麵粉 185g
粟粉 45g
金桶牛油 125g (可在一般烤焙材料店或印尼舖購買)
糖霜(icing sugar) 30g
蛋黃一個
蛋白一隻
做法:
1. 焗爐預熱至180度
2. 牛油及糖打至鬆軟,加入蛋黃拌勻, 篩入麵粉與粟粉
3. 放入唧咀, 唧出約5cm長度, 捲入一個7g 的鳳梨餡, 表面掃上蛋白, 放入焗爐焗15分鐘
鳳梨餡材料:
罐頭菠籮3罐( in its own juice)
麥芽糖 2湯匙
冰糖 4塊
玉桂粉 2g
做法:
菠籮片隔去菠籮水, 用叉子將菠籮壓散成一絲絲, 搾乾水份, 將所有材料用慢火煮到乾身
食譜參考: http://hk.myblog.yahoo.com/cherry-home/article?mid=1127&prev=1126&next=1103
Double Chocolate Loaf with Peanut Butter Cream Cheese Spread
adapted from Baked Explorations: Classic American Desserts Reinvented
Makes one 9 x 5-inch loaf
The authors suggest slicing this and eating it plain, or toasting it and spreading with a bit of butter, cream cheese or, of course, this peanut butter cream cheese spread.
For the loaf:
3/4 cup (120 g) firmly packed dark brown sugar
1 1/2 cups (180 g) flour
1 cup (120 g) dark unsweetened cocoa powder, sifted
3/4 cup (150 g) granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 eggs
1 egg yolk
3/4 cup (180 ml) buttermilk
1/2 cup (125 ml) vegetable oil
1 teaspoon vanilla extract
8 oz (225g) good-quality dark chocolate, coarsely chopped
For the peanut butter cream cheese spread:
5 oz (140 g) cream cheese, softened
2 tablespoons creamy peanut butter
1/3 cup (75 g) sugar
Preheat the oven to 180°C and position the rack in the center of the oven. Butter a 9 x 5-inch loaf pan, dust it with flour and knock out the excess flour.
Place the brown sugar in the bowl of a standing mixer fitted with the paddle attachment. Press out any lumps with the back of a large spoon. Add the flour, cocoa, granulated sugar, baking soda, baking powder and salt. Scrape down the sides and bottom of the bowl.
In a separate bowl, whisk the eggs and egg yolk until blended, then add the buttermilk, oil and vanilla and whisk until combined.
Turn the mixer to low and slowly pour the wet ingredients into the dry ingredients, mixing until just combined (don’t overmix!). Stir in the dark chocolate chunks by hand.
Pour the batter into the prepared loaf tin and bake for 1 hour to 1 hour 10 minutes, or until a tester inserted in the center of the loaf comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Meanwhile, to make the peanut butter spread, beat the cream cheese and peanut butter together in a bowl with an electric mixer until smooth. Add the sugar and beat until incorporated. If you aren’t using the spread immediately, place it in a ramekin, tightly cover it with cling film and it will keep in the fridge for up to 3 days.
Serve the loaf plain or toasted, topped with the peanut butter spread. The loaf will keep in an airtight container or wrapped tightly at room temperature for up to 3 days.
Recipe from: http://dinnerdujour.org/2011/06/07/double-chocolate-loaf-with-peanut-butter-cream-cheese-spread/
