【糯米粉苹果戚风蛋糕】
MaomaoMom
今年园子里的苹果树是大年, 之前都是不吃的, 今年LD决定留一些好的自己吃, 居然味道不错. 用了 罗汉果糖, 没有热量嘀, 更健康. 算是低卡低碳水, 高蛋白健康蛋糕, 任何人都可吃啊.
1：糯米粉60克（1/2杯），泡打粉（baking powder）1/3茶匙，用叉子拌匀备用；
2: 你喜欢的苹果一个 (110克)
3：特大号鸡蛋的蛋白4个，白醋或柠檬汁1/2茶匙（或塔塔粉1/3茶匙）， 罗汉果糖4大匙（58克）；
4：特大号鸡蛋的蛋黄4个，糖2大匙（29克），牛油果油或其他油2大匙(25克), 水2大匙(30克), 香草香精1茶匙;
6: 22×22 cm 玻璃烤盘.
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345F/175摄氏度。
2、用两个干净无水的盆分别盛蛋白和蛋黄（图1）。苹果去皮切碎（图2）。蛋白加白醋或塔塔粉用打蛋器（handheld mixer）高速打几分钟到发，接着加入1/4杯糖再打2分钟至挺（图3）, 倾斜盆不流动。
3、用打蛋器将蛋黄和2大匙糖高速打2分钟，然后放入2大匙牛油果油打1分钟再放入剩余4料打匀，最后放入1料拌匀的面粉（图5），用打蛋器低速打1分钟，放入切碎的苹果再高速打1分钟至均匀。
4、将先前打发的蛋白的1/3放入蛋黄糊里，用橡皮刀拌匀。然后将蛋黄糊倒回剩余打发的2/3蛋白里（图6），用橡皮刀从上往下轻轻翻拌均匀，一定要翻拌均匀，这样蛋糕体才细腻。拌法参见戚风蛋糕视频。
5、将面糊倒入22×22厘米的玻璃烤盘里（图7），将烤盘放入预热至345F/175摄氏度的烤箱内，烤35分钟左右拿出。
6、蛋糕倒放20分钟，然后翻过来冷凉20分钟（图8）。用一小薄刀，沿烤盘边轻轻将蛋糕剥离。切16等份，用橡皮刀从左右两边铲松蛋糕，放入密闭盒子里，冷透即可食用。
爱心分享：
注:我这次做了两倍的量. 做戚风蛋糕最关键的两步是：第一蛋白要打到挺，第二蛋黄糊最后和剩余2/3打发蛋白一定要翻拌均匀，这样蛋糕体才细腻。
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