Скачать с ютуб 蒸蛋糕的做法 │ 免模具，免烤箱，绝不塌陷，少油少糖 No oven steamed cake 【ENG SUB】 в хорошем качестве

蒸蛋糕的做法 │ 免模具，免烤箱，绝不塌陷，少油少糖 No oven steamed cake 【ENG SUB】

家里没有烤箱，却又想要做蛋糕吃的朋友，今天再介绍你们一种新口味，香兰蒸蛋糕。它的内部组织，一样是非常的绵密松软，怎么按都不会扁，回弹力十足。少油少糖，好吃又健康。 小豪每周都会跟大家分享一款美食或糕点的做法和秘密。点以下的链接订阅小豪厨房，并打开旁边的小铃铛，這樣你就不會錯過小豪发布的最新视频~    / @haoskitchen   配方： （小份量，适合6寸蛋糕模具） 香兰叶。。。2片 椰浆。。。70g + 22g*** 玉米油。。。20g 鸡蛋（D级）。。。3个 低筋面粉。。。70g 细砂糖。。。40g 白醋。。。几滴（少于2g） ***由于过滤之后的香兰汁会少于70g，因此要根据当下的分量添加椰浆至70g。先拿准液体材料的用量，之后调整面糊的浓稠度会简单许多。你还可以根据个人的喜好换成牛奶、豆浆、淡奶或水。不同的液体材料浓稠度有差异，之后再调整面糊的浓稠度就可以了。 （大份量，适合8寸蛋糕模具） 香兰叶。。。3片 椰浆。。。140g + 40g*** 玉米油。。。40g 鸡蛋（D级）。。。6个 低筋面粉。。。140g 细砂糖。。。80g 白醋。。。1/2tsp（3g） ***由于过滤之后的香兰汁会少于140g，因此要根据当下的分量添加椰浆至140g。先拿准液体材料的用量，之后调整面糊的浓稠度会简单许多。你还可以根据个人的喜好换成牛奶、豆浆、淡奶或水。不同的液体材料浓稠度有差异，之后再调整面糊的浓稠度就可以了。 做法： 1. 香兰叶和椰浆打成香兰汁，过滤。过滤之后的量会少于70g，再添加椰浆至70g。 2. 加入玉米油和蛋黄混合均匀。 3. 筛入低筋面粉。不要一次过倒完，根据面糊的浓稠度添加面粉，每次加10g，调整至合适的浓稠度。（这时候面糊的浓稠度非常重要，它影响着蛋糕成品绵密和湿润的口感） 4. 蛋白中加入白醋，分三次加入细砂糖，打成偏干的湿性发泡状态。 5. 面糊中先加入一部分的蛋白霜混合均匀，然后再倒回去蛋白霜中，用切拌的手法轻轻拌匀，避免严重消泡。 6. 面糊倒入大碗中，震掉大气泡，再把模具放进较大的碗，盖上保鲜膜，用竹签在保鲜膜上戳洞排气。 7. 把大碗放进蒸锅，水必须事先煮滚，用中火蒸45-50分钟。 8. 蒸熟后不需要焖5分钟，马上开盖出炉，撕开保鲜膜取出蛋糕。不一定要倒扣放凉，因为蛋糕肯定会稍微回缩，是正常的。倒扣可以帮助维持多一点点的高度。 9. 放凉至不烫手就可以脱模享用好吃的蛋糕啦~ 蒸蛋糕系列视频推荐给你~ 紫薯蒸蛋糕    • 简单蒸蛋糕做法 │ 免烤箱，绝不塌陷，少油少糖，健康蛋糕 No oven ...   南瓜蒸蛋糕    • 南瓜蒸蛋糕 食谱 │ 松软不甜腻，绝对不塌陷的做法 Super soft ...   巧克力蒸蛋糕    • 免烤箱巧克力蛋糕︱蛋白霜不消泡的秘密 No Oven Chocolate ...   香兰蒸蛋糕    • 蒸蛋糕的做法 │ 免模具，免烤箱，绝不塌陷，少油少糖 No oven st...   传统鸡蛋糕    • 傳统蒸雞蛋糕 │ 开裂不够大，内部卡水问题，一次过为您分析 Traditi...   传统香兰鸡蛋糕    • 班兰鸡蛋糕 │ 传统蒸鸡蛋糕，不用汽水也能发的秘密 Chinese Pan...   Friends who don’t have an oven at home but want to make cakes, today I will introduce you a new flavor, pandan steamed cake. Its internal organization is also very dense and soft, it won't be flattened no matter how you press it. Less oil and sugar, delicious and healthy. Xiaohao will share with you the recipes and secrets of a delicacy or pastry every week. Click the link below to subscribe to Hao’s Kitchen, and turn on the small bell next to it, so that you will not miss the latest video released by Xiaohao~    / @haoskitchen   Recipe: (Small serving size, suitable for 6-inch cake mold) Pandan leaves. . . 2pcs Coconut milk. . . 70g + 22g*** Corn oil. . . 20g Eggs (Grade D). . . 3 pcs Low-gluten flour. . . 70g Caster sugar. . . 40g White vinegar. . . A few drops (less than 2g) ***Since the filtered pandan juice will be less than 70g, the coconut milk should be added to 70g according to the current amount. It is much easier to determine the amount of liquid material first, and then adjust the consistency of the batter. You can also switch to milk, soy milk, evaporated milk or water according to your personal preference. The consistency of different liquid materials is different, and then later you should adjust the consistency of the batter. (Large serving size, suitable for 8-inch cake mold) Pandan leaves. . . 3 slices Coconut milk. . . 140g + 40g*** Corn oil. . . 40g Eggs (Grade D). . . 6 Low-gluten flour. . . 120g Caster sugar. . . 80g White vinegar. . . 1/2tsp (3g) ***Since the filtered pandan juice will be less than 140g, the coconut milk should be added to 140g according to the current amount. It is much easier to determine the amount of liquid material first, and then adjust the consistency of the batter. You can also switch to milk, soy milk, evaporated milk or water according to your personal preference. The consistency of different liquid materials is different, and then later you should adjust the consistency of the batter. practice: 1. Blend pandan leaves and coconut milk into pandan juice, filter. After filtering, the amount will be less than 70g, and then add coconut milk to 70g. 2. Add corn oil and egg yolk and mix well. 3. Sift in low-gluten flour. Don't pour it all at once. Add flour according to the consistency of the batter, adding 10g each time to adjust to a suitable consistency. (At this time, the consistency of the batter is very important, it affects the dense and moist taste of the finished cake) 4. Add white vinegar to the egg whites, add caster sugar in three batches, and beat them into a wet foaming state. 5. Add a part of the meringue to the batter and mix it evenly, then pour it back into the meringue and mix gently to avoid serious defoaming. 6. Pour the batter into a large bowl, shake off the large bubbles, put the mold into a larger bowl, cover with plastic wrap, and poke holes on the plastic wrap with a bamboo stick to exhaust air. 7. Put the large bowl into the steamer, the water must be boiled beforehand, and steam for 45-50 minutes on medium heat. 8. After steaming, you don't need to simmer for 5 minutes. Open the lid and take out the cake immediately. Tear off the plastic wrap and take out the cake. It is not necessary to let it cool down upside down, because the cake will definitely shrink slightly, which is normal. The upside down can help maintain a little more height. 9. Let it cool before you can take off the mold and enjoy the delicious cake~