柠檬奶油蛋糕 Lemon Buttercream Cake

Tired of eating regular butter cakes?

吃腻了一般的奶油蛋糕吗？

This is one extremely refreshing cake for a change. The rich and lemony fragrant buttercream will further enhance the sweet aromas to tantalize your senses.

这是一款口感非常清爽的蛋糕，配上浓郁的奶油霜，配起来完全是另一种风味。

柠檬奶油蛋糕
Lemon Buttercream Cake

Ingredients 材料

(A)
170g Butter 咸奶油 (soften to room temp 温室回温)
120g Castor Sugar 细砂糖
2 Grade A Eggs 打鸡蛋 (beaten 打散)
50g Freshly Squeezed Lemon Juice 新鲜柠檬汁
2 Tsp Grated Lemon Zest 柠檬屑
170g Cake Flour 蛋糕粉

Lemon Buttercream 柠檬奶油霜 (B)
150g Unsalted Butter 无盐奶油 (soften to room temp 温室回温)
75g Icing Sugar 糖粉 (sifted 过沥)
30g Condensed Milk 炼奶
1 Tsp Vanilla Extract 香草精
2 Tsp Lemon Extract 柠檬精
23g Honey 蜜糖
3 Tbsp Milk 鲜奶



Directions 做法

Cream (A) butter with sugar until light and fluffy.

奶油A软化后，加入细砂糖，用打蛋器把奶油打发至蓬松轻盈状态。

Add beaten eggs in 3 batches, ensure each addition is thoroughly mixed before adding.

分三次加入打散的鸡蛋，每一次都要等鸡蛋和奶油彻底融合以后才加下一次。

Add lemon juice and zest ( do not mix at this stage)

把柠檬汁，柠檬屑一起混入 (此时不需要搅拌)。

Sift in cake flour and use a spatula to fold to combine together the lemon juice, zest and flour into a thick batter.

沥入蛋糕粉，用橡皮刮刀翻拌，把奶油，柠檬汁，柠檬屑和蛋糕粉都混合均匀，成为浓稠的面糊。

Transfer cake batter into a 30x10cm rectangular baking pan. Bake at the middle rack of the preheated oven at 180C degrees for approx 25 mins until the cake has fully risen and the top turn golden brown.

把面糊倒入个30x10cm长方形模具，置入已预热至180C度烤箱的中层烘烤25分钟左右，直到完全膨发起来，表面呈现金黄色即可出炉。

Allow the cake to cool before unmoulding.

蛋糕出炉冷却后才脱模。

Cream (B) butter and icing sugar until light and fluffy.

奶油B软化后加入糖粉，用打蛋器搅打至非常膨松的状态。

Add (B) condensed milk, vanilla extract, lemon extract and honey together to combine.

一次性加入B炼奶，香草精，柠檬精，蜜糖，并用打蛋器继续搅打均匀。

Add (B) milk and continue to beat until light and creamy.

再加B鲜奶继续搅打至光滑细腻即可使用。

Transfer the buttercream into a piping bag attached with any nozzle.

柠檬奶油霜装入挤花袋，套上任何喜欢的裱花嘴。

To assemble, slice the cool cake into 2-3 layers. Evenly cut the cake into any preferred size. Sandwich 3 pcs of cake together by piping (B) the lemon buttercream onto each layer. Repeat the process until all the cut pieces have been full assembled.

将蛋糕用刀横切成2-3片，每片蛋糕再平均分割切出同样尺寸的蛋糕块，把柠檬奶油霜B挤在蛋糕片上，盖上另一片蛋糕块，又再挤上柠檬奶油霜，重复这个步骤直到3-4片蛋糕块都铺完。

Refrigerate the piped cakes for 15 mins to set the cream.

把做好的蛋糕置入冰箱冷冻15分钟待柠檬奶油霜变硬即可。

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

绿茶奶油面包 Green Tea Custard Cream Bread

For the matcha enthusiasts, here is one soft and fluffy bread recipe which I recently adapted from several bread recipes to come up with. Hope you enjoy it as much as we did.

这道松软既待着绿茶浓香味的甜面包是特别献给绿茶喜好者的。是我从数项面包食谱合集再改编而成的，希望您也喜欢。

Happy baking!

祝你烘焙愉快！

绿茶奶油面包
Green Tea Custard Cream Bread


Tangzong 汤种面糊 (A)
50g Bread Flour 面包粉
125g Water 清水
125g Milk 牛奶

Custard Cream 馅料 (B)
3 Egg Yolks 蛋黄
50g Castor Sugar 细砂糖
20g Low Protein Flour 低筋面粉
250ml Fresh Milk 鲜奶
15g Butter 奶油
1 Tsp Pure Vanilla Extract 香草精

Bread Dough 面包团 (C)
120g Overnight Tangzhong 隔夜汤种(A)
320g High Protein Flour 面包粉
7g Salt 盐
50g Castor Sugar 细砂糖
7g Instant Yeast 即融干酵母
240ml Milk 牛奶
1 Large Egg 大号鸡蛋

(D)
45g Unsalted Butter 无盐奶油

(E)
2 Tbsp Green Tea Powder 绿茶粉

(F) 

Egg Wash 全蛋液

(G) Streusel Topping 酥菠萝 (Optional自选)

15g Sugar 砂糖

12g Butter 咸牛油

25g Bread Flour 高筋面粉

Method 做法

Combine (A) into a saucepan and cook over medium heat while stirring continuously until the mixture thickens to the constancy of baby porridge the tangzhong is deemed ready.

将材料A的鲜奶，水及面粉一起混入锅里搅拌均匀成面糊后，以中小火加热，边煮边搅拌直到面糊开始转浓稠便离火，继续搅拌至无粒粒如婴儿粥般即可。

Transfer tangzhong paste into a clean bowl and place a piece of cling wrap directly onto the paste to prevent a film from forming on the surface. Allow the mixture to cool. Refrigerate for at least 12 hours before using.

把汤种面糊转入一个干净的碗，马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后冷藏12小时后才可使用。

Boil (B) milk and butter  together in a saucepan until melted. Add vanilla extract to combine. Set aside.

将B里的鲜和奶油一起混入锅用中小火煮至融， 加香草精混匀，离火搁置。

Combine and whisk (B) egg yolks, castor sugar and low protein flour together until mixed. Add the milk mixture while whisking continuously to thoroughly blend into the egg yolk mixture without over cooking the eggs. Drain and transfer the mixture back into the saucepan and cook under medium low heat until thickened before removing from heat.

接着就把B里的蛋黄，砂糖和低筋面粉一起混合入一个碗中，搅匀后便可一边快速搅拌一边加之前煮热的奶油液以免蛋液被烫熟。搅匀后过沥入锅里用中小火把奶油鸡蛋液煮至浓稠即可离火。

Transfer the thickened custard cream into a bowl. Immediately place cling wrap directly onto the surface of the cream until fully covered up. Set aside to cool completely before transferring the cream into a piping bag. Refrigerate until ready to use.

把煮好的馅料转入碗里，立刻铺一层保鲜膜在馅料的表层上，待凉后转入个挤花袋冷藏待用。

With the exception of butter (D), combine 120g Tangzhong and (C) into a mixing bowl and knead until all ingredients are well combined.
除了牛油(D)以外，将120克汤种以及所有材料(C)混入一个盆中搅拌搓揉成为一个不粘手的面团.

Add in butter (D) and continue kneading for approx 25-28 mins, until the dough becomes smooth and pass the window pane test.

把牛油(D)混入面团然后依揉面标准程序继续搓揉大约25-28分钟，搓成为撑得起薄膜的面团.

Divide dough into 2 equal portions. One portion to remain as it is while the other portion to add with (E) green tea powder and knead till incorporated.
把面团分割成两等份。一份保持原味而另一份混入E绿茶粉继续搓揉均匀即可。

Place both doughs into separate (greased) bowls. Cover bowl with cling wrap and allow the dough to proof for 1-2 hours or until it doubled in size.

将揉好的两份面团滚圆，收口朝下捏紧放入两个已涂抹少许油的盆中，盖上保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。

Mix sugar (G) and butter (G) until crumbles by using hands. Add in flour (G) and mix until crumbly. Refrigerate until ready to use.

用手将糖(F)及牛油(F)混合拌成粗粒状。又拌入面粉(F)搅拌成沙粒状， 然后放置冷藏备用。

Punch down both doughs. Divide the dough into 13 equal portions and mould it round. Let it rest for another 15 mins.
将两份面团用手压除气体，然后把面团平均分割成13等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.

Sprinkle the worktop with bread flour, flatten the plain dough into a disc and wrap in  the green tea dough. Seal the edges and mould round. Repeat the process for the balance 12 ps of dough.

台座上撒些高筋面粉，将休息好的原味面团用擀面棍把面团压扁，包入绿茶面团捏紧收口滚圆。再重复同样的做法把其余的12份面团完成。

Arrange the dough on baking tray line with greased parchment paper or silicon mat. Space the doughs 4 inches apart to make room for the doughs to expand. 

将整形好的面团排入已刷上不融化牛油(或铺上烘培纸)的烤盘上。面团之间应保留4寸的距离，给予面团膨胀的空间。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.

将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大。

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 180C degrees.
发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至180C度.

Apply egg wash (F) over the surface. Push the tip of the piping bag into the center of the dough and push in the custard cream (B) until it surface to the top. Sprinkle some streusel toppings (G) over the buns.

在完成第二次发酵的面包表层上涂上蛋液F。将挤花袋的尖端推入面团的中心挤入奶油馅料直到满即可。接着在面团的表层撒上少许酥菠萝G。

Bake at the 2nd bottom level of a preheated oven at 180C degrees for 16-17 mins until the top turns golden brown. 
把烤模送入已预热的烤箱的最后第二层，以180C度炉温烤16-17分钟至表面呈现金黄色即可。

Remove bread from oven and turn it out onto cooling rack to cool.

烤好后马上倒扣出来放在铁网架上放凉。

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