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Thursday, October 18, 2012

柠檬布丁蛋糕 Lemon Delicious



这个星期下来雨一直下, 有时从早晨就开始下雨, 气温较比平时的低, 能继续窝在棉被中多那区区的十分钟, 也是一件幸福不过的时刻。 还记得上个星期天, 就是有了这样美好的感觉了, 一整天下来都绵绵细雨, 突然觉得生活脚步慢了下来, 人生就是要活在当下, 一直赶鸭式, 拼命的以最快速到达终点, 而忘了沿途的风景与心情, 对我来说也真的不是什么值得骄傲的事情。 所以我还是乖乖的享受属于自己舒服的步伐, 一个甜点, 一本书, 再加上外头雨滴声的点缀, 我就可以乐在其中, 享受在自己的小空间里。


这个我再次从Anncoo那边学回来的食谱。 坦白说, 这个食谱给我蛮大的惊喜的, 没有想到那么简单的材料和步骤, 可以做出一个我家人都赞好的甜品, 而且就如Ann说的, 吃下第一口就爱上了, 真的有如此爱上了的感觉。


柠檬布丁蛋糕
  • 自发面粉 40g
  • 细糖 50g
  • 牛油 (溶化) 40g
  •  2个柠檬的柠檬削
  • 柠檬汁 40ml
  • 蛋黄 (稍微打散)2个
  • 鲜奶 100ml
  • 蛋白 2个
  1. 先预热烤箱180‘C, 然后准备4个ramekins, 摸上一层油。
  2. 面粉过筛, 和细糖, 柠檬削混合一起。 中间弄个洞, 倒入溶化的奶油和柠檬汁, 搅拌均匀。 
  3. 最后加入蛋黄和牛奶搅拌均匀。 
  4. 蛋白打至硬, 然后再跟蛋黄糊混合一起。 
  5. 把ramekins放入一个烤盘, 把水 (不用热水)倒入烤盘, 大概一半ramekin的高度, 再烘烤30-35分钟。
Lemon Delicious (Source: Anncoo Journal)
  • Self raising flour 40g
  • Castor sugar 50g
  • Butter (melted) 40g
  • Lemon zest from 2 lemons
  • Lemon juice 40ml
  • Egg yolks (lightly beaten)
  • Fresh milk 100ml
  • Egg whites 2
  1. Preheat oven to 180C. Lightly grease 4 ramekins。
  2. Place flour, sugar and lemon zest in a large mixing bowl and whisk to combine. Make a well in the centre and pour in lemon juice and melted butter. Stir to combine, add egg yolks and mix well. Stir in milk.
  3. In a separate clean small  bowl of an electric mixer, whisk egg whites until stiff. Fold egg whites into batter and divide mixture evenly between ramekins. Place ramekins in a large roasting dish, filled with cold water to come halfway up the sides of the ramekins and bake for 30-35 minutes until golden. 
  4. Good to serve warm.
 
这个甜品一定要趁热用小汤匙挖出来一口口吃, 才能吃出它最美味之处。 而且它真的带有很清新的柠檬香味, 一个人吃一杯, 一点都不会腻。 我还有点过份的拿来配咖啡吃。 这个蛋糕有点像舒芙蕾, 烘出来会圆嘟嘟的,待凉后, 少许的收缩属正常。 这个蛋糕给我的感觉, 有点像在吃软绵绵的轻乳酪蛋糕, 很湿润,而且我妹还一直认为我一定在里头加了乳酪,所以这个蛋糕我偶尔无聊的时候, 会再次拿出来做, 有这样酸酸开胃的甜品, 开心指数应该会节节的上升吧。

45 comments:

  1. 这篇文章我喜欢
    很简单的带出了,简单就是幸福的味道:)

    ReplyDelete
    Replies
    1. 哈哈, 老师喜欢我的文章, 让我有飘飘然的感觉, 谢谢老师!

      Delete
  2. Wow ... so delicious. I also made but havent post. My top is not as pretty as yours and Anncoo but taste yummy. :)

    ReplyDelete
    Replies
    1. Yeah, this one really melts my heart, I will bake this again and again!

      Delete
  3. Replies
    1. 不是好像, 事实如此, 哈哈!

      Delete
  4. it look so fluffy and good! look similar like souffle..

    ReplyDelete
    Replies
    1. Yeah, like souffle, soft and fragile, worth trying!

      Delete
  5. 我真的爱上这个点品,已经做了三次了,没有吃腻的感觉。。。<3

    ReplyDelete
    Replies
    1. 谢谢你的食谱啊, 我真的好喜欢, 要做很多很多次跟朋友分享!

      Delete
  6. Very delicious lo, I mean it must be really delicious haha. Wei I like lemon a lot, I wanna try to make this, but I dun understand some steps...sigh, bad in baking la, I so lousy.

    ReplyDelete
    Replies
    1. Haha, this one is easy, you try at home ma, with help from your sisters. If don't understand, can whats app me, I can reply you instantly, hehe.

      Delete
  7. Replies
    1. Wahaha wise option! Hope you will enjoy this as much as i did!

      Delete
  8. Look so soft like souffle! Recently you are tempting me with so many Ann's recipes. I keep buying the ingredients...not yet in action.

    ReplyDelete
    Replies
    1. Yeah, I dig so many recipes from Ann, haha. I still have a lot of recipes to be tried in my list.

      Delete
  9. mmm。。很赞的甜点,下着雨,又有好心情来品尝一定赞上加赞。喜欢! (我也喜欢下雨天,不管什么季节,下雨天我就舒服,偶而也会等雨飘过来,感觉很好。)

    ReplyDelete
    Replies
    1. 下雨天真的很舒服, 尤其是躲在家的时候, 就觉得很平静, 做什么都可以很用心。

      Delete
  10. 呵呵呵~~ Min~~
    若是下雨天,孩子们也特别喜欢赖床呢~~~

    ReplyDelete
    Replies
    1. 对呀, 所以上班的日子下雨就有点郁闷, 因为舍不得起床。

      Delete
  11. 这个蛋糕好轻盈的样子,在雨中品尝一定很有feel,嘻嘻!

    ReplyDelete
    Replies
    1. 这个适合雨天的甜品, 趁热吃最有feel了!

      Delete
  12. Replies
    1. 谢谢! 要试, 这次没推荐错的, 呵呵!

      Delete
  13. 哇。。简单好吃夫人最喜欢。。
    好的。。夫人改天试一试。。
    谢谢分享。。

    ReplyDelete
    Replies
    1. 希望夫人跟我一样喜欢这个简单开胃的甜点!

      Delete
  14. 嗨,请问你的ramekin是多大的?

    ReplyDelete
    Replies
    1. 我用的是两个圆的, 直径6.5cm, 加上两个心形的。

      Delete
  15. 想请问你,一定要用ramekin吗?
    有没有其他可以替代的?
    这个ramekin又可以去那里买到呢?
    不好意思啊,初学者问题很多..

    ReplyDelete
    Replies
    1. 你好! 如果你没有remekin, 可以用其它耐热的容器, 例如玻璃碗也可以的。

      Delete
  16. 请问你的ramekin在哪买的?可以告诉我店名和价钱吗?(我也是来自怡保的)
    你的烹饪技术真的顶呱呱:)

    ReplyDelete
    Replies
    1. 我是在华成Wah SEng 买的, 几块钱一个, 介绍你另一间bake with yan 更大间.

      Delete
  17. 嗨,想请问为什么我烘了将近50分钟,蛋糕的底部依然是湿湿黏黏的? 我用的模子是铁的, 请问会有影响吗?

    ReplyDelete
    Replies
    1. 用铁的模子应该不大影响的, 你的蛋白有没有打发呢?

      Delete
    2. 已经打到像cream的状态了,不知道怎样才叫硬。〉〈 还有蛋白是不是要打发了立即用?而且不知道是不是柠檬削的关系,味道非常涩!

      Delete
    3. 要打到硬性发泡, 就是把它倒转过来, 不会掉下的状态, 而且打好了要即可用, 不然很容易消泡的。

      Delete
    4. 啊,蛋白我没马上用, 可是没放糖打的蛋白很难打到硬性发泡耶。请问你通常用多长的时间来打蛋白?那你放柠檬削下去不会苦吗?

      Delete
    5. 打蛋白的容器不能有水和油, 用多少时间要看搅拌器的马力, 还有分量, 我大概打15分钟吧, 我用kitchen aid. 柠檬削你不要削到白色的皮, 不然会苦的。

      Delete
    6. 打蛋白的容器不能有水和油, 用多少时间要看搅拌器的马力, 还有分量, 我大概打15分钟吧, 我用kitchen aid. 柠檬削你不要削到白色的皮, 不然会苦的。

      Delete
    7. 哦,我懂了!我的搅拌器有一定的年龄了,所以需要点耐性。问了那么多问题,还真不好意思。 我会再试试做,希望会成功! 谢谢你的建议!^^

      Delete
  18. Hi Min, I am not sure if I underbake this pudding. Does the texture inside taste like pudding and very moist? I baked it lesser for 8 minutes as I saw the top layer is golden brown and I afraid it will be burnt. I took a cake tester to test it in the middle and the tester came out clean. I just want to be sure that I didn't underbake it. I like this cake very much! It was so refreshing.

    ReplyDelete
    Replies
    1. Hi, I think you under baked it a bit if it's like pudding. I remember mine is a bit like light cheese cake texture, it's soft. If you scared you will burn the top layer, maybe you can try putting it at a lower layer in the oven. Happy Baking!

      Delete
    2. I am going to bake again for sure. It taste so nice! I like its refreshing flavour. Thanks!

      Delete

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