Friday, 28 August 2015

Butter Cake (Famous Mrs NgSK) 奶油蛋糕 (中英食谱教程)

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This famous 
Mrs NgSK butter cake recipe needs no introduction. It is so raved about in the bloggersphere and everyone who tried it deem it the best butter cake they have ever made. This recipe uses the egg separation method and yields a light, soft, moist and fragrant butter cake.

这著名的Mrs NgSK 奶油蛋糕不需要我太多的介绍,因为好多博友们试过了都赞不绝口, 也认为是做过最好吃的奶油蛋糕。 食谱的制做过程中使用了分蛋打发方式,做出来的奶油蛋糕
轻盈, 柔软, 湿润又香气十足。

I have used this Mastrad mini bundt mould (made of premium silicon, easy to hold safety handles, easy to demould and odourless) to make some small and dainty cakes in different flavours using natural ingredients like organic vanilla paste, uji matcha powder and cocoa powder. This is my trial bake here and I intend to make this again for my kids' teachers for the upcoming teacher's day. 

我用了这款Mastrad法式优质硅胶的迷你蛋糕模,试做了一些小而纤巧的奶油蛋糕。用了三种天然材料 - 含有香草籽的有机香草糊,宇治抹茶粉和可可粉做了三种不同口味的,都很好吃。




Butter Cake (Famous Mrs NgSK) 
奶油蛋糕 
(recipe adapted and modified from here, 中文食谱由Baking Taitai翻译)  




Ingredients:
A: 
230g unsalted premium butter, soften at room temperature  
150g caster sugar (sugar already reduced, please do not reduce anymore) 
⅛ tsp salt (or a pinch) 
50g egg yolks (4 medium or 3 huge eggs)
200g self raising flour*, sifted
60ml milk
½ vanilla bean pod (3 inches) / 1 Tbsp vanilla bean paste/1 Tbsp pure vanilla extract (I used organic vanilla bean paste with vanilla seeds) 

*If you can't buy self-raising flour at where you live, you can simply make it at home :
Add 2 teaspoons of baking powder for each cup (150g) of plain flour Sift the flour and baking powder together into a bowl before using, to make sure the baking powder is thoroughly distributed.


B: 
150g egg white (4 medium or 3 huge eggs)
30g caster sugar





Measure the ingredients amount accurately
测量食材的份量要准确


食材:
A: 
230克 无盐优质奶油,室温下软化
150克 细砂糖 (糖份已经减少了)
⅛小勺 盐
50克 蛋黄 (大约3~4颗鸡蛋, 因大小而异)
200克自发面粉*过筛
60毫升 全脂奶
半根香草荚(3寸长)或1大勺香草糊或纯香草精 (我用含有香草籽的有机香草糊)

* 如果买不到
自发面粉, 可以在家自己
每杯(150克)中筋面粉加入2茶匙发粉(泡打粉), 然后一起过筛,确保混合均匀。


B: 
150克 蛋白(大约3~4颗鸡蛋, 因大小而异)
50克 细砂糖


Diameter of mini bundt cake is 8cm.
迷你蛋糕的直径是8厘米





Method 做法:

1. Use an electric mixer, cream the butter, salt and 150g sugar with medium speed until pale and fluffy. Add in vanilla and and beat for a while. Put in egg yolks one by one and beat well after each addition. 

1。
牛油,盐与150克细砂糖用电动搅拌机以中速搅打至蓬松。加入香草,搅打一会儿,再一个一个地加入蛋黄, 每加一个必须搅打至混合,才可以加下一个。




2. Using the lowest mixer speed, mix in half the flour until incorporated.

2。用最低速度拌入一半的面粉,直到混合。




3. P
ut in the milk in 2 additions and mix until well incorporated. Then mix in the balance flour. Set aside. 

3。牛奶分两次加入拌匀,再拌入剩余的面粉。 备用。 




4. In another bowl, beat the egg whites until soft peaks, add in 30g of sugar gradually and beat until stiff peak. 

4。 在另一个碗,蛋白打至发泡,慢慢加入糖,继续打至硬性发泡。




5. Put half of the meringue into the egg yolk mixture, mix on low speed till incorporated. Fold in the balance meringue with a silicon spatula.  

5。把一半的蛋白霜加入蛋黄糊,用低速搅打混合。再用硅胶刮刀拌入剩余的蛋白霜。 




6. Pour into an 8-inch baking pan lined with non-stick baking paper. 

(I use 1 tsp uji matcha powder and 1 tsp cocoa powder separately to mix with some batter to make one mini bundt cake each. Remainder of vanilla batter is poured into an oval mould. ) 

6。 面糊倒入铺有不沾烤纸的8寸烤模。

(我用一小勺于治抹茶粉和一小勺可可粉,各加入一些面糊,做迷你小蛋糕。剩余的香草面糊倒入椭圆形模。)





7. Bake in a preheated oven at 170 for about 50 minutes or until skewer comes out clean. (I baked the cakes at 160℃ for 30 minutes, then remove the mini bundt cake from the oven. Increase the oven temperature to 180 and continue to bake the oval-shaped cake for another 10 minutes.)  

7。放入预热烤箱以170℃烘烤大约50分钟或竹签插入中心取出没有沾粘就代表熟了。我以160℃烘烤蛋糕30分钟,然后从烘箱取出迷你蛋糕。再把烤炉的温度提升到180℃,继续烘烤椭圆形蛋糕,10分钟后就烤好了。)




8. Remove the cake from the oven, unmould the cake after 5 minutes and transfer to a cooling rack. 


8。蛋糕从烤炉取出,等5分钟后再脱模,转移凉网散热。 




Tips 小提示:

1. It is important to use premium, good quality butter like President, Lurpak, Elle & Vire, Echire etc. for baking butter cakes.

1。奶油蛋糕要烤得香又好吃,一定要用上等优质品牌的奶油如总统,Lurpak, Elle & Vire, Echire等等 。

2. Butter must not be too soft, it is ready for use when you can make a slight impression with your finger.
2。奶油不能回溫到太軟, 用手指按压有微微的痕迹就可以了。 


3. When you separate the egg, egg white must not have any streaks of egg yolk. The bowl for beating the egg white must be free of dirt, water and oil. Do not overbeat the egg white, stop at stiff peak. 
3。 分离蛋时,蛋白不可以沾到蛋黄。打蛋白的盆也不可以沾到污垢,水份或油脂。蛋白不要到过头,打到硬性发泡就要停,蛋白霜才不会失败。 





Updated on 22 January 2016
Click 'HERE' for Highly recommended Super Moist Low-Fat Butter Cake recipe
(This recipe only uses half amount of butter and yet so moist and fragrant!) 

按‘’看超湿润低脂奶油蛋糕的食谱和做法。
(这低脂奶油蛋糕食谱只用一半的奶油但还是很香又湿润,吃起来不会油腻。)



You may be interested in this recipe too: 
您或许对这食谱有兴趣:




Click 'here' for the Super Moist Almond Butter Cake recipe. 
按‘’看超湿润杏仁奶油蛋糕的食谱和做法。




You can get Mastrad products at the following online stores:

www.lazada.sg (Singapore)
www.lazada.my (Malaysia)
http://mastrd.tmall.com (China/Hong Kong)

Retail stores in Hong Kong: 
- ilovecake store: WanChai and Yau Ma Tai outlet. http://www.ilovecake.hk
- Kam Fatt Hong: ShangHai Street and Tai Kok Chui. http://www.kamfatmetal.com/
- Cakeaway cooking studio: Kwun Tong. http://www.cakeaway.com.hk 
- Flavors stores: Jordan Street. http://www.flavors.com.hk/main.php
- ilovekitchen: K11 and Mega Box.



Updated on 30 August'15
Sharing Joanna's butter cake using this recipe, here's what she says, " It tastes so good, not oily at all and definitely not too sweet. My daughter who doesn't like cake after trying commented that it is so delish that she wants to eat it all!" 
分享Joanna用这食谱做的奶油蛋糕,她说:“很好吃,一点都不油腻也不会太甜。我那不喜欢吃蛋糕的女儿尝试后, 说太好吃了,她要把全部吃完!”




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Thanks for dropping by. See you again! 
谢谢您的拜访,下次再见!

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"

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2 comments :

Mummy2311 said...

Hi Cheryl, your butter cakes look really yummy.

rachel yee said...

Looks great

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