Awamori Recipe

沖繩泡盛乾果蛋糕

Awamori Dried Fruit Cake

Berry Waffles

材料: 

(20cm磅蛋糕模)

沖繩泡盛 50cc

提子乾 100g

牛油 100g

雞蛋 2隻

沖繩黑糖粉 60g

核桃 10粒

小麥粉 100g

泡打粉 1茶匙



(20cm pound cake pan)

Awamori 50cc

Raisin 100g

Butter 100g

Egg 2

Okinawa brown sugar powder 60g

Walnut 10 pieces

Flour 100g

Baking powder 1 teaspoon


步驟:

  1. 將乾果放在泡盛中浸約半日。(最少要浸1小時或以上)

  2. 在碗中放入已常溫的牛油和沖繩黑糖粉拌勻,再加入蛋液,用攪拌器拌勻。

  3. 將乾果和沖繩泡盛倒入②的混合物中拌勻,再將已過篩的小麥粉和泡打粉拌勻。

  4. 在蛋糕模的底部鋪上牛油紙,再倒入③的蛋糕糊。輕輕敲蛋糕模數下,去除蛋糕糊的空氣。

  5. 把蛋糕糊放入已預熱成180℃的焗爐中焗40-45分鐘

  6. 取出蛋糕後,在蛋糕上撒上已弄碎的核桃。



  1. Soak the dry fruits in Awamori for about half a day (1 hour at the least).

  2. Put the room temperature butter and brown sugar powder in a bowl, and mix thoroughly until the color changes, then add the beaten egg and mix with a mixer.

  3. After mixing well, add the dried fruit and mix. Shift in the flour and baking powder and mix.

  4. Place a piece of parchment paper in the pound cake mold, pore ② in, and release the air by tapping the cake on the counter a few times.

  5. Bake the cake in the oven, which is preheated at 180℃, for about 40-45 minutes.

  6. Decorate the top of the cake with the crushed walnuts.


泡盛屬於蒸餾酒,含有的不純物較少,所以不容易引起宿醉。在100毫升,酒精含量15%的日本清酒中有103卡路里,但因泡盛不含糖分,100毫升的泡盛只有59卡路里。 此外,用黑麴菌釀造的泡盛酒經過3年或以上的儲藏就會成為「古酒」,「古酒」的口感柔和醇美,比普通的泡盛更為香醇。

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