洛神花天使蛋糕
材料 :
120ml
鲜奶 70g 洛神酱
1g 盐
70ml 玉米油
100g 低筋面粉
220g 蛋白
2g 塔塔粉
80g 细砂糖
8大匙 洛神酱
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,洛神酱,盐,玉米油,面粉和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.
把少许面糊倒入烤盘,再把面糊和洛神花酱间隔倒入烤盘,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。
7.
把蛋糕从烤盘取出, 即可切片。
Roselle
Angel Cake
Ingredients
:
120ml
fresh milk 70g roselle jam
1g salt
70ml corn oil
100g low protein flour
220g egg whites
2g cream of tartar
80g caster sugar
8tbsp roselle jam
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 ,strawberry jam / compote , salt , corn oil
, flour 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.
Drop some batter onto baking tin , then spread batter and roselle jam
alternatively 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 .
7.
Remove cake from cake tin , slice and serve .
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