無麩質芝麻戚風蛋糕


夾子媽媽
4 食譜 5 粉絲
限12字

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。

  • 蛋白與蛋黃分開。Separate the egg white and egg yolk.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 烤箱預熱140℃。Preheat the oven to 140℃.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

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限12字
夾子媽媽
4 食譜 5 粉絲

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