無麩質芝麻戚風蛋糕 香濃的芝麻配上戚風的柔軟,減去麵粉麩質的負擔,以充滿蛋白質的扁豆粉代替,讓吃蛋糕不再伴隨任何罪惡感。

無麩質芝麻戚風蛋糕


夾子媽媽
4 食譜 4 粉絲
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一起跟著做! 鼓勵作者

香濃的芝麻配上戚風的柔軟,減去麵粉麩質的負擔,以充滿蛋白質的扁豆粉代替,讓吃蛋糕不再伴隨任何罪惡感。

  • 1
    蛋白與蛋黃分開。Separate the egg white and egg yolk.
  • 2
    把80g的糖加入蛋黃,以中速打到黃蛋顏色變淡。Add 80g of sugar to egg yolk and beat with middle speed til the colour turns pale.
  • 3
    在蛋黃液中加入5大匙的牛奶拌勻。Add the milk into the yolk mixture and mix well.
  • 4
    橄欖油用小火加熱到出現油紋。Heat the olive oil with low heat until small ripples appear on the surface.
  • 5
    把扁豆粉、黑芝蔴粉及泡打粉攪勻後加入溫油裡拌成糊。Mix the lentil flour, black sesame powder and baking powder then add into the warmed oil.Stir til a smooth mixture is formed.
  • 6
    把5拌入蛋黃液攪拌均勻。Add step 5 into the yolk mixture add into the yolk mixture and mix til smooth.
  • 7
    把剩下40g的糖和玉米粉先拌勻。Mix the rest of the sugar (40g) and corn flour well first.
  • 8
    烤箱預熱140℃。Preheat the oven to 140℃.
  • 9
    把白醋加入蛋白裡用高速打發,開始起泡後分三次加入步驟7打到濕性發泡即可。Add white vinegar into EW & beat with high speed. Add step 7 into the EW in 3 parts & beat til a hook is formed.
  • 10
    取1/3的蛋白與蛋黃拌勻,再把所有蛋白加入輕輕拌勻。Mix 1/3 of EW with the yolk mxt. Then introduce the rest of the EW and mix softly til smooth.
  • 11
    容器鋪上一烤盤紙,把蛋糕液到入後在桌上摔三下去除氣泡。Lay the tin with baking paper and add the mixture into it. Bang the tin 3 times to get rid of any trapped bubbles.
  • 12
    在蛋糕液表層撒上黑芝蔴與白芝蔴後放入烤箱。Sprinkle black & white sesame onto the surface of the cake mixture. Place into the oven and start baking.
  • 13
    烤大約50分鐘就可以出爐囉!Bake for approx. 50min. 出爐後也在桌上摔三下讓蛋糕體更紮實。Bang the cake 3 times after taking it out from the oven to make its structure firmer.
  • 14
    如果蛋糕表層顏色還是偏淡或偏濕的話,可以把烤箱溫度調至180℃再烤5~10分鐘。If the colour of the surface is still pale or wet, turn the oven to 180℃ & bake for another 5~10min til brown.
  • 15
    把蛋糕從容器裡拿出來放在架子上,去除烤盤紙放涼。 Take the cake of of the tin and it onto a track. Peel off the baking paper and let it cool down.
小撇步

EW = egg white
Mxt = mixture

2019/01/19 發表 768 瀏覽
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夾子媽媽
4 食譜 4 粉絲

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