義大利餐廳大廚教你做： 古早味蛋白蛋糕 Castella Egg White Cake Recipe скачать в хорошем качестве

義大利餐廳大廚教你做： 古早味蛋白蛋糕 Castella Egg White Cake Recipe

天使蛋糕，是一款只用蛋白，不用蛋黃，也沒有任何添加劑，更加不用牛油做的蛋糕，健康美味，你也不用擔心吃多了會膽固醇高，它溫軟綿密，入口即化，口感非常不錯。當你吃的時候，放些自製的果醬，那種好吃的感覺沒法形容！ Angel cake is a kind of cake that uses egg whites, no egg yolks, no additives, and no butter. It is healthy and delicious. You don't have to worry about eating too much, it will have high cholesterol. When you eat, put some homemade jam, that delicious feeling can not be described! Tips： Whip meringue over time and the oven’s temperature too high, the cake will easily crack out. 打發蛋白霜過度和爐溫過高，蛋糕就容易出現裂紋。 Recipe: (8in square cake pan)（8inch round cake pan = ingredient X about 0.8) 120g pastry flour(cake flour) 100g vegetable oil (or unsalted butter, you can cook with the 150g milk below to about 90℃/194ºF, pour into the flour and mix well) 150g milk (or almond milk, coconut milk) 1/2 lemon juice 1/2 tsp vanilla extra 1/4 tsp salt 280g egg whites 1/4 tsp lemon juice 100g sugar About 45℃ warm water or 65℃ hot water bath, bake in oven(bottom) preheated to 150℃ （302ºF）for 60 min 成份：(8寸方形蛋糕模)（8寸圓蛋糕模=成份X 大約0.8） 120g 低筋麵粉 100g 菜油（或無鹽牛油，可以和下面的150g牛奶煮至大概90℃/194ºF，倒入麵粉裏拌勻） 150g牛奶（或杏仁奶，椰奶） 1/2 茶匙檸檬汁 1/2茶匙香草精 1/4茶匙鹽 280g蛋白 1/4 茶匙檸檬汁 100g糖 約45℃溫水或65℃热水浴, 在预热好150℃（302ºF）炉内(底層)烤60分钟 Thanks for watching and supporting! Looking forward to seeing you in the next video! If you like it, could you Subscribe please? Thank you! 謝謝觀看和支持！ 期待下一個視頻與您再見！ 如果喜歡，敬請訂閱。謝謝！    • 義大利餐廳大廚教你做： 古早味蛋白蛋糕 Castella Egg White Cak...