今年的1010， 家里十分的安静，
尤其是少了二弟一家三口的出席，
这个“大日子”更显得格外的寂静了。
也难怪那丫头说，
”怎么舅舅偏偏选在这一天回kampung呢！“
就这样，一家五口静静的唱着生日歌儿，
就这样， 小丫头的”大日子“又溜走了。
相较去年的1010， 更是截然不同了，
撇开那热闹不说， 那源源不断的欢声笑语，
时而叽叽嘎嘎， 时而掩口卢胡。
相聚已是昨日， 那笑声依然萦绕在耳边回响啊！
当这双手碰上了鲜奶油蛋糕， 总是要将它东遮西盖的才能摆平它。 这蛋糕也不例外， 搞到小丫头一直在催着说, "妈妈， 行了。。我很随便的， 不要再弄了， 否则待会你又要说好累好累了！ “ 好一个贴心的小丫头啊！
小丫头下了命令， 只要有多多M&M的蛋糕就可以了。 这回， 她满意的说， 吃完这些M&M， 不懂会不会吃坏几粒牙齿呢！ 哈哈。。
【惊喜蛋糕, 7寸圆形活底模】
蛋糕体食谱参考这里
[材料]
5粒蛋黄， 25克幼糖， 63克粟油，75克鲜奶， 85克低粉/蛋糕粉
5粒蛋白，70克幼糖， 1/2茶匙苏打粉， 18克可可粉
[做法]
1。在搅拌盆中用打蛋器拌匀蛋黄和幼糖，再加入玉米油，鲜奶拌匀。然后，再加入面粉和可可粉搅拌均匀备用。
2。把蛋白用搅拌机打在至起，再把糖分3次的加入，用搅拌机打至硬性发泡。
3。把蛋白糊分次加入蛋黄糊里，用搅拌刀拌均匀匀。
4。把面糊倒入7寸方模里，放入预热烤箱里用175度烘30分钟，
再以165度烘烤15分钟。
5。取出，倒扣在桌子上，待完全冷却后，平均分切成四片。
6。将其中两片的蛋糕， 以4寸圆形切模切出中心， 备用。
150克花生酱， 80克奶油（温室软化）， 120克鲜奶油， 50克糖粉， 1/4茶匙盐
[巧克力鲜奶油外层]
150克鲜奶油+1/2茶匙chocolate
emulco
[组合]
1。将花生酱，奶油和盐放入盘里，用搅拌机以中速度搅拌均匀。
2。然后， 加入其它的材料搅拌均匀，再以搅拌机快速搅打至2-3分钟至顺滑。
3。取一片末切割的蛋糕，抹上一层花生馅（中心没涂）。 再盖上第二层切除中心的蛋糕， 抹上一层花生馅料， 以同样的步骤做盖完第三层。 然后， 在切割的中心里倒入M&M巧克力糖。 最后， 盖上最后一片无切割的蛋糕。
4。蛋糕外层：在蛋糕的表面抹上打发鲜奶油即可。
5。把多余的打发鲜奶油用来裱花，作为蛋糕的装饰。
【Surprise Cake, 7 inches loose bottom round mould】
[Chiffon cake base ingredients：recipe adapted from here]
5 egg yolk, 25g castor sugar, 63g corn oil, 75g fresh milk, 85g cake flour
5 egg white, 70g castor sugar, 1/2 tsp soda powder， 18g cocoa powder
[Method: ]
1) In a bowl, place egg yolks and sugar together, use a hand whisk to mix until combined. Add corn oil, fresh milk and sift in flour and cocoa powder, mix well until smooth. set aside.
2) In a mixing bowl, bean egg whites until mixture forms soft peaks. Gradually add in castor sugar, beating at high speed until frothy and stiff peaks form.
3) Gently fold in 1/3 of meringue into egg yolk batter, mix well by using a rubber spatula, then add the remaining meringue until blended.
4) Pour batter into ungreased 7-in round cake pan and bake in preheated oven at 175C for 30 minutes, then turn to 165C and continue bake for 15 minutes until it cooked.
5) Remove from oven, invert cake onto table, leave to cool and cut into 4 pieces.
6) To cut out the center of 2 layers of cake by using 4-inch round cutter, set aside.
[Fluffy Peanut Butter Frosting, recipe adapted from HERE ]
150g creamy peanut butter， 80g butter (room temperature)
120g UHT whipping cream, 40g icing sugar
** Place the peanut butter and butter in the bowl of a stand mixer. Beat on medium speed, just until thoroughly combined. Add the icing sugar and whipping cream, mix well. Turn the speed up to high and beat for 2-3 more minutes, until frosting is light, and fluffy.
[Chocolate cream layer]
150g UHT whipping cream + 1/2 tsp chocolate emulco (whipped)
[Assemble]
1. Place 1 uncut cake layer on cake stand, spread the peanut butter frosting on top. Top with second layer with center removed, spread peanut butter frosting on top. By repeating the same step for third layers.
2. Then, fill cake with chocolate M&M and top with full cake layer.
3. Frost side and top of cake with chocolate whipped cream .
4. Decoration as shown or to your own desire and chill before serving.
5 egg yolk, 25g castor sugar, 63g corn oil, 75g fresh milk, 85g cake flour
5 egg white, 70g castor sugar, 1/2 tsp soda powder， 18g cocoa powder
[Method: ]
1) In a bowl, place egg yolks and sugar together, use a hand whisk to mix until combined. Add corn oil, fresh milk and sift in flour and cocoa powder, mix well until smooth. set aside.
2) In a mixing bowl, bean egg whites until mixture forms soft peaks. Gradually add in castor sugar, beating at high speed until frothy and stiff peaks form.
3) Gently fold in 1/3 of meringue into egg yolk batter, mix well by using a rubber spatula, then add the remaining meringue until blended.
4) Pour batter into ungreased 7-in round cake pan and bake in preheated oven at 175C for 30 minutes, then turn to 165C and continue bake for 15 minutes until it cooked.
5) Remove from oven, invert cake onto table, leave to cool and cut into 4 pieces.
6) To cut out the center of 2 layers of cake by using 4-inch round cutter, set aside.
[Fluffy Peanut Butter Frosting, recipe adapted from HERE ]
150g creamy peanut butter， 80g butter (room temperature)
120g UHT whipping cream, 40g icing sugar
** Place the peanut butter and butter in the bowl of a stand mixer. Beat on medium speed, just until thoroughly combined. Add the icing sugar and whipping cream, mix well. Turn the speed up to high and beat for 2-3 more minutes, until frosting is light, and fluffy.
[Chocolate cream layer]
150g UHT whipping cream + 1/2 tsp chocolate emulco (whipped)
[Assemble]
1. Place 1 uncut cake layer on cake stand, spread the peanut butter frosting on top. Top with second layer with center removed, spread peanut butter frosting on top. By repeating the same step for third layers.
2. Then, fill cake with chocolate M&M and top with full cake layer.
3. Frost side and top of cake with chocolate whipped cream .
4. Decoration as shown or to your own desire and chill before serving.
切得不堪入眼的蛋糕， 晕了！
好可爱的惊喜蛋糕! 时间过得真快, 那个1010 已经一年前的事了, 现在想起来都觉得开心! 祝福你家小可爱, 永远健康, 快乐! :)
ReplyDelete满满的惊喜，甜甜又蜜蜜。。。^^
ReplyDelete艺术家呀亲亲。。。近期的作品开得我赞不绝口。。。偷吃巧克力豆^_^
ReplyDelete怎么没叫我呢，加上我也是一家五口，可热闹了！哈哈！很特别的蛋糕！祝宝贝生日快乐！
ReplyDeleteReally lots of M&M...heart-melting cake, so sweet!!
ReplyDelete我很山龟的, 第一次看到这么特别的蛋糕, 很棒!
ReplyDelete在网站常看到惊喜蛋糕，妳也做得好棒哦！厉害哦！给你多多赞！
ReplyDelete哇好厉害！蛋糕做的超级美！你的女儿也好贴心啊！
ReplyDelete朋友，
ReplyDelete很漂亮的惊喜蛋糕!
我看到一对用心的妈咪和孝顺的乖女儿。