話說我們在Daiso買東西時,‘一不小心的’買了四個ramekins。
(所以沒事千萬不要去“大傻”,每次去都會‘不小心的’買了一些東西。)
然後幾天前當我在鯨魚那串門子時,馬少剛好走進來;
看到了鯨魚烘焙的千層糕,
馬少:“這個禮拜的weekend kitchen 我們就玩baking吧!可以用我們新買的ramekins。”
我:“Are you kidding? 我們從來沒有做過蛋糕咧,你以為醬容易咩。”
馬少:“We can bake eggs!”
我 “=.=||。。。。。。。”
話雖然那麼說,不過到了星期五晚上,
馬少‘膽粗粗’真的決定要做蛋糕,
而且還是熔漿蛋糕 molten peanut butter and chocolate fondant cakes。
巧克力和花生醬的搭配,聽起來是很好吃,但是我們真的做得來嗎?
還好這個蛋糕所需的材料不是很多。(不成功也不會浪費太多的食材 :P)
像花生醬家裡就有一大罐,而麵粉在上次做可麗餅時也還剩一些,
雞蛋冰櫥里有四粒,黑巧克力家裡有一塊,
幼糖家裡是沒有,但馬少很聰明的把砂糖放入攪拌器打細。
所以欠缺的材料只有無盐奶油(unsalted butter),和多一些黑巧克力。
買齊了食材后,我們就照網上找到的食譜依樣畫葫蘆的跟著做了起來。
食材:
180g 黑巧克力
100g 無鹽牛油
兩粒雞蛋,再加兩粒蛋黃
½ 杯 (110g) 幼糖 ()
¼ 杯 (35g) 麵粉
八湯匙的花生醬
做法:
- 將黑巧克力和加鹽牛油切成小塊,并加熱成液狀(食材一)
- 將篩好的麵粉篩,雞蛋和幼糖一起加入材料一裡頭并攪拌均勻(食材二)
- 在ramekins裡頭涂一層牛油后,倒入兩湯匙的食材二
- 接著把兩湯匙的花生醬然倒在食材二上
- 最後再加入食材二把ramekins蓋滿
- 放入200°C的烘爐約16至18分鐘
後記:
我覺得成品還不錯啦,形狀看起來ok,切開后花生醬也會流出來。
不過我們嫌它太rich了,最多只能吃得下一個,而且吃完後連午餐也省了。
其實我們已經把巧克力的份量從兩百克減至一百八十克了,
可是味道還是有點太濃,下次分量還要再斟酌一下。
而且我覺得加點香蕉的話那味道會更好。
Congratulations on the new blog!
Hehehe thanks lengzai!
祝喬遷愉快,開張大吉^_^
謝謝無敵芳!有空多來坐坐!哈哈
部落格全新风貌,美!我喜欢!加油啊!
謝謝窩樂斯!要常來喔!呵呵
我来报到了!好像很随性似的,但出来成果很不错哦。。。
喜欢白色的background但一直没时间把我的blog换(应该是说老公没时间,我自己不会> ~>_<~)
謝謝choiyen!我對網頁也是一竅不通,我們選了這個theme後,設定是馬少做的呵呵。
U paid for it?
Happy to have new blog… Congrats!
Thanks FY JS! We made the molten cakes by ourselves… from scratch! 🙂
Wuyoo! Nice vivid pictures!!
Hehe thanks Maha!
Wah got so much hidden talent la u and Kenny. Can write, take nice photos and bake! This cake looks beautiful.
Haha no lah, still learning, you are the master! Hehehe
Super awesome photos, as usual CK.
The both of you MUST invite me to your house one weekend during these sessions. I wanna practice too! (And eat some of the food. Haha..)
Thanks Michelle! Still a lot to learn. 😀
Hehehe let us practice our cooking more first, now is 50 50, sometime tak jadi one. 😛
Happy First Blog Entry! 😀 the logo is very cute. are you sure it should be “Devil’s Tales” and not “Devil’s Tails” instead? 😀 nice-looking cake! can pass this recipe to cheng cheng and maybe they can sell it at swich cafe? can call it Devil’s Sinful PB & Choc Cake 😀
Thanks Sean!
Cheng Cheng is the master, she will come out a better recipe than this lah, haha.
This cake super rich, I had one in the morning, full till have to skip lunch. lol
Nice photos, keep it up 🙂
Thanks Jhu! Thanks for dropping by. 🙂
恭喜恭喜, 新家哦.
照片好棒噢!支持!!!
謝謝Ai Wei,有空來坐坐!呵呵。
照片的拍攝還需要多多練習才行,拍了很多張才有一張能見人,呵呵。
那期待你的香蕉版的!!
我每次去daiso也是會瘋狂(台灣的daiso比較便宜)
但是每次看到收銀機前長長的人龍
我就會默默地把籃子丟到一邊,然後走人了
哈哈
呵呵,這的人龍沒那麼長,所以常常會‘不小心’買到一些東西。 😛
哎哟
太棒了啊
有了个开始
期待你源源不绝的烘焙作品啊:)
哈哈,這次僥倖成功,還得向大師您多多學習才行! 😀
开张大吉。。
部落格的页面,很有时尚感。。也很专业。你自己弄的?
除了吃喝玩乐题材。。会不会把尺度放宽选写一些不同的题材(比如:个人的经验分享啊。。。等等
謝謝啊Scott! 馬少幫我弄的,呵呵。暫時沒想過會寫別的,而且我也寫不來啦,哈哈哈。
So many congrats already… better late than never…
Congrats & HUGS!!!
Thanks Jemima! Big hugsss! 🙂
This one looks tempting!! ** mark down **
I had the same ramekin from the same shop XD!! I used to it for my souffle!
Congrats for your new website. Truly awesome
Thanks TF! Hope you enjoy here. 🙂
We bought these ramekins for soufflé too, but then we think soufflé is too challenging for us, so make something easier first, hahaha. 🙂
I’m always impressed
Thanks cquek! 😀
Molten peanut butter – I’m drooling.
Hehehe, that was our first attempt, seems ok right? 😛
Wahhhh well done on such an intricate recipe! 😀
Hehehe, need more practising on that, I think our chance is 50 50 only. 😛