经典圣诞水果蛋糕食谱|浓厚湿润 | How to make Classic Christmas Fruit Cake Recipe|Rich Moist

2020-12-12 17:00| 发布者: admin8| 查看: 38| 评论: 0|文章／视频分享来自: iwen baking

经典圣诞水果蛋糕食谱|浓厚湿润 | How to make Classic Christmas Fruit Cake Recipe|Rich Moist

#水果蛋糕 #圣诞蛋糕 #FruitCake #ChristmasCake

♦ 圣诞食谱Christmas Recipe: https://youtube.com/playlist?list=PL-z50Pxpx9Q1IC2VHc-BWTa4CWypcaRDf

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♦ Oven: Electrolux 72L Built in Oven https://invol.co/cl1bir2

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
　
12月到了，最爱的圣诞佳节快到了，今天来做快速经典圣诞水果蛋糕。这个食谱有无限可能性，内馅超多，大家可根据自己喜好加于调整增减。可选含/不含酒精做法，各种果干，西梅，糖樱桃，糖柑橘皮可以选用全酒精/全果汁来浸泡熬煮至膨胀软化，味道浓缩。好的水果蛋糕面糊是很浓稠，湿润，所以需要低温慢烤来得到最佳口感和口味。烤好用酒精/果糖水来喂抹蛋糕，放置隔夜完全入味。切开来味道香甜浓郁，五颜六色的内部结构，密密麻麻的果干馅料。

收藏方式：凉透，盖保鲜膜，放置室温/普通冰箱隔夜再吃口味更佳。收冰箱1到2个星期左右。喂酒精的蛋糕可存留一个月左右。

December is here, my favorite Christmas season is approaching. Today, let’s make a quick classic Christmas Fruit Cake. This recipe has endless possibilities, packed with fillings, so you can add and adjust according to your own preferences. You can choose to use alcohol or non-alcohol methods. Variety of dried fruits, prunes, candied cherries and candied orange peels can be soaked and boiled with full alcohol/full juice until they are plumped, soften and packed with flavors. A good fruit cake batter is very thick and moist, so it needs to be baked slowly at low temperature to get the best taste and texture. After baking, use alcohol/fruit syrup to feed the cake and leave overnight for flavors to blend completely. Once cut, sweet rich flavors coming out, colorful interior texture, densely packed with dried fruits and nuts fillings.

Storage Method: cool thoroughly, cover with plastic wrap, store at room temperature/normal fridge overnight, eat next day for better flavor. Keep in fridge for about 1 to 2 weeks. Cakes fed with alcohol can last for about a month.

♦食谱 =6寸x3寸活底圆磨具=

=果干馅料=
205克葡萄干
160克蔓越莓干
170克去核西梅
105克糖红, 绿樱桃, 糖柑橘皮
180克鲜橙汁
75克酒精（朗姆酒/白兰地/红酒）
15克鲜橙皮
1克肉桂粉
0.5克豆蔻粉

=蛋糕=
150克无盐牛油
133克棕糖
2颗大鸡蛋
200克普通面粉
50克杏仁粉
3.5克泡打粉
2克盐
75克鲜橙汁/酒精
40克杏仁片
50克核桃
10克普通面粉, 洒面粉防沉淀
（上下火，不开旋风，中层烤）
（杯子蛋糕 - 预热烤箱160C: 45分钟）
（预热烤箱160C: 2小时20分钟 - 2小时30分钟。55-60分钟后，盖铝箔纸防止顶部烧焦）

=橙糖水=（可用酒精取代）
60克鲜橙汁
30克棕糖
少许盐

♦Recipe =6inch x 3inch Loose Bottom Round Cake Tin=
=Fruit Fillings=
205g Raisins
160g Dried Cranberries
170g Pitted Prunes
105g Candied Red & Green Cherries, candied orange peel
180g Fresh Orange Juice
75g Rum/Brandy/Red Wine
15g Fresh Orange Zest
1g Ground Cinnamon
0.5g Ground Nutmeg

=Cake=
150g Unsalted Butter
133g Brown Sugar
2 Large Eggs
200g All Purpose Flour
50g Ground Almond
3.5g Baking Powder
2g Salt
75g Fresh Orange Juice/Alcohol
40g Almond Slices
50g Walnuts
10g Flour, Coat to prevent sinking
(Top Bottom Heat, No Fan Force, Middle Rack)
(Cupcakes - Preheated Oven 160C: 45minutes)
(Preheated Oven 160C: 2hr 20min - 2hr 30min. After 55-60minutes, cover with aluminum foil to prevent top burning)

=Orange Syrup= (Can be substituted with Alcohol)
60g Fresh Orange Juice
30g Brown Sugar
Pinch of Salt

♦ MUSIC
Artist: Rick Steel
Title: Post

Artist: Wayne Jones
Title: Mr. Sunny Face

Artist: Wayne Jones
Title: First Love

Artist: Aaron Kenny
Title: Christmas Village
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