而且煮过的牛油加入蛋黄拌匀的方式
蛋糕体质效果会更好
材料Ingredients:
牛油 60g butter
低筋麵粉 80g cake flour
淡奶 80ml evaporated milk
全蛋 1 whole egg
蛋黄 5 eggs yolk
蛋白 5 eggs white
砂糖 90g sugar
鹽 a pinch of salt
預熱焗爐至160度
牛油置煲中以慢火煮滾後熄火，加入低筋麵粉拌勻
再下淡奶及1隻全蛋和5隻蛋黃慢慢攪拌至完全混合均勻
将蛋白打至湿性发泡后
加入塔塔粉和糖打至拿起搅拌器尾端呈现尖挺
先拌入1/3的蛋白霜进蛋黃面糊
然后再把面糊倒回剩余的蛋白霜里拌匀
然後倒入已垫托盘的纸杯六七分满
(也可以倒入长方形或圆形的烤盘)
我还撒上了一些干椰丝(味道更棒)
放入已预热烤箱160度，烤大约25-30分钟
preheat the oven to 160C
melt the butter in a pan
turn off the heat and add in flour
then add in milk, whole egg and egg yolk and mix well
cream the egg white until fluffy
add in sugar and cream until stiffly
add the some egg white mixture into the egg yolk mixture mix well
then pour all into the balance of egg white mixture and mix well
scoop into the prepared cupcake about 70% full
(you can pour it into a round or square baking pan)
I even sprinkle some desiccated coconut on top (it taste even better)
bake at 160C for about 25-30 minutes
出爐後並馬上移出倒放在鐵架上待涼
蛋糕切成兩片，搽上奶油忌簾或水果果酱將它夾起即可
cool the cake on a cooling rack
cut the cake into half and
spread with butter cream or fruits jam
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