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Friday, May 1, 2015

黃金棉花牛油蛋糕,GOLDEN COTTON BUTTER CAKE

很好吃的牛油蛋糕,不愛牛油蛋糕的家人,第一次稱讚這款蛋糕【斯珀】好吃。猶如棉花那樣,鬆棉鬆棉的。經過兩次的更改食譜,第二次才做出低糖,濃郁牛油香的牛油蛋糕。
此蛋糕的做法其實很簡單,它的製作過程是以燙麵和戚風蛋糕的做法合二為一的。

在這蛋糕食譜內,我用的是兩種牛油的結合,一個是馬芝淋 + 純牛油;你也可以直接用100%純牛油來製作。另外會額外加入【ButterVanilla】這香油,它可以把牛油的香味帶出來,讓蛋糕的牛油香味更加的濃郁。當然,如果您不喜歡那可以不放的。

第二點,此食譜我用了一部分二砂糖【褐糖】來代替白糖,沒什麼特別,只是個人喜好,只是褐糖可以讓蛋糕組織更加的濕潤咯!這款蛋糕屬於較低糖的做法,如果您喜歡比較甜的口感,可以額外再加入 【10 - 20克】的白糖或二砂糖。

如果要弄成如照片裡的蛋糕模樣,把拌勻的麵糊,舀出20克加入少許可可粉拌勻,在每一層麵糊放入少許可可麵糊,完成後再用叉子輕輕的不規劃攪拌即可放入烤箱烘烤。

記得蛋糕出爐後,重敲再倒扣冷卻,脫模後隔天才吃會比較好吃咯!!!

食譜:【這個食譜可以做一個9寸或兩個7寸】

A:

  • 純牛油 ~ 150克**注1
  • 馬芝淋 ~   50克**注2
  • 低筋麵粉 ~ 92克
  • 全脂奶粉 ~ 12克
B:
  • 冰冷全脂牛奶 ~ 69克
  • 褐糖或二砂糖 ~ 58克
  • 香草油 ~ 10克
  • 泡打粉 ~ 3克 【半茶匙】
C:
  • 冷蛋白46克**注3
  • 蛋黃 ~ 8粒 A蛋
D: 
  • 蛋白 ~ 8粒
  • 幼糖 ~ 35克
  • 檸檬汁 ~ 1/4 茶匙
做法


  1. 將材料【A】的牛油和馬芝淋直接放在鍋中融化,待牛油完全融化和滾熱後,把低筋麵粉和牛奶粉篩入,拌勻,攪拌30秒再熄火,倒入鋼盆冷卻。
  2. 把材料【B】的冷牛奶加入麵糊內拌勻,再加入剩餘的材料【B】手拌均勻即可。
  3. 然後,把材料【C】分次加入拌成光滑麵糊即可。
  4. 把材料【D】的蛋白加入乾淨無油無水的攪拌缸內,用中速攪拌至起大泡,再把檸檬汁加入,繼續攪拌至產生泡泡再把幼糖加入,繼續攪拌至蛋白變成9分濕性發泡
  5. 把1/3蛋白霜舀入蛋黃麵糊內拌勻,再繼續加入剩餘的蛋白霜,繼續攪拌均勻即可。
  6. 把麵糊倒入底部鋪上白報紙的模子內,輕敲兩下,立刻放入預先預熱160度的烤箱內,用上下火烘烤月25 - 35分鐘。
  7. 烤熟後需要立刻出爐,重敲桌面,再倒扣在鐵架上冷卻。冷卻後左右敲打模子旁即可把蛋糕脫模拿出享用。
注:

注1 :純牛油如:SCS, Anchor。【我用Anchor】
注2:馬芝淋:FarmCow,Planta,Buttercup,Butler【我用Butler】
注3:材料【C】的冷蛋白是從材料【D】的蛋白拿起46克。

  • ~ 牛油可以用冷凍的 。
  • ~ 牛奶和蛋白一定要用冰箱的 。
  • ~ 不可以用自發麵粉,不然蛋糕會發如發糕。
  • ~ 9分濕性發泡即是拿起的蛋白霜尾部只有少少的彎而已。
  • ~ 過度打發的蛋白霜,不但很難和麵糊拌勻,蛋糕表面也會裂開。
  • ~ 我是用Faber烤箱,放中層,上下火,160度,烤30分鐘就熟透了。






















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***]