Nadia and Jasmine
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烘焙天地
關於 Nadia & Jasmine
我們是來自美國，生活在中國的混血姐妹，我們喜歡分享美容的秘籍，美味的食譜和簡單的DIY教程！我們相信我們所分享的文章簡明扼要，大家都能理解並跟著學習！歡迎來到我們的世界——充滿了美味食物，健身建議，化妝教程的兩個開心女孩的姐妹淘！在忙碌的生活中抽出一點點閒暇和我們一起嗨皮吧！
Latin and Asian mixed sisters from America, living in China, who love sharing beauty tips, cute recipes and easy DIY projects. We believe in sharing articles that are simple, easy and to the point… so that anyone is able to understand and follow the directions! Welcome to our world…filled with recipes for yummy foods, health and fitness advice, beauty tutorials and just two sisters being silly and enjoying life together! Take a break from the hectic world and come have some fun with us! :D
第一個分享：
四層皮納塔蛋糕!
PIÑATA CAKE!
如你所知，我們是混血姐妹。但我們身上有多少種血統你知道嗎？五種！墨西哥、印第安、泰國、義大利和中國血統！是的，我們有中國（海南）血統哦！因為我們身上流淌著那麼多不同的血液，所以我們能更好地理解不同的文化及不同種族的傳統。所以在今天的食譜中，我們要一起來開拓一下墨西哥文化！我們的母親是墨西哥人，每年我們生日的時候，她都會為我們舉辦生日聚會。在聚會上，她會通過皮納塔跟我們分享墨西哥文化。
As you know, we are mixed blood sisters. What mix exactly you may ask? We actually are 5 different ethnicities! These five are: Mexican, Indian, Thai, Italian and Chinese! Yes, Chinese! (from Hainan) So growing up with such a mix of races allowed us to understand many different cultures and traditions. So for todays recipe we will explore our Mexican culture. Our mother is Mexican and every year for our birthday she would throw a birthday party for us. During our birthday party she shared her Mexican culture with us by having a 「piñata.」
關於皮納塔 ABOUT PIÑATAS
所以，今天我們要做的，就是皮納塔蛋糕。在做這個蛋糕之前，我們先來回答幾個關於皮納塔是什麼：
So, today we are making a PIÑATA cake…but before we make this cake let’s answer some questions you may have about what a piñata actually is:
1. 那，什麼是皮納塔？？
So, what exactly is a piñata??
N&J: 皮納塔是用彩色紙做的裝著很多玩具和糖果的容器。他是墨西哥生日傳統，盛傳墨西哥，美國和歐洲。皮納塔可以是很多種形狀的，但是最普遍的是9角星或者是驢子形狀的。
A piñata is a container made of colorful papier-mâché and filled with lots of toys and candies. It is a Mexican birthday tradition that is used all over Mexico, America and Europe. The piñata can be many different shapes, but the most common is a nine-pointed star or a donkey.
2. 怎麼玩皮納塔呢？
How do piñatas work?
N&J: 把皮納塔吊起來離地面1.8米高。把準備要敲打皮納塔的人的眼睛蒙蔽起來，然後大概把皮納塔轉5圈，讓他們覺得有點暈眩，哈哈！然後，遊戲開始了！
Tie the piñata up so that it is around 1.8m off the ground. Blindfold the person who will hit the piñata and spin them around 5 times, so they are a bit dizzy. Then…let the game begin!!
在一分鐘之內儘量敲打皮納塔多次。他們的目標是把皮納塔敲破為止，直到糖果散滿地！糖果灑滿地後大家可以跑過來收集糖果哦！
The person will try to hit the piñata as many times as they can for 1 minute. Their goal is to hit the piñata until it breaks and the candy falls out! Once it is full broken then everyone can run to collect the candies!
我們來瞧瞧Nadia去年在美國怎麼在她生日的時候敲打皮納塔的！哈哈！她跟其他人不一樣，幾乎沒有打中哦！
Let’s see Nadia hit a piñata at her birthday party last year in America!haha She barely made a dent!!
來來來！我們說了「皮納塔」的概念然後把它做成蛋糕吧！當你切蛋糕的時候，所有糖果從裡面流出來就像皮納塔一樣哦！是不是很好酷？！
So, we are taking the concept of a 「piñata」 and making it into a cake!! When you cut this cake all the candies will fall out just like a piñata! How cool right??
我們開始做吧！
Let's get started!
原料 INGREDIENTS
蛋糕部分 CAKE
3 and 3/4 cups sifted all-purpose flour (measured correctly)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups (3 sticks) unsalted butter, softened to room temperature
2 cups granulated sugar
3 large eggs, room temperature
4 large egg yolks, room temperature
3 teaspoons vanilla extract
1 and 1/2 cups buttermilk, room temperature (or you can make your own buttermilk by mixing 4tsp of white vinegar with 1 1/2 cups of milk and let stand for 5 minutes)
奶油糖霜部分 FUDGE FROSTING
1 cup unsalted butter, softened to room temperature
4 and 1/2 cups confectioners' sugar
3/4 cup natural unsweetened or dutch-process cocoa powder
1/2 cup milk
1 Tablespoon light corn syrup
2 teaspoons vanilla extract
1/8 teaspoon salt
1 cup sprinkles
230g無鹽黃油（室溫）
540g細砂糖
65g天然無糖可可粉
120ml牛奶
8g香草精
0.7g鹽
225g巧克力豆和彩針
DIRECTIONS 步驟
首先做蛋糕 MAKE THE CAKE
STEP 1: 將烤箱預熱至177°C.
Preheat oven to 350°F.
STEP 2: 因為我們要做的是一個4層的蛋糕，所以必須用到活底蛋糕模。
Since this is a 4-layer cake, you will need to use a SPRINGFORM CAKE PAN.
沿著蛋糕模的形狀大小剪裁烘焙紙。用對烘焙紙和蛋糕模非常重要！我們要用到的4個20cm的活底蛋糕模。（如果你的烤箱跟我的一樣小，那就重複用20cm的蛋糕模好了，每次使用都要換烘焙紙。）
Cut out the parchment paper to fit into the bottom of the springform cake pan. Using the correct cake pan and parchment paper is very important! We will need to use 4, 8-inch springform cake pans. (If your baking oven is very small, like mine, just reuse 1, 8-inch springform cake pan, changing the parchment paper after baking each cake.)
STEP 3: 將麵粉、發酵粉、小蘇打和鹽放入一個大碗中攪拌備用.
Whisk the flour (sifted), baking powder, baking soda, and salt together in a large bowl. Set aside.
STEP 4: 用攪拌機高速攪拌黃油1分鐘至其變得潤滑細膩
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute.
STEP 5: 加入糖後再高速攪拌滿5分鐘，直到完全攪拌好。
Add the sugar and beat on high speed for 5 full minutes until creamed together fairly well.
STEP 6: 用中速攪拌，加入一個雞蛋，攪拌好後再加入下一個雞蛋，要加3個雞蛋。
On medium-high speed, add 1 WHOLE egg at a time, beating well after each addition until all 3 WHOLE eggs are mixed in.
然後，再將蛋黃一個一個地加入，總共要加4個蛋黃。
Then, repeat with each EGG YOLK until all 4 egg yolks are mixed in.
最後加入香草精。
Beat in the vanilla extract.
STEP 7: 用低速攪拌，依照以下步驟一步一步進行：
With the mixer on low speed, follow this order:
1. 加入1/3的幹配料 。
Add 1/3 of the dry ingredients.
2. 加入一半的白脫牛奶。
Then 1/2 of the buttermilk.
3. 再加入1/3的幹配料。
Next add another 1/3 of the dry ingredients.
4. 將剛才剩下的一半白脫牛奶也加進去。
Then second half of the buttermilk.
5. 加入最後那1/3的幹配料。
Last add the last third of the dry ingredients
加料前一定用確認好之前的已經攪拌好了。切忌過度攪拌麵糊！麵糊一定要潤滑、柔軟、略稠！
Make sure to mix each addition just until incorporated. Do not overmix this batter! The batter will be smooth, velvety, and slightly thick!
STEP 8: 在每個烤盤上均勻地將麵糊放上去。烘烤25分鐘直到烤好蛋糕。(用牙籤刺一下蛋糕看烤好與否。如果牙籤是乾淨的，就說明蛋糕烤好了。)
Spoon/pour batter evenly into each cake pan. Bake for around 25 minutes or until the cakes are baked through. (To test if it’s done, insert a toothpick into the center of the cake. If it comes out clean, it is done.)
將烤盤放在冷涼架上待蛋糕完全冷卻。在抹奶油糖霜前，一定要確保蛋糕已經完全冷卻了。
Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
奶油糖霜 MAKE THE FROSTING
STEP 1: 高速攪拌黃油4分鐘至呈白色、光滑細膩。
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until pale, smooth, and creamy - about 4 full minutes.
STEP 2: 將細砂糖和可可粉過篩。
Sift the confectioners' sugar and cocoa together.
STEP 3: 低速攪拌時，慢慢將砂糖和可可粉撒進去。
On low speed, gradually add the sugar/cocoa mixture.
然後再依次加入牛奶
Followed by the milk
玉米糖漿
corn syrup
香草
vanilla extract
和鹽。攪拌1分鐘。
and salt. Beat for 1 minute.
將攪拌機調至中速攪拌3分鐘。如果糖霜太粘稠了，可以加入牛奶。
Turn the mixer up to medium-high speed and beat for 3 full minutes. If the frosting is too thick, add a splash more of milk.
組裝皮納塔蛋糕 ASSEMBLE THE CAKE
STEP 1: 用一個7-8cm的圓形餅乾模具將其中兩層蛋糕中間切洞。或者，你也可以用一張烘焙紙做形狀參考，用尖刀來切這個洞。
Grab a 3 inch circle cookie cutter and cut a hole into two of the cake layers. Alternatively, you can cut a piece of parchment paper that size and use a sharp knife to trace/cut the holes.
STEP 2: 將一層完整的蛋糕放在盤子上。用抹刀或刀在蛋糕表層抹上糖霜.
Place one of the whole cakes on a cake stand or serving plate. Use an offset spatula or knife to frost the top of the cake.
STEP 3: 然後再將剛才切好洞的那層蛋糕放上去。在蛋糕表層和洞裡抹上糖霜。
Then place one of the cut/holed cakes on top and frost the top and inside the cavity.
STEP 4: 將另一層帶洞的蛋糕放上去，將其表層和洞裡都抹上糖霜。
Place the other cut/holed cake on top and, once again, frost the top and inside the cavity.
STEP 5: 用巧克力豆和糖將洞填滿。
Fill the cavity with candies all the way up to the top.
STEP 6: 用最後一層完整的蛋糕封頂。照自己的喜歡在蛋糕上抹上糖霜和糖裝飾一下。我喜歡用糖針！
Place the last whole cake on top and frost the top and sides of the entire cake. Decorate with frosting and additional candies however you'd like.
切片好好享用吧！
Slice, serve, enjoy!
YOU DID IT!! And what a beautiful cake it is right?? Perfect for a loved one or a holiday party! Impress your friends and coworkers with this cake! :D
你成功了！多漂亮的一個蛋糕啊！給你愛的那個他/她或者拿去參加聚會吧！一定會讓你的同事朋友大吃一驚的！
只需兩片蛋糕，你就能做出一個迷你皮納塔啦！
You can even make a mini-piñata cake with the 2 pieces you cut out of the cake!haha
SO GOOODD!
好啦，接下來是幕後的故事：我做這款蛋糕經歷了很多困難，但是由於我對它的熱愛，始終不曾放棄！第一次做這個蛋糕的時候真的是一團糟。蛋糕烤得不平整還弄得四分五裂的（因為我沒有用活底蛋糕模，也沒有做好正確的烘焙紙尺寸），所以當我把它們疊起來的時候，蛋糕就完全塌掉了！我當時非常難過，因為我花了那麼多時間，更重要的是我很想跟你們一起分享這個蛋糕！幾周後，我重拾勇氣並決定再次嘗試，這一次一定要成功，如你所見，我真的做到了！
Okay, truth time: This cake was really a labor of love. The first time I made this cake I totally messed it up. The cakes were all uneven and breaking apart (because I didn’t use a springform pan and didn’t cut out the parchment paper to fit the pan exactly) and so when I placed them on top of each other the cake was lop-sided and just fell apart! I was so sad because I spent so many hours on it and really wanted to share this beautiful cake with you all! Thus, after a few weeks I got up the courage and decided to try it out once again, making sure to do them correctly…and voila! As you can see above, I succeeded!!
我想告訴大家的是，永遠都不用輕言放棄，一定要儘自己最大的努力！誰都不會做什麼事情都能一次就成功，甚至第二次、第三次都會失敗，但是請相信我，在你一遍又一遍地嘗試以後，你一定會越做越好！
This is why I want to stress to you to never give up, keep on trying and practicing as much as you can! You』ll almost never do it perfect the first time, or even the second or third time, but after enough practice and diligence you can only get better, trust me!
如果你嘗試了我們的食譜的話，請一定要讓我們知道哦！我們隨時準備回答你們的任何問題，我們永遠是你們的加油站！
And if you try out any of our recipes please let us know. We are always here to answer any questions you may have and to help you along the way!
> N&J
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