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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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Monday, July 15, 2013

大马版@布丁蛋糕


大家一定很好奇这款蛋糕,因为会觉得名字和照片根本就不符合。
一定在想那个布丁到底是藏在哪里。。。。
呵呵!为什么这蛋糕会被称呼为【布丁】蛋糕呢!而找不到【布丁】,
原因是此蛋糕的组织很【细腻】,口感如【布丁】那般【QQ软软】的,
所以才会被大众称呼为【布丁蛋糕】。
在此要感谢好好朋友POOSUAN LIM把那么好的蛋糕介绍给我,
还要求我试做了再把食谱分享给大家。

原食谱是采制【CAROL JAY 老师那里的胚芽布丁蛋糕食谱,
只是我有稍微改良过此食谱来迎合马来西亚朋友的胃口咯!
谢谢Carol老师为我们带来这么好吃及独特的蛋糕。

以下是我的食谱,此食谱的做法和普通的起风蛋糕做法一样,只是这是采用【汤面法
蛋白霜部分是打发至【硬性发泡,把打发的蛋白拿起,尾部是【挺直】的,
那就是【硬性发泡】了。
此蛋糕不会很甜,因为糖的份量极少,如果要比较甜的,那可以而外加入20 - 30克的幼糖在【D】的部分。关于味淋这东西,可以在Daiso或者买日本杂货的店铺找打,我是在Daiso卖的。。。
如果真的找不到那可以改用RUM代替,份量是1茶匙
至于,ORANGE EMULCO 只是增加蛋糕的颜色已经香味,如果不要那也是可以去除或者把份量减少。
如果不喜欢柳橙口味,大家可以做原味,黑芝麻,抹茶,咖啡等等口味。。

补充:【此蛋糕的特色是在于它的组织,蛋糕组织很棉,气孔很幼。不像起风的气孔会比较大一些。】


A:
橄榄油或植物油 60克
全脂牛奶或柳橙汁 100克
幼糖 20克

B:
低筋面粉 100克 【筛过】

C:
蛋黄 6粒
味淋【MIRIN】1汤匙
ORANGE EMULCO 15克 【可以去除,如不要】
柠檬屑或柳橙屑   1整粒

D:
蛋白 5粒
幼糖 60克
柠檬汁 5克

E:【表面装饰】
柳橙果膏 适量
坚果 适量
葡萄干 适量

做法:
  1. 将材料【A】一起混合,放入锅中煮至旁边冒小泡泡即可熄火,然后倒入已经筛过的材料【B】里,搅拌均匀即可【这就是汤面】
  2. 待面糊不烫手后,就把【C】蛋黄加入拌匀,再来是味淋,ORANGE EMULCO和柠檬屑加入拌匀即可,备用。
  3. 这时候,把【D】蛋白放入搅拌碗里,打至发泡,加入柠檬汁和一半的幼糖;继续打发至湿性发泡了,才加入剩下的幼糖;继续打至【硬性发泡】。
  4. 先把1/3的蛋白霜和蛋黄糊混合均匀,然后再倒回剩余的蛋白霜里混合均匀。
  5. 把面糊倒入两个【7寸】的圆模子里,然后放入预选预热【160度】的烤炉里的底层,以【上下火】烘烤50分钟,烤熟后马上倒扣,待凉即可脱模。
  6. 脱模后,放在蛋糕盘,蛋糕表面涂上薄薄一层柳橙果膏,在放少许的坚果来装饰后即可享用。。。。


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***]