Desserts, cakes, cookies 蛋糕、曲奇 Recipes Sweets 甜品

紙包蛋糕

September 14, 2022

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 (約4個)
  • 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. 模內鋪上入爐紙,倒入麵糊,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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