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Lucy's Corner

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Hi, I'm Lucy! Welcome to My Corner! I’m always interested in learning something new. Cooking, Baking, Quilling, Sewing, Crafting, I never know what is next......

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迷你牛奶巧克力蛋糕Mini Milk Chocolate Bundt Cakes   

2013-02-01 09:54:21|  分类: 快乐烘焙 |  标签: |举报 |字号 订阅

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迷你牛奶巧克力空心蛋糕Mini Milk Chocolate Bundt Cakes

For English Recipe Please Scroll Down to the Bottom of the Blog 

     说过了最近喜欢吃蛋糕,而且买了不少新模具,就等着我慢慢来尝试。迷你空心蛋糕模我已经动心很久了,前一次买了两个独立的空心蛋糕模做过一次,效果不太好,可能是配方的原因。昨天看到超市的广告,这种迷你空心蛋糕盘可以一次做六个小蛋糕,特便宜,赶快让领导回家的时候路过帮我买一个回家。刚好在图书馆借了 Dorie Greenspan(写Baking with Julia,和PH合作写书的作者)的Baking From my home to yours 里面就有这个迷你牛奶巧克力空心蛋糕的方子,趁着外面零下10多度,寒风呼呼的吹,哪里也不想去,赶快开烤箱烤吧!!

迷你牛奶巧克力空心蛋糕Mini Milk Chocolate Bundt Cakes - Lucy - Lucys Corner

     烤好的蛋糕,领导见我浇巧克力太慢,想帮我,拿着还没有冷透的蛋糕就往巧克力GLAZE里蘸,结果他没有拿住蛋糕或者巧克力太黏没拿起来,整个就掉在GLAZE里面了,他用手想去挽救,蛋糕边缘马上断裂了,他又去拿叉子准备从蛋糕中间插入提起来,哈哈,这下更惨,蛋糕还是热的比较软,直接断成几块,他只有把蛋糕从巧克力里面舀出来,边舀边吃,把我装饰六个蛋糕的巧克力基本都舀走了,提前享受美味。我问他好吃不好吃,他是对巧克力没有抵抗力的人,他说:只要有巧克力的他都喜欢,虽然是迷你蛋糕一个下肚已经饱了,哈哈!!

迷你牛奶巧克力空心蛋糕Mini Milk Chocolate Bundt Cakes

  蛋糕做好准备拍照,发现颜色比较单调,放了一个草莓在中间,感觉好看很多,象不象火焰山??

 

迷你牛奶巧克力空心蛋糕Mini Milk Chocolate Bundt Cakes

这款蛋糕完全冷却或冷藏后

dense and firm

我觉得更好吃!!

 

********************迷你牛奶巧克力空心蛋糕********************

From :Baking From my home to yours By Dorie Greenspan

夹心材料:

  • 切碎的核桃或山核桃 3/4 杯
  • 可可粉 2 茶勺
  • 白糖 2 茶勺

蛋糕材料:

  • 面粉 1 杯
  • 泡打粉 1/2 茶勺
  • 盐 1/4 茶勺
  • 小苏打 1/8 茶勺(如果用牛奶这个就不加)
  • 室温黄油 一条8大勺
  • 白糖 1/3 杯
  • 鸡蛋 1 个
  • 香草香精 1/2 茶勺
  • 牛奶或白脱奶 1/2 杯
  • 牛奶巧克力 7 盎司

装饰表面材料:

  • 微甜巧克力粒 2 盎司
  • 浅色玉米糖浆 2 茶勺
  • 牛奶或鲜奶油 2 茶勺(这个书上应该是漏掉了,不加的话就很干,根本不能浇在蛋糕表面,干稀程度可以自己调节)
  • 烤过并且切碎的核桃或山核桃 适量

做法:

  1. 烤箱预热350F/180C。在迷你空心烤模涂抹上一层油,撒粉。将巧克力隔水融化冷却备用。
  2. 将夹心材料混合均匀备用。
  3. 混合面粉,泡打粉,盐,如果用白脱奶,加入小苏打,一起混合均匀备用。
  4. 搅拌机内将黄油和白糖用中速一起搅拌打发,大概3分钟,如果需要可以用橡皮刀将四周刮一刮。加入鸡蛋,搅拌约1分钟,然后加入香草香精。这个时候看上去不太平滑起小块,没有关系,降到低速,加入一半的干粉混合物做法3,混合均匀就好,然后加入牛奶或白脱奶,搅拌均匀后再加入剩下的一半干粉混合物做法3。最后加入融化的牛奶巧克力,搅拌均匀。
  5. 将每一个蛋糕模内放入约1/2的面糊,然后放入混合好的夹心材料,再放入剩下的面糊,入烤箱烤20-22分钟,用牙签插入不粘就好了。
  6. 冷却5分钟后,将蛋糕脱模,放网架上继续冷却。
  7. 将微甜巧克力粒放微波炉先打30秒,搅拌再打30秒,直到完全融化,加入浅色玉米糖浆和牛奶或鲜奶油搅拌均匀。浇在蛋糕表面,再撒上核桃或山核桃碎,埋头吃吧!!!

 

Milk Chocolate Mini Bundt Cakes

from: salad in a jar

These cakes are made in a pan that has 6 miniature molds. Constructed like a 6-cup muffin pan, mini Bundt pans are available in kitchenware shops.

FOR THE SWIRL
3/4 cup chopped walnuts or pecans
2 teaspoons unsweetened cocoa powder
2 teaspoons sugar

FOR THE CAKE
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup whole milk (you can change to buttermilk, add 1/8 teaspoon baking soda with flour mix.)
7 ounces premium-quality milk chocolate, melted and cooled

FOR THE GLAZE
2 ounces bittersweet chocolate

2 teaspoons light corn syrup
1 tablespoon chopped toasted walnuts or pecans (optional)
(Note from Paula: I think Dorie left something out here. Recommend you add cream or milk to thin the glaze. I also added about 3/4 cup powdered sugar.)

GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter a 6-mold mini Bundt pan.

TO MAKE THE SWIRL: Toss the nuts, cocoa and sugar together in a small bowl.

TO MAKE THE CAKE: Whisk together the flour, baking powder and salt.

Working with a stand mixer. preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until smooth, about 3 minutes, scraping down the bowl as needed. Add the egg and beat for 1 minute more, then beat in the vanilla. Don’t be concerned if the mixture looks curdled–it will smooth out soon. reduce the mixer speed to low and add half the flour mixture, mixing only until it is incorporated. Add the milk, and when it is blended into the batter, add the remaining flour mixture, again mixing just to incorporate. Finally, add the melted chocolate and mix to blend.

Fill each of the mini Bundt molds with a little batter, then divide the swirl ingredients evenly among the molds and top off the Bundts with the remaining batter.

Bake for 20 to 22 minutes, or until a thin knife inserted into the centers of the cakes comes out clean. Transfer the pan to a rack and allow the cakes to rest for 5 minutes, then invert them onto the rack and let them cool to room temperature.

TO MAKE THE GLAZE: Melt the chocolate in a heatproof bowl over a saucepan of water or in a microwave oven (which I think is more convenient for such a small quantity of chocolate). Stir in the corn syrup. Using a small offset metal spatula or a table knife, spread the shiny glaze over the tops of the bundts, then scatter the nuts, if you’re using them, over the glaze. Let the glaze set at room temperature; it will take about 15 minutes.

Taken from Baking From my home to yours by Dorie Greenspan

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