古早味肉鬆蛋糕

古早味肉鬆蛋糕

| EN
| EN
難度
3/5
需時 (小時)
1.5
份量 (人)
2-4
難度
需時 (小時)
份量 (人)
3/5

1.5

2-4

材料

  • 花生油/粟米油 112克
  • 低筋麵粉 135克
  • 牛奶 100克
  • 蛋黃 9隻
  • 全蛋 1隻
  • 蛋白糊 
  • 蛋白 9隻
  • 砂糖 110克
  • 2克
  • 肉鬆 隨個人喜好
  • 112g Peanut Oil/Corn Oil
  • 135g Low-gluten Flour 
  • 100g Milk
  • 9 Egg Yolk 
  • 1 Whole Egg 
  • Egg White Mixture
  • 9 Egg White
  • 110g Sugar
  • 2g Salt
  • Pork Floss

烹調步驟

1

先把焗爐預熱至170度。並把食用植物油 (花生油/粟米油)略為加熱後離火,加入低筋麵粉拌勻

Preheat the oven to 170 degrees. Heat  the edible vegetable oil (peanut oil / corn oil) slightly and add low-gluten flour and mix well

2

把牛奶、蛋黃及全蛋倒入麵糊內拌勻,成為蛋黃糊

Pour the milk, egg yolks and whole egg into the flour batter and mix well to form the egg yolk batter

3

準備一個 20cm x 20cm 鋁盤 (高度約 3-4cm)鋪上牛油紙,並在四邊插入紙皮待用

Prepare a 20cm x 20cm aluminum pan (about 3-4cm in height) with greased paper and insert paper on all sides for use

4

先把砂糖及鹽混合。把蛋白打發起成粗狀泡沫,加入一半糖繼續打發。等待泡沫成幼滑狀時,倒入餘下糖繼續打發。最後,蛋白呈乳霜狀,即可停止打發

Mix the sugar and salt first. Beat the egg white into a thick foam and add half of the sugar to continue to beat. When the foam becomes creamy, pour the remaining sugar and continue to beat it. Finally, stop beating when the egg white becomes creamy

5

把約1/3份量之蛋白霜,加入蛋黃糊內拌勻。把已拌勻的蛋黃糊,倒入餘下的蛋白霜拌勻。不要長時間攪拌,導致蛋白霜消泡

Add about 1/3 serving of the egg white cream to the egg yolk batter and mix well. Pour the mixed egg yolk batter into the remaining egg white cream and mix well. Do not stir for a long time as it will cause the egg white cream to defoam

6

先倒入1/2的麵糊在鋁盤內鋪平,並加上肉鬆。再倒入餘下的麵糊在上。利用刮板推平表面

Pour the 1/2 batter mixture into the aluminum pan and add the pork floss. Pour the remaining batter on it. Use a spatula to flatten the surface

7

以注水盤方式烤焗蛋糕 (55-65 分鐘)。烤焗完成後,脫去鋁盤待涼

Bake the cake with a water tray (55-65 minutes). After it is finished, remove the aluminum pan to cool

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