Thursday, December 8, 2016

伯爵香茶奶油蛋糕 Aromatic Earl Grey Tea Cake


Do you like green tea flavored pastries? Here is another aromatic tea flavored butter cake recipe which has a richer taste than green tea and I highly recommend you to try it out.
你喜欢绿茶口味的甜品吗?这是一道富比绿茶还更有浓香茶味的奶油蛋糕食谱,我强力推荐你试试。


伯爵香茶奶油蛋糕
Aromatic Earl Grey Tea Cake

Ingredients 材料

(A) Sugar Syrup 糖浆
25g Sugar 糖
50g Hot Water 滚水
2 Tbsp Lemon Juice 柠檬汁

(B)
300g Salted Butter 咸牛油 (softened to room temp 室内回温)
190 Icing Sugar 糖粉
30g Glucose 葡萄糖 / Corn Syrup 玉米糖浆

(C)
6 Eggs (room temp 室内回温)
10g Earl Grey Tea Dust 伯爵茶粉 (from tea bags 取自茶包)
30g Almond Powder 杏仁粉
2 Tbsp Grated Lemon Zest 柠檬皮丝
2 Tbsp Fresh Milk 鲜奶

(D)
300g Plain Flour 面粉
1/4 Tsp Baking Powder 发粉


Method 做法


Preheat oven to 170C degrees. Line a 30x11.5x7.5cmH loaf pan with parchment paper. Set aside.
烤箱预热至170C度。准备一个已铺上烘焙纸的30x11.5x7.5cmH蛋糕模具,搁置备用。

Combine sugar and hot water (A) until dissolved. Stir in lemon juice and set aside.
把A里的糖及滚水一起混匀至融化,再加柠檬汁A搅匀搁置。

Combine and sift (D) together twice. Set aside.
将D的粉料一起混匀,过沥,搁置备用。


In a mixing bowl, combine and beat ingredients (B) together until light and very fluffy. Gradually add eggs in 6 additions until well mix before adding another. Add tea dust, almond powder, lemon zest and milk. Mix well.
把材料B全部倒入搅拌盆用打蛋器打便浅白及松发后才分六次把鸡蛋一一加入,至混匀为止。接着才把伯爵茶粉,杏仁粉,柠檬皮丝及鲜奶入续加入混匀成糊。

Fold in sifted flour mixture (D) with rubber spatula until combined.
之后把沥过的粉料D沥入,用橡皮刮刀拌匀。

Transfer batter into the prepared loaf pan and level the surface with spatula. Make a lengthwise cut down the middle of the cake batter with spatula.
将蛋糕糊倒入模具,表面用刮刀抹平然后在面糊中间做纵向切割。


Bake in the middle rack of a preheated oven at 170C degrees for 50 mins until cooked.
送入已预热至170C度的烤箱的中层烘烤50分钟至熟透即可。

Unmould cake from pan and remove parchment paper.  Immediately brush the cake with sugar lemon syrup (A) while the cake is still warm.
蛋糕出炉后脱模去掉烘焙纸,趁热时马上在蛋糕刷上糖浆A。

Allow to cool completely before wrapping with cling firm.  Best serve after storing the cake overnight.
待蛋糕冷却后用保鲜膜包起来等隔天才品尝。





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