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Friday, 16 October 2015

黑糯米粉戚风

第一次使用低筋面粉以外的黑糯米粉来制作戚风,没想到口感也不错呢~独特的黑糯米粉味道,让我不知不觉也爱它了。

一时快手没留意中间的蛋糕还黏着模子,用力一拉结果出来受伤了,唯有赶紧把它给粘上,要不然应该见不得人。




食谱参考鲸鱼老师

材料 A :
蛋黄                5颗
细糖                20克
盐                    1/4tsp
玉米油            40克
牛奶                100克
低筋面粉        45克
黑糯米粉        45克
黍粉                8克

材料 B :
蛋白                5颗
细糖                55克
塔塔粉            1/4茶匙

做法:
1. 蛋黄加入细砂糖和盐,用打蛋器搅拌至糖溶解。
2. 加入牛奶,玉米油,用打蛋器继续搅拌,仔细混合至面糊呈现滑润、黏稠状态。
3. 加入过筛粉类,搅拌至滑润状态。
4. 蛋白分次加入细砂糖打发至硬性发泡。
5.将蛋黄糊中加入1/3分量的蛋白霜,用橡皮刮刀拌匀。
6. 加入其余的蛋白霜,混合拌匀成面糊。
7. 将面糊倒入戚风模。
8. 放进预热170度的烤箱,烤35分钟至熟。
9. 出炉倒扣,待凉。





9 comments:

  1. 你好吗 Rachel?
    看见“黑”系列的美食特别是蛋糕类的,我就没辙了,心尖儿那股骚动,我也想亲手做哦!
    能吃得上就更好了!呵呵

    ReplyDelete
    Replies
    1. 小食代,
      你好~
      快快动手做来满足你的味蕾吧~
      呵呵。。

      Delete
  2. 我的黑糯米,被我放到忘记生虫了,555.。。。。

    ReplyDelete
    Replies
    1. Cass,
      哎呀!没关系再买过就有啦。。。呵呵呵

      Delete
  3. 黑糯米的一定是香到爆。。。喜欢喜欢!

    ReplyDelete
    Replies
    1. Sharon,
      很香呐。如果选用椰油应该更美味的说。

      Delete
  4. 黑糯米粉戚风真不错,颜色也好看!

    ReplyDelete
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