Sara Lee Pound Cake 莎莉雪藏蛋糕
Sara Lee 莎莉雪藏蛋糕磅蛋糕 Pound cake
Pound Cake is one of Sara Lee's oldest products. Extremely versatile and delicious Pound Cake can be served on it's own or used as an ingredient in your favourite recipes, e.g. Trifle, Tiramisu. Why not try it? Pound Cake comes in All Purpose, Chocolate and Sultana flavours – check out our recipe section for some innovative ideas!
Pound Cake，中文翻譯稱作「磅蛋糕」、「雪藏蛋糕」、「莎麗雪藏蛋糕」。Pound Cake是有意思的，是一種用一磅奶油、一磅雞蛋、一磅糖、一磅麵粉，做成的蛋糕就叫做Pound Cake。雖然製作者會隨著自己喜愛和創意加入其它種食材（Ex.加入水果，變成水果口味等），但是Pound Cake這個基本的奶油、蛋、糖、麵粉各一磅的最基本配方，還是讓很多人喜愛，久吃不膩。
磅蛋糕食譜是用『粉油拌合法』. 這種方法適合做油脂成份較高(60%以上)的麵糊類蛋糕. 尤其更適用於低融點的油脂. 若事先冷藏麵粉更利打發. 因為油的用量百分比很高. 所以不會出筋.
材料: (括弧是圖示所用份量. 可做2條)
a 低筋麵粉 100% (300g)
b 發粉 0.8% (2.4g)
c 白油 shortening 40% (120g)
d 奶油 40% (120g)
e 乳化劑 3% 9g (可省略. 奶油增加10%.為50% / 150g)
f 細砂糖 100% (300g)
g 鹽 2% (6g)
h 蛋 88% (264g)
i 奶水 17% (51g)
做法: 烤箱預熱180度c (或上火180度c 下火200度c). 烤盤內/底部鋪一層烤紙(較不易焦邊)
1. 將c+e用電動槳狀攪拌器中速打至軟. 加入d奶油繼續用中速攪拌.
2. a+b過篩後加入(1). 用低速拌勻約1~2分鐘. 改高速打至鬆發(約10分鐘)呈乳白色. (中途停機三四次將缸邊麵粉刮到中央)
3. 將f糖g鹽加入(2). 中速攪拌約3分鐘. 再將蛋液分次加入. 繼續用中速拌勻.
4. 奶水慢慢加入. 用中速攪拌均勻. 停機後再用橡皮刀充份攪拌.
5. 將糊料入模. 抹平後用小刀在中央劃一直線.(指定裂口處).烘烤40~45分鐘. 或竹籤插入不沾黏即可. 脫模放網架上待涼.
參考食譜: 丙級烘焙技術士檢定參考書/ 台灣餐飲出版社
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