紙包蛋糕

January 25, 2019

充滿蛋香的紙包蛋糕,味道濃郁,質感軟滑。

 

材料 6個

70g 低筋麵粉 (過篩)

4個 蛋黃

25g 幼砂糖

30g鮮奶

40g 菜油

130g 蛋白

40g 幼砂糖

 

做法

  1. 將蛋黃用打蛋器打散,加入25g砂糖打至淺色,稠身及有紋路。
  2. 加入油打勻,然後再加入鮮奶打勻。
  3. 篩入麵粉拌至沒有粉粒。
  4. 將蛋白打至起泡,加入一半砂糖,以高速打至沒有氣泡後,再加入餘下的砂糖打至勾狀。
  5. 取1/3蛋白加入蛋黃麵糊內拌勻,將剩下的蛋白加入,用膠刮拌入。
  6. 將麵糊倒入模內,放入已預熱至170°C焗爐焗22-24分鐘。取出後側放在涼架冷卻。

紙包蛋糕

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7 Comments

  • Reply Maggie Lam October 24, 2016 at 8:37 am

    Hi Debbie,

    Where can you buy the mould?

    And also what is the English name for 金萬利橙酒?

    Maggie

    • Reply Life's wonderful little things October 24, 2016 at 10:02 am

      Hi Maggie,

      I bought the mold from baking supplies store very long time ago. You may try Orange baking store.

      Grand Marnier is the wine.

      Debbie

  • Reply Maggie Lam October 24, 2016 at 8:39 am

    Debbie,

    Sorry, one more question. Did you use the baking paper to wrap the cake?

    Thanks.

    Maggie

  • Reply Maggie Lam November 3, 2016 at 8:04 am

    Hi Debbie,,
    請問你説蛋白打至呈勾狀、是否和雪芳蛋糕的做法一様?
    Maggie

  • Reply Maggie Lam November 4, 2016 at 8:53 am

    Hi Debbie,
    我昨晚整了這個蛋糕,好香蛋味,質感軟熟,非常美味!多謝你的美味食譜!
    不過我用六個模裝不完所有麵糊,你是否一様?
    Maggie

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