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When the cook wants to make cake, ep.2, caramel coffee cake.

2/16 Edited to

... Read moreการทำเค้กกาแฟคาราเมลที่บ้านแม้จะเป็นเรื่องท้าทายสำหรับมือใหม่ แต่ถ้าเข้าใจขั้นตอนและวิธีการตีส่วนผสมอย่างถูกต้อง จะช่วยให้เค้กออกมานุ่มฟูและมีกลิ่นกาแฟคาราเมลหอมชวนทาน สำหรับตัวแป้งเค้กนั้น การร่อนแป้งเค้กร่วมกับผงฟูและเกลือ 3 รอบ ถือเป็นหัวใจสำคัญในการลดความเป็นก้อนและทำให้เนื้อเค้กฟูนุ่มขึ้น ขั้นตอนการตีไข่ไก่กับน้ำตาลจนขึ้นฟูและเนื้อเนียนเป็นระดับแรกที่ต้องตั้งใจ ใช้สปีดกลางตีประมาณ 4 นาทีเพื่อให้ไข่และน้ำตาลเข้ากันดี เมื่อใส่นมจืดที่ละลายกาแฟแล้ว จะช่วยสร้างกลิ่นกาแฟที่กลมกล่อมและไม่ฉุนเกินไป และการเติมน้ำมันในช่วงท้ายการตีจะช่วยให้เนื้อเค้กไม่แห้งและนุ่มนวลมากขึ้น เรื่องการอบเค้กที่อุณหภูมิ 175 องศาเซลเซียส เป็นช่วงเวลาที่เหมาะสมเพื่อให้เค้กสุกทั่วถึงโดยไม่ไหม้ ส่วนการเตรียมพิมพ์ขนาดข้าวเบอร์ 9 ช่วยให้ได้ขนาดเค้กพอดีเหมาะสำหรับแบ่งทานหรือจัดเสิร์ฟในโอกาสพิเศษ นอกจากนี้ การตีวิปครีมจนขึ้นรอยตะกร้อแล้วเติมกาแฟลงไปตีต่อจนเข้ากัน จะได้วิปครีมที่กลิ่นกาแฟเข้มข้นและรสชาติกลมกล่อม สามารถนำมาตกแต่งหน้าเค้กเพิ่มความสดชื่นและรสชาติที่ละมุนมากยิ่งขึ้น จากประสบการณ์ส่วนตัว เคยลองทำเค้กกาแฟคาราเมลสูตรนี้ในบ้านและพบว่า การใช้กาแฟละลายคุณภาพดีจะเพิ่มรสชาติให้เค้กอย่างชัดเจน และไม่ควรเร่งเวลาตีไข่หรือวิปครีมจนเกินไป เพราะอาจทำให้เนื้อเค้กหรือครีมแข็งกระด้าง การผสมส่วนผสมทุกขั้นตอนอย่างใจเย็นช่วยให้เค้กออกมานุ่มและมีรสชาติกลมกล่อมที่ทุกคนในครอบครัวชื่นชอบ เคล็ดลับอีกอย่างคือหากต้องการเค้กที่หวานน้อยลง สามารถลดปริมาณน้ำตาลลงเล็กน้อยได้โดยไม่ส่งผลกับการขึ้นฟูของเค้ก และทุกครั้งหลังอบเสร็จควรเช็คเนื้อเค้กโดยใช้ไม้จิ้มฟันว่าด้านในสุกดีแล้ว เพื่อป้องกันเค้กแฉะหรือไหม้เกินไป สูตรเค้กกาแฟคาราเมลนี้เหมาะกับผู้ที่ต้องการเริ่มต้นทำขนมเค้กแบบง่าย ๆ และยังสามารถประยุกต์แต่งหน้าด้วยถั่วอัลมอนด์หรือซอสคาราเมลเพิ่มเติมได้ตามใจชอบ เป็นเค้กที่ทานได้ทุกโอกาสและยังให้ความรู้สึกที่อบอุ่นของกาแฟและคาราเมลควบคู่กัน

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German Chocolate Cake with Caramel Pecan Glaze
Ingredients For the Pound Cake 1 cup (2 sticks) unsalted butter, softened 2 ½ cups granulated sugar 6 large eggs, room temperature 3 cups all-purpose flour ½ tsp baking powder ½ tsp salt 1 cup whole milk (or buttermilk for richness) 1 tsp vanilla extract 4 oz German sweet baking chocola
Mariela Madrigal

Mariela Madrigal

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