牛油磅蛋糕

- 9月 11, 2019

細個成日食莎莉蛋糕，放冰格可以保存得好耐，想食就隨時切兩片拎出黎回溫就食得~ 不過買番黎當然無自己整果種一出爐就全屋都牛油香味既感覺，聞到已經好想食😁😁😁，一兩片做早餐或下午茶剛剛好，食唔晒放雪櫃擺幾日都無問題，不過自已整通常都唔會放得耐，一兩日就俾人K.O.晒😆

不過磅蛋糕出爐後最好唔好即刻食，放入密封盒於室溫保存至少一晚等蛋糕回潮，食起上黎會較濕潤。如果一兩日食唔晒放雪櫃，食之前要早半個鐘拎出黎回溫，因為磅蛋糕牛油比重較多，雪凍既磅蛋糕會變實，影響口感。

以下食譜份量約做一條長形磅蛋糕(模具尺寸:21cm×11cm×6cm)，如想做少啲份量，可將所有材料減半，無長形模具亦可用小蛋糕杯，做蛋糕仔俾小朋友當茶點~ 不過留意磅蛋糕比較重身同厚實，如果比較鍾意輕盈鬆軟口感既蛋糕，可能其他種類既蛋糕會更適合，遲啲再同大家分享~

材料:

低筋粉 200克
無鹽牛油 200克
幼砂糖 160克
雞蛋 4隻
泡打粉 1茶匙
鹽半茶匙
雲呢拿香油半茶匙

做法:

1，預熱焗爐至180°c。蛋糕模鋪上烘焙紙。
2，牛油放於室溫軟化。加糖，用打蛋器打至淡黃色。
3，分3次加入雞蛋用打蛋器打勻。
4，加入雲呢拿香油及鹽打勻。
5，分3-4次篩入麵粉，用切拌法拌勻。
6，倒入蛋糕模中，掃平表面。
7，放入焗爐，以180°c焗20分鐘。
8，取出蛋糕於表面劃一刀，放回焗爐以170°c再焗約40分鐘，如蛋糕表面已上色，可於最後20分鐘蓋上錫紙避免顏色過深。
9，用牙籤插入蛋糕中央看看是否熟透 (牙籤沒有沾上麵糊)。
10，把蛋糕放在鐵架上，脫模放涼。

*每個局爐溫差同火力不同，請自行調校烤焗時間。

Butter pound cake

Ingredients:

200g cake flour
200 g unsalted butter
160g caster sugar
4 eggs
1 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract

Directions:

1, Preheat oven to 180°c. Line the pan with baking paper.
2, Soften the butter in room temperature.
Add sugar and beat with an electric mixer until smooth and turns pale yellow.
3, Add eggs in 3 batches and beat until the eggs are well incorporated into the butter mixture.
4, Add vanilla extract and salt, mix well.
5, Sieve in the flour in 3-4 batches, mix well by cut-and-fold method.
6, Spread batter evenly into the prepared pan, use a spatula to smooth the surface of the batter.
7, Transfer the pan into the preheated oven, bake for 20 minutes at 180 ° c.
8, Take out the cake and slash in the middle with a knife. Put it back in the oven and bake for another 40 minutes at 170°C. If the surface of the cake is brown enough, cover the cake with foil in the last 20 minutes to avoid it from getting too dark.
9, Insert a toothpick into the center of the cake to see if it is fully cooked (the toothpick comes out clean).
10, Remove the cake frm the mold and let cool on a rack completely.

#牛油蛋糕 #磅蛋糕