許多朋友都留言告訴我他們不吃麵粉,可否用其他粉類代替。這期視頻就跟大家分享米蒸蛋糕。這是一個少油少糖的配方,蛋糕還散發出淡淡的米香,再搭配下午茶或咖啡,細細品嚐其中的好滋味。
視頻中我失手把蛋白霜打過了,變成乾性發泡狀態。原本我打算刪掉重拍打蛋白霜的過程,但這或許也是一個很好的教材,希望對經常過度打發蛋白霜的朋友有幫助。
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.
原來分量(-) | 計算分量(/2) | 計算分量(x2) |
---|---|---|
配方: | ||
(適合6寸戚風模具) | ||
B級蛋。 。 。 3個 | 1.5個 | 6個 |
玉米油/菜油。 。 。 20g | 10g | 40g |
牛奶。 。 。 35g | 17.5g | 70g |
粘米粉。 。 。 90g | 45g | 180g |
細砂糖。 。 。 40g | 20g | 80g |
白醋。 。 。 3g(1/2tsp) | 0.25tsp | 1tsp |
(適合8寸戚風模具) | ||
B級蛋。 。 。 5個 | 2.5個 | 10個 |
玉米油/菜油。 。 。 40g | 20g | 80g |
牛奶。 。 。 70g | 35g | 140g |
粘米粉。 。 。 180g | 90g | 360g |
細砂糖。 。 。 80g | 40g | 160g |
白醋。 。 。 5g(1tsp) | 2.5g | 10g |
formula: | ||
(Suitable for 6-inch chiffon mold) | ||
Grade B eggs. . . 3pcs | 1.5pc | 6pc |
Corn oil / vegetable oil. . . 20g | 10g | 40g |
milk. . . 35g | 17.5g | 70g |
Blended rice flour. . . 90g | 45g | 180g |
Caster sugar. . . 40g | 20g | 80g |
Vinegar. . . 3g (1/2tsp) | 0.25tsp | 1tsp |
(Suitable for 8-inch Chiffon mold) | ||
Grade B eggs. . . 5pcs | 2.5pc | 10pc |
Corn oil / vegetable oil. . . 40g | 20g | 80g |
milk. . . 70g | 35g | 140g |
Blended rice flour. . . 180g | 90g | 360g |
Caster sugar. . . 80g | 40g | 160g |
Vinegar. . . 5g (1tsp) | 2.5g | 10g |
米蒸蛋糕︱蛋白霜打發過度的解決辦法 Steamed rice cake recipe