轉`豆腐雪芳蛋糕
材 料 : 35 克黃糖
40 克幼砂糖
80 克絹豆腐
3 個雞蛋黃
5 個雞蛋白
3 克泡打粉
90 克低筋麵粉
1 湯匙白芝麻
60 毫升植物油
60 毫升豆奶 (無糖)
鹽、鮮果及甜忌廉各適量
做 法 : (1) 預熱 180 oC 焗爐約十五分鐘;麵粉、泡打粉及鹽過篩備用。
(2) 雞蛋黃及黃糖攪拌至鬆泡;豆奶和植物油混和座至暖身後加入蛋黃中,再拌入豆腐,加入
麵粉料及白芝麻拌勻。
(3) 蛋白打至起泡,分次加入幼砂糖打至挺身,拌入麵糊中。
(4) 麵糊倒入一個七吋的蛋糕模中,放入焗爐焗廿五至三十分鐘後取出倒扣,待涼後脫模,塗
上忌廉及放上鮮果即成。
備 註 : (1) 日本絹豆腐在 CitySuper 有售,亦可用一般無糖豆腐代替
英文版
Ingredients : 35g Brown sugar
40g Caster sugar
80g Japanese Beancurd
3 Egg yolk
5 Egg white
3g Baking powder
90g Plain flour
1 tbsp white seasame
60 ml vegetable oil
60 ml soy bean milk (unsweetened)
Some salt, fresh fruit & whipped cream
Method : (1) Preheat the oven to 180 oC for 15 mins. Sieve well the flour, baking powder & salt.
(2) Beat the egg yolk & brown sugar until fluffy. Warm the soy milk & oil & add into it. Stir in the beancurd.
Add the flour & seasame.
(3) Beat the egg white until foamy. Add the caster sugar gradually until stiff. Fold into the batter.
(4) Pour the batter into 7-inch mould. Bake for 25-30 mins. Place upside down until cool. Put on cream & fruit.
Serve.
[ 本帖最後由 candyccandy 於 2007-8-29 11:22 AM 編輯 ]
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