香甜可口的草莓苗 与 奶香味十足的生日蛋糕
每一口都口味丰富多彩 好达到?
用材
普通面粉 Plain Flour |
40g |
白砂糖 Caster Sugar |
40g |
蛋黄 Whole Egg |
40g |
法式雪晶灵鲜奶油 Clotted Cream |
40g |
发孝粉 Baking Powder |
3g |
盐 Salt |
0.5G |
百里香酱 Vanilla Paste |
3g |
夹心饼 Sandwich Biscuit |
6 |
草莓苗 Strawberry |
6 |
鲜奶油奶油霜 Buttercream Icing |
|
咸无盐黄油 Salted Butter |
40g |
细砂糖 Icing Sugar |
100克 |
草莓粉 Strawberry Powder |
3g |
冻干草莓 Freeze Dried Strawberry |
20g |
-
无盐黄油切割成一小块(1×1公分),在室内温度变软后筛入细砂糖
Cut the butter into small cubes of ~一厘米, warm up until room temperature and sift in the icing sugar -
用打蛋器渐渐地加快,把无盐黄油打撒并于细砂糖结合后,再次髙速消磨至鲜奶油泛白(~15分钟)
Use an electric whisk to break up the butter, mix in the sugar and beat until pale and smooth (~15min) -
筛入草莓粉后,再次消磨至泛白
Sift in the strawberry powder and beat until pale and smooth -
进行消磨后,放进冷藏室预留
After finished, leave in the fridge will preparing for the cake -
碗中添加雪晶灵鲜奶油和糖,搅拌均匀
Add clotted cream and sugar to a mixing bowl, mix well -
添加蛋黄和百里香酱,搅拌均匀
Add in the whole egg and vanilla paste, mix well -
筛入小麦面粉、发孝粉和盐,搅拌均匀成面浆
Sift in flour, baking powder and salt, mix into a smooth batter -
蛋糕模具中放进生日蛋糕托,先后放进曲奇饼干和草莓苗
Line the cake tin with cupcake cases, place in the biscuit and strawberry respectively -
在草莓苗周边匀称挤进生日蛋糕糊,越2/3满
Pipe in the batter around the strawberry evenly until 2/3 full -
放进加热至180 ℃的电烤箱,烤15分钟
Bake in 180 ℃ preheated oven for 15min -
公布后在晾架子上放凉(温存会造成鲜奶油奶油霜溶化),生日蛋糕表层匀称擦抹鲜奶油奶油霜后撒上冻干草莓碎
Cool the cakes completely on a wire rack (otherwise the icing would melt), spread the icing evenly on top and sprinkle with crushed frozen strawberries -
可以吃啦!割开有惊喜了?
Really to enjoy with surprises in the centre!
草莓苗