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果子牛油蛋糕(附食譜)

最近迷上牛油蛋糕,愛它送禮又好看又好味。 而且把它放上幾日也不易變壞,真是十分方便。

材料(長形3×6吋):
低筋粉 150g
泡打粉 1茶匙
牛油(室溫) 150g
糖 60g
蛋 3隻
乾果 50g

做法:
用少量水把乾果浸軟。
低筋粉及泡打粉過篩。
牛油和糖打至滑身。
蛋分數次拌入。
篩入粉,拌至不見粉粒。
拌入乾果粒。
全部分次倒入已抹油之模內。
用180c焗40-45分鐘。

小提示:
把它焗15分鐘後,取出及在蛋糕面切1刀,焗後會爆得整齊些。
亦可加入少量糖及酒與乾果拌勻,使乾果焗後帶甜味。

This entry was posted on Sunday, November 15th, 2009 at 11:48 pm and is filed under butter cake 牛油蛋糕. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

9 Responses to “果子牛油蛋糕(附食譜)”

  1. Man Says:
    October 14th, 2010 at 9:09 am

    請問你的乾果在什麼地方買? 用乾雜果皮可以嗎? 謝謝.

  2. 迪比廚房 Says:
    October 17th, 2010 at 7:47 pm

    我一般也是在大型超市或”價真盞”買入進口大包裝乾果,但用乾雜果皮也可以。

  3. Alice Says:
    December 28th, 2010 at 5:55 pm

    牛油是否要液狀?

  4. 迪比廚房 Says:
    December 29th, 2010 at 9:27 pm

    不是液狀, 是cream狀

  5. Siu Ming Says:
    March 22nd, 2011 at 2:41 pm

    蛋糕放涼了就會變硬, 是甚麼原因? 如何能改善呢? 謝謝.

  6. 迪比廚房 Says:
    March 22nd, 2011 at 10:32 pm

    剛焗好的牛油蛋糕放涼後是會有點乾身,但用保鮮紙包好再放一兩天”回油”才吃,味道更好.

  7. pm Says:
    July 30th, 2014 at 10:54 pm

    請問一如做芝麻牛油蛋糕份量如何？請指教、謝謝

  8. 迪比廚房 Says:
    July 31st, 2014 at 6:04 pm

    剛想試新爐，等我一陣試試做再分享>v<

  9. pm Says:
    July 31st, 2014 at 8:49 pm

    太好了、終於有新食譜、謝謝

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