注册 登录  
 加关注
   显示下一条  |  关闭
温馨提示!由于新浪微博认证机制调整,您的新浪微博帐号绑定已过期,请重新绑定!立即重新绑定新浪微博》  |  关闭

『 幸福-Apple』'space

图文均属原创,禁止任何形式的转载或摘编!All rights reserved!

 
 
 

日志

 
 
关于我

一个旅居欧洲的平凡女子。有一点浪漫、有一点小资、无大志、愤名利、喜自由。过着慵懒闲适的生活、盼着随心所欲的远足、恬淡出行……

网易考拉推荐

【2011 · 圣诞】—— 圣诞蛋糕(Christmas Cake)  

2011-12-28 00:23:09|  分类: 生活记录 |  标签: |举报 |字号 订阅

  下载LOFTER 我的照片书  |
【2011 · 圣诞】—— 圣诞蛋糕(Christmas Cake) - 幸福--Apple - 『 幸福--Apple』space

 

圣诞蛋糕(Christmas Cake),是一种裹着白色糖粉,内里含有果实颗粒的圆形蛋糕,通常在圣诞节才有出售。当然,它的做法与其它蛋糕也大不相同。圣诞蛋糕是英国、爱尔兰和许多英联邦国家在圣诞节食用的蛋糕。在爱尔兰,人们习惯在圣诞节当天把圣诞蛋糕切成一片片,配以红酒一起享用。

 

【2011 · 圣诞】—— 圣诞蛋糕(Christmas Cake) - 幸福--Apple - 『 幸福--Apple』space

 

【2011 · 圣诞】—— 圣诞蛋糕(Christmas Cake) - 幸福--Apple - 『 幸福--Apple』space

 

今年圣诞节,婆婆亲手做了2款圣诞蛋糕。爱尔兰的圣诞蛋糕,采用传统做法,通常制作一个圣诞蛋糕需要5-6周时间。仅仅干果粒,比如Currant、Sultana、Raisin、Cherry等等,兑入威士忌浸泡发酵就需要2周时间。

 

【2011 · 圣诞】—— 圣诞蛋糕(Christmas Cake) - 幸福--Apple - 『 幸福--Apple』space

 

How to make a Christmas cake:

1、You need to begin this cake the night before you want to bake it. These quantities will make an 8 inch (20 cm) round cake. Weigh out 1lb (450 g) of currants, 6 oz (175 g) of sultanas, 6 oz (175 g) of raisins, 2 oz (50 g) of glacé cherries (rinsed, dried and finely chopped) and 2 oz (50 g) of mixed candied peel, finely chopped. Place them in a large bowl and mix in 3 tablespoons of Whiskey. Cover the bowl with a clean tea cloth and leave for 2 weeks, for the fruit to plump up and absorb the alcohol.

2、 You need to line your cake tin using a double strip of silicone paper (baking parchment), cut slightly longer than the circumference of the tin. Fold back 1 inch (2.5 cm) along its length and snip this at intervals, cutting at a slight angle to the fold.

3、Grease the tin then press the paper around the sides – it should sit comfortably around the sides of the tin. Finally, cut a double circle of paper – using the tin as a template – to fit the base and press into place.

4、Brown paper is then tied around the outside of the tin, to protect the cake during the long, slow cooking. Pre-heat the oven to gas mark 1, 275°F (140°C)

5、To make the cake you will need 8 oz (225 g) of unsalted butter, at room temperature, and 8 oz (225 g) of soft brown sugar. Using the classic creaming method, cream together the soft butter and the sugar until light, pale and fluffy.

6、Lightly beat 4 large eggs and add this, a little at a time, to the creamed mixture. It can sometimes happen that the beaten eggs are added to the sugar-and-fat mixture too quickly, causing the whole mixture to separate. This breaking-up means that some of the air incorporated at the creaming stage will escape and the finished cake will be slightly heavier. For beginners, the way to avoid this is to add the beaten eggs just a teaspoonful at a time, whisking preferably with a hand whisk. If it does curdle, though, don't worry: the cake won't be as light, but it's not a disaster.

7、When all the egg has been added, sift in 8 oz (225 g) of plain flour together with ? teaspoon of freshly grated nutmeg and ? teaspoon of ground mixed spice. Use gentle cutting and folding movements to incorporate this into the mixture to keep in as much air as possible.

8、Add the soaked fruits to the cake mixture, along with 2 oz (50 g) of chopped almonds (the skins can be left on), the grated zest of 1 orange and 1 lemon and 1 dessertspoon of black treacle. Fold these in carefully, using the same movements as before.

9、Spoon the mixture into the prepared tin and smooth the top with the back of the spoon.

10、Finally, cover the top of the cake with a double sheet of silicone paper with a 50p-sized hole in the centre. It is now ready for the oven – bake on the lowest shelf of the oven for 4.5-4.75 hours. Sometimes it can take up to 0.5-0.75 hour longer than this, but don't look until at least 4 hours have passed. It is here that a cookery writer steps into a minefield. First of all, conventional ovens do vary and it is worth having them tested every now and again. Second, it is quite possible to make exactly the same cake (and I have had this confirmed by someone who makes at least a dozen each year for presents) and to find each one cooking in a slightly different time. On top of that there are fan-assisted ovens, which are a law unto themselves! To the beginner I can only say that no timing for a rich fruit cake can be absolutely precise, and be prepared for a Christmas cake to vary even up to an hour either way.

11、To test if your cake is done, lightly press the centre of the cake with your little finger – it should spring back and not leave an impression. The cracks, by the way, will close up as the cake cools. Allow the cake to cool in the tin for 30 minutes then remove it to a wire rack to finish cooling.

12、Several times before Christmas you can 'feed' your cake – make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of brandy. (I get a number of letters from people who never touch alcohol, so let me say that freshly squeezed orange juice can be substituted for the booze in the recipe.) I like to wrap the cake in a double layer of silicone paper, then in double foil, before storing it in an airtight container.

13、Before any icing takes place you will need to cover the cake with a thick layer of almond paste (Marzipan). As well as giving a lovely almond flavour to the cake, the thick paste layer creates a cushion between the cake and the icing . It is important once the marzipan is on the cake that you leave it to dry for a few days or up to one week before icing. If you ice too soon the oil from the almond paste will seep into the icing and spoil the appearance of the finished cake.

14、Royal Icing:3 egg whites、1lb 2oz/ 550g icing sugar、1 tsp glycerine, from good cook shops
① With an electric hand whisk, lightly beat the egg whites in a large roomy bowl. Gradually sift in the icing sugar beating all the time. Continue to beat until you have thick stiff white peaks, expect this to take between 8 and 10 minutes. 
Add the glycerine and give the mixture one last whisk. 
The icing can now be spread over the almond paste covered cake with either flat palette knife and smoothed to create a clean surface or use the knife to lift up little peaks all over the cake. Decorate as you wish with silver or gold sugar balls, Christmas ornaments, whatever takes your fancy.
Leave to dry and the icing to set hard (at least overnight up to two to three days) before serving. If not serving immediately, store in an airtight tin.

15、Buy Decorations put on to the cake.For example:snowman, deer, santa claus.
 

【2011 · 圣诞】—— 圣诞蛋糕(Christmas Cake) - 幸福--Apple - 『 幸福--Apple』space

【2011 · 圣诞】—— 圣诞蛋糕(Christmas Cake) - 幸福--Apple - 『 幸福--Apple』space


2款圣诞蛋糕,做法大致相同。再说口味,你看到的蛋糕介绍上,可能会写着“fruit cake”,千万不要以为是夹着新鲜水果或者水果罐头。这款蛋糕是按照爱尔兰人传统的口味,用腌制的干果粒做成,这样的蛋糕胚的口感回味更浓郁,是专门为了配合香槟、葡萄酒而做的节日蛋糕。

 

【2011 · 圣诞】—— 圣诞蛋糕(Christmas Cake) - 幸福--Apple - 『 幸福--Apple』space

 

【2011 · 圣诞】—— 圣诞蛋糕(Christmas Cake) - 幸福--Apple - 『 幸福--Apple』space


切开来,看看内部组织。因为在爱尔兰,传统的圣诞蛋糕、结婚蛋糕之类的,外面都包着一层硬糖壳。

 

【2011 · 圣诞】—— 圣诞蛋糕(Christmas Cake) - 幸福--Apple - 『 幸福--Apple』space

 

在爱尔兰,大部分的家庭主妇们,从圣诞节前一个月就开始制作这个神圣的蛋糕了。但是做完了不能吃,先放在密封有盖子的盒里储存起来,等到圣诞节当天的下午茶时间才可以享用。因为该蛋糕的材料特殊,所以它的保质期可长达2个月之久!

  评论这张
 
相关小组: 小吃小痴烘焙香飘飘
阅读(2455)| 评论(23)
推荐

历史上的今天

在LOFTER的更多文章

评论

<#--最新日志,群博日志--> <#--推荐日志--> <#--引用记录--> <#--博主推荐--> <#--随机阅读--> <#--首页推荐--> <#--历史上的今天--> <#--被推荐日志--> <#--上一篇,下一篇--> <#-- 热度 --> <#-- 网易新闻广告 --> <#--右边模块结构--> <#--评论模块结构--> <#--引用模块结构--> <#--博主发起的投票-->
 
 
 
 
 
 
 
 
 
 
 
 
 
 

页脚

网易公司版权所有 ©1997-2017