Tuesday, November 28, 2017

百香果相思蛋糕 Passion Fruit Ogura Cake







最近爱做的蛋糕不是戚风就是相思
就是爱那蛋糕幼绵绵的口感
父亲家采来了百香果,直接就拿来做了相思蛋糕














百香果相思蛋糕

材料 : 7寸四方模

蛋黃  100克
全蛋  1粒
粟米油  50克
百香果汁  80克 
(果汁加籽)
低筋面粉  80克


蛋白  200克
细砂糖  70克


做法 :

1. 蛋黃、全蛋、粟米油和
百香果汁用打蛋器搅拌均匀。
2. 筛入低筋面粉再拌均匀。
3. 蛋白用搅拌机打至起泡。分3次加入糖,打发成尾端挺立的蛋白霜。
4. 分次加入蛋黃面糊里,用刮刀切拌均匀。
5. 倒入7寸方形模,敲出空气。
6. 放入预热烤箱,蒸烘法130度烘40分钟,然后转150度烘40分钟。
7. 出炉后,倒扣待凉。 



Passion Fruit Ogura Cake

Ingredients :
 
100g egg yolk
1 whole egg
50g corn oil
80g 
passion fruit juice
80g cake flour / super fine flour


200g egg white
70g castor sugar


Method :

1. Egg yolk,whole egg,corn oil 
and passion fruit juice whisk to incorporate.

2. Fold in sifted flour and mix well.
3. Beat egg white until frothy,gradually add in sugar in 3 batches and beat until stiff peaks.
4. Mix 1/3 of meringue and mix into the yolk batter. Fold in the balance egg white with a spatula till well combine.
5. Pour the batter into baking pan,lightly tap on table to remove big bubbles.
6. Steam-bake in preheated oven at 130C for 40 minutes,then 150C for 40 minutes.
7. Remove from oven,invert cake onto table until completely cooled.
























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