Friday, December 30, 2016

巧克力朗姆奶油乳酪蛋糕 Chocolate Rum Cream Cheese Pound Cake


It's been more 2 weeks since I laid hands on the oven as I was back in Malaysia for the winter solstice festival. Since we didn't get to celebrate Christmas with my buddies this year we didn't eat much as well. Now being back to Jakarta for 3 days and well rested I decided its time to make a simple pound cake for the household staff.
自从近期会马来西亚和家人一起度过冬至团圆直到圣诞节才回印尼的两个星期里都没做任何烘焙。今年的圣诞假期里都没跟朋友一起庆祝,也因此没什么品尝到以往般的食品。如今回到雅加达三天而又充份的休息后,心里又开始燃烧着烘焙之火便制做了一道简易即浓香的奶油乳酪蛋糕给予家中的员工们。

Unlike most pound cake which are dense, this is an extremely soft and silky version which I am totally happy with.
一般的奶油磅蛋糕都比其他蛋糕结实而偏硬,这道食谱制做出来的磅蛋糕却是松软及令我超满意!

Happy baking!
祝您有个愉快的烘焙时光!


巧克力朗姆奶油乳酪蛋糕

Chocolate Rum Cream Cheese Pound Cake

Ingredients 材料
(A)
235 g Unsalted Butter 无盐奶油 (soften to room temp 温室回温)
175g Cream Cheese 奶油乳酪 (soften to room temp 温室回温)
150g Castor Sugar 细砂糖
1/2 Tsp Salt 盐
5 Tbsp Full Fat milk powder 全脂奶粉
4 Egg Yolks 蛋黄 (large 大号)
2 Tbsp Pure Vanilla Extract 香草精
3 Tbsp Rum 朗姆酒
1 Tbsp Kahlua Liquor 甘露咖啡力娇酒
235g Cake Flour (sifted 过沥)
2 Tbsp Whipping Cream 淡奶油
60g Milk Chocolate (grated 切丝)

(B)
4 Egg Whites 蛋白 (large大号)
50g Castor Sugar 细砂糖
1/2 Tsp Cream of Tartar 塔塔粉


Method 做法


Preheat oven at 150C degrees. Grease and flour a 23 cm tube pan. Set aside.
烤箱预热至150C度。准备一个涂抹奶油及撒上面粉的23cm中空蛋糕模具。搁置备用。


In a mixing bowl, cream butter, cream cheese, sugar and salt on medium speed until smooth and well combined. 
把奶油,奶油乳酪,砂糖和盐一起倒入搅拌盆以中速搅打混匀。

Add milk powder and continue beating on medium speed for 6-7mins until pale and fluffy.
再加奶粉继续以中速搅打6-7分钟将奶油打至松发转淡白色。


Add in one egg yolk at a time. Repeat the step until all egg yolks are fully incorporated.
接着加一粒蛋黄,混匀后才连续以同样的步骤分次把蛋黄混入至完全混匀即可。

Add rum and kahlua mixture until combined. Add vanilla extract and mix on medium speed till incorporated and no visible signs of liquid.
这时便可加入朗姆酒和甘露咖啡力娇酒混匀。再加香草精一起以中速彻底的把液体混入奶油霜里。

With the mixer on low, add 1/2 portion of the sifted flour and whipping cream. till combined. Add remaining flour to incorporate. Do not overmix to develop the gluten or the cake will turn out dense and heavy.
将搅拌器的速度调低,先把1/2过沥蛋糕粉和淡奶油混入奶油霜里,混匀后再把剩余的半份蛋糕粉混入。切记不要过度搅拌以免面糊起筋而导致蛋糕体过度密实。


In another clean and grease free mixing bowl, beat egg whites (B) until frothy. Add castor sugar and cream of tartar in 2 additions. Continue to beat until firm peaks.
蛋白B先用打蛋器打出一些泡沫,然后分两次加入细砂糖和塔塔粉打成尾端挺立的蛋白霜。

Transfer 1/3 of the beaten egg whites into the cake batter, use a hand whisk and mix to combine.  Lightly fold in the remaining egg whites  and grated chocolate into the batter while try to avoid deflating the batter.
取出1/3份量的蛋白霜混入蛋糕糊中,用打蛋器把蛋白霜混入蛋糕糊,搅拌均匀后才把剩余的蛋白霜和巧克力碎混入蛋糕糊。再用橡皮刮刀轻轻及快速的把蛋白霜混匀,尽量避免过度搅拌以免打散蛋糕的气体。

Pour batter into the tube pan and tilt pan to level the batter. Drop the pan on the kitchen top to dispel
any air bubbles.
将蛋糕糊倒入模具,稍微倾斜模具来平放面糊。蛋糕模未进入烤箱前先在桌面上大力的摔敲一下去散任何气泡。


Bake cake at the second lowest level of a preheated oven for 50 mins or until a skewer inserted comes out clean.
把蛋糕转入已预热的烤箱中下底层烘烤50分钟至蛋糕熟透即可。

Allow the cake to cool slightly on the cooling rack for 20 mins before unmoulding and placing onto the rack to cool completely.
烤熟的蛋糕和模一起放置凉架20分钟后才脱模继续摆置铁架待凉。

Store cake in an air tight container or seal in cling wrap to retain the moisture until consumption.
冷却好的蛋糕建议放入密封的容器或是采用保鲜膜包上保湿。





(C) Glaze 巧克力淋酱 (Optional 自选)
80g Grated Milk Chocolate  巧克力碎
50g Water 清水


Bring water to boil. Pour over grated chocolate and stir until combined. Pour glaze over the cooled cake. Serve.
把水煮滚离火,立刻倒入巧克力碎不停搅拌至完全融化混合均匀即可淋在蛋糕上品尝。





Do link back to Coco Sweet Tooth if you have used any information as published in this blog

Related Posts Plugin for WordPress, Blogger...