746,609樣獨特商品

用美麗的老瓷器模烤蛋糕

Pinkoi 是亞洲領先的設計商品購物網站;你可以看見許多美好設計品,也能一同創造更棒的生活品味。想為自己或重要的人準備貼心的禮物,Pinkoi 都是你不可錯過的秘密基地!

在鐵氟龍普及之前,很多烘培模具是銅或是陶瓷做的。陶瓷模具的外觀很漂亮,不用藏在櫃子~ 可以直接掛在廚房的牆上做裝飾,而且只要抓到訣竅,脫模一點也不困難。

Before Teflon was standard, baking forms were often ceramic or copper. Ceramic forms are really pretty. Instead of hiding them in the cupboard, they are made to be hung on walls as decoration. With the right technique, they are also easy to use :) 

 

我對烘培並不是很在行(只會兩三個簡單的食譜,不停的重複使用 XD),但是因為很愛這種模具所以想分享一下使用的方法 ^^

I'm not an expert baker (far from it. I know only 2-3 simple recipes which I recycle again and again). However, I do really love ceramic forms and wanted to share how I make sure how I prevent my cakes from sticking. 

對於脫模來說,最重要的就是要抹很多的奶油!所有的小小細縫都要用手指抹上一層,千萬不能漏掉一角,不然蛋糕出來的時候就會粘住。奶油如果要好操作的話最好是先從冰箱拿出來退冰到軟,這樣子就很容易塗抹了 ^^ 上過奶油之後模具就像這樣子:

The key of getting the cake to pop out easily is to use a lot of butter! All the little crevices should be covered. Any corners missed will be a corner that sticks. Best to leave the butter out so it's soft and easy to work. After rubbing in butter, the form looks a bit like this: 

上完奶油之後需要上麵粉,不用很多,薄薄的一層就夠了!我的方式是用手指四處撒了麵粉之後拿起模具然後以不同的角度傾斜輕拍,麵粉很快就或擴散均勻了。最後把模具整個倒過來輕拍幾下,把多餘的麵粉都拍掉。

Once buttered, I spread on a think layer of flour (just a thin layer is good). I usually sprinkle with my hands and then tap the form at various angles to distribute more evenly. At the end I flip it around and tap a few times to get the excess flour off. 

模具上過麵粉之後就直接送進冰箱,在準備蛋糕的時候讓它徹底地冷卻,這樣子脫模效果才會最佳~ 冷卻約半個小時之後放進麵糊就可以直接進烤箱了。

Once it's been foured, I pop the form into the fridge to let it chill thoroughly for the best results. After about half an hour, it's ready for the batter and can go directly into the oven. 

最後,烤出來之後一定要給蛋糕充足的時間冷卻,不然的話不只會黏而且還會破碎(經驗之談 T^T)

Finally, give the cake time to cool off before you try to take it out! Otherwise it'll stick and crumble (been there, done that). 

冷卻約 15-30 分鐘之後就可以輕易的把蛋糕取出了 ^^ 我通常喜歡稍微扎實一點的蛋糕,所以這個是超級簡單的 pound cake。

After about 15-30 minutes the cake can be removed quite easily. I tend to prefer firm cakes, so this one is a simple pound cake. 

Vintage 的陶瓷模具一千一萬種,我最喜歡可以掛在牆上的,實用又美觀的道具!

There's an infinite variety of vintage baking forms - I like the kind that can be hung on walls :) Practical and decorative!

(圖片來自 / photo from:  C. Diane Zweig)

這些都是很常見的設計 ^^ 哪天希望我廚房裡每一種都有幾個(呵呵呵) 

Here's some very common classic designs ^^ One day I will have a few (ahem) of each... !

 

1. French Market Finds, 2. + 3.  Kiss & Tell Vintage (已售出 / sold), 4. We <3 It (非賣品 / not for sale), 5. Kiss & Tell Vintage (已售出 / sold), 6. + 7. Kiss & Tell Vintage, 8. Sunny's Vintage, 9. Magpie Modern, 10. C. Diane Zweig (非賣品 / not for sale), 11. Kiss & Tell Vintage (已售出 / sold)

最後分享一下我自己常用的兩個蛋糕食譜,都很適合用在這種模具中 ^^ 1. 是 Martha Stewart 的 Vanilla Pound Cake (就是上方照片中的蛋糕), 2. 是 Smitten Kitchen 的 Everyday Chocolate Cake, 兩個都是超級簡單又美味的食譜。 要注意的是:如果要烤巧克力蛋糕,脫模用的麵粉最好以巧克力粉代替,不然的話蛋糕外觀會灰撲撲的,比較不好看~

Finally two cake reciples I often use. They both work well in ceramic cake forms. 1. is Martha Stewart's Vanilla Pound Cake (the recipe used for the photos above). 2. is Smitten Kitchen's Everyday Chocolate Cake. Both are super simple (if I can do it, you can). The only thing is, if you're making the chocolate cake, it's best to coat the form with chocolate power rather than flour to prevent the outside of the cake from appearing dusty. 

文章分類:設計師說說

Pinkoi 作者群如有使用外站(如:翻譯、引用)部落客、設計師、及任何內容創作者的產物,皆會註明並附上原著連結。若發現來源不正確或有缺漏,其並非蓄意造成,Pinkoi 會於告知後更正。若想要使用 Pinkoi 的內容產物(個人行為使用或商業行為使用),請務必遵守以下規範:

  1. 須註明來源為 Pinkoi.com 並附上 Pinkoi 內容的原始連結。
  2. 須保留原始內容;任何字詞、照片、影片、logo 皆不得修改或增減。
閱讀 « 道德聲明 » 全文
prev next