Hello guys, Welcome to Africa's Largest Video Search Engine, and you are watching 传统蒸鸡蛋糕 Traditional Steamed Cake 汽水版VS清水版 划十字VS自然开花 两种做法实践 ＃古早味. and this video is uploaded by 六月的手作温度meizilooloo cook at 2022-03-11T18:46:45-08:00. We are just promoting this video only for entertainment and educational purpose only. I hop you like our Video Search Engine. [MHvqRn_9YVs]
| Name | 传统蒸鸡蛋糕 Traditional Steamed Cake 汽水版VS清水版 划十字VS自然开花 两种做法实践 ＃古早味 |
| Video Uploader | Video From 六月的手作温度meizilooloo cook |
| Upload Date | This Video Uploaded At 12-03-2022 02:46:45 |
| Video Discription | 为了拍摄传统蒸鸡蛋糕的视频，足足吃了一个月的鸡蛋糕早餐（😅）。几乎试遍网路上的蒸鸡蛋糕食谱。有的食谱会自然开口笑，但是添加太多汽水，蛋糕吃起来好像在“吃”汽水。有的食谱没有放汽水也能做到自然开口笑，但因为面粉的比例很高所以口感相当扎实，当天放凉后吃还行，隔天没有蒸热再吃很难入口。 最终在视频出现的两个食谱，个人觉得是相对松软的，所以真心推荐给大家尝试。😊 ➡️我还试了坊间流传的打发鸡蛋的8分钟定律，10分钟定律，甚至15分钟定律，以及最后转低速打发一分钟的说法，实际操作后觉得对新手来说没有太多意义。反而把鸡蛋浸泡在热水打发比较有帮助哦。😊 💡传统蒸鸡蛋糕对熟练的高手来说简直是轻而易举就能做到开口笑。但是对于新手或初次尝试的人却不是那么一回事了。除了材料分量的比例很重要，鸡蛋是否能打发到充满空气感，面粉和水混合鸡蛋是否消泡，也是鸡蛋糕会否成功的关键。 以下总结了几点值得注意事项让新手在开始前了解一下： 1. 鸡蛋浸泡在热水打发，比较容易打至体积蓬松充满空气感。Eggs soak in hot water, which is easier to beat until the volume is full of air 2. 浓稠的面糊才会自然裂开，因此不要随意更改粉和水的比例（还有糖）。Thick batter will crack naturally, so don't change the ratio of flour and water arbitrarily 3. 虽然浓稠的面糊会开口笑，但是蛋糕比较扎实口感不佳。Although the thick batter will cracks , but the cake is more hard 4. 视频里两个食谱属于松软的，（如果坚持要有开口笑）建议在面糊表面撒上白糖划十字。The two recipes in the video are fluffy, suggest to sprinkle sugar on the surface of the batter to marking a cross 💡以下食谱可做两个4寸的鸡蛋糕，或者一个6寸的鸡蛋糕。 传统蒸鸡蛋糕食谱（清水版）： A蛋 2个（约120g） 普通面粉 160g 玉米粉 40g 细砂糖 150g 清水 120g ➡️4寸的模具大火蒸20分钟 ➡️6寸的模具大火蒸30分钟 传统蒸鸡蛋糕食谱（汽水版）： A蛋 3个（约180g） 普通面粉 230g 细砂糖 200g 100号 75g ➡️7寸的模具大火蒸35分钟 💡Below recipe can made 2 pieces 4 inches cake, or 1 piece 6 inches cake. Traditional Steamed Cake recipe : A size egg 2 (120g) Plain flour 160g Corn starch 40g Sugar 150g Water 120g ➡️For 4 inches mold steamed at high heat 20 minutes ➡️For 6 inches mold steamed at high heat 30 minutes Traditional Steamed Cake recipe : A size egg 3(180g) Plain flour 230g Sugar 200g 100 plus 75g ➡️For 7 inches mold steamed at high heat 35 minutes [MHvqRn_9YVs] |
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