很肥很飽滿的蛋糕, 整體質感很好, 企身亦鬆軟。唯一不足是紅豆蓉要多放一㸃呢！
材料:
1. 昭和香格里拉低筋粉 或其他如日清低筋粉 140g
2. 黄糖 80g (少甜版)
3. 雞蛋 9隻 (蛋白蛋黄分開)
4. Baking powder 1茶匙
5. 食油 1湯匙
6. 綠茶粉 4湯匙
7. 紅豆蓉 4-6湯匙 (北海道罐裝紅豆蓉)
1. 紅豆蓉先放入煲底
2. 綠茶粉, 麵粉加baking powder分別篩1-2次
3. 蛋白打至企身
4. 蛋黄加糖, 油, 一半綠茶粉打至鬆起3倍
5. Baking powder, 低筋粉及剩下綠茶粉混合, 把一半份量逐少加入蛋糊中, 輕力攪拌。
6. 先加入一半蛋白
7. 分幾次加下餘下麵粉和綠茶粉
8. 再分幾次加入餘下蛋白
9. 輕力攪拌並倒入飯煲中
10. 放入飯煲按“正常煮飯模式”, 程式完結, 打開檢查
 |
| 表面乾了但用牙簽插入仍有少許麵糊黏著 |
11. 再按一次“快速”模式, 並在中途停止或根據蛋糕熟成而熄電源
12. 完成了, 取出飯煲內胆, 讓蛋糕水份散去及周邊收縮。約10-15分鐘
13. 反轉放上碟, 再加些綠茶粉和紅豆蓉, 熱食凍食均可。
Ingredients:
1. 140 g plain flour, like Nissin plain flour
2. 50g brown sugar (low sugar)
3. 9 eggs (separated)
4. 1 teaspoon baking powder
5. 1 tablespoon cooking oil
6. 4 tablespoon green tea powder
7. 4 tablespoon red bean paste ( Hokkaido can red bean paste)
Method:
1. Put some red bean paste into the inner bowl of the rice cooker.
2. Sieve green tea powder and other dry ingredients separately.
3. Whisk the egg whites with an electric hand mixer until soft peaks form.
4. Beat egg yolks with sugar, oil, 2 tablespoon green tea powder by an electric hand mixer until light and fluffy.
5. Mix another 2 spoonful green tea powder with flour. Add 1/2 dry ingredients into the egg mixture, gently fold in.
6. Then 1/2 egg white in.
7. Add the remaining flour in 3 batches.
8. Finally, fold the remaining half egg whites into the batter in batches.
9. Pour the batter into the inner bowl of cooker
10. Press “cook rice or plain rice mode” until finished, open the lid and check the doneness by a toothpick that comes out clean.
11. Continue with a “quick mode” cycle but off at the mid or off according to the doneness of the cake.
12. When finished. Take out the inner bowl from cooker, and allow to cool for 10 to 15 mins before removing.
13. Invert the bowl on a plate.
14. Garnish with some more green tea powder and serve with extra red bean paste.
15. Serve warm or cold.
電飯煲焗黑糖紅棗正蛋糕
電飯煲焗蛋糕小tips
