Butter Cream Cake 古早味 奶油蛋糕 满月蛋糕礼盒 结婚蛋糕礼盒 Full recipe in description box [Eng Sub 中文字幕]

古早味 奶油蛋糕 满月蛋糕礼盒 结婚蛋糕礼盒 Butter Cream Cake

I was an airline stewardess Before
A stay-at-home mom with 4 kids Now
Love Cooking, Baking & Sharing Recipes
前空姐、目前是四个孩子的全职妈妈
喜欢烹饪/烘培、分享食谱

Subscribe for more videos:
YouTube 👉🏻 Jacelyn Lim Recipes Sharing👈🏻 https://bit.ly/2NeCXiH
YouTube 👉🏻 Jacelyn & Xuan Vlog👈🏻 https://bit.ly/394HX4J

Follow Jacelyn on social media:
Facebook: https://facebook.com/imJacelynLim
Instagram: https://instagram.com/imjacelyn
#imjacelyn #奶油蛋糕 #满月蛋糕礼盒 #buttercreamcake

*8” Cake pan - Greased and lined with parchment paper
*Oven’s brand: Ariston

A - Vanilla cake 香草蛋糕：
6 Egg yolks 6颗蛋黄
80g Cooking oil 植物油
100g Milk 牛奶
3g Vanilla extract 香草香精
120g Cake flour 低筋面粉

6 Chilled egg whites 6颗冰蛋白
100g Granulated sugar

B - Chocolate cake 巧克力蛋糕：
6 Egg yolks 6颗蛋黄
80g Cooking oil 植物油
100g Milk 牛奶
100g Cake flour 低筋面粉
20g Unsweetened cocoa powder 无糖可可粉

6 Chilled egg whites 6颗冰蛋白
100g Granulated sugar

C - Butter cream frosting 奶油霜：
200g Unsalted butter 无盐奶油
65g Icing sugar 糖粉

D - Pipping gel 透明糖霜：
Food colouring 食用色素

Tips to bake a Perfect cake 如何烤出完美、没裂痕、没皱痕、不需倒扣、不缩腰的蛋糕 https://youtu.be/yQJoMjW0Iyw

A - Vanilla cake 香草蛋糕：
1.Beat the egg yolks 蛋黄打散

2.Stir in cooking oil 倒入植物油搅拌均匀

3.Stir in milk + vanilla extract
倒入牛奶 + 香草香精，搅拌均匀

4.Sieve in cake flour, mix well
筛入低筋面粉搅拌成顺滑的蛋黄糊

5.Gradually add the sugar into the egg whites and whisk until soft peaks
蛋白从冰箱取出，低速打至起粗泡后，分3次倒入细砂糖，打至湿性发泡

6.Fold in 1/3 of the egg whites into the egg yolk mixture, to lighten the batter
取1/3蛋白霜，倒入蛋黄糊里，用刮刀由底往上轻轻切拌均匀。把边边和底部的蛋黄糊刮干净，拌均匀

Then pour the the egg yolk batter into the egg whites and fold to combine
把蛋黄糊倒入剩余的2/3蛋白霜里，用刮刀轻轻切拌均匀。把边边和底部的蛋白霜刮干净，拌均匀

7.Pour the batter into the cake pan, get rid of the air by tapping the pan lightly on a tabletop
把面糊倒入蛋糕模，拿起烤盘轻震数下消泡

8.Place cake pan into the preheated oven, 140℃, 55 minutes. And then reduce to 125℃, for another 35 minutes
送进已预热烤炉, 140℃, 55分钟。然后降低温度至125℃, 再烤35分钟

**Turn OFF the fan function when baking, for the smooth and flat cake surface
有风扇的烤炉必须把风扇关掉再烤，这样才能烤出表面平滑、无裂痕的蛋糕

** Different brand of oven may needs a different baking temperature and time.
When you insert a cake tester into the cake, it comes out clean. When you gently pressing the top of the cake, it is not sticky & springs back immediately, it means the cake is done baking

**不同牌子的烤炉所需的烘烤温度与时间也许不同，必需自己调整一下。蛋糕烤至竹签戳入中心抽出时是干净的、且蛋糕表面摸上去是干爽有弹性的，即表示熟了。

9. Let the cake sit in the oven for 10 minutes after baked
烤好后让蛋糕在烤炉里焖10分钟后才取出

10.Remove the cake pan from the oven after 10 minutes. Bang the pan on tabletop to remove the heat
10分钟后出炉，拿起烤盘往桌面蹬一下散热。

11.Hold parchment paper and transfer the cake onto the wire rack. Tear away the parchment paper, let the cake cool completely before slice it into 2 pieces
用刮刀在烤盘与油纸中间划一圈。
拉起油纸、把蛋糕移至钢架上。撕开油纸让蛋糕冷却后切成2片。

B - Chocolate cake 巧克力蛋糕：
12.Beat the egg yolks 蛋黄打散

13.Stir in cooking oil 倒入植物油搅拌均匀

14.Stir in milk 倒入牛奶搅拌均匀

15.Sieve in cake flour + chocolate powder, mix well 筛入低筋面粉 + 可可粉搅拌成顺滑的蛋黄糊

16.Repeat step "5" - "11" for the chocolate cake 重复步骤”5” - “11”直到巧克力蛋糕完成

C - Butter cream frosting 奶油霜：
17.Beat the butter + icing sugar on low heat to combine, then increase to medium speed and continue beating until smooth, scraping down the sides of the bowl as needed, and beat again until sugar is fully dissolved
无盐奶油 + 糖霜以低速搅拌一下，再转中速搅拌至顺滑，用刮刀把碗旁边和碗底部的奶油刮干净后，再继续搅打直到糖霜完全融化即可

18.Divide the butter cream into few portions, then add in food coloring, stir until combined and set aside
把奶油霜分成几份，加入自己喜欢的食用色素调色备用

D - Pipping gel 透明糖霜：
19.Divide the pipping gel into few portions, then add in food coloring, stir until combined and set aside
把pipping gel分成几份，加入自己喜欢的食用色素调色备用

20.Spread a thin layer of butter cream in between 2 slices of cake
在两片蛋糕中间涂上薄薄的一层奶油霜

21.Spread another thin layer of butter cream on top of the cake
在蛋糕上再涂上薄薄的一层奶油霜

22.Then decorate the cake with butter cream and pipping gel.
然后用奶油霜 + pipping gel 在蛋糕上做些装饰

23..Slice the cake into smaller pieces
切成自己喜欢的形状即可

24.Store the cake in an airtight container, at room temperature for up to 2-3 days. Or refrigerate for up to 5-7 days.
室温封密盒子里可保存2-3天。冷藏可保存5-7天。

Видео Butter Cream Cake 古早味 奶油蛋糕 满月蛋糕礼盒 结婚蛋糕礼盒 Full recipe in description box [Eng Sub 中文字幕] канала Jacelyn Lim 美妈与厨房