Tuesday, December 25, 2018

蓝莓优格蛋糕 Blueberry Yogurt Cake







十二月,来到圣诞节这一天
祝大家有个温馨的圣诞节。
Merry Christmas 


















蓝莓优格蛋糕

材料 6寸脱底圆模

蛋黄  3
玉米油  15
优格  40
低筋面粉  50

蛋白  3
细糖  40

新鲜蓝莓  (撒上少许的低粉,备用。)


做法 

1. 
蛋黄加入玉米油和优格,用打蛋器搅拌均匀。
2. 筛入低粉搅拌成均匀的蛋黄糊。
3. 蛋白打起泡状,分次加入细砂糖,打发成尾端挺立的蛋白霜。
4. 1/3蛋白霜加入蛋黄糊中,用橡皮刮刀拌匀。
5.
然后倒入其余的蛋白霜,混合拌成均匀的面糊。
6. 加入新鲜蓝莓轻轻拌匀。
7.
将面糊倒入戚风模,敲出气泡。
8.
放进预热170度的烤箱,烤30分钟至熟。
9.
出炉倒扣,待凉。



Blueberry Yogurt Cake 

Ingredients 6” round pan with removable base

3 egg yolks
15g corn oil
40g yogurt
50g cake flour


3 egg whites
40 castor sugar


fresh blueberries, sprinkle some flour on it


Method 

1. Combine egg yolkscorn oil and yogurt in a mixing bowl.
2. Sift in cake flourmix wellset aside.
3. Beat egg white until frothy and add in the sugar in 3 batches. Beating till shiny peaks.
4. Add 1/3 egg white into egg yolk batter and fold well.
5. Pour the batter back to the 2/3 egg white and fold into a smooth batter. 
6. Add in blueberries and mix well.
7. Pour the batter into chiffon mould, tap pan on table a few times to remove air bubble.
8.  Bake in preheated oven at 170C for 30 minutes or until cooked.
9.  Remove from oveninvert cake onto table until completely cooled.













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