25分钟【奶香发糕】
by 毛毛妈
这款发糕不是用酵母发酵,而是用泡打粉来发,快速易做。关键是一定要开水上锅大火蒸。方子里的糖已经比较少了,不要再减。
1:低筋粉3/4杯(102克);
2:白粘米粉3/4杯(86克);
3:细白糖1/3杯(70克);
4:泡打粉2茶匙(8克);
5: 炼乳 1.5大匙(30克);
6:水3/4杯(180克)。
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。
做法:
1、蒸锅加小半锅水置炉上开大火煮上。将低筋粉,白粘米粉(图1),细白糖和泡打粉放一中号盆里(图2),用一叉子充分拌匀待用。
2、炼乳放一杯里加水3/4杯拌匀(图3),将奶水倒入拌匀的面粉里(图4)。
3、先用电动打打蛋器,低速打匀,再转高速打2分钟(图5)至均匀。
4、将面糊均匀分配到4个中号的蛋糕杯子里(图6)。
5、蒸锅里的水开了后,将层面糊的纸杯放入笼抽里(图7),大火蒸15分钟即可。
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能像其他几款发糕一样倒在玻璃碗里吗?
可以。
请问能用杯蛋糕的纸杯做吗?小朋友过生日,学校建议带杯蛋糕或类似点心可以拿手里的分享。请教有什么建议?
http://maomaomom.com/zh/blueberry-crumb-squares-%E8%93%9D%E8%8E%93%E6%96%B9%E5%9D%97%E9%85%A5/
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