今次食譜整蒸蛋糕。一個平凡但令人滿足的蛋糕，充滿彈性和濕潤的口感，蛋香淡然悠長。如果大家沒有焗爐，但是又想試試在家中焗蛋糕的話，這個食譜就非常適合，而且比起普通的焗蛋糕更健康清淡，不會太熱氣，十分適合老人家或小朋友食用。但是，蒸蛋糕看似簡單但又容易失敗，大家記得觀看食譜影片留意秘訣。另外，最近天氣開始變冷，記得著意保暖，吃多些食物保溫，好好照顧自己，順實自然完成你的想法，快樂就是這麼簡單。大家都試試做這個蒸蛋糕！以下是我媽媽整的食譜。
蒸蛋糕 食譜 Recipe
材料 Ingredients:
- 低筋麵粉 60克 / 60g Cake flour
- 吉士粉 8克 / 8g Custard powder
- 牛奶 50克 / 50g Milk
- 雞蛋 3隻 / 3 Eggs
- 無鹽牛油 20克 / 20g Unsalted Butter
- 砂糖 45克 / 45g Sugar
- 檸檬汁 1茶匙 / 1 tsp. Lemon juice
做法 Step:
1) 把雞蛋的蛋黃和蛋白分開。 Separate the egg yolk from the egg white.
2) 把蛋黃加入鮮奶和牛油溶液，拌勻。 Mix the egg yolks with milk and melted butter.
3) 篩入麵粉和吉士粉至蛋黃糊，拌勻至沒有粉粒。 Sift in the cake flour and custard powder into the egg yolk mixture, and mix until there are no lumps.
4) 把蛋白加入檸檬汁，用電動打蛋器中速打發，一邊打發一邊分三次加入砂糖，加入最後一次砂糖時轉低速打發，打發至乾性發泡，提起打蛋器時有較短和挺立的彎勾狀。 Add lemon juice to the egg whites and beat with an electric mixer at medium speed. Add sugar in three batches while beating, and switch to low speed when adding the last batch of sugar. Beat until stiff peaks form. (When you lift the beaters, the peaks should be short and upright with a slight bend.)
5) 把三分一的蛋白霜加入麵糊，用膠刮切拌法拌勻，然後把所有麵糊倒入蛋白霜，輕輕在切拌法拌勻，盡量用較少次數拌勻避免消泡。 Add one-third of the egg whites to the batter and fold-in using a spatula. Then pour all the batter and gently mix it, trying to mix it in a small number of times to avoid deflating the batter.
6) 把模具的底部鋪上牛油紙，把蛋糕糊倒入模具，敲打幾下把麵糊較大的氣泡排出。 Line the bottom of the mold with parchment paper, pour the cake batter into the mold, and tap it a few times to release any large air bubbles.
7) 水煮沸後，放入蛋糕並蓋上鍋蓋，鍋蓋要留下1-2吋空隙，不要完全緊閉蓋上避免水蒸氣進入麵糊，用中小火蒸45分鐘，取出把蛋糕倒扣待涼，然後脫模完成。 After the water boils, place the cake in the pot and cover it with lid, leaving a 1-2 inch gap. Do not close the lid completely to prevent water vapor from entering the batter. Steam over medium-low heat for 45 minutes. Then take the cake out and place invertedly to cool down, and then unmold it.
