日本🇯🇵 超好吃磅蛋糕

神戶法式磅蛋糕

⭕️磅蛋糕每一口都是驚艷

⭕️完全就是天然的香氣（無香精）

⭕️好自然好舒服的風味

👉口味：

⭕️檸檬紅茶味（期間限定）❤️❤️❤️❤️❤️

檸檬味糖霜包裹著帶有斯里蘭卡紅茶香的磅蛋糕

紅茶香搭配檸檬的點綴

大大提升蛋糕整體的香氣與口感

⭕️蜜漬柑橘味❤️❤️❤️

用蜂蜜浸泡過的橘子

切成顆粒狀混合在磅蛋糕中

每一口都是濃濃的橘子香加油淡淡的蜂蜜味

吃完有種好清爽的感覺

⭕️蜜糖蘋果味❤️❤️❤️

蘋果的香氣一拆開盒子就能聞到

磅蛋糕中加入一整塊蜜糖蘋果

軟軟的口感就像罐頭漬的蘋果一樣

濕潤中保持乾爽

⭕️檸檬糖霜味❤️❤️❤️

帶有檸檬清香味的糖霜

包裹著原味磅蛋糕

單純不失原貌

清爽又純樸的感覺

這大概是我來日本這麼多年吃過最好吃的磅蛋糕💕

👉售價：1180元

🍫 #海鹽焦糖奶油巧克力雙色法式磅蛋糕食譜｜法式食譜作法 Gâteau Voyage au Chocolat avec Caramel Onctueux 🍫
磅蛋糕（Pound Cake）在法國變成了旅行蛋糕（Gâteau Voyage），經過毛毛大大調整糖量後，做出這個超級好吃的海鹽焦糖奶油巧克力雙色法式磅蛋糕食譜，真是有夠好吃！
🤎完整食譜▶️ https://ladymoko.com/caramel-chocolat-gateauvoyage/

搭配絲滑般的海鹽焦糖奶油醬，邪惡好吃！不甜不油，也不乾口，推薦這個法式甜點食譜給大家！

‼️甜點直播課程開放報名囉‼️ #可無限觀看

課程內容和課程費用及報名的方式都在網址裡唷！
每週二和五固定有直播甜點課程！
新手也好上手！詳細的解說製作過程

✅6/22(二) 19:30~21:00直播
🔆劉瑞峰老師x常溫法式磅蛋糕

✅6/25(五) 18:30~20:00直播
🔆NONO老師x常溫可麗露

✅6/25(五) 20:30~22:00直播
🔆劉瑞峰老師x古早味蔥花肉鬆鹹蛋糕

💕詳細課程資訊：https://reurl.cc/3ae1mR

🔥6/26 晚上12：00截止報名唷🔥

Hello friends! Today we're going to share with you how to make a perfect cake for everyday--French Dried Fruit Fruitcake (Cake Aux Fruits Confits / French style fruit pound cake).

We love dried fruits, and we know there is a classic cake made with dried fruits and tastes like pound cake, but more flavorful and delicious. It’s a perfect everyday cake, and also a good idea for the holiday, like Christmas.(Yes, you can put dried-fruits in red and green)

About the dried fruits, you can use any dried fruits you have or like. And the dried fruit can be soaked with cointreau or rum. If you don’t have any alcohol, you can use lemon juice or orange juice instead of it. This cake is perfect, fabulous, sweet and moist, it went down well with the family, hope you like this video.

This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/jHlyJclK_sE
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How to make French Dried Fruit Fruitcake Recipe
Dried Fruit Fruitcake Recipe

☞ Cake mold: 17x8x6cm

✎ Ingredients
dried figs 40g
raisins 20g
dried apricots 40g
cointreau 10g
all purpose flour 110g
unsalted butter 110g, soften at room temperature
pour powdered sugar 80g
egg 1, large size (about 60g)
egg yolk 1, large size (about 20g)
baking powder 1.5g, aluminum free

✎ Instructions
1. Place the raisins in a bowl and pour with hot water, soak for couple seconds, drain and pat dry with a paper towel.
2. Cut the dried figs and dried apricots into small pieces.
3. Add raisins, dried figs and dried apricots together in a bowl, pour cointreau and mix well. Leave to soak for at least 10 minutes.
4. Brush the butter in a thin, even layer over the sides and bottom of the pan.
5. Meanwhile, add an egg and an egg yolk in a small bowl, whisk slightly. Set aside.
6. Spoon 2 tablespoon of flour and sift into the cointreau soaked fruits and toss to coat the fruits. Set aside.
7. Cream the softened butter and pour powdered sugar together, then beat over medium speed until light and fluffy.
8. Add the half of egg mixture at a time, beating well after each addition until all are incorporated. Scrape down the sides of the bowl as needed.
9. Sift the remaining flour and baking powder into the bowl and fold until all dry ingredients are just absorbed.
10. Add the fruits to the batter and mix again until everything is well combined.
11. Scrape the batter into the prepared pan and make a slight depression on the top, then draw a line by knife or anything else.
12. Preheat the oven to 170°C and bake for 35~40 minutes.
13. Once baked, leave the cake in the pan to cool. Unmold the cake and store in an airtight box when cool and chill in the fridge.

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#FruitCake
#PoundCake
#easyRecipes

嗨！大家好，我是 Cassandre, 今天的『食不相瞞』，我們要跟大家分享一款簡單好做，又很合當作家庭常備甜點的酒漬果乾蛋糕 (Dried Fruits Fruitcake, Cake Aux Fruits Confits, 水果磅蛋糕)。

真是迫不及待想要跟大家分享這款糕點呢！自從試做之後，連著好幾天的中午飯後都要來上一片，單吃或搭著預先打好的香緹奶油享用都好好吃，最好有杯熱茶，你會頓時覺得生活變得真美好，這就是甜點的魅力呀。

這款酒漬果乾蛋糕的食譜是參考法國藍帶學院的做法，不過我們有做一點調整。它吃起來有點像磅蛋糕，但麵糊又不太相同，是很稠的那一種；好消息是成功率很高，而且做起來很快，很意外的是加入果乾的美味程度居然大大提升許多，外層帶有點酥脆的口感，使得吃起來很討喜。在歐美這款酒漬水果蛋糕算是節日蛋糕，很多家庭會在聖誕節烘烤給家人享用，你可以想像在寒冷冬日的屋子裡瀰漫著柔和奶油香氣，是多麼的幸福的事，希望大家喜歡這支影片哦！

這支影片還有無人聲的 #ASMR 版本：
https://youtu.be/zrvHaWvySJ0
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法式酒漬果乾蛋糕 怎麼作呢？
下面是這款 法式酒漬果乾蛋糕 的做法與食譜：

☞ 烤模尺寸：17x8x6cm

✎ 材料 / Ingredients
無花果乾 40g
葡萄乾 20g
杏桃乾 40g
君度橙酒 10g, 也可用蘭姆酒替代
中筋麵粉 110g
室溫軟化奶油 110g
純糖粉 80g
大型蛋 1顆,約 60g
大型蛋的蛋黃 1個, 約20g
無鋁泡打粉 1.5g

✎ 做法 / Instructions
1. 將葡萄乾涮一下熱水，不需太久，把表面的多餘油脂和糖粉涮掉，然後用廚房紙巾或乾淨的布吸乾水份
2. 把無花果乾跟杏桃乾切成小塊，備用
3. 準備一個碗，將葡萄乾、無花果乾、杏桃乾放進去，倒入君度橙酒混勻，稍微淺漬最少十分鐘，若無君度酒也可以用蘭姆酒，或者不想用酒也可以用等量檸檬汁或柳橙汁替代
4. 烤模裡刷上一層薄薄的軟化的奶油，備用
5. 在小碗裡加入一顆全蛋跟一個蛋黃，稍微打散，備用
6. 從預先準備的麵粉裡取2大匙出來，篩入酒漬好的果乾裡，用湯匙充份混勻，讓每粒果乾都沾上薄薄一層乾粉以防止沾黏結團，備用
7. 準備來做蛋糕糊，打發盆裡加入軟化的奶油跟糖粉，用刮刀先充份混勻，再用打蛋器或者手持攪拌器以中速攪打到膨鬆泛白，猶如奶油霜的質地
8. 加入一半的蛋液，繼續以中速攪打至完全乳化，接著再加入剩餘的蛋液，也是要確保打到完全乳化，這個步驟很重要，一定要確實做到
9. 將剩餘的麵粉和泡打粉篩入，然後改用橡皮刮刀以切拌法充份混勻到看不見乾粉
10. 加入果乾，一樣是充份混合均勻
11. 因為蛋糕糊很稠， 所以把蛋糕糊填入烤模時要稍微整型一下，可以先填入抹平，再稍微把中間堆一點點高，像山一樣，然後在中間劃一條線幫助裂口
12. 烤箱預熱 170°C，烘烤 35~40 分鐘
13. 出爐後，在烤模裡稍微放涼，微溫時即可倒扣取出放在烤架上完全放涼，或者這個時候可以直接享用，非常美味，放涼後以密封盒收納並冷藏保存

更詳盡的作法與 Tips，可以參考我們的食譜網站喔：

更多的食譜：
https://tahini.funique.info
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#酒漬果乾蛋糕
#水果磅蛋糕
#簡易甜點

本片是以 Panasonic Lumix GX85/GX80 4K 影片拍攝。
鏡頭：
Panasonic LEICA DG SUMMILUX 15mm F1.7,
Panasonic LUMIX G 25mm F1.7 ASPH.

More Info:
https://www.sweet-dumpling.com

FB Page：
https://www.facebook.com/sweet.dumpling.studio/

Hello friends! Today we're going to show you how to make a classic french dessert: Weekend Cake, aka Travel Cake or French pound cake.(cake week-end au pamplemousse, Gâteau de Voyage, pound cake)

Weekend Cake, or even Travel Cake, what a lovely name for such a simple dessert. Both of them are translated from french “Cake Week-end” and “Gâteau de Voyage”, it is similar to pound cake, or you can call it French pound cake. But there are still some differences. Pound cake is traditionally made with a pound of flour, butter, eggs, and sugar, and is to use softened butter, but french weekend cake is to use melted butter.

Weekend cake is actually a plain looking cake, made in a simple way, and the cake structure is firmer and less fragile, so it's ideal for a 3-4 days trip, or a weekend friend gathering dessert. This recipe is from Le Cordon Bleu, but we’ve made some adjustments. Hope you like this video. :-) Enjoy.

This rich, double-glazed pound cake is made in the classic French style. In fact, the recipe came from the Cordon Bleu cooking school in Paris.

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/fH8N7YnLWAM
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How to make Le Grapefruit Weekend Cake Recipe
French pound cake Recipe

☞ Pan size: 14x7cm

✎ Ingredients
☞ For the cake
egg 2
grapefruit 1
granulated sugar 80g
cake flour 85g
a pinch of baking powder
unsalted butter 80g, melted
** For grease a pan: 10g of melted butter, 20g of flour

☞ For the apricot glaze
nappage abricot 25g
water 25g

☞ For the grapefruit syrup
Grapefruit juice 30g
powdered sugar 18g

✎ Instructions
1. Brush the melted butter evenly on the base and edges of a pan. Dust the inside the pan with flour, then tip out and discard any excess flour.
2. Add hot water in a medium bowl, place the butter pieces in a stainless steel bowl, put the bowl in the hot water and cover a cloth, set aside and keep warm.
3. Add 80g sugar in a bowl, zest an half of grapefruit into it. Then rub the grapefruit zest and sugar together with your fingers until fragrant and combined.
4. In a large mixing bowl, add two eggs and grapefruit sugar, whisk them together for 7~8 minutes until the egg mixture is pale and fluffy. If you use hand electric mixer, then beat on medium speed for 2 minutes, then change to low speed for 1 minute.
5. Sift the flour and baking powder into the egg mixture, and gently fold until you have a smooth batter.
6. Pour the melted butter into the bowl, mix until fully incorporated and the texture is a little bit glossy.
7. Fill three-quarters full with batter. Tap the pan 1 or 2 times to cause the air bubbles to rise to the surface.
8. Pour melted butter in a small tray, and dip the melted butter with scraper, then gently touch the center of the batter to create a butter line.
9. Preheat the oven to 170°C and bake for 30~35 minutes. Remove the cake from the pan and place it onto a cooling rack and leave to cool.
10. Use a small pan to melt the apricot and water over low heat. Brush the top with warm apricot glaze and leave for minutes while making grapefruit syrup.
11. For the grapefruit syrup, mix together the grapefruit juice and icing sugar. Brush the syrup over the side of the cake, then refrigerate for 1-2 hours.

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#FrenchDessert
#PoundCake
#easyRecipes