百香果相思蛋糕 - By MeePeng Lee‎

新口味~百香果相思蛋糕

材料:
蛋黄6粒,全蛋一个
玉米油60g,盐1/4茶匙
百香果汁7Og,
低筋面粉80g,
蛋白6粒,糖55g

做法:
1)把百香果里面的果肉挖出,用筛网过滤得到百香果果汁
2)蛋黄,全蛋,盐,玉米油,百香果汁全部一起搅拌均匀至起泡。
3)把低筋面粉过筛加入蛋黄糊中,搅拌均匀。
4)蛋白分3次加糖打至湿性发泡,打蛋器提起来会有弯构
5)打发好的蛋白分3次与蛋黄糊混合在一起,用刮刀切拌均匀,模的底部铺纸,将面糊倒入模里以蒸烘法150度1小时或至熟即可,出炉后马上脱模倒扣

Fiona Lau

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