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黄油蛋糕在烘焙里算是比较常见的甜点,大部分的食谱里基本都是黄油、面粉和糖,能把简单食物的口味做出不同,还得是大师级,今天分享的经典黄油蛋糕配方出自日本甜点大师小山进,配方中加入了奶油奶酪,使黄油蛋糕的的口味更加丰富,质地更细腻!味道更棒,但做法还是很简单的,烘焙新手也ok~ 模具:蛋糕模具(20cm*7cm) 配方: 奶油奶酪60g、无盐黄油60g、全蛋液80g、低筋面粉100g、糖粉112g、杏仁粉20g、玉米淀粉15g、无铝泡打粉3g、盐少许、酒渍葡萄干50g、温热水26g、细砂糖17g、朗姆酒20g 步骤: 1.模具中刷上一层黄油,撒少许面粉,扣掉多余面粉,备用 2.将室温软化的60g奶油奶酪,刮刀搅拌至顺滑,倒入60g无盐黄油液、80g全蛋液,搅拌均匀 3.筛入100g低筋面粉、112g糖粉、15g玉米淀粉、20g杏仁粉、3g泡打粉,放入少许盐,切拌均匀 4.放入50g酒渍葡萄干,搅匀后,倒入模具中抹平,在蛋糕中间挤入一条软化的黄油 5.上下火160度预热烤箱,放入中下层烘烤50-55分钟,烤好后趁热脱模 6.做糖浆,在26g温热水中,放入17g细砂糖,倒入20g朗姆酒,混匀至糖完全融化 7.趁蛋糕温热时,刷一层糖浆在蛋糕表面,冷却后享用 ----------------------------------------------------------------------------------------------- Mold size: 20cm*7cm*6cm Ingredients: cream cheese 60g、melted unsalted butter 60g、whole egg 80g、cake flour 100g、powdered sugar 112g、almond powder 20g、corn starch 15g、baking powder 3g、salt 1g、rum raisin50g、hot water 26g、granulated sugar 17g、rum 20g Instructions: 1.Soften the cream cheese at room temperature and stir until smooth, then pour in the melted unsalted butter and whole egg stir well. 2.Sift the cake flour, powdered sugar, corn starch, almond powder, baking powder and salt, mix well until combined. 3.Add the rum raisin and mix well. 4.Butter the mold evenly and sprinkle the flour, then shake off the excess flour, then pour the mixture into the mold. Squeeze a softened butter in the center of the cake on the surface. 5.Preheat the oven to 160°C/320°F, bake for 50-55 mins. Once baked, remove to the mold immediately. 6.Make the syrup, add the granulated sugar and rum into the hot water, stir the sugar is completely melted. 7.Brush the syrup over the cake while it is hot, then let it cool completely. ----------------------------------------------------------------------------------------------- Equipment & etc: Camera: FUJI X-T4 Lens: FUJINON SUPER EBC XF 35mm F2 Mic: SENNHEISER MKE600 Edit: Final Cut Pro X/Adobe Audition 哈喽~这里是【许许的美食手帐】YouTube唯一频道💗 喜欢我的视频欢迎订阅👩🍳https://is.gd/9ciOLk #许许的美食手帐 #黄油蛋糕 #ASMR #小山进 #烘焙 #butter cake #pound cake