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IN KOREA: Our Wedding in Korea

December 05, 2016

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【原味古早味蛋糕做法】【HOW TO MAKE STEAM BAKE SPONGE CAKE】

【原味古早味蛋糕做法】【HOW TO MAKE STEAM BAKE SPONGE CAKE】最近爆紅的古早味蛋糕。簡單的材料，比想像中還要簡單的做法。這簡單的原味古早味蛋糕食譜口感綿密，搭配濃郁的雞蛋鮮奶的味道，吃在嘴裡有一種簡單的幸福感。材料 (INGREDIENTS) A 75g 植物油 (vegetable oil) 90g 低筋麵粉 (cake flour) 60g 牛奶 (milk) 6 蛋黃 (egg yolk) B 6 蛋白 (egg white) 75g 砂糖(caster sugar) 1g 鹽 (salt) 做法 (METHOD) 1. 油微波2分鐘 (heat oil in microwave for 2 min) 2. 混合植物油和麵粉至無顆粒（mix vegetables oil and flour to no crumb） 3. 加入牛奶及蛋黃攪拌至順滑（add in milk and yolk mix to smooth batter) 4. 蛋白加入鹽（ add salt into egg white) 5. 慢慢加入砂糖打發蛋白至濕性發泡（slowly add in sugar and beat egg white to stiff peak) 6. 加入 1/3 B 材料進 A 材料攪拌均勻（add 1/3 of B ingredients to A and mix well) 7. 最後小心拌入 A + B (lastly carefully combine A + B) 8. 水浴法150c，烤60分鐘(steam bake in 150c for 60mins) 詳細做法可以點擊以下影片參考 FOR MORE DETAIL PLEASE CHECK OUT VIDEO DOWN BELOW 如果希望看到我的影片更新歡迎關注我的youtube頻道☺️ if you wish to see more video from me please subscribe to my youtube

【seasalt cheese cream chiffon cake recipe】【海鹽起司奶蓋戚風蛋糕做法】 STEPHIE'S KITCHEN 海鹽起司奶蓋有點鹹有點甜的，配上柔軟即有彈性的戚風蛋糕。。是一款吃到停不下來的蛋糕～烤箱又是時候開工咯😋 材料 INGREDIENTS [STEPHIE'S RECIPE] 戚風蛋糕 CHIFFON CAKE 3 雞蛋黃 egg yolks 35g 牛奶 milk 30g 植物油 vegetable oil 55g 低筋麵粉 cake flour 3 雞蛋白 egg whites 55g 砂糖 sugar 海鹽起司奶蓋 sea salt cheese cream 220g 鮮奶油 fresh cream 80g 鮮奶 fresh milk 50g 奶油起司 cream cheese 50g 煉奶 condensed milk 3/4tsp 海鹽 sea salt 裝飾 topping 杏仁片 some almond flake 詳細做法請點擊以下影片參考 STEP BY STEP INSTRUCTION PLEASE CHECK OUT VIDEO DOWN BELOW 如果希望看到我的影片更新, 歡迎免費訂閱我的youtube頻道☺️ if you wish to see more video from me please subscribe to my Youtube channel ABOUT ME 關於我【訂閱】YOUTUBE- Stephie 蔚絲 https://www.youtube.com/c/Stephystephie?sub_confirmation=1 【分享】FB page 粉絲專頁 https://www.facebook.com/stephieWS.official 【關注】INSTAGRAM- stephiestephy https://www.instagram.com/stephiestephy

【無蛋無奶芒果杯子蛋糕食譜】【PERFECT VEGAN MANGO MUFFIN RECIPE】【完美素食蛋糕】【EGGLESS DAIRY FREE MANGO CAKE】 STEPHIE'S KITCHEN

【無蛋無奶芒果杯子蛋糕食譜】【PERFECT VEGAN MANGO MUFFIN RECIPE】【完美素食蛋糕】【EGGLESS DAIRY FREE MANGO CAKE】 STEPHIE'S KITCHEN 你們問我除了香蕉還可以用什麼水果來代替無蛋無奶的香蕉杯子蛋糕，這次我就用了家裡熟透的芒果來做這個蓬鬆的素食小蛋糕，放進冰箱冷藏後也好好吃不會變硬哦~❤️ 加上一顆有鹽烤腰豆，腰豆的香氣為這個芒果蛋糕加了不少分。我怎麼把重點放在腰豆上了，其實我也很愛芒果的❤️😍🤤 Some of you asked me what fruit we can use instead of banana for the previous vegan muffin video recipe. so this time I used the ripe mango in my fridge to bake this super fluffy vegan mango muffin. it won't be hard like stone but taste even better after chilled~❤️ the roasted cashew nut gave a good touch on this mango cake. You know, I like nuts~ and mango too ❤️😍🤤 材料 INGREDIENTS 1 1/2c 麵粉 FLOUR 1/2c 細砂糖 SUGAR 1/2tsp 鹽 SALT 1tsp 泡打粉 BAKING POWDER 1/2tsp 蘇打粉 BAKING SODA 1c 熟透芒果 RIPE MANGO 1/2c 植物油 VEGETABLE OIL 1/2c 豆奶 SOY MILK [12 杯子蛋糕 ] [12 MUFFINS] 詳細做法請點擊以下影片參考 FOR MORE DETAIL PLEASE CHECK OUT VIDEO DOWN BELO w 如果希望看到我的影片更新, 歡迎關注我的youtube頻道☺️ if you wish to see more video

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IN KOREA: Our Wedding in Korea

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