無泡打粉 - 無小蘇打 - 無酵母 又可以超快速完成的黑糖馬拉糕。
能不能做出有空氣感又鬆軟的蛋糕, 重點完全在於攪拌技巧和過程, 能夠保留越多的空氣在麵糊內, 成品就越蓬鬆。
This recipe does not use baking powder, baking soda or yeast.
The softness and fluffiness of the cake entirely depending on the mixing technique and blending process. More air retained in the batter, the fluffier the cake.
| 原來分量(-) | 計算分量(/2) | 計算分量(x2) |
|---|---|---|
| 食材 | ||
| -------- | ||
| 。2顆 雞蛋 (約120 g) | 60g | 240g |
| 。55 g 普通麵粉 | 27.5g | 110g |
| 。15 g 起士粉 | 7.5g | 30g |
| 。30 g 砂糖 | 15g | 60g |
| 。30 g 黑糖 | 15g | 60g |
| 。10 g 牛油 | 5g | 20g |
| 。10 g 豬油 | 5g | 20g |
| 。20 ml 牛奶 | 10ml | 40ml |
| 。一小撮鹽 | ||
| Ingredients | ||
| ------------------- | ||
| 。2 eggs (approx 120 g) | 60g | 240g |
| 。55 g Flour | 27.5g | 110g |
| 。15 g Custard Powder | 7.5g | 30g |
| 。30 g Sugar | 15g | 60g |
| 。30 g Brown Sugar | 15g | 60g |
| 。10 g Butter | 5g | 20g |
| 。10 g Pork Lard | 5g | 20g |
| 。20 ml Milk | 10ml | 40ml |
| 。Pinch of salt |
黑糖馬拉糕 Cantonese Sponge Cake
