路飛手繪蛋糕

路飛手繪蛋糕

| EN
| EN
難度
4/5
需時 (小時)
3
份量 (人)
2-4
難度
需時 (小時)
份量 (人)
4/5

3

2-4

材料

  • 牛奶 55克
  • 菜油 55克
  • 已過篩低筋麵粉 65克
  • 蛋黃 5個
  • 蛋白 5個
  • 砂糖 60克
  • 忌廉 適量
  • 55g Milk
  • 55g Vegetable Oil
  • 65g Sifted Low-gluten Flour
  • Egg Yolks
  • Egg Whites
  • 60g Sugar
  • Some Cream

顏色麵糊

  • 蛋白 60克
  • 已過篩糖粉 60克
  • 菜油 20克
  • 室溫牛油 60克
  • 已過篩低筋麵粉 65克
  • 食用色素 適量
  • 60g Egg White
  • 60g Sifted Powdered Sugar
  • 20g Vegetable Oil
  • 60g Room Temperature Butter
  • 65g Sifted Low-Gluten Flour
  • Some Edible Pigment

烹調步驟

1

先製作顏色麵糊,把牛油放室溫2-3小時至軟化,加入菜油及糖粉,手動拌勻

First to make a color batter, put the butter at room temperature for two to three hours until soften, add vegetable oil and powdered sugar, and mix well by hand. Split the batter into half

2

把蛋白加入麵糊(1)內,並手動拌勻

Add the egg white to the batter (1) and mix well by hand

3

把低筋麵粉加入(2)的麵糊內,手動拌勻

Then add the low-gluten flour to the batter (2) and mix well by hand

4

因應畫圖需要,加入適量食用色素,調至各種所需顏色,放進唧袋內備用

As to draw the Luffy picture, add an appropriate amount of edible pigment to the desired colours, put them into the pipping bag respectively and set aside

5

預備焗盤,放上牛油紙,可提前打印好圖案(圖案須左右倒轉),以托印形式在上面畫,或直接利用色素在牛油紙上繪畫

Prepare and line the tray with a butter paper,  print the image in advance (the image must be reversed left and right), draw the picture on the butter paper with the rubbing technique or directly draw on it with edible pigment

6

把畫好的麵糊放進雪櫃內,冷藏15分鐘至圖案凝固

Put the drawing in the refrigerator and chill for 15 minutes until it freezes

7

製作蛋糕,把牛奶和菜油混合後,加入低筋麵拌勻

Now do the cake, first mix the milk and vegetable oil, then add the low-gluten flour and mix well

8

把蛋黃拌勻後,倒入麵糊(7)內。用刮刀手動拌勻

After mixing the egg yolks, pour them into the batter (7). Mix well with a spatula

9

預熱焗爐150-160度

Preheat the oven at 150-160

10

利用電動打蛋器將蛋白打約30秒至起泡,分3次加入砂糖用中速打至軟忌廉狀,把蛋白垂直拉起時,在打蛋器前端能看得見呈雞冠尾,尖狀即成

Use an electric egg beater to beat the egg whites for about 30 seconds to foam. Add the sugar three times separately to the form with a medium speed, until it turns soft and became white egg batter. When the batter is able to pulled up vertically, you can see the shape like a cockscomb at the front end of the eggbeater, then it’s done

11

取出一小部份蛋白,加入蛋黃麵糊內,手動拌勻

Take out a small amount of the egg white batter and add to the egg yolk batter (8) and mix well by hand

12

再全盤倒回蛋白麵糊中,利用切拌法,慢慢地上下翻拌均勻

Add all the mixtures into egg white batter with a spatula, slowly mixing it up and down, and evenly

13

焗盤舖上牛油紙,把剛才已拌勻的蛋白蛋黃麵糊輕輕倒進

Line the tray with a butter paper and gently spread the batter you just mixed

14

用刮刀掃平麵糊表面後輕拍盤底溢出大氣泡

Use a spatula to sweep the surface of the batter and pat the bottom of the tray gently to flow over the bubbles

15

放入焗爐中層,以150-160度焗約13-15分鐘

Place the tray in the middle layer of the oven at about 150-160 for about 13-15 minutes

16

取出後,馬上撕開牛油紙,放涼備用

After taking the tray out, immediately tear off the butter paper and let it cool

17

把蛋糕的四邊切掉,再把蛋糕切開一半,分成低層和有圖案的上層

Cut off the sides of the cake, cut the cake in half, and divide it into a lower layer and a upper layer with Luffy picture

18

在低層的蛋糕塗上忌廉,抹平

Apply cream to the lower layer of cake and smooth it

19

鋪上上層蛋糕

Lay the upper layer to the cake

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