传统鸡蛋糕食谱 | 松软香甜，满满班兰蛋香 | Traditional Steamed Egg Sponge Cake Recipe скачать в хорошем качестве

传统鸡蛋糕食谱 | 松软香甜，满满班兰蛋香 | Traditional Steamed Egg Sponge Cake Recipe

传统鸡蛋糕是一道家喻户晓的中式甜点，拥有松软绵密的口感与浓郁的蛋香。它的制作过程虽然看似简单，却极富讲究。加入班兰汁和少许柠檬汁，不仅提升香气，也去除了蛋腥味，使整道糕点更加清新可口。成品香甜不腻，蒸出来的蛋糕体积饱满，是老少咸宜的传统美味。 Traditional steamed egg sponge cake is a beloved classic in many Asian households. It features a soft, fluffy texture with a rich eggy aroma. Though simple in ingredients, the technique makes all the difference. The addition of pandan juice adds a fragrant note, while lemon juice helps neutralize any eggy smell. Light, sweet, and tender, this steamed cake is perfect for any occasion. --- 📌 材料 Ingredients • 6粒 中号鸡蛋 (6 Medium-size Eggs) • 250克 细砂糖 (250g Caster Sugar) • 几滴 柠檬汁 (A few drops of Lemon Juice) • 60毫升 班兰汁 (60ml Pandan Juice) • 270克 普通面粉 (270g Plain Flour) --- 📌 小贴士 Tips • 打发蛋液时务必使用高速，才能让蛋糕体积膨胀。 • 柠檬汁不仅去腥，也能让蛋糕风味更清爽。 • 面粉需过筛，避免结块影响口感。 • 蒸的过程中不要开盖，以免影响蛋糕发起来的高度。 建议使用直径7至8寸、深度2.5至3寸的圆形蛋糕模具，也可以使用7至8寸的方形蛋糕模具。 Recommended: Use a round cake mold 7–8 inches in diameter and 2.5–3 inches deep. A 7–8 inch square mold can also be used. --- 喜欢的朋友，别忘了点赞 请与您的朋友分享此视频 加订阅点击小铃铛🔔 这样你就不会错过我的任何新视频！ If you like this video, please don't forget to click 'like', share, SUBSCRIBE and turn on the notification button 🔔 so you won't miss any of my new videos!    / @travelfoodtech