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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***.



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【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。

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***]