 日式棉花卷

Japanese Cotton Roll  日式棉花卷  

Recipe from FABULOUS CAKE BUSINESS

This moist, soft and light cake with fresh strawberries and whipped fresh cream that melts in the mouth taste so delicious, you won’t stop after the first bite. You must try to make this cake.

这个润湿松软可口的蛋糕，撘配新鲜草莓和鲜奶油入口即化，当你吃上一口就会爱上它。一定要试做这个蛋糕

Very Difficult to make

很难做

Tips: if the egg white is over-whipped, the cake will rise up very high and collapse, thus, causing the cake to become compact.

小贴士：如果蛋白打得太起（亁性发泡）在烘烤的过程中蛋糕会起的很高出炉後就会塌下导致蛋糕变成紧密。

	Ingredients	材料	Qty. 数量
(A)	Milk	牛奶水	80 g
	Butter	牛油	80 g
(B)	Plain Flour	普通面粉	85 g
(C)	Egg yolk	蛋黄	5 nos. 粒
(D)	Egg white	蛋白	5 nos. 粒
	Sugar	细砂糖	110 g
	Cream of tartar	塔塔粉	1/4 tsp 茶匙

Filling 馅料

Whipped non-dairy fresh cream             打起植物鲜奶油           100g                

Fresh strawberries                                 新鲜草莓                     6 pieces, quartered       

Method

1)      Line all the sides and bottom the 16 x 10 x 1-inch shallow pan with baking paper.

2)      Cook (A) until butter melted (not boil). Add (B) and mix until well blended. Add (C) and mix until well combined

3)      Whip the egg white in (D) with wire whisk at high speed until foamy. Add the remaining ingredients and whip at medium speed until soft peaks form.

4)      Take ⅓ of the meringue add into (2) and mix with rubber spatula until well blended. Add into the remaining meringue and mix until well incorporated. Pour the batter onto the prepared pan and level it.

5)      Bake at 170°C in the middle rack of the oven for 20 minutes. Remove the cake from the pan immediately when baked. Set aside to cool.

6)      Spread the whipped non-dairy cream onto the cake then place the strawberry over the cream and roll it up.

作法

1)        将16 x 10 x 1寸浅烤盘四边和盘底铺纸。

2)        将(A)煮至牛油溶解（不需煮沸）。加入(B) 拌均，再加入(C)搅拌均匀。

3)        将(D)的蛋白用钢网搅拌器快速打至发泡。加入剩余的材料改用中速续打至湿性发泡。

4)        将⅓的蛋白面糊和（2）的面糊用橡胶刮刀拌均。将它加入剩余的蛋白面糊混合搅拌均匀。将面糊倒入准备好的烤盘里并将它弄平均。

5)        放在烤炉中层，以170°C的炉温烤20分钟。将烤熟的蛋糕马上移出烤盘，待冷。

6)        将打起植物性鲜淇淋抹在蛋糕上，然後将将草莓排在上面再将它卷起来。