Now !!! FruitART bakery Provide Delivery Services...宅配服务

PLEASE TAKE NOTED THAT ALL CUSTOMERS, PLEASE ORDER THE CAKE 3 DAYS EARLY FOR FRESH CREAM CAKE & CARTOON SHAPE OR DRAWING MUST ORDER 5 DAYS EARLY! AND, We Also Provide Cakes Delivery Services ON CERTAIN PLACES***.



Please email to us or directly contact or sms for more information or to place your's order through our FB page: +6017 426 9628 or You may visit our FB page at https://www.facebook.com/FruitARTbakery

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Please scroll down to get the Term & Conditions
【ALL PICTURES SHOWN ARE FOR ILLUSTRATION PURPOSE ONLY】 ;






Wednesday, March 20, 2013

Enriched D.Chocolate Cake



又是一款黑巧克力蛋糕,这蛋糕也被称为【秒杀蛋糕】;这蛋糕真的真的很好吃....
味道,口感都相当好,尤其是苦甜苦甜的味道...赞!

这蛋糕要用特好的可可粉【我是用来至瑞士的可可粉】,苦甜黑巧克力,那做出来的蛋糕就很美味了...

至于,这蛋糕需要注意的地方是在蛋白霜,蛋白霜只是可以打发至8/9分发【soft peak】,如果打得太发,蛋糕会比较干,再加以冷藏,那蛋糕就会很硬而不是绵了...

材料呢,就看各自的需求了,所谓【一分钱,一分货】....

这是500克的份量,6/7寸烤模。






注1* 如果使用脱底模子,那无需铺任何油纸。如果是使用普通模子,那可以选择铺纸或者涂上薄薄的一层白油然后再洒上薄薄的粉即可。

注2* 煮巧克力酱时候一定要选用纯牛油,那巧克力酱才会光滑细腻。如果使用人造牛油,那巧克力酱就会变粗燥,因为人造牛油的水份比例比脂肪还要高。

食谱:

A:
食油          35克
全脂牛奶    56克
可可粉       11克

B:
黑巧克力纽币    70克

C:
蛋黄液       63克

D:
蛋白液      127克
幼糖           84克

E:
低筋面粉    52克
苏打粉       1/4 茶匙

做法:
1. 将食油和牛奶加热,熄火,然后把可可粉加入用打蛋器拌匀。
2. 将1的液体倒入黑巧克力里搅拌至溶解,待凉备用。
3. 将材料C的蛋黄液加入已经冷却的2里拌匀即可。
4. 将D打发至湿性发泡【8/9分发】。
5. 然后,用交替的方式,将打发蛋白霜和过筛的材料E加入以上的巧克力蛋黄糊里拌匀即可。
6. 将烤炉预先预热,然后将拌匀的面糊倒入模子里,轻巧,再放入烤炉里,以上下火150度,烘约30 - 35分钟或至熟。【温度只供参考,个人烤炉的温度会有差别】。
7. 蛋糕烘熟后,要立刻倒扣,待凉后才移出模子。【这时候可以准备巧克力酱】

巧克力酱食谱:

动物性奶油【UHT CREAM】 100克
黑巧克力纽币                       80克

纯牛油                                  8克

做法:
将动物性奶油和黑巧克力纽币混合一起,用隔水煮溶的方式煮溶巧克力,然后拌匀再加入纯牛油拌匀即可备用。

准备好巧克力酱后,把蛋糕移上网架上,网架下放一个盘子以盛装多余的巧克力酱。然后再把巧克力酱倒在蛋糕上即可。然后,再把蛋糕冷藏至少30分钟,即可享用。

米米杏仁蛋糕与罂粟籽食谱


这款米蛋糕食谱是被小弟自作聪明的把食谱更改了。。。原食谱是Lai chin提供的米蛋糕。。也要谢谢Lai Chin提供了
这么棒的蛋糕而让我可以弄出这美味的蛋糕。。真的很好吃咯。。。淡淡的米香,不会很甜咯!蛋糕组织也很漂亮。。

其它材料和原食谱是一样的,只是我把主要材料换成了低筋面粉,粘米粉和糯米粉;然后而外加入罂粟籽和杏仁粉。
这款蛋糕是采用【全蛋法海绵蛋糕的做法】





注*1 第4的做法是避免食油沉淀而导致蛋糕烘熟后底部有一层的硬块。从底部往上捞的做法是要避免面糊里的泡泡被消灭。
注*2 此蛋糕的面糊是会比较水水的,因为面粉的份量比较少。
注*3 幼糖不可和蛋液一起混合了才搅拌因为这样会导致蛋黄包住了幼糖,而蛋液就很难打发咯!

食谱:

A:
鸡蛋液  420克 【约6粒A蛋】
幼糖     150克

B:
粘米粉 100克
低粉      60克
糯米粉   40克
杏仁粉   50克
罂粟籽   1汤匙

C:
全脂牛奶 85克

D:
食油     50克

做法:
1. 将鸡蛋液放入搅拌缸里,用慢速将蛋黄和蛋白混合,然后改为快速,这时候把幼糖加入,继续打发至鸡蛋液变米白色和份量变成3倍。
2. 预先将材料B筛过,然后把打发的蛋液速度调回慢速,再分2次加入已筛过的B。拌匀即可。
3. 之后,在把牛奶加入,慢速拌匀即可。停机。
4. 最后,舀少许的面糊放入装着食油的碗里,把它们拌匀后再倒入剩余的面糊里,用从下往上捞的方式轻轻的将它拌匀即可。
5. 倒入9寸圆形模子里,模子底部铺上一张纸。放入预先预热的烤炉里,以180度 烘5分钟后转去 150度 烘 30分钟。【每个人的烤箱温度都不一样咯!麻烦自己拿捏下下】
6. 烘熟后,立刻移出模子,倒扣在网架上,待1分钟后撕开底部的纸,待凉后即可装饰。。蛋糕就会变美美咯!

Wednesday, March 13, 2013

雙桃賀壽 LONGEVITY PEACHES



CAKE BASE: SPONGE CAKE
FILLING: MIX FRUITS + FRESH CREAM
TOPPING: FRESH CREAM + FRESH FRUITS
 
KINDLY VISIT OUR FB PAGE FOR MORE INFORMATION:


Saturday, March 9, 2013

草莓の戀 STRAWBERRY の LOVE


THIS IS SPECIAL FRESH STRAWBERRY CAKE
WHICH THE CAKE IS WRAPPED BY WHITE CHOCOLATE MODELLING
AND THE CAKE FILLING IS MADE BY FRESH STRAWBERRY, RUM AND MALTOSE SYRUP AND FRESH CREAM
AND THE CAKE BASE IS CHOCOLATE SPONGE CAKE
TOPPING IS DECO. BY FRESH STRAWBERRY
 
KINDLY VISIT OUR FB PAGE FOR MORE INFORMATION:



Thursday, March 7, 2013

EDIBLE GUM GLUE FOR FONDANT 食用膠水

很多朋友都有听说过用在翻糖的食用胶水,可是应该有一部分的人不懂要如何自制这食用胶水。

其实,只需两种材料即可弄出这食用胶水。。材料也可以很容易在烘焙材料店买到。

材料:
TRAGACANTH GUM 1/4茶匙
温水 适量 【约1-3汤匙】


做法:
把这两者混合均匀,搁置1分钟即可变成食用胶水了。
*** 浓稠度要自己掌控,不要一次性把水加入。

BEAR BEAR OREO CAKE


CAKE BASE: CHOCOLATE SPONGE CAKE
FILLING: OREO CRUSH + FRESH CREAM
TOPPING: CHOCOLATE FRESH CREAM
 
KINDLY VISIT OUR FB PAGE FOR MORE INFORMATION:



Wednesday, March 6, 2013

HOME SWEET HOME THEME FONDANT CAKE


CAKE BASE: ANY FLAVOURS BUTTERCAKE*
FILLING: BUTTERCREAM OR CHOCOLATE GANACHE
TOPPING: EDIBLE FONDANT
 
KINDLY VISIT OUR FB PAGE FOR MORE INFORMATION



TERM & CONDITION:

1) PLEASE GAVE THE ORDER BEFORE 3 DAYS FOR ANY CAKES, CREAM PUFF, ETC.

1a - PLEASE GAVE THE ORDER BEFORE 5 DAYS FOR DARK CHOCOLATE TRUFFLES & FONDANT ICING CUPCAKE.

2) GOODS SOLD IS NOT RETURNABLE OR EXCHANGE.

3) ADDITIONAL TOPPING, DECORATE ITEM OR FRUITS WILL BE EXTRA CHARGE.

4) OUTSTATION DELIVERY WILL BE EXTRA CHARGE . PLEASE REFER TO OUR'S DELIVERY SERVICE COLUMN.

5) IF WOULD LIKE TO CHANGE THE FRUITS FOR THE CAKE TOPPING, PLEASE SPECIFIC WHEN GAVE THE ORDER AND THE CAKE PRICE WILL BE ADJUST ACCORDING TO THE FRESH FRUITS YOU'RE CHOOSING.

6) SOME FRUIT CAKES PRICE MIGHT BE ADJUST ACCORDING TO THE FRESH FRUITS MARKET PRICE.

7) ALL CAKE SIZES ARE START FROM 7", 9" & 11.5" OR CAKE WEIGHT START FROM 500gm, 1kg & 1.5kg.

8) ALL OUTSTATION DELIEVRY SURCHARGES IS ACCORDING TO COURRIER SERVICES CHARGERS.

9) MINIMUM ORDERING FOR COOKIES TO OUTSTATION DELIVERY* ARE 3 BOTTLES.

10) ALL OUTSTATION DELIEVRY CHARGES WILL BEAR BY CUSTOMER.

11) IF THE COOKIES ARE LOST WHEN SENDING, WE'LL TRY OUR BEST TO CLAIM TOTAL LOST FROM COURRIER SERVICES. AND, IF UNCLAIM THEN FruitART bakery ONLY PAY BACK 50% TO THE CUSTOMER FROM THE TOTAL AMOUNT OF COOKIES IN BILL. (NOT INCLUDED COURRIER SERVICE CHARGE)***

12) ALL OUTSTATION DELIVERY PAYMENT MUST BE PAY 3 DAYS EARLY BEFORE COOKIES ARE SENDING OUT.

13) FruitART bakery RESERVES THE RIGHT TO ALTER, ADJUST OR AMEND THE CAKE PRICES, TERM & CONSITION, DECORATION AND TOPPING AT ANY TIME WITHOUT PRIOR NOTICE.
[ PAYMENT TERMS ]
To confirm an order, a non-refundable deposit of 50% of the balance or agreed amount is required. This will secure your requested date and cake order. The outstanding balance is due no later than 5days ( fondant cake / cupcake ) / 3days ( normal fresh cream cake ) before collection/delivery.
If you wish to have alterations that affect the cost, after this date, the balance will be adjusted accordingly.
Payments can be made by Bank Transfer to: MAYBANK OR PBB BANK , WE'LL INBOX OR SMS YOU THE ACC. NUMBER AFTER YOU PLACE AN ORDER.
[ CANCELATION POLICY ]
Deposits are non-refundable.

*OUTSTATION DELIVERY IS FOR CUSTOMER WHO ARE NOT STAYING IN PENANG** & KEDAH*. [ DELIVERY SERVICE ONLY PROVIDE WITHIN PRAI - ALOR SETAR ONLY***]