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無奶、無泡打粉、低糖點心!黑豆漿雞蛋糕~電鍋、小烤箱也可以

2015-06-01

雞蛋糕真的是大人、小孩都喜愛的點心,
不需要泡打粉及油類,
可以輕鬆用電鍋或小烤箱烘烤唷!

<黑豆漿雞蛋糕>材料:

1.低筋麵粉100g
2.無糖黑豆漿130c.c.(可改用母奶、配方奶、一歲以上可用鮮奶)
3.雞蛋兩顆
4.砂糖20g

首先,請先剪裁烘焙紙,
鋪在容器底部,
烘焙紙可以在全聯買得到,
周圍請用油(奶油或一般沙拉油)均勻塗抹。
如果沒有烘焙紙的話,
底部一定要確實抹油,
再灑上一層薄博的麵粉,
才方便脫模喔!

盛裝雞蛋的容器請勿沾到任何水氣或油脂,
以免影響打發。

將蛋黃用湯匙取出,
加入黑豆漿後,
輕輕拌勻。

接著過篩低筋麵粉,
輕輕拌勻。

蛋白用打蛋器稍微打至起泡後,
加入細砂糖,
繼續打發到硬性發泡,
也就是反拿打蛋器,
蛋白霜呈現倒鉤狀。

取三分之一的蛋白霜加入蛋黃糊中,
用打蛋器輕輕拌勻。

將蛋黃糊倒入剩下的蛋白霜中,
用刮刀由下往上輕輕拌勻。

可以參考Carol老師超專業的影片:
蛋白霜混合麵糊切拌方式影片

<小烤箱版本>

將麵糊倒入容器中,
接著拿起容器,
輕敲桌面數下,
讓大空氣震出。

放入小烤箱中,
阿醜的小烤箱不能調整溫度,
上下火全開,
烤約十分鐘,
筷子插下不沾黏即可。
如果可以調溫的烤箱,
可以用180度來烘烤,
時間請自行掌控。

<電鍋烤蛋糕>

將麵糊倒進容器中,
之後將容器輕敲桌面數下,
讓大空氣震出,
容器直接放入電鍋中,
不用放蒸架,
也不用放任河水,
蓋上鍋蓋後,
按下煮飯開關。
跳起後,過五分鐘,
再次按下開關,
前後大約三次(但仍需視容器深淺決定次數),
用筷子插下不沾黏,
即是熟了!
開蓋時請先開一個小縫隙散熱,
避免冷熱溫差過大,
讓蛋糕快速消風喔!

用刀子輕劃蛋糕周圍一圈,
反扣後,撕開烘焙紙,
簡單的雞蛋糕完成囉!

English version :

No dairy, No baking powder, little sugar

Ingredients:

1. Cake Flour 100g
2. Sugarless black soybean milk 130cc (Can substitute with breast milk, formula or cow’s milk suitable for 1 year old and above)
3. Eggs 2
4. Sugar 20g

Directions:

1. Separate the egg and the egg white and make sure the egg white doesn’t come in contact with any water or oil.

2. Pour the black soybean milk into the egg yolks, mix lightly. 

3. Add in sifted cake flour and mix evenly. 

4. Add suger and use a whisk to beat the egg white until stiffens and soft peaks are form. 

5. Take 1/3 of the meringue and add it into the egg mixture, mix lightly and evenly. 

6. Put the mixture back into the rest of the meringue. Mix evenly by folding. 

7. Put the mixture into baking cups; knock against the table to release some air bubbles. 

8. Pre-heat the oven to 180C and bake for approximately 10 minutes. You can insert a toothpick and if nothing sticks, then the eggettes are done. 

 

1. Line the bottom of the pot with parchment paper.

2. Grease the rest of the pot with butter or vegetable oil. If you do not have parchment paper, make sure you grease the bottom of the pot with butter or vegetable oil and then lightly dust some flour on it.
3. Repeat steps #1-#7 above.
4. Pour the mixture into the pot.

5. Knock against the table to release some air bubbles.
6. Do not need to pour any water or use any rack.

7. Close the lid and turn on the rice cooker. 

8. After the switch is off, wait for 5 minutes. Repeat this step 3 times.
8. Insert a chopstick to make sure it doesn’t stick; this means the cake is done.
9. Open the lid slowly to avoid the sudden change in temperature that may cause the eggette to collapse.

10. Use a knife and slowly go around the edge of the eggette 

11. Turn it upside down and tear off the parchment paper.

 

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