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Saturday, March 8, 2014

Baked Ji Dan Gao 烤鸡蛋糕


最近在FB里很火红的烤鸡蛋糕,看到食谱时马上就想起几年前红极一时的清水蛋糕,配方雷同只是这个食谱的糖和粉量多了30%,幼糖换成了糖粉,还有添加了膨胀剂。家里没有自发粉,我只用了普通面粉,没有加发粉,加了一小撮盐,因为有打发蛋白,加发粉应该只是买个保险。

蛋糕很绵密,甜度刚刚好,面糊稳定容易操作,难怪大家做了都叫好。

6个蛋白+130克糖粉 (打发到硬)
6个蛋黄+2个全蛋+100克油+130克自发粉+香草精 (混合均匀)
一般戚风做法。

这里做个记录,9”四方盘,150度35分钟,蛋糕底下垫两个烤盘(避免下火太热)。

16 comments:

  1. 简简单单的蛋糕块,看起来有像cheesecake 呢~

    ReplyDelete
    Replies
    1. 吃起来有小小像轻乳酪蛋糕的口感可是没那么moist。

      Delete
  2. 前一阵子流行相思,这一阵子流行鸡蛋糕。

    ReplyDelete
  3. Oh!那么红的鸡蛋糕,夫人也想试试。。谢谢分享。。

    ReplyDelete
    Replies
    1. 夫人,我昨天又做了,稍微减少粉量,更软,但是我几乎更喜欢比较密实的口感。

      Delete
  4. Angel, 我也被这个蛋糕吸引了! 你做的很美哦!

    ReplyDelete
  5. Thanks Angel. Love your works. I really enjoy the cakes!

    ReplyDelete
  6. Hi Angel, very nice cake you have bake. May I know which oven brand and model you are using?

    ReplyDelete
  7. Hi Angel,
    哇!做的很美!
    我也想试试!
    谢谢分享 :)
    mui

    ReplyDelete
    Replies
    1. Mui Mui,

      谢谢。试试看肯定不会后悔。

      Delete

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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"