Sunday, July 22, 2018

核桃蜂蜜小蛋糕



扶摇专属,虽千万人吾往矣。。。
纵然面对万千人的阻碍,也一样勇往直前。

你说,现实里,有多少人如‘扶摇’;
面对生活,爱情,磨练可以不惧不退不闪。

任何妖孽,不流露一丝恐慌;
硬拼或智取,总有出路。

任何阻滞,不显露一丝惊慌;
委屈或无奈,总会过去。

怎么古代的日子可以如此轻易的就被‘扶摇’直上;
我忽然感叹我的生不逢时。

怎么古代的女子只需要御泥养颜就能被宠上天;
我忽然感叹我的生不及时。

不变的或许,无论时代如何变迁;
你我寻觅的依然是长孙无极的至善至美吧!



大蛋糕几乎是不太可能的事,那就一切从‘小’开始吧!
Ann的食谱总是让人有‘情窦初开’的感觉;
我尤其期待它切开时的惊喜。




材料:
A
40g 核桃(一半搅成粉,一半剁碎)
3个 蛋黄
25g 粟米油
1/2 tbsp 蜂蜜
25g 香橙汁
35g 低粉(过筛)

B
3个 蛋白
1/2 tsp 柠檬汁
45g 细砂糖

做法:
1)把蛋黄,粟米油及蜂蜜混拌,再加入橙汁拌匀。
2)拌入核桃粉,再把低粉倒入混拌均匀。
3)将蛋白及柠檬汁打至起泡,再分次加入细砂糖打至坚挺状。
4)取1/3加入蛋黄面糊里搅拌,再倒回剩余的蛋白霜里,翻拌均匀即可。
5)把面糊倒入挤花袋里,再挤入纸杯至7-8分满,撒上核桃碎。
6)放入预热烤箱,以170度烤约25分钟即可。
7)蛋糕出炉后,连同烤盘大力敲打,以防蛋糕收缩。



1 comment:

记忆里有我也有你…

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    ReplyDelete


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