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Wednesday, December 12, 2012

Durian Butter Cake 榴莲牛油蛋糕


阿姨送来一大盒榴莲果肉,而且还是纯正的山芭榴莲,想到可以用来做点心欣喜非常。

第一时间想到的都是轻蛋糕,例如戚风蛋糕,或是用来做北海道蛋糕的内馅也一定很好吃,要不然做法式千层蛋糕。。。脑海里有很多idea。偏偏行事时我的手却和我的脑相对而行,结果我做了我认为不怎么搭配的重奶油蛋糕。



可能是没有很大期望,这蛋糕反而带给我小小惊喜,因为蛋糕没有我想像中“重”,以牛油蛋糕来说是相当轻盈的。

从照片也看得出蛋糕组织很绵密,是一个相当不错的食谱。至于味道方面,榴莲的味道掩盖了奶油香,我个人觉得还是纯奶油蛋糕比较好吃。



This is a light butter cake with scent of durian, the King of Fruit.  

Durian Butter Cake

   
   Ingredients:
   (A)
   120g durian flesh (I used 150g)
   60ml/4 tbsp milk (I used 5 tbsp)
   40g plain flour (I used bread flour)
   (B)
   250g butter (I used salted)
   220g sugar (I used 170g)
   (C)
   5 large eggs (approx. 300g without shell)
   (D)
   200g plain flour (I used cake flour)
   50g custard powder (I used 30g + 20g corn flour)
   ½ tsp baking powder
   ¼ tsp baking soda

   Method:
   1) Blend durian flesh with milk till smooth. Add the flour in (A) and mix
       well.
   2) Cream (B) till light and fluffy.
   3) Add (C), one at a time, mix well before each addition.
   4) Add durian mixture and mix till evenly blended.
   5) Fold in (D) in 3 -4 addition, mix well before addition (I used the
       lowest speed of my mixer and the last addition I used a plastic 
       spatula to fold in).
    6) Pour batter in a greased and lined 8” square pan or 10” tube pan and
       bake in preheated oven at 180C for about 40-45 mins (I baked at 180C
      15 mins, 175C 15 mins and 165C 12 mins).

   (Recipe adapted from Alex Goh’s “Creative Making of Cakes”)
  


26 comments:

  1. 偶家的牛油过剩,可以考虑做这个蛋糕。。。先让我尝一尝你家的咯!!嘻嘻。。。

    ReplyDelete
    Replies
    1. 小厨,

      欢迎回归,近期看到你的新作每一样都喜欢。

      Delete
  2. 榴莲口味的蛋糕我不爱,来看看就好了,嘻嘻!

    ReplyDelete
    Replies
    1. Angie,

      其实我也没有很爱。我爱吃榴莲但是对榴莲的制成品兴趣不大。

      Delete
  3. Hi Alice, your cake look very moist. Love the plate, nice design.

    Have a wonderful week ahead,regards.

    ReplyDelete
    Replies
    1. Amelia,

      The plate is a steal I bought from Taiwan at NT19 only !

      Delete
  4. I can smell the fragrance of durian just by looking at your cake.

    ReplyDelete
    Replies
    1. Veron

      My house was full of durian smell when the cake was baking :)

      Delete
  5. hi Angel, wah how i wish i could make this butter cake, i love durian but my throat can never tolerate it
    perhaps i'll just replace it with banana or pumpkin LOL
    btw, u used bread flour instead of plain flour
    did it make the texture better?

    ReplyDelete
    Replies
    1. Hi Alice

      The bread flour makes the cake less crumbly and slightly firmer in my opinion. When baking with fruits use bread flour to cost the fruits give better result I think.

      Delete
  6. Angel~~
    我家啊。。闻“榴”色变!!
    就只好来闻一闻就好了!!
    =P 因为吃了很容易上火啊。。。
    都不敢买榴莲了。。。=)
    偷偷咬一口!!

    ReplyDelete
    Replies
    1. Sabrina

      我家正相反,抵挡不了榴莲的诱惑。

      Delete
  7. Angel 你的榴莲蛋糕很棒!组织也很好。我也是爱榴莲的人,这蛋糕很ngam我。

    ReplyDelete
  8. i think durian lovers will love whether it's chiffon, hokkaido etc..this durican cake must have tasted good.. rich and velvety..

    ReplyDelete
  9. i have the same question as alice, did bread flour make any different to the cake?

    ReplyDelete
    Replies
    1. Janine,

      Please read my reply to Alice. I think it makes little different.

      Delete
  10. Angel, 我今年还没吃到榴莲呢。。。 就先吃你的榴莲蛋糕吧 :D

    ReplyDelete
  11. 看得出蛋糕很轻盈:)
    我也会有这个问题,想这想那,最后做出来的,又是另外一个,呵呵!

    ReplyDelete
  12. Oh wow! I know I will love this cake very much. But too bad my Mum gets dizzy when she smells durian. Hah! Hah!

    ReplyDelete
    Replies
    1. Phong Hong

      Make this for urself and make ur mum another cake solve the problem .

      Delete
  13. durian的奶油蛋糕我倒是相当喜欢的呢:)

    ReplyDelete
    Replies
    1. 鲸鱼,

      做这个蛋糕的时候我有想到你嘢,因为你爱cempedak牛油蛋糕,所以我想你也一定会喜欢这个。

      Delete

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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"