食谱取自 : 天使蛋糕 @ Chef Kevin Chai
班马天使蛋糕
材料 :
150ml 鲜奶1g 盐
90ml 玉米油
125g 低筋面粉
1/2小匙 香草精
1大匙 柠檬汁
280g 蛋白
3g 塔塔粉
95g 细砂糖
5g 竹炭粉
做法 :
1.
准备1个8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,盐,玉米油,面粉,香草精,柠檬汁和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;取出半份面糊加入竹炭粉,拌匀。
5.
把一大匙原味面糊舀入烤盘,再一大匙竹炭面糊舀入在原味上,重覆做法直至完成所有面糊。
6.
把蛋糕盛入烤箱烘约30分钟至熟 ( 我用150度 烤60分钟 )。取出倒扣在架子上待冷却。
7.
把蛋糕从烤盘取出, 即可切片。
Recipe
source : Angel Cakes by Chef Kevin Chai
Zebra
Angel Cake
Ingredients
:
150ml
fresh milk1g salt
90ml corn oil
125g low protein flour
1/2tsp vanilla essence
1tbsp lemon juice
280g egg whites
3g cream of tartar
95g caster sugar
5g charcoal powder
Method
:
1.
Line a bottom of a 8-in baking tin with greaseproof paper . Preheat oven to
160c.
2.
In a mixing bowl , stir fresh milk , salt , corn oil , flour , vanilla essence
, lemon juice 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 . Divide
batter into half and mix with charcoal powder .
5.
Spoon 1tbsp of original batter alternately with 1tbsp of charcoal batter into
cake tin . Continue the method until finished the batter .
6.
Bake in oven for 30 minutes or until cooked ( I baked for 60 minutes @ 150c ) . Remove and leave to cool on wire rack .
7.
Remove cake from cake tin , slice and serve .
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