MINI KETO SPONGE CAKES | 生酮海綿小蛋糕 | 濃濃古早味口感綿密香甜 | SOFT & MOIST CHIFFON STYLE скачать в хорошем качестве

MINI KETO SPONGE CAKES | 生酮海綿小蛋糕 | 濃濃古早味口感綿密香甜 | SOFT & MOIST CHIFFON STYLE

Similar to chiffon cake, those mini Keto sponge cakes mainly use beaten egg whites to support the structure so it tastes very soft fluffy and moist. However the key to success on it would be how well you beat up the egg whites. If you are not familiar with chiffon type of cake bakings, make sure you check the tips below before starts. Other than that it's pretty straight forward with simple ingredients and steps to follow for a delicious keto snack. Check my other video on Cream Cheese Frosting:    • KETO CINNAMON ROLLS | NON-FATHEAD | 生酮肉桂卷 ...   Ingredients: (makes 6 mini Keto sponge cakes) 4 egg white 1 tsp Lemon juice 3 tbsp (60g) Powdered erythritol 4 Egg yolk 1 tsp Baking powder 2 tbsp (30ml) Avocado oil 60g Thickened cream 3 tbsp (30g) Coconut flour (sifted) 1tsp Vanilla Extract TIPS: • Always stop and check on your egg white mix status while you are beating it. Using your finger tip glide over the mixture, it should feel thick smooth and glossy once it's done. • Make sure you bake the cake at lower rack in the oven and be mindful every oven is different. If you see the cake starts to colour and rise too quick, drop the temperature for 10˚C. • It's important to cool down the cake in the oven without opening it up to slow down the cooling process. Otherwise the cold air goes into the tiny bubbles in the cake too fast , it will cause the cake to shrink and sink down in the middle. As there is no much flour to hold the cake structure other than egg whites, it's a bit more delicate when it's hot. But once it's cooled down completely, the cake should be very bouncy. • You can also put a cup of water in the oven while baking to provide more moist to help minimise the cracks on the surface of the cake. 這款生酮海綿蛋糕口感味道都超好的，蛋香濃郁口感綿密濕潤。這個方子一次可以做6個小蛋糕，拍視頻做的6個直接被搶光光根本就不夠分， 女兒還以為是一般的古早雞蛋糕説完全吃不出‘生酮’味，不知道生酮味是個什麼味道呢哈哈😄。建議如果準備和家人朋友分享的直接做雙倍的吧。 蛋糕做法和一般戚風蛋糕很相似成敗關鍵在於打發蛋白霜的質量和烘烤溫度。掌握了剩下的就很簡單。如果對戚風蛋糕烘培方法不太熟悉的新手朋友記得先看看下方小貼士哦。 奶油芝士霜做法：    • KETO CINNAMON ROLLS | NON-FATHEAD | 生酮肉桂卷 ...   原料： 4个蛋清 1茶匙柠檬汁 3 汤匙（60 克）赤藓糖醇粉 4个蛋黄 1茶匙泡打粉 2 汤匙（30 毫升）鳄梨油 60克 鮮奶油 3汤匙（30克）椰子粉（过筛） 1茶匙香草精 小貼士： • 在打蛋白霜的過程中要停下來檢查打發狀態防止打發過度或者不夠。打成功的蛋白霜會看以來有細膩的光澤感，用手指輕輕滑過可以感覺到絲滑綿密，不會有大氣泡。放置幾分鐘也不會消泡盆底不會有液體流動。所以建議先打蛋白霜放置一旁，再混合蛋糊。混合蛋白霜之前再檢查一下狀態，如果有輕微消泡可以手動再打發一下再混進麵糊。 • 烘烤溫度不能過高否則蛋糕漲得太快太高上面開裂影響美觀。建議放烤箱下層烤。 每家烤箱溫度都有差，如果上色太快可以適當降低10度。 • 在烘培過程中也可以在烤箱內放一杯水來增加濕度防止開裂，不是水浴哦。 • 烤好後因為這個模具不方面倒扣所以要留在烤箱內慢慢降溫防止蛋糕遇冷氣迅速回縮凹陷。 ～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～ Eating healthy and live in a healthy lifestyle doesn't mean you have to comprise the taste and joy of eating delicious food. Subscribe to my channel to discover home recipes on Keto, Paleo, Vegetarian, Low carb, no sugar cooking, baking and more. 健康的飲食和生活習慣不一定意味著要犧牲品嚐各種美味的權利。訂閱我的頻道教妳各種簡單易操作的家庭菜譜和烘培食譜。無論你是生酮，素食，低卡無糖還是無麩質總有一款你喜歡的美味等著你來發現！ Subscribe my Channel:    / lemontaste_au   Twitter: LemonTaste (@LemonTaste_blog) Instagram: LemonTaste (@lemontaste_blog) Facebook: LemonTaste.com.au | Facebook Blog: https://www.lemontaste.com.au Email: lemontaste@outlook.com #miniketospongecakes #生酮海綿蛋糕 #LemonTaste #KetoRecipes #KetoBaking #Paleo #LowCarb #Nosugar #Flourless #GlutenFree #HealthyEating #Healthylife