传统鸡蛋糕一不小心就容易粘模，一定要预热模具到很够热哦。或许第一次尝试，粘模和口感稍微有点硬，但真的是零失败的蛋糕，天使们吃得津津有味+乐此不疲。
传统鸡蛋糕（斑斓口味）{材料} 自发粉120克（普通面粉再加 ½ 茶匙泡打粉也行）， 粘米粉10克（1汤匙），斑斓叶3-5片（洗净抹干，剪成片状），幼糖90克（喜欢甜又脆，110-120克），斑斓粉1茶匙，盐 ¼ 茶匙，玉米油10克（无盐奶油/椰油也可以），鸡蛋4粒。
{做法}
1. 自发粉加粘米粉再加斑斓叶小火炒干，过筛备用（可用烤箱210°C上下火，烤3分钟左右）。
2. 幼糖+斑斓粉+ 盐翻拌均匀备用 (糖也可以预先干炒，据说可以帮助保存至3-4星期)。
3. 模具预先抹一层薄薄的玉米油，放入烤箱上下火190°C预热15分钟（用厨房纸巾吸掉多余的油，记得模具一定要够热不然粘模）。
4. 鸡蛋加入做法2的糖（分2-3次加入）用中高速打至浓稠，出现纹路提起能几秒不消失即可。
5. 分三次筛入做法1的粉类，轻轻地翻拌至无颗粒状后加入玉米油再拌均匀即可。
6. 倒入预热好的模具中，放入预热好的烤箱180°C上下火，烤12-15分钟或至呈现金黄色。
***要表面更酥脆的，糖的用量要多一些。（大约做给孩子们吃就不纠结外酥里嫩的口感咯）
***想要不沾模，模具真的要够热后每次烤前都要再抹一遍薄薄的油哦。
Traditional Egg Sponge Cake/Kuih Bahulu (Pandan Flavour)
{Ingredients} Self raising flour x 120g (can replace by all purpose flour + ½ tsp baking powder), blended rice flour x 10g (1 tbsp), pandan leaves x 3-5 pieces (wash and clean, dry it before cutting into small pcs), caster sugar 90g (sweeter and crispier, use 100-110g), pandan powder x 1tsp, salt x ¼ tsp, corn oil x 10g (or unsalted butter / coconut oil), eggs x 4.
{Directions}
1. Dry fry the self raising flour, rice flour and pandan leaves through stir-frying under lower heat, sifted and set aside (optional, can use oven to bake for 3 mins under 210°C).
2. Mix sugar, pandan powder and salt well and set aside (sugar can dry fry for 2 mins for better shelf life up to 3-4 weeks).
3. Coated the moulds with a thin layer of corn oil, preheat in oven 190°C for 15 mins (use kitchen towel to absorb excess oil).
4. Whisk the eggs with sugar (direction’s 2, divide to 2-3 times) under medium speed until form a slightly stiffer consistency, once you lift up will see s trail on the batter.
5. Sifted in direction’s 1 flour ingredients,using a spatula to fold gently until incorporated, add in corn oil and mix them well again.
6. Pour the batter into preheated moulds, bake in preheated oven 180°C (do not use the fan mode) for 12-15 mins or until golden brown colour.
***Crispier, need to increase sugar.
***Reminder: moulds must need to preheat in advance and each time bake need to coat a thin layer of oil.
No comments:
Post a Comment