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许多朋友都留言告诉我他们不吃面粉,可否用其他粉类代替。这期视频就跟大家分享米蒸蛋糕。这是一个少油少糖的配方,蛋糕还散发出淡淡的米香,再搭配下午茶或咖啡,细细品尝其中的好滋味。
视频中我失手把蛋白霜打过了,变成干性发泡状态。原本我打算删掉重录打蛋白霜的过程,但这或许也是一个很好的教材,希望对经常过度打发蛋白霜的朋友有帮助。
小豪每周都会跟大家分享一款美食或糕点的做法和秘密。点以下的链接订阅小豪厨房,并打开旁边的小铃铛,这样你就不会错过小豪发布的最新视频~
/ @haoskitchen
配方:
(适合6寸戚风模具)
B级蛋。。。3个
玉米油/菜油。。。20g
牛奶。。。35g
粘米粉。。。90g
细砂糖。。。40g
白醋。。。3g(1/2tsp)
(适合8寸戚风模具)
B级蛋。。。5个
玉米油/菜油。。。40g
牛奶。。。70g
粘米粉。。。180g
细砂糖。。。80g
白醋。。。5g(1tsp)
做法:
1. 鸡蛋分离蛋清和蛋黄。
2. 蛋黄中加入玉米油和牛奶,充分搅拌至乳化状态。
3. 筛入粘米粉,搅拌均匀。请根据视频中的浓稠度做调整。
4. 蛋清中加入白醋,分3次加入细砂糖,然后打发至湿性发泡状态。
5. 蛋白霜分两次加入面糊中,轻轻拌匀。
6. 面糊倒入模具,用视频中的方法,中火蒸50分钟。
7. 时间到,直接取出蛋糕,不需要焖5分钟,然后倒扣放凉以维持现有的高度。
8. 放凉后即可脱模享用美味的米蛋糕。
Many friends have left messages telling me that they don't eat flour, can they use other flour instead. In this video, I will share the steamed rice cake with everyone. This is a recipe with less oil and sugar. The cake also exudes a faint fragrance of rice. Pair it with afternoon tea or coffee to savor the good taste.
In the video, I accidentally over beat the meringue and turned it into a dry foaming state. Originally, I planned to delete the process of the meringue to repeat again, but this may also be a good teaching material. I hope it will be helpful to friends who often over-beat meringue.
Xiaohao will share with you the recipes and secrets of a delicacy or pastry every week. Click the link below to subscribe to Hao’s Kitchen, and turn on the small bell next to it, so that you will not miss the latest video released by Xiaohao~
/ @haoskitchen
formula:
(Suitable for 6-inch chiffon mold)
Grade B eggs. . . 3pcs
Corn oil / vegetable oil. . . 20g
milk. . . 35g
Blended rice flour. . . 90g
Caster sugar. . . 40g
Vinegar. . . 3g (1/2tsp)
(Suitable for 8-inch Chiffon mold)
Grade B eggs. . . 5pcs
Corn oil / vegetable oil. . . 40g
milk. . . 70g
Blended rice flour. . . 180g
Caster sugar. . . 80g
Vinegar. . . 5g (1tsp)
practice:
1. Separate the egg white and egg yolk.
2. Add corn oil and milk to the egg yolk and stir well until it is emulsified.
3. Sift in the rice flour and stir evenly. Please adjust according to the consistency in the video.
4. Add vinegar to the egg white, add caster sugar in 3 times, and then whip to a wet foaming state.
5. Add the meringue to the batter twice and mix gently.
6. Pour the batter into the mold and steam it on medium heat for 50 minutes using the method in the video.
7. When the time is up, take out the cake directly without simmering for 5 minutes, then let it cool down to maintain the current height.
8. After cooling down, you can unmold and enjoy the delicious rice cake.
#蒸蛋糕 #米蛋糕 #蛋白霜打发过度 #ricecake