Sunday, February 7, 2010

[虎虎生輝] 虎紋牛油蛋糕 - Tiger Stripe Butter Cake

上週五的晚上，趁著"大日子WooHoo"還沒下畫，又到戲院看了多一次。並不是單單因爲戯裏難得出現和我同姓的連八記，但更多的是為接近本土化感動的情節。希望接下來的日子裏，都可以看到屬於馬來西亞華人的農曆新年戯。

提到電影中的舞虎，就順著將這斑馬牛油蛋糕改名為虎紋牛油蛋糕更爲貼切，以迎接即將來臨的虎年．在這裡先和大家拜個早年，祝福大家虎年行大運，平安幸福健康．

材料 Ingredients:
250克牛油250g Butter
220克低筋面粉，篩過220g Low Gluten Flour, Sieved
220克幼砂糖220g Castor Sugar
4粒雞蛋4 Eggs
1 茶匙發粉1 Teaspoon Baking Powder
1 茶匙香精1 Teaspoon Vanilla Essence
125毫升牛奶125ml Milk
2湯匙可可粉2 Tbsp Cocoa Powder

做法 Method:
將牛油和幼糖打至松發呈乳白色。逐粒加入雞蛋。雞蛋必須分次加入，每打一粒雞蛋，確定它完全被攪拌其中， 方可繼續加入下壹粒雞蛋。加入香精攪均。
加入牛奶攪均。預先將低筋面粉和發粉混均，並將它篩過加入，順著一方向，例如逆時針反方，使用蛋糕抹刀切拌。將攪均的蛋糊分爲兩份，1份保留原味．
另一份蛋糊則加入可可粉攪均．預先將蛋糕模凃上一層薄的牛油. 先將3湯匙原味麵糊倒入蛋糕模中間，接著馬上接著倒入3湯匙的可可麵糊于原味的中間，接下來如此依序交叉的倒入麵糊，直到用完爲止．放入預先加熱的烤爐, 以170度攝氏烘烤45分鐘, 熱烘烘的牛油蛋糕就可出爐享用了。

您喜歡阿豐美食心櫥房的美食嗎？歡迎您按此訂閱^^
at

28 comments:

  1. Little InboxFebruary 7, 2010 at 10:41 PM

    Coincidentally I just want to google on marble cake, and I found this. I will give it a try before CNY. Thanks for the recipe.

    ReplyDelete
  2. Big Boys OvenFebruary 8, 2010 at 8:51 AM

    wow I just love those awesome gorgeous strips, just lovely looking at it! :)

    ReplyDelete
  3. Sonia ~ Nasi Lemak LoverFebruary 8, 2010 at 10:58 AM

    this butter cake look gorgeous, I might prepare this for CNY.Thanks for sharing.

    ReplyDelete
  4. AprilFebruary 8, 2010 at 11:57 AM

    谢谢分享。
    请问你有杏仁饼的食谱吗？那种一片片杏仁片的那种？

    ReplyDelete
  5. Christine HoFebruary 8, 2010 at 7:43 PM

    這個牛油蛋糕超香，很喜歡你改的名堂『虎虎生輝』很配合這個蛋糕，又有新年氣氛！

    ReplyDelete
  6. squallFebruary 9, 2010 at 11:19 AM

    浓浓的牛油香...搭配杯热咖啡更是绝佳风味...

    ReplyDelete
  7. TTFebruary 9, 2010 at 2:02 PM

    请问一下,你都是用低筋面粉和發粉,那我可以直接用自发面粉吗? 谢谢.

    ReplyDelete
  8. August YangFebruary 10, 2010 at 8:18 AM

    祝你：虎年吉祥，万事如意！

    ReplyDelete
  9. PenagagirlFebruary 10, 2010 at 4:59 PM

    为什么没有注明多少度的？

    ReplyDelete
  10. Hong 阿豐February 10, 2010 at 10:12 PM

    Hi April, 真不好意思，暫時還沒有杏仁餅的食譜。

    Hi TT, 對了，你可以使用自發麵粉來代替，

    Hi 眼光師，謝謝的提醒，我剛註明了。

    也沒忘了祝賀大家虎年行大運^^

    ReplyDelete
  11. TTFebruary 11, 2010 at 10:40 AM

    Hi 谢谢你的答复。请问你的Cream Cheese butter cake 需要冷藏吗？在室温下可以储藏多久呢？谢谢。

    ReplyDelete
  12. ILikePaperCuttingFebruary 12, 2010 at 10:39 AM

    very creative of you to create the Tiger Stripe butter cake. I salute.

    ReplyDelete
  13. HS Kitchen And HobbyFebruary 15, 2010 at 9:27 PM

    祝你及家人新年快乐，身体健康，心想事成。

    ReplyDelete
  14. PeanutMarch 10, 2010 at 6:25 PM

    can i know your butter cake mould size?

    ReplyDelete
  15. Hong 阿豐March 10, 2010 at 9:14 PM

    Hi Mei Huei, I use 8" inch mold size. ^^

    ReplyDelete
  16. ILikePaperCuttingMarch 25, 2010 at 9:18 AM

    dolphing, are you sure you are using 250ml milk? I made one yesterday using your recipe, the cake was too wet. I checked your other butter cake recipes, you are only using 4 tbsp of milk, please confirm on this, I wish to make this again, thank you.

    ReplyDelete
  17. Hong 阿豐March 25, 2010 at 9:23 AM

    Hi Jessica, it should be 250ml. In order to reduce the risk, I would suggest you use 125ml instead. ^^

    ReplyDelete
  18. Hong 阿豐March 31, 2010 at 11:59 PM

    爲了增加製成這蛋糕的成功率，我已將牛奶水減半至125ml，請大家多留意^^

    ReplyDelete
  19. spdongApril 12, 2010 at 12:05 PM

    请问上述所用的是可可粉还是巧可力粉？因为可可粉是Cocoa powder不是chocolate powder.

    ReplyDelete
  20. Hong 阿豐April 12, 2010 at 12:13 PM

    HI SP Dong, 其實應該使用可可粉Cocoa Powder 才正確^^

    ReplyDelete
  21. shuangshuangJuly 16, 2011 at 2:05 AM

    请问是用几寸的模呢？？

    ReplyDelete
  22. kellyDecember 13, 2011 at 9:22 PM

    谢谢你的食谱。。太赞了。。很好吃。。

    ReplyDelete
  23. AnonymousJanuary 3, 2012 at 12:46 PM

    May I know why my cake not '发' enough, it become smaller size after remove from oven and got a layer of oil at the bottom of the cake? I just put about 80ml of milk because after I add all the eggs, the mixture started watery already, so I didn't put all. Please give me some advise. Thank you very much. Besides, the taste is very good. I love it. Just left the texture I'm not really successful.

    Joey

    ReplyDelete
  24. Hong 阿豐January 3, 2012 at 2:28 PM

    @shuangshuang, I use 8" inch mold size.

    @Joey, I was wondering if the flour is added correctly as stated?

    ReplyDelete
  25. corySeptember 28, 2012 at 1:13 PM

    谢谢你的食谱，味道不错。。

    ReplyDelete
  26. AnonymousOctober 13, 2012 at 5:28 PM

    Ricky99:
    I just made one using your recipe today, taste good & smell good ! Thanks. Just still feel a little bit wet after 45 minutes baked in the oven. After i heat for extra 15minutes then its okay:) Nice.

    ReplyDelete
  27. Hong 阿豐November 2, 2012 at 1:38 PM

    Yes, the baking time may need to adjust accordingly on some situations :)

    ReplyDelete

欢迎你的心得交流^^

Note: Only a member of this blog may post a comment.