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蒸发糕没有蒸熟怎么办
来源:baiyundou.net 日期:2024-08-25
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
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。
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