非吃不可的蛋糕~Lazy Daisy Cake

標準

最近都不常做甜點, 因為這樣Don 才能維持他的標準體重,

有一天, 請Don 幫我買了一兩包葡萄乾, 家裡剩了很多的燕麥(oatmeal),

準備想要做燕麥餅(oatmeal cookies), 想做餅乾但手續繁雜,

一做就花好幾個小時站在那裡,想到就累! 現在葡萄乾還擱在那裡,

Don 偶爾陶侃我說" where is oatmeal cookie?".

最近在圖書館借了一本食譜叫America’s Best Lost Receipes,

每一道食譜都有美美的相片, 看了令人垂涎不已,

我挑了一道Don 喜歡的椰子蛋糕試做看看,

結果令人滿意, 真的很好吃, 做了兩次,

請朋友吃都説好吃, 而且一下子就吃光了,嗯~ 今天再來做一次吧!

把食譜記下來, 做法不難, 有興趣的朋友希望妳們做來嚐嚐看, 真的不錯吃!

Lazy Daisy Cake

本食譜摘自:America’s Best Lost Receipes

Recipe from Lindsay’s grandmother

Photo: Keller+Keller

柔軟的蛋糕, 上面鋪上一層烤過的焦糖椰子的糖衣吃起來QQ的, 溫熱的吃更好.

食譜 recipe~

cake蛋糕:

2 cup all-purpose flour 兩杯中筋麵粉

2 teaspoons baking power 兩茶匙 泡打粉

1/2 teaspoon salt 半茶匙的鹽

4 tablespoons unsalted butter 四湯匙的奶油(沒鹽分的奶油)

1cup milk 一杯牛奶

1 teaspoon vanilla extract 一茶匙香草精

4 large eggs, room temperature 四個大蛋, 室溫

2 cups granulated sugar 兩杯 細白糖

Topping 表層的焦糖椰子糖衣

9 tablespoons unsalted butter, melted 九湯匙融化的奶油(沒鹽分的奶油)

3/4 cup packed light brown sugar 四分之三杯的紅糖

6 tablespoons evaporated milk 六湯匙的濃縮奶水

1 1/2 cups sweetened, shredded coconut 一又半杯會甜的椰子絲

作法:

1. For the cake: Adjust an oven rack to th middle position

and heat to 350 degrees. Grease and flour a 13 by 9-inch broiled-safe

baking pan. Whisk the flour, baking powder, and salt in a large bowl.

Heat the milk in a medium saucepan over medium heat until th butter melts.

Stir in vanilla.

步驟一: 將烤箱的架子調到中間的位置, 預熱華氏350度.

將能高溫加熱的金屬烤盤13*9英尺的長型烤盤噴上油灑上少許麵粉再抖一抖,

目的是不讓蛋糕黏住烤盤. 在容器放入麵粉,泡打粉跟鹽攪拌一下,

在中型的鍋子裡用中火將牛奶加熱跟奶油, 攪拌直到奶油融化.

(這個步驟我將牛奶跟奶油放到微波爐加熱)

之後再將香草精放到牛奶奶油的液體中.

2. With an electric mixer on medium-high speed,

beat the eggs and granulated sugar until pale and thick,

about 6 minutes. Using a rubber spatula, fold in the flour mixture

and milk mixture alternately in two batches until just incorporated.

Scrape the batter into the prepare pan and bake until a toothpick

inserted in the center comes out clean, 30 to 35 minutes.

Let cool slightly in pan, about 10 minutes. Heat the broiler.

步驟二:

在大容器裡, 用電動攪拌器開到中高速, 將蛋跟白糖打到濃稠, 約六分鐘.

倒進麵粉混料跟牛奶奶油液體, 攪拌到均勻.

最後再倒進烤盤裡, 約30-35分鐘直到金黃. 牙籤插到烤好的蛋糕中,

拿出來牙籤是乾淨的就是烤好了.

從烤箱拿出來冷卻10分鐘. 並將烤箱轉到Broiler的功能.

3. For the topping: Meanwhile, combine the butter, brown sugar,

evaporated milk, and coconut in a medium bowl. Spread the topping

evenly over the cake. Broil until the topping bubbles and just begins

brown, 2 to 3 minutes. Serve warm. (The cake can stored at room

temperature for up to 4 days. Reheat individual slices in the microwave

on the highest power for 30 seconds.)

步驟三:Topping 表層的焦糖椰子糖衣

等待冷卻的時間, 在中型容器裡混合奶油紅糖, 奶水跟椰子絲,

再均勻的塗抹在蛋糕上, 放到烤箱烤Broil 2-3 分鐘直到糖水開始滾燙起泡泡狀,

烤到金黃酥脆狀. 注意Broil 的溫度很高,蛋糕表層的糖衣短短幾分鐘就會烤焦,

並注意烤箱的架子要放在中或下層.

我留著烤箱的門縫,在旁邊看著表層Topping變成焦糖狀, 烤成金黃色的很漂亮。

(蛋糕放在室溫可放到4天, 要吃時再分別用微波爐的高溫加熱30秒就行。

溫溫的吃起來味道更香。)

3 responses »

  1. 通告: Don 的生日 « ShutterBug

  2. 你好:
    我是玉雲的同事Liya,看到有翻譯好的食譜很開心,有空時我會試做看看,另外你做的餅乾很好吃呢!我在十月底要生一胎,也喜歡上你這看看有沒有什麼不同於東方去照顧小孩的方式,對我來說這佷有意思.

    • Liya,
      歡迎你的光臨! 有了小寶貝時間都是間段的, 很難去專注完成一些事. 像是寫網誌, 烘培美食….等.
      恭喜你要迎接新生命, 保持愉快,平靜的心很重要喔!
      希望你生產順利!

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