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Tag Archives: 西式甜点
玉米面苹果戚风蛋糕
玉米面苹果戚风蛋糕 by 毛毛妈 上次整的苹果戚风蛋糕特受毛毛的欢迎。想着让毛毛也多吃点粗粮,粗粮也是能细做的,今天用玉米面代替低筋粉,加上苹果丁葡萄干,蛋糕还是挺湿润揉软香甜,毛毛也爱吃。蛋糕烤好后,他吃过一块说:“嗯,还是很软,为什么蛋糕比上次的黄?” 我嗯了半天说:不是一样的面!这小子。 用料: 1:玉米面 (Corn flour)1/2杯(直接重面袋里舀的),泡打粉1/3茶匙,拌匀后过筛。 2:蛋白4个,白醋1/2茶匙或塔塔粉(Cream of tartar)1/3茶匙,糖1/4杯。 3:蛋黄4个,糖2大匙,玉米油3大匙,香草香精(Vanilla extract)1茶匙,水2大匙。 4:苹果Royal Gala一个,洗净去皮去核切小粒,葡萄干3大匙。 1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。 做法: 用两个干净无水的盆分别盛蛋白和蛋黄。蛋白加白醋用搅拌器高速打几分钟到硬挺,接着加入糖1/4杯再打2分钟(图A)。接着用搅拌器高速打蛋黄1分钟,加糖打到糖溶解。加入所有剩下的3料打匀,然后加入1料,中速打1分钟,均匀即可。然后拌入苹果粒和葡萄干(图B),将先前打发的蛋白1/3放入蛋黄糊里,用橡皮拌匀。然后将蛋黄糊到入打发的蛋白里用橡皮刀从上往下轻轻拌匀。 然后将面糊倒入22×22厘米的玻璃烤盘里(图C)。将烤盘放入预热至335F/170oC的烤箱内,烤40分钟左右。蛋糕倒放20分钟,用橡皮刀轻轻将蛋糕剥离,然后切块密闭保存。蛋糕冷透即可食用。这次做了2倍的量,带去小组很受欢迎。 You might also like:【Dim Sum & Desserts】Chinese version is released!【中式点心】电子书上架了!Potato shrimp and corn pancake 土豆虾仁玉米粒饼土豆虾仁玉米粒饼 Potato … Continue reading