蒸鸡蛋糕，蓬松绵密又不塌陷的小秘诀 | 无泡打粉苏打粉 | 分蛋法 Steamed Sponge Cake, Secret of Steaming a Perfect Cake[小雁/我的爱心食谱]

你是否一直遇到蒸蛋糕塌陷或变成蛋饼的困扰呢？在这里和大家分享我经历无数次失败后，得到的一个蒸蛋糕小技巧，不用泡打粉或小苏打，就能蒸出几乎完美的蒸鸡蛋糕。这款鸡蛋糕是用分蛋法制作的，蛋糕的组织很细腻，吃起来口感很绵密，有着鸡蛋和黄油的香味，而且蒸的蛋糕吃多不怕上火呢！

要蒸出蓬松不塌陷的蛋糕就必须注意视频中的几个要点了。

😳不喜欢我的声音的话，这里有没说话的ASMR版本哦：
   • Steamed Cake | A Small Trick to Avoid...  

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🔪 準備時間 ：15分鐘
🍲 烹飪時間 ：45分鐘
🍽️ 份量 ：2粒鸡蛋（6寸模）

🛠️ 工具 ：6寸蛋糕模、烤紙

🌱食材
蛋黄面糊
2粒 蛋黄
35克 普通面粉
10克 玉米粉
35克 牛奶
25克 黄油

蛋白霜
2粒 蛋白
20克 细砂糖
几滴柠檬汁/白醋

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#我的爱心食谱 #蒸蛋糕 #甜品 #下午茶 #海绵蛋糕 #戚风蛋糕
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Have you been troubled by steamed cakes collapsing or turning into pancakes? I would like to share with you a little steaming tip that I got after countless failures. Without baking powder or baking soda, you can get an almost perfect steamed cake. This cake is made using the separated eggs method. The cake has a delicate texture, a soft and fluffy taste, and the aroma of eggs and butter. The good thing about steamed cake is not getting heatiness when you eat more!

To steam a fluffy and not collapsing cake, you must pay attention to the following points in the video.

😳If you don’t like my voice, here is a no talking ASMR version :
   • Steamed Cake | A Small Trick to Avoid...  

🖨️ Print This Recipe or Adjust Serving Size :
https://bit.ly/3rqWpfb

🔪 Preparation time: 15 minutes
🍲 Cooking time: 45 minutes
🍽️ Serving size: 2 Eggs (6 inch mold)

🛠️ Equipment: 6-inch cake mold, baking paper

🌱 INGREDIENTS
Egg Yolk Batter
2 Egg Yolks
35g All Purpose Flour
10g Corn Starch
35g Milk
25g Butter

Meringue
2 Egg Whites
20g Caster Sugar
A few drops of Lemon Juice/White Vinegar

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#MyLovelyRecipes #SteamedCake #Dessert #TeaTime #Chiffon #Sponge #Cake

🎼 Music by ‪@OrangeHead‬

Chinese Piano
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