Moist Cempedak Butter Cake Recipe湿润尖不辣牛油蛋糕食谱|小菠萝蜜蛋糕,真香so fragrant

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♦ 水果食谱Fruit Recipe:    • 水果食谱 Fruits Recipe  
♦蛋糕食谱Cake Playlist:　https://youtube.com/playlist?list=PL-...
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♦ Oven: Electrolux 72L Built in Oven: https://s.lazada.com.my/s.TrZm6?cc

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.
　
尖不辣铁粉必试~ 尖不辣=也称小菠萝蜜季节开始来咯，熟透最甜，拿来做“尖不辣牛油蛋糕”最好不过了。做法简单直接，不需分蛋，唯独最难是需要耐心等待烘烤时间~ 蛋糕里加了新鲜的尖不辣/小菠萝蜜果肉泥，还加了尖不辣块。新鲜出炉，切开来，蛋糕内部结构绵密湿润，满满的尖不辣香和果肉纤维拉丝口感。真的太香了~

收藏方式：烤好彻底凉透，收密封容器室温2天，之后放普通冰箱冷却。要新鲜７天内吃。

Cempedak Fans must try~ Cempedak season has started, Ripe cempedak are the sweetest, best used to make “Cempedak Butter Cake”. The recipe method is simple and direct, no egg separation required, the most difficult thing is to wait patiently for the baking time ~ Fresh cempedak puree and cempedak pieces are added in cake. Freshly baked, cut open, cake internal structure is neat yet moist, loaded with cempedak aroma and flesh fiber stringpull texture. So fragrant~

Storage Method: Baked and let cool completely, store in airtight container at room temperature up to 2days, after that chill in normal fridge. For fresher flavors, eat within 7 days.

♦Ingredients 食材
=7x7’inch Square Cake Pan 四方模具=
250g Unsalted Butter (Soften) 无盐牛油 (软化)
140g Caster Sugar 细砂糖
4g Vanilla Extract 香草精
4 Large Eggs (add one at a time) 大鸡蛋(一次加一颗)
120g Cempedak Puree 小波罗蜜/尖不辣泥
175g All Purpose Flour 普通中筋面粉
75g Low Protein Flour/Cake Flour 低筋面粉
5g Baking Powder 泡打粉
3.5g Salt 盐
120g Cempedak Puree Pieces 小波罗蜜/尖不辣块
(Preheated Oven 170C: 65-70min, Midway rotate baking tray, brown evenly)
(Top Bottom Heat, No Fan Force, Middle Rack)
(预热烤箱170C: 65-70分钟, 中途转烤盘，上色均匀)
(上下火，不开旋风，中层烤)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love

#MoistCempedakButterCakeRecipe #JackFruitCake #ButterCake
#湿润尖不辣牛油蛋糕食谱 #小菠萝蜜蛋糕 #牛油蛋糕