Letter Cake/字母蛋糕

I’ve been wanting to make a number cake for such a long time. But I don’t like the idea of using cookies for base. I believe a lot of people have the same thought when it comes to cutting the cake. It is cookie, how do you cut it without breaking it? how do you cut it evenly? So, the thought of making one faded after a while until recently I saw another beautiful one. I started think really hard and I decided to make a cake base instead of cookie base.

I wanted to make a letter cake for my birthday 2 weeks ago, but my birthday day is my all I can eat junk food day so I didn’t have extra stomach for cake. And this week I finally decided to make one because today is my Chinese Lunar birthday. The fun part is decorating. I should have bought some fresh flower to make it better looking.

This cake is easier than it seems. I use below cake recipe for base, and I made 1.5 times as much of batter for my letter cake( depends on how big you want to make your cake, adjust accordingly):

https://caiqinchen.com/2017/06/07/sponge-cake%e6%b5%b7%e7%bb%b5%e8%9b%8b%e7%b3%95/

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The Cream Cheese Whipped Cream Frosting:

12 oz. cream cheese

1/2 to 2/3 cup sugar

1.5 cups heavy cream

1.5 tsp Vanilla extra

Add cream cheese and sugar together and mix them with a electronic mixer until creamy.

Add vanilla extra and heavy cream and continue to mix until firm about 4 minutes.

Assembly:

  1.  placing one layer of the letter onto a cake platter. Using a pastry bag fitted with a large round tip, pipe the whipped cream frosting over the cake in dollops. You can choose to evenly spread the frosting too, I don’t have a round tip, so I used one that is similar.
  2. Place the second layer of the letter cake on top of frosting. Pipe some more frosting on top in dollops.
  3. Finally, decorate the cake with your desired toppings. I used fresh fruit, M&M, chocolate, fake macarons that are made of marzipan,  I also use marzipan to make some fruits.

Tips:

If you are making a number cake, this recipe is good, if you are making double digits, make sure you double everything.

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我一直想做一个数字蛋糕。但我不喜欢用饼干做底。当要切蛋糕的时候我相信很多人都有同样的想法。它是饼干 你怎么切它而不会碎呢?你怎么可以切得均匀呢?后来我也就忘记了要去做,直到最近我看到了另一个漂亮的数字蛋糕。我就很努力的想要怎么做,后来我决定做一个蛋糕底的。

2周前 我想为我自己的生日做一个字母蛋糕, 但我的生日那天是我吃垃圾食品的时候, 所以我没有额外的胃容量来装蛋糕了。这个星期我终于决定做一个因为今天是我的农历生日。做这个蛋糕最有趣的部分是装饰。我应该买些鲜花让它看起来更漂亮。

这个蛋糕比看起来容易。我用下面的蛋糕食谱做的基底, 我做了1.5 倍的面糊 (取决于你的蛋糕大小相应 调整):

https://caiqinchen.com/2017/06/07/sponge-cake%e6%b5%b7%e7%bb%b5%e8%9b%8b%e7%b3%95/

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奶油乳酪奶油霜:

12盎司奶油乳酪

1/2 到2/3 杯糖

1.5 杯动物奶油

1.5 茶匙香草精

加奶油奶酪和糖在一大盆里,用电子搅拌器搅拌在一起, 直到奶油变软。

添加香草精和奶油, 并继续混合, 直到硬挺约4分钟。

装配:

把一层字母基底放在蛋糕盘上。用一个装着大圆尖挤奶油嘴的糕点袋里装上奶油霜。你可以选择均匀的涂抹奶油霜在基底上, 我没有圆尖的奶油嘴, 所以我用了一个类似的。把奶油均匀的挤在第一层的基底上。
将字母蛋糕的第二层放在挤好奶油霜的第一层上。再在第二层上挤奶油霜。
最后, 用你想要的配料装饰蛋糕。我用了新鲜水果, M&M巧克力, 巧克力, 由杏仁糖制成的假马卡龙 , 我也用杏仁糖做一些水果。

技巧:

如果你是做一个数字蛋糕, 这个食谱也可以了, 如果你是做两位数的, 那你材料要加一倍的量了。

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Different Flavor Pancakes/不同口味煎饼

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Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ¼ teaspoons kosher salt
  • 2 ½ cups buttermilk
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons non sweeten coco powder
  • 2 tablespoons green tea powder

Direction:

  • Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Divide them into 3 even portions.
  • Mix buttermilk,eggs and melted butter together. Divide them into 3 even portions.
  • Add coco powder to one of the flour mixtures and mix them together. Do the same to the green tea powder with another flour mixture.
  • Add buttermilk mixture to the flour mixtures separately for each flavor. Do not over mixed.
  • Heat a large nonstick griddle or skillet,  Brush a little bit of oil to the skillet. Turn heat up to medium–low and make 4 pancakes for each flavor.
  • Flip pancakes after bubbles rise to surface and bottoms lightly brown, about 2-3 minutes. Cook until the other sides are lightly browned too.

If you want to make sure they are still nice warm by the time you finish them all, preheat the oven to 325 degrees. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep them in the oven until all the pancakes are done.

I love the green tea flavor, this recipe makes really fluffy pancakes. If you like pancakes like me, you should really try this out.

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2杯普通面粉
3汤匙糖
1½茶匙泡打粉
1½茶匙小苏打粉
1¼茶匙盐
2½杯白脱牛奶
2个蛋
3汤匙无盐黄油, 融化
2汤匙不甜可可粉
2汤匙绿茶粉

方向:

把面粉, 糖, 泡打粉, 苏打粉和盐搅拌在一个碗里。把它们分成3个等分。
将白脱牛奶、鸡蛋和融化的黄油混合在一起。把它们也分成3个等分。
加可可粉到其中的一个面粉混合物中, 并混合在一起。同样的把绿茶粉加到另一份的面粉混合物中。
分别在每个面粉混合物中加入白脱牛奶混合物。不要过度搅拌。
加热一个大的不粘锅或煎锅, 刷一点点油在锅面上。把火开到中小火, 每种口味可以做4个煎饼。
当你看到煎饼上面冒气泡和底部变微金色时, 约2-3 分钟。拿个大铲子翻面,煎到另一边也是微金色为止。

如果你想确保当你做完所有的饼他们都还热的话 , 预热烤箱到325华氏度。把煎饼放在一个烤盘里然后放在烤箱里, 直到饼全部做成。

我很喜欢绿茶的味道, 这个食谱做出来的煎饼非常蓬松好吃。如果你和我一样喜欢煎饼, 你真该尝试一下这个食谱。

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Piggy In The Mud Chocolate Cake/粉猪戏泥巧克力蛋糕

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$20 for the whole cake

So yesterday was my mother’s birthday, I was thinking what kind of cake I was going to make for her since early April. I couldn’t decide until I saw someone posted a piggy in the mud cake. My mother’s Chinese horoscope is pig, so this is perfect for her birthday. I underestimated the difficulty of making this cake because I had make chocolate cake before. I was thinking this should be easy just a few marzipan pigs!!! So here is my cake without the kitkat around it because I was trying to be healthy ( we don’t like anything too sweet ). It looks kind ugly without the kitkat and the piggies are not very good looking either, anyhow I did my best! The thoughts count!!! My mother was really happy!!!

My mother and I each ate one piece, and the rest go to my neighbor’s kids.

Here is the link to the chocolate cake:

https://caiqinchen.com/2016/05/01/chocolate-cake%e5%b7%a7%e5%85%8b%e5%8a%9b%e8%9b%8b%e7%b3%95/

Here is the link to the piggy in the mud instruction:

http://www.finecraftguild.com/kit-kat-birthday-cake-pigs-in-mud-recipe/

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整个蛋糕大概$20.

昨天是我妈妈的生日, 从四月份开始我就琢磨着为她做什么蛋糕。直到看到有人做了一个粉猪戏泥的蛋糕后我才决定要做一个一样的。我妈妈是属猪的, 所以这应该她的完美生日蛋糕。我低估了制作这个蛋糕的难度, 因为我以前做过巧克力蛋糕。我想这应该是很简单的, 只是多做几只杏仁糖猪而已!!!所以这里是我的蛋糕没有kitkat围着的, 因为我想健康一点所以没用kitkat (我们不喜欢太甜的东西)。现在它看起来有点丑而且小猪也不是很好看,但是无论如何我已经尽力了!心意到了!!!而且我妈妈真的很开心!!!

我妈妈和我每人各吃了一块, 剩下的就给我邻居的孩子们吃了。

这是巧克力蛋糕的链接:

https://caiqinchen.com/2016/05/01/chocolate-cake%e5%b7%a7%e5%85%8b%e5%8a%9b%e8%9b%8b%e7%b3%95/

下面是在泥浆小猪的链接:

http://www.finecraftguild.com/kit-kat-birthday-cake-pigs-in-mud-recipe/

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Japanese Cheese Cake/日式芝士蛋糕

 

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INGREDIENTS:

Cream cheese batter
250 gram Philadelphia cream cheese
6 egg yolks
70 gram sugar
60 gram unsalted butter
100 ml milk
1 Tbsp lemon juice
2 tsp lemon zest
60 gram cake flour
20 gram corn starch
1/4 tsp salt

Egg white Meringue
6 egg whites
1tsp white vinegar
70 gram sugar

Direction:

Egg yolk batter:

  1. Pre-heat oven to 395°F
  2. Grease 8″ x 3″ cake pan with butter, line bottom with baking paper
  3. Whisk cream cheese and egg till smooth over a warm water bath
  4. Add 70 gram sugar and whisk
  5. melt butter in microwave (high, 1 min) or stove, whisk milk and butter into batter
  6. Add salt, lemon juice, lemon zest and continue to whisk
  7. Remove from water bath, sift cake flour and corn starch and fold into mixture

Egg white:

  1. Whisk egg whites and white vinegar at high speed till bubbles become very small but still visible
  2. Gradually add 70 gram of sugar and beat till soft peaks
  3. Add1/3 whites into batter and mix well, then pour it back to the rest of white then fold them together
  4. Pour into cake pan and tap the pan on the counter to release air bubbles
  5. Bake with water bath on the bottom rack in a preheated 395°F for 20 minutes or until the top is golden brown.
  6. Lower the temperature to 285°F for another 40-45 minutes. Use a toothpick to stick to the center of the cake if there is nothing stick to it, then it is good.
  7. Turn off the oven and leave cake in the closed oven for 30 minutes. Remove water bath and open the door of the oven slightly at the end of the baking for another 30 minutes for cake to cool.

IMG_8664成分:

奶油乳酪面糊:
250克奶油乳酪
6个蛋黄
70克白糖
60克无盐黄油
100毫升牛奶
1汤匙柠檬汁
2茶匙柠檬皮屑
60克蛋糕粉
20克玉米淀粉
1/4 茶匙盐

蛋清蛋白:
6个蛋白
1茶勺 白醋
70克糖

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做法:

蛋黄面糊:

预加烤炉到395°F
8″ x 3″蛋糕平底锅用黄油擦一遍, 底部铺上烘烤纸
把奶油乳酪和鸡蛋黄隔温水搅拌
加70克糖
在微波炉中融化黄油 (高, 1 分钟) 或火炉上化开, 将牛奶和黄油搅拌到面糊里
加盐, 柠檬汁, 柠檬皮, 并继续搅拌
从水浴中拿出来, 过筛面粉和玉米淀粉到糊里,拌匀

蛋清:

用电动搅拌器高速搅拌蛋清和白醋, 直到气泡变得非常小但仍然可见
逐渐加70克糖, 打到湿性发泡
加1/3 打发的蛋白到蛋黄面糊里拌匀, 然后倒回到蛋白中切拌均匀
倒入蛋糕盘, 在台上轻敲 释放出气泡
在预热的395°F 的烤炉中, 在最底部的架子上用水浴法烘烤20分钟, 或者直到面上是金黄色。
再把温度降低到 285°F 烤40-45 分钟用牙签插入蛋糕的中心, 如果出来没有蛋糊粘着那么就好了。
关掉烤箱, 把蛋糕放在密闭的烤箱里30分钟。拿出水浴并打开烤箱门一点点再等30分钟让蛋糕冷却。

How To Fix a Cracked Cheese Cake/怎么修补芝士蛋糕

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I made this cheese cake for someone special, I followed recipe 100%; however the cake cracked before it came out of oven. I was very upset because I didn’t have time to make another one. Also I didn’t know what I did to cause this.

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I was thinking let me check with google to see if I can fix it. Well, there were so many different ideas out there. So I decided to try the sour cream one because it seemed like a good idea. After I apply the sour cream mixture ( with sugar and vanilla) to the crack. I baked it for another 20 minutes. It didn’t turn out to be OK after it cooled down, the colors were different, and the sour cream sank down.

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Finally I decided to use the second fixing idea, this time it worked much better than I expected, actually it worked like MAGIC!!!! Here is the link to it: https://www.youtube.com/watch?v=1Wg_PVc84Zk

Not only it works really good, it is super easy. I should have tried it at first. But make sure you do it after you refrigerate the cake for hours. ( I did it the next day) I didn’t add the jam and fruit on the top to cover it up (it was perfectly fine without). But I wanted to make the cake a little fancier, so I did the decoration.

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I cooked my own strawberry jam by cooking one pound of strawberry with 4 tbsps sugar and 3 tbsps water for about 30 minutes. Nobody noticed the cake was cracked, and everyone liked it so much. bravo!!!

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After the google search, I also found out the reasons for the crack. Everything needs to be in the room temperature and I didn’t take the eggs and cream cheese out of my refrigerator long enough. By the time I added the egg to the mixture, my mixer speed was kind of high (medium instead of low) so I over-mixed the batter. It was such a good experience for me, not only I made a tasty cake, but also learn something new!!!

Here is the link to the recipe: https://caiqinchen.com/2014/08/23/american-cheese-cake-vs-chinese-cheese-cake/

Cake Roll/蛋糕卷

Someone suggested that I should add something about Chinese culture to my blog, so my blog will be more interesting. Well, I think this is a very good idea, and I can start doing it now.

So tonight I am going to share with you how to properly use Chinese chopstick. When you are dining at a Chinese table, you should never leave chopsticks standing straight up in a bowl of rice. This is considered as very bad table manners in China.  According to Chinese taboos, a bowl of rice with chopstick sanding straight up is for dead people.  So just put them down on the table next to your bowl when you are not using them.

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蛋黄5个

蛋白5个

低筋面粉60克

牛奶50克

绿茶粉 1 汤匙

细砂糖50克

玉米油50克

白醋几滴

动物性奶油2/3杯

汤2汤匙

做法:

  1. 蛋白、蛋黄分离
  2. 蛋黄盆里加入牛奶, 玉米油和绿茶粉
  3. 用手动打蛋器搅拌均匀
  4. 筛入低筋面粉
  5. 用打蛋器搅拌均匀,备用。
  6. 將蛋白盛入无水无油的打蛋盆里,加入白醋。
  7. 用打蛋器中速將蛋白搅打至大气泡,加入1 /3细砂糖。
  8. 继续用打蛋器中速搅打,至蛋白体积膨大,稍有纹路时再加入 1/3细砂糖。
  9. 继续用打蛋器中速搅打,出现明显的纹路时再加入剩下的细砂糖。
  10. 继续用打蛋器中速將蛋白搅打至湿性发泡, 就是提起打蛋器时蛋白霜有弯弯的沟。
  11. 取1/3蛋白霜加入蛋黄糊中用橡皮刮刀翻拌至均匀。
  12. 將搅拌好的麵糊倒入剩下的蛋白霜中继续用橡皮刮刀翻拌到看不到蛋白霜。
  13. 把蛋糕糊倒入铺了烤纸的烤盘中(14“x 11.5“)。
  14. 用刮板將蛋糕糊刮平整,刮的时候不要用力,自然力度帖住表面即可不要让蛋糕糊消泡。
  15. 放入预热好的烤箱中300F 烤35到45分钟
  16. 出炉后立即放在烤网上,等待蛋糕冷却。
  17. 将奶油加入糖用打蛋器打发到湿性发泡
  18. 待蛋糕还有点余温,拿张烤纸盖上,再侧翻过来,小心的取下蛋糕上的烤纸,再把蛋糕翻过来。
  19. 将打好的奶油涂在蛋糕表面,前面和中间多涂一点。卷的时候借助擀麵杖,一边把油纸捲入擀麵杖,一边將蛋糕推成卷状,整个卷好后用油纸包住蛋糕,放入冰箱冰30分钟。

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Cupcakes/纸杯蛋糕

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I meant to make the cupcakes with my brand new Russian piping tips, I was so excited. HOWEVER, the butter cream frosting was too soft, it wouldn’t stand. Worse of all, I added too much of the wrong color to half of the frosting and the color became really ugly. Anyway, it didn’t turn out as I expected. Tasted good though…

Ingredients

  • 1/2 cup (1 stick) salted butter, softened
  • 8 ounces cream cheese, softened
  • 3 to 4 cups powdered sugar (depending on your desired consistency & sweetness of frosting)
  • 2 teaspoons pure vanilla extract

Pillsbury lemon flavor premium cake mix 1 box

Bake the cupcakes as directed on the back of the box.

Using an electric mixer, beat together the butter and the cream cheese. Slowly blend in the powdered sugar and vanilla, then beat until smooth and well-combined.

Decorate the cupcakes with the butter cream frosting. I also sprinkled something on top of them, so they wouldn’t look too ugly.

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我想用我新买的俄罗斯挤花嘴来装饰纸杯蛋糕。 然而, 我做出的奶油太软了, 它站不住。更糟糕的是, 我加了太多的错误颜色到一半的奶油里结果颜色变得非常丑。无论如何, 它并没有如我所料那样简单,虽然味道还不错。。。。。。

成分

  • 1/2 杯 (1 根) 咸黄油, 软化
  • 8盎司奶油芝士, 软化
  • 3至4杯糖粉 (取决于您想要的稠度和结霜的甜味)
  • 2茶匙纯香草精华

 

Pillsbury牌的柠檬口味的蛋糕粉1盒

按盒子后面的指示烘烤纸杯蛋糕。

使用电动搅拌器, 把黄油和奶油芝士搅在一起。慢慢地混入糖粉和香草, 然后打到平滑均匀。

用打好的奶油来装饰蛋糕。我还洒了一些东西在上面, 所以他们不会看起来太丑。

Mango Mousse Cake/芒果慕斯蛋糕

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For the base

  • 90g cake flour
  • 3 eggs
  • 50g water
  • 1/4 cups vegetable oil
  • 60g sugar
  • 1g baking powder
  • 1g salt

 

For the mango mousse

  • 300g Fresh mango puree (Ataulfo)
  • 50g  sugar
  • 3 tsp gelatin
  • 350ml whipping cream

 

For the top layer mango mirror:

  • 200ml fresh mango puree(Ataulfo)
  • 3 tsps. gelatin powder
  • 100ml hot wate
  • One Kent mango

Ataulfo Mango

pakistan Ataulfo mango

Kent Mango

Kent mango

 

Instruction:

  1. For the base:

Separate Egg yolk and white, beat yolks with 20 grams of sugar and beat until the color turns yellowish white. Add in 1/3 of vegetable oil at a time. Then add water and mix evenly. Sift the flour and baking powder into the egg mixture. Use a spatula to gently fold them together.

Whisk egg white until it forms big air bubbles, add sugar in 1/3 at a time, then salt. First whisk at high speed then low speed until egg white is in stiff form. (Container must be oil-free and water free)

Gently fold 1/3 of egg white into the egg york mixture, when well combined, add the mixture to the rest of the egg white and carefully fold them together.

Spread some cooking spread on the bottom of the rice cooker. Pour the batter into the rice cooker, Press the Cook button, when the button goes off in about 2 minutes, press it one more time.

Insert a toothpick to see if it is ready, if the toothpick comes out clean then it is ready. Immediately invert the cake for 20 minutes, let cool. Once cooled, slice the cake into halves.

2. For the mousse:

Puree the mango flesh with the sugar.

Put one third of the mango puree into the pot and stir in the gelatin until dissolved, over low heat. Remove from heat and stir in the remaining mango puree. Set aside to cool.

Once the mango puree has cooled down, whip the cream to soft peak stage.

Gently fold the cream into the mango puree and scoop ½ the mousse into the cake mold on top of the cake base we made. Repeat the procedure for another layer.  Spread the mousse evenly with a spatula. Chill in the fridge for several hours until set.

  1. For the top mango mirror layer:

Use a slicer to slice the mango into thin slices.

Once the mousse is set, dissolve gelatin in hot water. Add gelatin mixture into the mango puree and mix well. Spoon the mixture over the mousse. Add the thin mango slices together to form rose like flowers.  Leave the cake into the fridge overnight to set.

Notes:

I strongly recommend using ataulfo mango for mousse and mirror because ataulfo has smooth, firm flesh with no fibers making it easier to use in mousse. This kind of mango is small and oval in shape. But when it comes to mango flower, we need it to be firm enough to stand up, if we use ataulfo mango it will be too soft, so Kent mango is a better choice. Of course you don’t have to make mango flowers; you can use any other kind of fruits to decorate your cake, or nothing at all.

If you don’t have a rice cooker at home, you can do a cracker, biscuits base or any other kind of sponge, chiffon cake for this cake too. For me, a cracker or biscuits base will use a lot of butter, it is not healthy to me and a sponge or chiffon cake needs to turn my oven on, it is too hot in summer time to do that. If you don’t like mango use berries! Do whatever that fits you the best; there are no absolute rules on baking or cooking. You should have fun not pressure when it comes to making good food.

 

基底

  • 90克蛋糕粉
  • 3个鸡蛋
  • 50克 水
  • 1/4 杯植物油
  • 60克 糖
  • 1克 泡打粉
  • 1克 盐

 

芒果慕斯

  • 300ke 新鲜芒果泥 (Ataulfo)
  • 50克糖
  • 3茶匙明胶粉
  • 350毫升搅拌奶油

 

顶层芒果镜面

  • 200毫升新鲜芒果泥 (Ataulfo)
  • 3 茶匙明胶粉
  • 100毫升热水
  • 一个肯特芒果

 

方法:

  1. 基底:

分离蛋黄和蛋白, 加20克糖打蛋黄, 然后打到颜色变黄白色。分3次添加植物油。然后加水混合均匀。将面粉和泡打粉过筛到鸡蛋混合物中。用刮刀轻轻地将它们混合起来。

将蛋清搅拌至形成大气泡, 每次加1/3糖, 然后加盐。先高速打, 然后低速, 直到蛋清是干性发泡。(容器必须是无油和无水)

轻轻地将1/3 打发的蛋白倒入蛋黄混合物中, 轻轻至上而下搅拌好后, 将混合物加到其余的蛋白中, 并小心地将它们拌匀在一起。

在电饭煲的底部喷点油。把面糊倒入电饭煲, 按下煮按钮, 当按钮在2分钟后跳起时, 再按一次。

插入牙签, 看看它是否好了, 如果牙签出来是干净, 那么它就熟了。立即翻转蛋糕, 让它凉20分钟。冷却后, 将蛋糕切成两半。

 

  1. 慕斯:

把芒果果肉和糖一起在搅拌机里搅碎成泥。

将芒果泥中的三分之一放入锅中加入明胶搅拌小火加热直到溶解。 加入到剩下的芒果泥中搅拌。放一边稍凉一下。

芒果泥一旦凉下来, 就用搅拌器把奶油打到中性发泡

轻轻地将奶油混入芒果泥中拌好。 然后舀½慕斯到蛋糕模子里, 到我们刚刚做的蛋糕底座上面。重复这个过程做另一层。 用刮刀均匀涂抹慕斯。在冰箱里冷藏几个小时直到凝固。

 

  1. 顶部芒果镜面层:

 

使用削皮刀将芒果削成薄片。

一旦慕斯凝固,在热水中溶解明胶。在芒果泥中加入明胶混合物, 拌匀。把混合物勺在慕斯上用刮刀刮平。将薄芒果片加在一起, 形成玫瑰般的花朵放上去。 把蛋糕放到冰箱里过夜。

 

注意事项:

我强烈建议使用 ataulfo 芒果做慕斯和镜面, 因为 ataulfo 很光滑柔软, 果肉没有纤维更容易使用在慕斯里,吃起来更顺口。这种芒果很小, 形状椭圆形。但是当说到芒果花的时候, 我们需要它足够硬挺可以站的起来, 如果我们使用 ataulfo 芒果, 就会太软, 所以肯特芒果是一个更好的选择。当然, 你不必做芒果花; 你也可以用任何其他种类的水果来装饰你的蛋糕, 或者什么都没有。

如果你家里没有电饭煲, 你也可以做一个饼干基底或其他种类的海绵, 戚风蛋糕基底。对我来说, 饼干基底将使用大量的黄油, 它不健康而海绵或戚风蛋糕需要用到我的烤箱, 夏天太热了。如果你不喜欢芒果可以用其他浆果做,没有绝对的规则。在制作美食的同时, 你应该享受它带给你的乐趣而不是压力。

Durian Crepe Cake/榴莲千层蛋糕

IMG_4114

 

Recently I see so many people eating Durian crepe cake, it makes me wonder how it will taste like. So last Saturday I bought a big frozen durian home and decided to make one myself. Before I assembled the cake, the cream mixture looked kind of runny to me; I started to worry a little, but decided to finish it anyway. After I finished assembling, the cake was kind of shaky like pudding: jiggling around. I was like man this is going to be bad!!! However, when I eat it today I was shocked, the cake didn’t need to stay in room temperature for 15 minutes, it was ready to eat fresh out of the refrigerator. It tasted so GOOD, so soft and creamy, so fully of the fragrance of durian (of course only if you like durian). It is the exact Lady M crepe cake feeling I’ve been looking for. It is better than Lady M now (just kidding)!!!!!

Mille Crêpes Cake Recipe by Ellen Easton. I made some changes to the original recipe.

Here is the link to the original recipe:  http://whatscookingamerica.net/EllenEaston/20-LayerCrepeCake.htm

Preparation:
The day before making and assembling the cake, make the Crepe Batter and the Pastry Crème Filling (see recipes below); refrigerate.

Crepe Batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose  flour
7 tablespoons granulated sugar
Pinch salt

In a small pan, melt the butter until lightly browned; remove from heat and set aside.
In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.

Pastry Crème Filling:
1 egg
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream, whipped
In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth.
In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and just comes to a boil.
Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm.
When the Pastry Crème has cooled, fold in the whipped cream.
Refrigerate mixture until thick (best if refrigerated overnight).

Crepe:

Remove the prepared Crepe Batter from the refrigerator and bring to room temperature. Heating up a nonstick skillet over medium heat. Evenly distribute approximately ¼ cup of batter; swirl to cover the surface of the pan. Cook approximately 40 seconds or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully flip the crepe over and Cook on the other side for 20 more seconds. Remove the cooked crepe onto a prepared baking sheet or a big plate.
Repeat this process until you have at least 20 perfect crepes. I usually end up making around 25-27 pieces 7 inches diameter crepes.

Durian and heavy cream mixture:

400g of heavy cream

2 tablespoons of sugar

450g Durian puree

 

Remove the prepared Pastry Crème Filling from the refrigerator.

Whip heavy cream with the sugar until it reaches firm peak.

Gently fold the whipped cream into the Durian puree, after mix them well, fold the mixture to the prepared chilled and thickened Pastry Crème Filling. If it is runny, refrigerate it for a couple of hours.

Assembly of 20-Layer Crepe Cake:
Place one (1) prepared crepe on a large cake plate.
With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup).
Cover with another piece of dry crepe and repeat the above process until you have reached 20 layers.
The 20th crepe will be the last or top layer.

Refrigerate the cake for a minimum of 2 hours before serving. Dust with powdered (confectioners’ sugar) and garnish it with berries.

 

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最近老看到别人吃榴莲千层蛋糕,搞的我很想吃。上个礼拜六出去买了个大榴莲回家决定做一个。 做好蛋糕抹层的奶油后我有点当心因为好像看起来太稀了但是还是决定做完它。 蛋糕层层搭起之后看起有点像果冻一样颤颤巍巍的,我想完蛋了,可能榴莲太稀了。放冰箱过夜后第二天吃的时候发现, 好吃的不得了一点也不会稀,也不要像之前一样要放外面15分钟才可以吃。 我感觉比Lady M 还要好吃了。 好有成就感!!!

準備:
製作蛋糕前一天做千层蛋糕糊和糕點奶油糊 冷藏起來。

千层蛋糕糊:
6 湯匙黃油
3 杯牛奶
6 個雞蛋
1 1/2 杯中筋面粉
7 大湯匙砂糖
鹽少许

在一小平底鍋,融化黃油直到淺金黃色 ;關火,待用。
在一個小的平底鍋,热牛奶直到有小泡泡关火,稍微晾涼。
在一個大碗里,用電動攪拌機低速攪拌雞蛋、 麵粉、 糖和鹽。慢慢加入熱牛奶和黃油。把麵糊倒入密封的容器,放冰箱冷藏幾個小時或过夜。

奶油糊:
1 個雞蛋
1 大湯匙面粉
2 大湯匙砂糖
1 湯匙生粉
1 杯牛奶
1 茶匙純香草精
1 茶匙熱水
2 大湯匙奶油,打发

在一隻小碗,加入雞蛋、 麵粉、 糖和生粉 ;打至光滑。
在平底鍋裡低温把牛奶幾乎煮沸 。並慢慢攪拌牛奶到雞蛋混合物中。再倒回到平底鍋裡不斷攪拌,大約 5 分鐘,直到變稠。
關火。加入香草精和熱水 ;攪拌,直到溶解到混合物中。放在一邊冷卻。
當糕點奶油已經冷卻時,拌入打发的奶油。
冷藏混合物,直到變稠 变凝固(最好冷藏一夜)

制作饼皮:
從冰箱取出準備好的千层蛋糕糊 至室溫:

不粘鍋中火,做第一片时候锅里喷一点点油。在锅内均勻分佈大約 ¼ 杯麵糊 ;快速的旋转锅子以便面糊均匀覆蓋锅底。第一面40秒左右或直到底部千层蛋糕皮成為淺金黃色。使用乾淨的手指,輕輕地翻开千层蛋糕皮翻转到另一邊继续煎20 秒鐘。放到準備好的烤盤上。 重複此過程,直到你有 20 张完美的薄餅。注:刚开始时您可能需要做幾张练练手。我通常会做出25-27张7英寸的饼皮。

榴莲馅料奶油

400克鲜奶油

2大勺白砂糖

450克榴莲果泥(搅拌机搅拌)

從冰箱取出準備好的奶油糊:

鲜奶油加 糖用打蛋器打发到中性发泡,就是提起搅拌器奶油的尖是硬的但是还是一边倒。輕輕地把榴莲果泥糊加入到刚刚打发的奶油里,轻轻的搅拌均匀后再加入到前一晚準備好的奶油糊里轻轻的拌匀。

如果你对打发奶油有疑问,可以看看漾漾美味的奶油打发视频: http://bbs.wenxuecity.com/cooking/1516758.html  保证受益匪浅。

20 層的千层蛋糕:
蛋糕板上放置一张 千层蛋糕皮。
用小鏟或蛋糕刀,完全覆蓋一層薄薄的奶油混合物
用另一张千层蛋糕皮覆蓋並重複这个过程,直到達到 20 層。

冷藏至少 2 小時。當準備食用时撒上糖粉或加点水果装饰。