很久沒有烘焙我沒有做過的新食譜了，前幾天在油管上看見了French Cooking Academy巴斯克蛋糕視頻，家裏也有材料便行動起來了。 巴斯克蛋糕是法國西南部康博萊班傳統蛋糕，最初在十八世紀是漁民帶出海的糧食, 通常它的表面會畫有米字型圖案。它的糕底是pâte sablée餅乾脆皮麵團製成，外面酥脆內裡軟軟的。因為是第一次做我沒有改食譜，就跟視頻原本的，現在來看看材料吧。。。
蛋糕模：20cm/8寸空底模
糕底材料：
200克 低筋麵粉
140克 凍牛油砌成粒狀
130克 砂糖
12克 泡打粉
4隻 雞蛋黃
1/4茶匙 鹽
一個 檸檬皮磨碎
內餡材料：
250ml 牛奶
60克 砂糖
15克 粟米粉
10克 麵粉
1茶匙 香草精
4隻 雞蛋黃
20克 牛油
做法：
1）在一個大盤裡，把麵粉/鹽/泡打粉攪拌在一起，混合所有的干原料。然後將砌塊牛油加入盤中，用手指磨擦拌入麵粉混合物中（或用兩個叉子或糕點攪拌器按壓），因為溫度很熱不要太長時間；
2) 將蛋黃倒入沙粉混合物中，使用刮刀的切割方法（避免攪拌！）直到麵團混合在一起；用秤將麵團分成兩等份，然後用塑料紙包好，放入冰箱至少一小時；
3）到時候，我們準備卡士達醬，用中火在鍋裡煮牛奶，加入香草豆/提取物；另一方面，在一個大碗中混合蛋黃/糖/玉米粉/麵粉，將牛奶倒入蛋液中；將所有混合物放回鍋中煮10分鐘，一直攪拌動作以免燒焦...將卡士達醬放在平盤上，用保鮮紙覆蓋其接觸表面，放入冰箱冷藏至少半小時或直到變冷；
4) 從冰箱裡拿出一個麵團，在我們做第一個麵團的時候，另一個放在冰箱裡；用揉麵棍將其壓成3-5毫米厚的21厘米圓形；在扁麵團的邊緣掃一些蛋液，將卡士達醬灑在蛋液邊緣內；然後將第二個麵團擀開，放在卡士達醬上，用手指在組件邊緣密封；
5) 用模具切好組合件，從模具外邊除去邊緣，用叉的背部在蛋糕表面畫一個米字型，最後在表面塗上一些蛋液；
6) 預熱烤箱180度烤40-50分鐘，在模具中冷卻至少1/2小時再成型。
享受 ;）
It's been a long time since I didn't bake a new recipe that I haven't made. I saw the French Cooking Academy Basque Cake video on YouTube the other day, and I have all the needed ingredients at home, so let's do it. The Basque cake is a traditional cake in Cambo-les-Bains in south western France. It was originally brought to the sea by fishermen in the 18th century. It usually has a cross pattern on its surface. Its base is shortbread (pâte sablée) cookie dough, which is crispy on the outside and soft and tender on the inside. Because this is the first time I make it, I didn't change the recipe, just follow the original video, let's take a look at the ingredients now...
Cake mould: 20cm/8 inch empty bottom mould
Oven temperature: 180C for 40-50mins
Ingredients:
200g cake flour
140g butter in dice
130g granulated sugar
12 g baking powder
4pcs egg yolks
1/4 tsp salt
1pc lemon zest grated
Filling ingredients:
250ml milk
60g granulated sugar
15g corn flour
10g flour
1 tsp vanilla beans/extract
4pcs egg yolks
20g butter
Procedure:
1) In a large bowl, whisk together the flour/salt/baking powder, mix all the dry ingredients. Then add the butter in dice, blend into the flour mixtures by fingers (press either with two forks or pastry blender), don't take too long time due to the temperature is hot;
2) Pour the egg yolks into the sand flour mixture, use the cutting method with a spatula (avoid to stir!) until the dough mix together; separate the dough in two equal portions with a scale, then pack with plastic paper and put into the fridge for at least one hour;
3) By the time, we prepare the pastry cream, boil the milk in a pot on a medium heat, add vanilla beans/extracts; on the other hand, in a large bowl mix together the egg yolks/sugar/corn flour/flour, pour the milk into the egg mixture; put all mixture back to the pot and cook for 10 minutes, with a stir motions all the time to avoid burnt... put the pastry cream on a flat plate covered with a plastic paper in touch with the surface, put into the fridge for at least half an hour or until cold;
4) Take one dough out from the fridge, the other one being stayed in the fridge while we work on the first one; rolling it into a 21cm circle in 3-5mm thick; put some egg wash on the edge of the flat dough, spilt the pastry cream inside the egg wash edge; then roll out the 2nd dough, and put it on the top of the pastry cream and seal with the finger at the edge of the assembles;
5) Cut the assembles with the mould, pull away the edges out the mould, use the back of a folk to draw a cross on the cake surface, at last put some egg wash on the surface;
6) Bake in the preheat the oven in 180c for 40-50 mins, let it cool down in the mould at least one/two hours before remoulding.
Enjoy ;)
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