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Wednesday, January 1, 2014

如何自制和装饰浓郁咖啡鲜奶油蛋糕





想要自己装饰一粒咖啡蛋糕吗?其实不难的,只需要几样的东西就可以搞定了。当然,最重要的食材是不可以缺少的,如蛋糕体*,鲜奶油,咖啡粉,抹刀等等。。。
以上一共有20张图片让大家参考,希望您们看得明白咯!呵呵.....【PIC 1 - 20】

关于蛋糕体*,需要准备一粒9寸或23 CM的咖啡口味海绵蛋糕,可以是海绵蛋糕预拌粉,全蛋海绵蛋糕,分蛋海绵蛋糕或起风蛋糕做法,
以下提供的食谱是【海绵蛋糕预拌粉**做法】。蛋糕冷却后再把它横割成3片,每片都洒上均匀的咖啡糖浆***

咖啡糖浆***:【咖啡粉2茶匙 + 180ml 开水 + 幼糖 1汤匙】混合均匀即可。【图 1 - 2
如可以饮用酒精类,可以在咖啡糖浆里加入1汤匙的KAHLUA酒

**海绵蛋糕体
A:
海绵蛋糕预拌粉 320克
鸡蛋                     320克
清水 或 牛奶         80克
咖啡粉                     4茶匙
咖啡膏                     2茶匙
B:
食油                       80克

做法:
1. 将材料A放入搅拌缸里,用慢速拌匀,刮一刮后继续用中速搅拌约7分钟*至面糊泛白膨松。
2. 然后,把少许面糊舀入盛着食油的碗里,拌匀再倒回剩余的面糊里,轻轻的用刮板从下往上捞的方式将面糊拌匀即可 。
3. 把面糊倒入已经预先在底部铺纸的9寸圆模里。
4. 放入预先预热160度的烤箱里,以上下火烘烤约40分钟或至熟即可。
5. 烘熟后,立刻移出烤箱,脱模;撕开底部的纸张然后倒扣至冷却。
6. 把蛋糕体横割3片,每片洒上均匀的咖啡糖浆。【图3 - 4

装饰材料与用具:

鲜奶油 适量
自制咖啡浓缩酱* 【 咖啡粉 2茶匙 + 热水 2汤匙 + 幼糖 1茶匙】【图 8
咖啡膏 2茶匙
巧克力装饰片 8片
巧克力核桃棒 8条
花嘴 1个
裱花袋 1个
抹刀 1支
转台 1个
三角刮板 1片

做法:
1. 将预先解冻的鲜奶油倒入搅拌缸里,用中快速【图 5】搅拌至发硬后【图 6】转慢速搅拌1分钟即可。
2. 舀出约300克的打发鲜奶油【图 7】备用。
3. 将预先弄好的咖啡浓缩酱2茶匙咖啡膏加入已经打发的鲜奶油里拌匀。【图 9
4. 把已经洒上咖啡糖浆的蛋糕片放在蛋糕盘与转台上,放一小勺的鲜奶油放在蛋糕片上,轻轻抹开至均匀,然后盖上第2片蛋糕片,再放一小勺鲜奶油,抹开,盖上第三片蛋糕片即可。【图 10 - 11
5. 在蛋糕顶部放上约2大勺的鲜奶油,用抹刀把鲜奶油摊开抹平,然后抹刀垂直,用少许鲜奶油把蛋糕旁抹平及均匀即可。然后再把顶部边沿的鲜奶油收进即可。【图 12 - 14
6. 准备一个三角牙级刮板绕着蛋糕边刮,另外一只手移动转台。【图 15 - 16
7. 这时候准备一个裱花嘴和裱花袋,把剩余的鲜奶油装进去,然后在蛋糕表面挤出8粒奶油花。【图 17 - 18
8. 准备巧克力装饰片和棒。【图 19】8片巧克力片放在蛋糕边,巧克力棒则分别放在每粒奶油花上,如图片的装饰。您也可以依自己的喜欢来装饰此蛋糕的。
9. 简单美味的浓郁咖啡鲜奶油蛋糕终于装饰完成了。【图 20】把它收进盒子,冷藏至少4小时了才来享用咯!

注***:
1. 此食谱里的咖啡粉是用【Nescafe】的。
2. 咖啡膏即是COFFEE EMULCO/PASTE。
3. 食油可以用玉蜀黍油及味道较轻的食用油。
4. 烘烤时间与温度请依你自己的烤箱做出调整,这蛋糕体是用 Firenzzi 烤箱来烘烤的。
5. 在搅拌面糊时候,也请依你自己的搅拌器材做出调整。只需把面糊搅拌至泛白膨松的阶段 = 舀少许面糊让它滴落在面糊上,10秒未沉淀即表示可以进行下一步。这做法类似全蛋海绵蛋糕的做法。
6. 如果没有如以上相似的裱花嘴,那可以使用您拥有的。
7. 巧克力装饰片是本人自制的,您也可以在烘焙店购买便装的。

如有不明白的步骤,
可以直接登入本页专页:https://www.facebook.com/FruitARTbakery  里INBOX我,我会尽快回复您的。





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***]