传统鸡蛋糕 Kuih Bahulu

材料:
AA 蛋: 4粒
普通面粉: 120g
发粉:¼ tsp
Vanilla 香精: ½ tsp
幼糖:85g(进烘炉加热)
 
做法:
1)鸡蛋+糖打至白和浓稠状(可以画O字 – 不易消失的状态)
2)筛入面粉和发粉,搅拌均匀。加入Vanilla 香精拌均。
3)预热烤箱和涂上少许的油的kuih bahulu 烤模10分钟,将面糊放入挤花袋,把面糊按入模子里8分满。
4)以150°C烘烤20分钟或至金黄色,即可取出。
5)用牙签挑出烤好的鸡蛋糕即可。
 
 
温馨提醒:
1)每次的烘烤。烤模都要涂油。然后进烤箱加热5分钟,才倒入面糊,重复此动作至面糊烤完。
 
2)糖要进烤箱加热, 大概有热度就行,然后直接加入鸡蛋里打发,这个做法可以帮助耐放度,可耐存1个月。
 
3)要使蛋糕更轻盈,可将面粉事先放进烤箱加热,不用太久,有热度就好, 这和以前的做法拿面粉去晒是一样的。
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