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Tag Archives: Baking Powder
【雪梨戚风蛋糕】
【雪梨戚风蛋糕】 by 毛毛妈 这次做苹果戚风蛋糕时发现家里没有苹果了,水晶雪梨倒是有,就用了,没想到蛋糕成品更润湿,写出来分享。 用料: 1:低筋面粉(Cake flour)75克(1/2杯,直接从面袋里舀的),泡打粉(Baking Powder)1/3茶匙,用叉子拌匀备用; 2:蛋白4个,白醋1/2茶匙或塔塔粉1/3茶匙,糖1/4杯(60克); 3:蛋黄4个,糖2大匙(30克),玉米油3大匙(36克),香草香精1/2茶匙,水2.5大匙(35克); 4:水晶梨半个。 注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。 做法: 1、预热烤箱340F/170oC。将1料充分拌匀备用。用两个干净无水的盆分别盛蛋白和蛋黄(图1)。因为给教会做茶点,图中是2倍量。蛋白加白醋用搅拌器高速打几分钟到发,接着加入糖1/4杯再打2分钟(图2)。 2、用打蛋器将蛋黄和3料里的糖高速打2分钟(图3),然后放入4料里的玉米油打半分钟。然后放入剩余3料打匀、最后放入1料拌匀的面粉(图4),接着用搅拌器低速打1分钟高速打1分钟至均匀。水晶梨(图5)洗净去皮去核切小小粒放入蛋黄糊里(图6),用橡皮刀拌匀。 3、将先前打发的蛋白1/3放入蛋黄糊里(图7),用橡皮刀拌匀。然后将蛋黄糊到入打发的蛋白里(图8),用橡皮刀从上往下轻轻翻拌均匀(图9)。拌法参见戚风蛋糕视频。 4、然后将面糊倒入22×22厘米的玻璃烤盘里(图10)。将烤盘放入预热至340F/170oC的烤箱内,烤37分钟左右拿出。 5、蛋糕倒放20分钟(图11),然后翻过来冷20分钟(图12)。用一小薄刀,轻轻将蛋糕剥离盘边,用橡皮刀从两边铲松蛋糕,切块密闭保存。蛋糕冷透即可食用。 You might also like:Soft and Moist Coconut Buns香甜松软-【汤种椰蓉包】【Chinese Style Hot Pepper Relish】【剁辣椒】Microwave【Cornflour Cake】【玉米面发糕】Microwave 【Purple Yam Cake】【紫薯发糕】