Wednesday 3 October 2012

咖啡戚風

上之做tiramisu 時剩下一些咖啡酒液, 除了espresso外, 還加了蠻多的Baileys 和Amaretto, 倒掉很可惜, 所以存在雪櫃再想辦法處置.

本來想做個海綿蛋糕,, 用這咖啡酒來打buttercream 做夾心, 做成有酒味的咖啡奶油蛋糕. 

後來想想要焗蛋糕再打buttercream也太麻煩, 沒時間去做這麽多功夫, 退而求其次, 做成戚風好了, 還健康一點.

一大一小的戚風



過程中出了一點錯, 以為蛋糕出來會塌或有大窿窿, 哈, 居然沒事哩.




蛋糕有淡淡的咖啡味, 酒味就不大吃得出, 用來打buttercream效果應該會比較好, 下次吧.

Posted by at
Labels:

5 comments:

  1. samwei4 October 2012 at 04:10

    come out so gd!
    [版主回覆10/05/2012 14:02:29]我都好surprise.

    ReplyDelete
  2. 黃師奶廚藝小百科4 October 2012 at 13:01

    紙包蛋糕我就識整~戚風呢~仲未試過~
    [版主回覆10/05/2012 14:01:54]一樣原理啫.

    ReplyDelete
  3. Side B4 October 2012 at 14:35

    淨係睇都你描述那咖啡酒液，已感受到咖啡香味！
    [版主回覆10/05/2012 14:01:39]本身啲咖啡酒都好香, 但焗完就少咗啲酒香.

    ReplyDelete
  4. 糖之家9 October 2012 at 22:25

    我好少做咖啡味，我兩個女唔鍾意！
    [版主回覆10/10/2012 14:30:38]我都係第一次整, 都係為咗用埋整tiramisu啲咖啡液咋. 呢次整咗都係大人食, 冇俾囝囝哋食, 因為小朋友唔應該飲咖啡.

    ReplyDelete
  5. Helen13 November 2012 at 07:38

    咖啡戚風一定好香.
    [版主回覆11/13/2012 20:49:08]有咖啡又有酒香呀。

    ReplyDelete

Subscribe to: Post Comments (Atom)
Related Posts Plugin for WordPress, Blogger...