手指餅Lady's finger

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一起跟著做! 鼓勵作者

口感鬆軟的迷你蛋糕配上義大利軟芝士,淡淡地滲出雲尼拿的香味,好享受噢!
Lady's fingers' light, airy texture is the key to the brilliance in these simple cups. Next time for tiramisus and trifles, too.

份量2人份 烹調時間45分鐘

食材

雞蛋egg 2個pcs
糖sugar 50克g
雲尼拿vanilla 少許few
中筋麵粉plain flour 60克g
忌廉cream 110克g
軟芝士mascarpone 110克g
糖sugar 20克g
魚膠粉gelatine 2/3茶匙tsp
淡糖水sugary water 適量app
可可粉cocoa powder 適量app
  • 1蛋白和蛋黃分開,蛋白打起加糖打至堅挺; Whisk the egg white to hard peaks with sugar.
  • 2加入蛋黃和雲尼拿; Gently fold the egg yolk and vanilla into the egg white mixture, well combine.
  • 3至大理石狀加入麵粉; Add the flour into the egg mixture and fold in.
  • 4裝進去擠花袋; Fill a piping bag with the mixture.
  • 5在烘焙墊上擠出長條狀,動作要快,否則泡沫會消失,餅乾會塌下; Pipe 3 inches fingers in rows on the baking sheet as quick as possible.
  • 6馬上送進已預熱190度的烤箱內烤10-15分鐘; Bake immediately at 190C for 10-15 mins till golden brown.
  • 7取出待涼,準備半碗淡糖水(水+糖,分量隨意)沾濕手指餅; Let cool, prepare sugary water by mixing water with some sugar, soak fingers before putting into the cups.
  • 8義大利軟芝士和忌廉加糖打發,加入魚膠粉水(加少許熱水溶化); Beat mascarpone and cream with sugar, add in gelatine water.
  • 9把芝士混合物倒進裝有手指餅的杯裡,撒上可可粉,置於冰箱,過夜。 Pour the cheese mixture into the cups filled with lady fingers, sprinkle with cocoa powder, freeze overnight.
  • 10☕️
贊助

小撇步

加一點點泡打粉有較好的膨脹作用,可惜我的已經用光了。
Baking powder helps give the ladyfingers some extra rise in the oven, encouraging them to puff up instead of simply spreading out.

2017/08/15 發表 5,737 瀏覽

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