Never give up! Lady Finger for Charlotte Fruit Cake
上次的手指餅失敗了, 一直好想再弄, 今晚終於決定再試. 比起上次, 似返隻finger 了.
材料:
蛋白 2隻
蛋黃 2隻
砂糖 60克
麪粉 55克
他他粉 1/8茶匙
1) 先將蛋黃及20克砂糖打至淡黃色. (至少要5-8分鐘)
2) 蛋白打至起泡後, 分次加入40克砂糖, 打至企身.
3) 用少許蛋黃拌入蛋白, 拌好後, 再倒入蛋白拌勻.
4) 加入已篩麪粉.
5) 麪糊唧成手指狀. 用180c焗18分鐘或至金黃.
Yves是參考Cake...ing, 再跟据上次失敗的經驗而成的手指餅食譜. 以上份量, 可做一個6"Charlotte cake 底片及圍邊.
材料:
蛋白 2隻
蛋黃 2隻
砂糖 60克
麪粉 55克
他他粉 1/8茶匙
1) 先將蛋黃及20克砂糖打至淡黃色. (至少要5-8分鐘)
2) 蛋白打至起泡後, 分次加入40克砂糖, 打至企身.
3) 用少許蛋黃拌入蛋白, 拌好後, 再倒入蛋白拌勻.
4) 加入已篩麪粉.
5) 麪糊唧成手指狀. 用180c焗18分鐘或至金黃.
Yves是參考Cake...ing, 再跟据上次失敗的經驗而成的手指餅食譜. 以上份量, 可做一個6"Charlotte cake 底片及圍邊.
posted by Bonnie Yves at 10:10 PM
5 Comments:
Yves --> 手指整得好成功呀, 我想問下你係用咩喞嘴呀, 幾大呢??
zanna
Thank you Zanna. I was using 1cm round nozzle .
Thank you Elsa, really look forward to seeing you soon.
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