『食材』
小柑橘4个
低筋蛋糕粉50克
鸡蛋2个
牛奶30克
手工红冰糖20克
混合坚果适量
油20克
米醋适量
『做法』
1、将小柑橘掰成瓣,放在模具中。
2、将蛋白蛋黄分离。
3、主锅中放入蛋白、米醋,以8分钟/速度4,分3次加入糖,打发至硬性发泡。
4、加入蛋黄,以3分钟/速度4,打发。
5、锅中筛入低筋蛋糕粉,以1分钟/速度3 搅拌。
6、加入油、牛奶,以1分钟/速度2 搅拌。
7、将打好的面糊,倒入模具中,加上几颗坚果,将烤箱预热2分钟,放入烤箱,以180度/15分钟 烤熟。
Ingredients
4 small citrus
Low-gluten cake flour 50g
2 eggs
30g milk
20 grams of handmade red rock sugar
Mixed nuts
20 grams of oil
Rice vinegar
Direction
- Grind the citrus into petals and place them in the mold.
- Separate the white and egg yolk.
- Put egg whites and rice vinegar in the mixing bowl, add sugar in 3 times at 8 minutes/speed 4, and beat until stiff foaming.
- Add the egg yolk and beat at 3 minutes/speed 4.
- Sift low-gluten cake flour into the pot and stir at 1 minute/speed 3.
- Add oil and milk and stir at 1 minute/speed 2.
- Pour the beaten batter into a mold, add a few nuts, preheat the oven for 2 minutes, put it in the oven, and bake at 180 degrees/15 minutes.