食谱取自 : 天使蛋糕 @ Kevin Chai
可可天使蛋糕
材料 :
120ml
鲜奶 65g 黑巧克力 ( 融化 )
1g 盐
70ml 玉米油
80g 低筋面粉
20g 可可粉
1/4小匙 可可香精 ( 我没放 )
220g 蛋白
2g 塔塔粉 ( 我没放 )
70g 细砂糖
做法 :
1.
准备1个7寸圆形烤盘,底部铺上油纸。预热烤箱160c , 备用。
2.
在搅拌盆将鲜奶,巧克力酱 盐,玉米油,面粉,可可粉,可可香精和50g 蛋白搅拌均匀,备用。
3.
在搅拌机将剩余的蛋白和塔塔粉打发至粗泡沫状,将细砂糖分次加入,继续打发至硬性发泡。
4.
把蛋白霜分次加入鲜奶糊中,搅拌均匀成面糊。
5.
把面糊倒入烤盘,铺平,盛入烤箱烘约30分钟至熟 ( 我用 150度烤60分钟 )。取出倒扣在架子上待冷却。
6.
把蛋糕从烤盘取出, 即可切片。
Recipe source. :Angel Cake by Kevin Chai
Recipe source. :Angel Cake by Kevin Chai
Cocoa
Angel Cake
Ingredients
:
120ml
fresh milk 65g cooking chocolate ( melted )
1g salt
70ml corn oil
80g low protein flour
20g cocoa powder
1/4tsp chocolate emulco ( I omit it )
220g egg whites
2g cream of tartar ( I omit it )
70g caster sugar
Method
:
1.
Line a bottom of a 7-in baking tin with greaseproof paper . Preheat oven to
160c.
2.
In a mixing bowl , stir fresh milk , chocolate sauce, salt , corn oil , flour , cocoa powder , chocolate emulco and
50g of egg whites until well combined .
3.
In a mixer , whisk the rest of egg whites with cream of tartar until soft peaks
forms . Gradually add in sugar , continue whisk until stiff peaks forms .
4.
Gradually fold the egg white foam into milk mixture until forms batter .
5.
Spread batter into cake tin . Bake in oven for 30 minutes or until cooked ( I baked for 60 minutes @ 150c ) .
Remove and leave to cool on wire rack .
6.
Remove cake from cake tin , slice and serve .
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