Saturday 4 February 2012

简易又好吃-杏桃蛋糕 (Apricot Slice)


就几个简易的步骤,这蛋糕就出炉了。我很少吃杏桃干,因为总觉得它太
甜了。早在 Anncoo 处看到她上有关这蛋糕的帖子时就 bookmark 了起
来;要做一份食谱我又吃不完。恰巧元宵的来临要回家,就算好时机做了
一份。三分二带回家,剩下的我自己慢慢啃了。




用杏桃干来做蛋糕我还是头一遭,出来的味道有别于一番。真的要谢谢
Anncoo 的无私分享。这次我用小纸杯来制作,不大不小刚刚好的份量;
食用时再切成小块,配上一杯浓浓的咖啡,绝配啊!

杏桃蛋糕 (食谱出自 Anncoo)

150克 牛油
175克 细糖 (我减至 150克,因为母亲不能吃太甜)
1/2 小匙 香草精
1/4小匙 盐
3个 鸡蛋
175克 面粉
100克 杏桃干 (切碎)

做法:

1. 把切碎的杏桃干加入1小匙面粉混合, 备用
2. 把牛油, 细糖, 盐, 香草精打发
3. 逐粒加入鸡蛋, 搅拌均匀
4. 筛入面粉, 用橡皮刮刀拌匀
5. 加入杏桃碎, 混合 (留起少许作洒面用)
6. 把面糊倒入8寸的四方烤盘, 上面洒上剩余的杏桃碎
7. 放入预热170‘C的烤箱, 烤30分钟


Apricot Slice

150g Soft butter
175g Caster sugar
1/2tsp Vanilla extract
1/4tsp Salt
3 Large eggs
175g Plain flour
100g Dried apricot

1. Dice dried apricot and mix with 1 teaspoon plain flour, set aside
2. Beat soft butter, sugar, salt and vanilla extract till white and fluffy
at medium speed.
3. Lower speed add eggs one at a time and beat well until incorporated
4. Stop machine and pour in plain flour and fold well with a rubber spatula.
5. Lastly add in dried apricot and mix well.
6. Pour batter into a 8 inch square tray (lined all sides up) and bake
at preheated oven 170C for about 30 mins or skewer inserted comes out clean.

4 comments:

  1. Whoa, what a wonderful treat. Happy 'Yuen Xiao Jie' to you & your family, Chin. Hope you're having a fabulous day.
    Cheers
    Kristy

    ReplyDelete
    Replies
    1. Hi, Kristy, wish you and your family have a wonderful Yuan Xiao Jie!

      Delete
  2. 呵呵。。。原来你也做了这个蛋糕。我已经做了三次了。

    ReplyDelete