泡打粉版本的发糕和马芬好像除了蒸烤之别，就并无太多差别。它们的面糊其实也是可以共用的，但为了让它们不仅仅是在蒸烤之中相互区别，固执地，不肯在发糕的面糊中用油。因为，总以为无馅的中式蒸制面点里，大多是吃不到油的，比如馒头。\r\n懒得用料理机，且担心黄桃在搅拌中褐变，依旧用了手工捣泥。手工没办法达到料理机的细腻效果，很多的黄桃小颗粒被保留下来。几乎完全相同的面糊，蒸熟的发糕颜色要比烤熟的蛋糕浅很多。淡淡的黑色之中，有略深一些的黄桃颗粒嵌在其中。口感滋润而清香，却也是不错。。。。

By 食a色

用料

• 黄桃 180克
• 鸡蛋 1个
• 中筋粉 100克
• 鸡蛋 1个
• 细砂糖 30克
• 泡打粉 5克

做法步骤

1、用料：黄桃180克，鸡蛋1个，中筋粉100克，细砂糖30克，泡打粉5克。

2、黄桃去皮切成小块。

3、放入碗中，捣成泥。

4、加入鸡蛋白糖，搅拌均匀。

5、泡打粉和面粉混合，筛入桃泥中。

6、拌成均匀面糊。

7、装入马芬杯中，七八分满。

8、放入沸水锅中，大火蒸约15分钟左右。

9、熟透，熄火，揭盖。

10、出锅。

11、稍凉片刻，即可脱模。

小贴士

黄桃的用量可以根据自己喜好酌情增减，但不宜添加过多，以免影响起发。\r\n蒸发糕时需旺火足气，以免影响涨发。\r\n糖的用量可以根据自己口味酌情增减。

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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淳放类692常压蒸馏时加热太火太慢对沸点有何影响 -
童涛削17579007164 ______[答案] 太快,不易控制温度,同时蒸出的物质较多 太慢,应该没什么影响.有耐性即可.当然要防止物质在此过程中被氧化.

淳放类692蒸馏实验,如果加热后才发觉未加止暴剂,应该怎样处理 -
童涛削17579007164 ______[答案] 因该立即停止加热,等到温度恢复至室温,再加入止暴剂,而后从新蒸馏