蒸蛋糕的做法 │ 免模具，免烤箱，絕不塌陷，少油少糖 No oven steamed cake

家裡沒有烤箱，卻又想要做蛋糕吃的朋友，今天再介紹你們一種新口味，香蘭蒸蛋糕。它的內部組織，一樣是非常的綿密鬆軟，怎麼按都不會扁，回彈力十足。少油少糖，好吃又健康。

Friends who don't have an oven at home but want to make cakes, today I will introduce you a new flavor, pandan steamed cake. Its internal organization is also very dense and soft, it won't be flattened no matter how you press it. Less oil and sugar, delicious and healthy.

中等

份量

人份

準備時間

分

烹飪時間

分

卡路里　

cal

材料

原來分量(-)	計算分量(/2)	計算分量(x2)
配方：
（小份量，適合6寸蛋糕模具）
香蘭葉。。。 2片	1片	4片
椰漿。。。 70g + 22g***	35g	140g
玉米油。。。 20g	10g	40g
雞蛋（D級）。。。 3個	1.5個	6個
低筋麵粉。。。 70g	35g	140g
細砂糖。。。 40g	20g	80g
白醋。。。幾滴（少於2g）	1g	4g

***由於過濾之後的香蘭汁會少於70g，因此要根據當下的分量添加椰漿至70g。先拿準液體材料的用量，之後調整麵糊的濃稠度會簡單許多。你還可以根據個人的喜好換成牛奶、豆漿、淡奶或水。不同的液體材料濃稠度有差異，之後再調整麵糊的濃稠度就可以了。	35g	140g

（大份量，適合8寸蛋糕模具）
香蘭葉。。。 3片	1.5片	6片
椰漿。。。 140g + 40g***	70g	280g
玉米油。。。 40g	20g	80g
雞蛋（D級）。。。 6個	3個	12個
低筋麵粉。。。 140g	70g	280g
細砂糖。。。 80g	40g	160g
白醋。。。 1/2tsp（3g）	0.25tsp	1tsp

***由於過濾之後的香蘭汁會少於1400g，因此要根據當下的分量添加椰漿至140g。先拿準液體材料的用量，之後調整麵糊的濃稠度會簡單許多。你還可以根據個人的喜好換成牛奶、豆漿、淡奶或水。不同的液體材料濃稠度有差異，之後再調整麵糊的濃稠度就可以了。	200g	800g

Recipe:
(Small serving size, suitable for 6-inch cake mold)
Pandan leaves. . . 2pcs	1pc	4pc
Coconut milk. . . 70g + 22g***	35g	140g
Corn oil. . . 20g	10g	40g
Eggs (Grade D). . . 3 pcs	1.5pc	6pc
Low-gluten flour. . . 70g	35g	140g
Caster sugar. . . 40g	20g	80g
White vinegar. . . A few drops (less than 2g)	1g	4g

***Since the filtered pandan juice will be less than 70g, the coconut milk should be added to 70g according to the current amount. It is much easier to determine the amount of liquid material first, and then adjust the consistency of the batter. You can also switch to milk, soy milk, evaporated milk or water according to your personal preference. The consistency of different liquid materials is different, and then later you should adjust the consistency of the batter.	35g	140g

(Large serving size, suitable for 8-inch cake mold)
Pandan leaves. . . 3 slices
Coconut milk. . . 140g + 40g***	70g	280g
Corn oil. . . 40g	20g	80g
Eggs (Grade D). . . 6
Low-gluten flour. . . 120g	60g	240g
Caster sugar. . . 80g	40g	160g
White vinegar. . . 1/2tsp (3g)	0.25tsp	1tsp

***Since the filtered pandan juice will be less than 140g, the coconut milk should be added to 140g according to the current amount. It is much easier to determine the amount of liquid material first, and then adjust the consistency of the batter. You can also switch to milk, soy milk, evaporated milk or water according to your personal preference. The consistency of different liquid materials is different, and then later you should adjust the consistency of the batter.	70g	280g

製作步驟

蒸蛋糕的做法 │ 免模具，免烤箱，絕不塌陷，少油少糖 No oven steamed cake

見影片

Refer to video

=================

做法：

1.

香蘭葉和椰漿打成香蘭汁，過濾。過濾之後的量會少於70g，再添加椰漿至70g。

2.

加入玉米油和蛋黃混合均勻。

3.

篩入低筋麵粉。不要一次過倒完，根據麵糊的濃稠度添加麵粉，每次加10g，調整至合適的濃稠度。（這時候麵糊的濃稠度非常重要，它影響著蛋糕成品綿密和濕潤的口感）

4.

蛋白中加入白醋，分三次加入細砂糖，打成偏乾的濕性發泡狀態。

5.

麵糊中先加入一部分的蛋白霜混合均勻，然後再倒回去蛋白霜中，用切拌的手法輕輕拌勻，避免嚴重消泡。

6.

麵糊倒入大碗中，震掉大氣泡，再把模具放進較大的碗，蓋上保鮮膜，用竹籤在保鮮膜上戳洞排氣。

7.

把大碗放進蒸鍋，水必須事先煮滾，用中火蒸45-50分鐘。

8.

蒸熟後不需要燜5分鐘，馬上開蓋出爐，撕開保鮮膜取出蛋糕。不一定要倒扣放涼，因為蛋糕肯定會稍微回縮，是正常的。倒扣可以幫助維持多一點點的高度。

9.

放涼至不燙手就可以脫模享用好吃的蛋糕啦~

practice:

1.

Blend pandan leaves and coconut milk into pandan juice, filter. After filtering, the amount will be less than 70g, and then add coconut milk to 70g.

2.

Add corn oil and egg yolk and mix well.

3.

Sift in low-gluten flour. Don't pour it all at once. Add flour according to the consistency of the batter, adding 10g each time to adjust to a suitable consistency. (At this time, the consistency of the batter is very important, it affects the dense and moist taste of the finished cake)

4.

Add white vinegar to the egg whites, add caster sugar in three batches, and beat them into a wet foaming state.

5.

Add a part of the meringue to the batter and mix it evenly, then pour it back into the meringue and mix gently to avoid serious defoaming.

6.

Pour the batter into a large bowl, shake off the large bubbles, put the mold into a larger bowl, cover with plastic wrap, and poke holes on the plastic wrap with a bamboo stick to exhaust air.

7.

Put the large bowl into the steamer, the water must be boiled beforehand, and steam for 45-50 minutes on medium heat.

8.

After steaming, you don't need to simmer for 5 minutes. Open the lid and take out the cake immediately. Tear off the plastic wrap and take out the cake. It is not necessary to let it cool down upside down, because the cake will definitely shrink slightly, which is normal. The upside down can help maintain a little more height.

9.

Let it cool before you can take off the mold and enjoy the delicious cake~

HaosKitchen 作者

我是小豪~歡迎關注我的頻道！我喜歡烘焙與烘焙，經常在問題上做新食譜時難免會遇到各種美食我不斷的嘗試和實驗，希望解決的辦法，發現的秘密我也樂於跟大家分享這些方法和秘密，更希望大家少走冤枉路歡迎訂閱我的頻道，讓我們一起開開心心做烘焙~ 謝謝你們~ ...

蒸蛋糕的做法 │ 免模具，免烤箱，絕不塌陷，少油少糖 No oven steamed cake

蒸蛋糕的做法 │ 免模具，免烤箱，絕不塌陷，少油少糖 No oven steamed cake

中等

材料

製作步驟

見影片

Refer to video

=================

做法：

1.

香蘭葉和椰漿打成香蘭汁，過濾。過濾之後的量會少於70g，再添加椰漿至70g。

2.

加入玉米油和蛋黃混合均勻。

3.

篩入低筋麵粉。不要一次過倒完，根據麵糊的濃稠度添加麵粉，每次加10g，調整至合適的濃稠度。 （這時候麵糊的濃稠度非常重要，它影響著蛋糕成品綿密和濕潤的口感）

4.

蛋白中加入白醋，分三次加入細砂糖，打成偏乾的濕性發泡狀態。

5.

麵糊中先加入一部分的蛋白霜混合均勻，然後再倒回去蛋白霜中，用切拌的手法輕輕拌勻，避免嚴重消泡。

6.

麵糊倒入大碗中，震掉大氣泡，再把模具放進較大的碗，蓋上保鮮膜，用竹籤在保鮮膜上戳洞排氣。

7.

把大碗放進蒸鍋，水必須事先煮滾，用中火蒸45-50分鐘。

8.

蒸熟後不需要燜5分鐘，馬上開蓋出爐，撕開保鮮膜取出蛋糕。不一定要倒扣放涼，因為蛋糕肯定會稍微回縮，是正常的。倒扣可以幫助維持多一點點的高度。

9.

放涼至不燙手就可以脫模享用好吃的蛋糕啦~

practice:

1.

Blend pandan leaves and coconut milk into pandan juice, filter. After filtering, the amount will be less than 70g, and then add coconut milk to 70g.

2.

Add corn oil and egg yolk and mix well.

3.

Sift in low-gluten flour. Don't pour it all at once. Add flour according to the consistency of the batter, adding 10g each time to adjust to a suitable consistency. (At this time, the consistency of the batter is very important, it affects the dense and moist taste of the finished cake)

4.

Add white vinegar to the egg whites, add caster sugar in three batches, and beat them into a wet foaming state.

5.

Add a part of the meringue to the batter and mix it evenly, then pour it back into the meringue and mix gently to avoid serious defoaming.

6.

Pour the batter into a large bowl, shake off the large bubbles, put the mold into a larger bowl, cover with plastic wrap, and poke holes on the plastic wrap with a bamboo stick to exhaust air.

7.

Put the large bowl into the steamer, the water must be boiled beforehand, and steam for 45-50 minutes on medium heat.

8.

9.

Let it cool before you can take off the mold and enjoy the delicious cake~

HaosKitchen 作者

評論

暫時沒有評論！

CAKE STRAT

篩入低筋麵粉。不要一次過倒完，根據麵糊的濃稠度添加麵粉，每次加10g，調整至合適的濃稠度。（這時候麵糊的濃稠度非常重要，它影響著蛋糕成品綿密和濕潤的口感）