~~ 食譜 ~~
材料﹕
牛油 --- 45g
鹽 --- 少許
糖粉 --- 15g
杏仁粉 --- 25g
低筋麵粉 --- 50g
抹茶粉 6g (唂咕粉 / 榛子粉)
(5g焗短一半時間就夠喇)
做法﹕
1) 室溫牛油加鹽和糖粉輕輕攪拌, 加入過篩的杏仁粉伴勻
2) 篩入低筋麵粉及抹茶粉, 拌成糰後放入雪櫃(普通格)雪一晚
3) 分割成10g一粒, 搓圓後以170c焗15-20mins
4) 出爐後襯熱上一次糖粉 (份量以外), 完全放涼後, 再上一次糖粉
2010年12月25日星期六
red velvet cup cakes
Red Velvet Cake: The Complete Magnolia Bakery Cookbook - Allysa Torey & Jennifer Appel
Ingredients: Makes one 3-layer 9-inch cake, so for cupcakes you better halve this recipe.
- 3 ⅓ cups cake flour (not self-rising)
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 2 ¼ cups sugar
- 3 large eggs, at room temperature
- 6 tablespoons red food coloring
- 3 tablespoons unsweetened cocoa
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons salt
- 1 ½ cups buttermilk
- 1 ½ teaspoons cider vinegar
- 1 ½ teaspoons baking soda
Instructions:
- Preheat oven to 350 degrees.
- Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper. Or line 2 cupcake pans with cupcake liners.
- In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
- In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
- In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
- In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
- Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
- For cupcakes: fill the cupcake liners three-quarters full and bake the cupcakes for 20 - 25 minutes. Let the cupcakes cool in the pan for 10 minutes before transferring them on a wire rack to cool completely.
Vanilla Buttercream Frosting: The Complete Magnolia Bakery Cookbook - Allysa Torey & Jennifer Appel
Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- 3 to 4 cups confectioners’ sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions:
- Place the butter in a large mixing bowl. Add 2 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, ½ cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly
Ingredients: Makes one 3-layer 9-inch cake, so for cupcakes you better halve this recipe.
- 3 ⅓ cups cake flour (not self-rising)
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 2 ¼ cups sugar
- 3 large eggs, at room temperature
- 6 tablespoons red food coloring
- 3 tablespoons unsweetened cocoa
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons salt
- 1 ½ cups buttermilk
- 1 ½ teaspoons cider vinegar
- 1 ½ teaspoons baking soda
Instructions:
- Preheat oven to 350 degrees.
- Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper. Or line 2 cupcake pans with cupcake liners.
- In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
- In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
- In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
- In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
- Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
- For cupcakes: fill the cupcake liners three-quarters full and bake the cupcakes for 20 - 25 minutes. Let the cupcakes cool in the pan for 10 minutes before transferring them on a wire rack to cool completely.
Vanilla Buttercream Frosting: The Complete Magnolia Bakery Cookbook - Allysa Torey & Jennifer Appel
Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- 3 to 4 cups confectioners’ sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions:
- Place the butter in a large mixing bowl. Add 2 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, ½ cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly
2010年12月14日星期二
gum paste
4 Large Egg Whites
2 lb bag 10x powdered sugar
12 Level teaspoons Tylose
4 Tsp vegetable shortening
Cooking Instructions
1. Place the egg whites in a Kitchen Aid mixer bowl fitted with the flat paddle. 2. Turn the mixer on high speed for 10 seconds to break up the egg whites. 3. Reserve 1 cup of the powdered sugar and set aside. 4. Turn the mixer to the lowest speed and slowly add the remaining sugar. This will make a soft consistency royal icing. 5. Turn up the speed to setting 3 or 4 for about 2 minutes. During this time measure off the tylose into a small container. 6. Make sure the mixture is at the soft peak stage. It should look shiny, like meringue and the peaks fall over. (If coloring the entire batch, add the paste color at this stage, making it a shade darker than the desired color.) 7. Turn the mixer to the slow setting and sprinkle the tylose in over a five second time period. Next, turn the speed up to the high setting for a few seconds. (This will thicken the mixture. 8. Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the reserved 1 cup of powdered sugar. Place the shortening on your hands and knead the paste, adding enough of the reserved powdered sugar to form a soft but not sticky dough. You can check by pinching with your fingers and they should come away clean. Place the finished paste in a zip-top bag, then place the bagged paste in a second bag and seal well. 9. Place in the refrigerator for 24 hours if possible before using to mature the paste. 10. Before use, remove from refrigerator and allow the paste to come to room temperature. Take a small amount of shortening on the end of your finger and knead this into the paste. If you are coloring the paste, add the paste color at this stage. 11. Always store the paste in the zip-top bags and return to the refrigerator when you are not using the paste. Will keep under refrigeration for approximately 6 months. You can keep the paste longer by freezing. Be sure to use zip-top freezer bags. If you will be freezing a batch of paste, allow it to mature for 24 hours in the refrigerator first before placing into the freezer
2 lb bag 10x powdered sugar
12 Level teaspoons Tylose
4 Tsp vegetable shortening
Cooking Instructions
1. Place the egg whites in a Kitchen Aid mixer bowl fitted with the flat paddle. 2. Turn the mixer on high speed for 10 seconds to break up the egg whites. 3. Reserve 1 cup of the powdered sugar and set aside. 4. Turn the mixer to the lowest speed and slowly add the remaining sugar. This will make a soft consistency royal icing. 5. Turn up the speed to setting 3 or 4 for about 2 minutes. During this time measure off the tylose into a small container. 6. Make sure the mixture is at the soft peak stage. It should look shiny, like meringue and the peaks fall over. (If coloring the entire batch, add the paste color at this stage, making it a shade darker than the desired color.) 7. Turn the mixer to the slow setting and sprinkle the tylose in over a five second time period. Next, turn the speed up to the high setting for a few seconds. (This will thicken the mixture. 8. Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the reserved 1 cup of powdered sugar. Place the shortening on your hands and knead the paste, adding enough of the reserved powdered sugar to form a soft but not sticky dough. You can check by pinching with your fingers and they should come away clean. Place the finished paste in a zip-top bag, then place the bagged paste in a second bag and seal well. 9. Place in the refrigerator for 24 hours if possible before using to mature the paste. 10. Before use, remove from refrigerator and allow the paste to come to room temperature. Take a small amount of shortening on the end of your finger and knead this into the paste. If you are coloring the paste, add the paste color at this stage. 11. Always store the paste in the zip-top bags and return to the refrigerator when you are not using the paste. Will keep under refrigeration for approximately 6 months. You can keep the paste longer by freezing. Be sure to use zip-top freezer bags. If you will be freezing a batch of paste, allow it to mature for 24 hours in the refrigerator first before placing into the freezer
frosting
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 tsp. vanilla extract or flavoring
4 cups (approximately 1 pound) sifted confectioners' sugar
2 tbsp. milk
Instructions:
Cream butter and shortening with electric mixer until light and fluffy. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep covered with damp cloth until ready to use.
Store frosting in refrigerator. Keeps for up to two weeks in refrigerator in a airtight container. Rewhip before using.
Makes 1 1/2 cups frosting.
Buttercream Icing Variations:
For Pure White Frosting and a Stiffer Consistency:
Omit butter and add 1/2 cup all-vegetable shortening and 1/2 tsp. butter extract, and use clear vanilla extract.
To Thin Icing:
Add 2 tbsp. more milk or corn syrup per recipe.
To Stiffen Icing:
Chill icing or add more confectioners sugar.
For Chocolate Frosting:
Add 3/4 cup unsweetened chocolate or 3 (1 oz.) squares melted unsweetened chocolate plus 2 tbsp. milk per recipe. Mix well.
For Colored Icing:
With a clean eye dropper, add a few drops of food coloring of your choice to white buttercream frosting, being careful not to add too much. Use to frost cake, cookies, cupcakes, etc.
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 tsp. vanilla extract or flavoring
4 cups (approximately 1 pound) sifted confectioners' sugar
2 tbsp. milk
Instructions:
Cream butter and shortening with electric mixer until light and fluffy. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep covered with damp cloth until ready to use.
Store frosting in refrigerator. Keeps for up to two weeks in refrigerator in a airtight container. Rewhip before using.
Makes 1 1/2 cups frosting.
Buttercream Icing Variations:
For Pure White Frosting and a Stiffer Consistency:
Omit butter and add 1/2 cup all-vegetable shortening and 1/2 tsp. butter extract, and use clear vanilla extract.
To Thin Icing:
Add 2 tbsp. more milk or corn syrup per recipe.
To Stiffen Icing:
Chill icing or add more confectioners sugar.
For Chocolate Frosting:
Add 3/4 cup unsweetened chocolate or 3 (1 oz.) squares melted unsweetened chocolate plus 2 tbsp. milk per recipe. Mix well.
For Colored Icing:
With a clean eye dropper, add a few drops of food coloring of your choice to white buttercream frosting, being careful not to add too much. Use to frost cake, cookies, cupcakes, etc.
vanilla cupcake good easy
Ingredients
1 cup unsalted softened butter
2 cups sugar
4 large eggs at room temperature
1 1/2 cups self-raising flour
1 1/4 cups all purpose flour
1 cup milk
1 tsp vanilla extract
Makes 1 three layer 9-inch cake or 24 cupcakes.
1 3/4 cups of cake flour
1 1/4 cups of all purpose flour
1 cup (2 sticks) of salted butter
2 cups of sugar
1 heaping TBSP baking powder
4 large eggs at room temperature
1 cup buttermilk
2 tsp. vanilla extract
Method
Pre-heat oven to 350F. Grease and lightly flour three 9 x 2 inch round cake pans or line a muffin tray with paper cases. Cream the butter and sugar together until smooth. Add the eggs gradually one at a time, beating well after each one. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide the batter between the cake pans or paper cases if making cupcakes. Bake for 20-25 mins or until a skewer comes out clean. Let the cakes cool for 10 mins then turn out on wire racks. When the cakes have cooled ice between the layers then ice the top and sides of the cake. Serves: 24 cupcakes
1 cup unsalted softened butter
2 cups sugar
4 large eggs at room temperature
1 1/2 cups self-raising flour
1 1/4 cups all purpose flour
1 cup milk
1 tsp vanilla extract
Makes 1 three layer 9-inch cake or 24 cupcakes.
1 3/4 cups of cake flour
1 1/4 cups of all purpose flour
1 cup (2 sticks) of salted butter
2 cups of sugar
1 heaping TBSP baking powder
4 large eggs at room temperature
1 cup buttermilk
2 tsp. vanilla extract
Method
Pre-heat oven to 350F. Grease and lightly flour three 9 x 2 inch round cake pans or line a muffin tray with paper cases. Cream the butter and sugar together until smooth. Add the eggs gradually one at a time, beating well after each one. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide the batter between the cake pans or paper cases if making cupcakes. Bake for 20-25 mins or until a skewer comes out clean. Let the cakes cool for 10 mins then turn out on wire racks. When the cakes have cooled ice between the layers then ice the top and sides of the cake. Serves: 24 cupcakes
2010年12月5日星期日
cupcake frosting- butter cream
1/2 cup margarine
1/2 cup shortening
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
5 cups confectioners' sugar
1/4 cup milk
for 24 Cup
1/2 cup shortening
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
5 cups confectioners' sugar
1/4 cup milk
for 24 Cup
plain cupcake +butter cream
牛油 90g (放軟)
糖 100g
蛋 2隻
自發粉 150g
奶 4湯匙
香草油 少許
1. 牛油同糖打起
2. 慢慢加入雞蛋
3. 加入自發粉, 拌勻
4. 最後加入奶同香草油, 拌勻
5. 180度,18-20分鐘
Butter cream:
牛油 80g
糖霜 80g
奶 1湯匙
Food coloring 數滴
將牛油放軟, 加糖霜打至發白鬆發。
再加入奶同coloring, 拌勻即可。
糖 100g
蛋 2隻
自發粉 150g
奶 4湯匙
香草油 少許
1. 牛油同糖打起
2. 慢慢加入雞蛋
3. 加入自發粉, 拌勻
4. 最後加入奶同香草油, 拌勻
5. 180度,18-20分鐘
Butter cream:
牛油 80g
糖霜 80g
奶 1湯匙
Food coloring 數滴
將牛油放軟, 加糖霜打至發白鬆發。
再加入奶同coloring, 拌勻即可。
icing + plain cupcake
Royal Icing 材料 :
蛋白 - 1 隻
粉糖 - 175 g
檸檬汁 - 半個
牛奶 - 2 湯匙
牛油蛋糕材料﹕(約20件以上CUPCAKE的材料)
牛油 170g
砂糖 120g
雞蛋 3隻
低筋麵粉 225g
泡打粉 7g
牛奶 120g
做法﹕
1) 室溫放軟牛油，加入糖打至淡黃色。
2) 加雞蛋再攪勻，直至蛋汁完全混入牛油糊。
3) 將低筋麵粉篩開，拌法與2)混合 。
4) 最後把3)拌入牛奶，將麵糊倒入杯子中。
5) 焗爐預熱後，用170度焗20MIN。
6)蛋白高速打發，加入糖水，最後再加入熱情果汁徹底拌勻。
7)用Royal icing造成玫瑰花。
8)cupcake焗好後，把熱情果忌廉放在cupcake上再把玫瑰花放上，則可完成。
小撇步﹕
1) 牛油需在室溫中。
2)牛油蛋糕也可加入檸檬或雲呢拿等味道。
蛋白 - 1 隻
粉糖 - 175 g
檸檬汁 - 半個
牛奶 - 2 湯匙
牛油蛋糕材料﹕(約20件以上CUPCAKE的材料)
牛油 170g
砂糖 120g
雞蛋 3隻
低筋麵粉 225g
泡打粉 7g
牛奶 120g
做法﹕
1) 室溫放軟牛油，加入糖打至淡黃色。
2) 加雞蛋再攪勻，直至蛋汁完全混入牛油糊。
3) 將低筋麵粉篩開，拌法與2)混合 。
4) 最後把3)拌入牛奶，將麵糊倒入杯子中。
5) 焗爐預熱後，用170度焗20MIN。
6)蛋白高速打發，加入糖水，最後再加入熱情果汁徹底拌勻。
7)用Royal icing造成玫瑰花。
8)cupcake焗好後，把熱情果忌廉放在cupcake上再把玫瑰花放上，則可完成。
小撇步﹕
1) 牛油需在室溫中。
2)牛油蛋糕也可加入檸檬或雲呢拿等味道。
chocolate cupcake + frosting
Chocolate Cupcake 食譜是轉自仙姐的
Butter 100g
Muscovado Sugar 50g
Brown Sugar 50g
Egg 100g
Cake Flour 80g
Orange Zest (我無落 ) 1 pc
Baking Powder 3g
Cocoa Powder 20g
Milk 30g
Chocolate 66% 50g
Method:
Melt chocolate and pour in boil milk, mix until smooth,
Blend butter muscovado sugar, brown sugar together until soft,
Add eggs gradually,
Add the sifted dry ingredients and orange zest, blend in low speed
Fold in chocolate and milk, don't over mix,
Scoop into muffin pan and bake at 180℃ until brown , about 20mins.
至於上面個 topping 係我參考我愛杯子蛋糕呢本書做既
材料：
cream cheese 120g
butter 25g
砂糖 50g
method：
cream cheese 及 butter 放軟後後連同砂糖完全混合即可
可根據自己既口味加入不同味道的食用色素
Butter 100g
Muscovado Sugar 50g
Brown Sugar 50g
Egg 100g
Cake Flour 80g
Orange Zest (我無落 ) 1 pc
Baking Powder 3g
Cocoa Powder 20g
Milk 30g
Chocolate 66% 50g
Method:
Melt chocolate and pour in boil milk, mix until smooth,
Blend butter muscovado sugar, brown sugar together until soft,
Add eggs gradually,
Add the sifted dry ingredients and orange zest, blend in low speed
Fold in chocolate and milk, don't over mix,
Scoop into muffin pan and bake at 180℃ until brown , about 20mins.
至於上面個 topping 係我參考我愛杯子蛋糕呢本書做既
材料：
cream cheese 120g
butter 25g
砂糖 50g
method：
cream cheese 及 butter 放軟後後連同砂糖完全混合即可
可根據自己既口味加入不同味道的食用色素
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