托斯卡納蛋糕的英語食譜

　　蛋糕總會勾起很多人的胃口，小編今天就給大家帶來了托斯卡納蛋糕英語食譜小知識，有機會可以自己嘗試做一下

　　英語小知識

　　Ingredients

　　所需材料

　　* 100g, 3 1/2 oz, 2/3 cup blanched almonds

　　100克去皮的杏仁

　　* 105g, 3 1/2 oz, 3/4 cup hazelnuts, toasted and skinned

　　105克榛果，去皮烤熟

　　* 95g, 3 1/4 oz, 1/2 cup mixed peel candied citrus peel, chopped

　　95克果皮或果脯，切碎

　　* 110g, 3 3/4 oz, 1/2 cup candied glacé pineapple

　　110克罐頭菠蘿

　　* 3 tablespoons cocoa powder, unsweetened

　　3湯匙無糖可可粉

　　* 60g, 2 1/4 oz, 1/2 cup plain all-purpose flour

　　60克中筋麵粉

　　* 1/2 teaspoon cinnamon, ground

　　半茶匙肉桂粉

　　* 1/4 teaspoon mixed spice pumpkin pie spice

　　1/4茶匙混合香料用於烤南瓜派的那種，可選

　　* 75g, 2 3/4 oz, 1/3 cup sugar

　　75克糖

　　* 115g, 4 oz, 1/3 cup honey

　　115克 蜂蜜

　　* Icing confectioners sugar for dusting

　　糖粉

　　Steps

　　製作步驟

　　1. Assemble the items needed.

　　準備好所有材料。

　　2. Preheat the oven to 150ºC/300ºF. Lay baking paper across the baking pan. You can also grease it if wished and add the paper over the top.

　　預熱烤箱到150攝氏度。在烤盤上鋪上烤箱用紙，可以在上面稍微抹一點油。

　　3. Toast the almonds. Use a grill or broiler. The almonds should be toasted until they just turn golden in colour. Set aside to cool.

　　烤杏仁。用烤架或者烤箱都可以。烤到金黃色後讓它冷卻。

　　4. Once cooled, place the toasted almonds in a heatproof bowl. Add the hazelnuts, mixed peel, candied pineapple, cocoa powder, flour and spices. Mix well.

　　等杏仁冷卻之後，放入防熱的碗裡。加入榛果、果脯、罐頭菠蘿、巧克力粉、麵粉，攪拌均勻。

　　5. Place the small saucepan on the heat source. Pour in the honey and sugar. Cook over a low heat until the sugar dissolves.

　　低溫加熱一個小鍋，倒入蜂蜜和糖，讓糖慢慢融化。

　　6. Cook the syrup until it turns the soft ball stage. This means that a teaspoon of the syrup is soft and easily bent or pressed when dropped into cold water. The colour should be golden to brown.

　　把糖漿熬製成金黃色。可以嘗試著用小勺子舀一勺糖漿到冷水裡，它應該是柔軟的，很容易就能成型、被壓彎。

　　7. Pour the syrup over the nut mixture in the bowl. Mix well and move quickly to mix before the syrup hardens.

　　將糖漿倒入之前的混合物裡，在糖漿變硬之前迅速混合均勻。

　　8. Spoon the mixture into the prepared pan. Press down evenly. Keep working quickly as the mixture hardens the more it cools. The surface should appear smooth.

　　再把倒入了糖漿後的混合入平鋪到烤盤上。壓平。這一步動作也要快，因為加了糖漿的混合物很容易變硬。倒入烤盤後表面應該是平整的。

　　9. Place into the oven to bake. Bake for 35 minutes. Since this cake neither changes colour nor rises, you must keep an eye on the time to work out when it's ready. Set the timer!

　　放入烤箱中烘烤約35分鐘。因為這種蛋糕不會變色、也不會膨脹，所以最好隨時看著，設個計時器什麼的。

　　10. Remove from the oven. Leave to cool in the pan. When it has cooled enough to firm up, remove from the tin and peel off the parchment paper. Leave on a wire cooling rack to cool completely.

　　從烤箱中拿出，讓它冷卻。當冷卻到足夠硬了，就可以從烤盤中取出、剝掉烤盤紙，放在一個架子上直到完全冷卻。

　　11. Dust heavily with icing sugar confectioners sugar. Slice into finger lengths or long triangles. It is now ready to serve.

　　最後一步，在蛋糕上撒上糖粉，切成手指大小或者三角形，就可以開動啦!

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