2010年2月19日星期五

【全麥香蕉小蛋糕】~附食譜

【全麥香蕉小蛋糕】





[材料]

全麥粉90g,低筋粉90g,泡打粉1湯匙,梳打粉1茶匙,無鹽牛油70g,三溫糖30g,蛋2隻,熟香蕉200g,檸檬汁1茶匙

[做法]

(1) 先將香蕉用攪拌器加入少許檸檬汁,打成香蕉茸備用。



(2) 低筋粉、泡打粉、梳打粉拌勻。

(3) 牛油加入糖打滑,再加入蛋汁及香蕉茸拌勻。



(4) 篩入混合粉拌勻,再加入全麥粉拌勻。



(5) 預備小錫紙杯,倒入粉糊至八成滿。



(6) 預熱焗爐,以180C焗18分鐘即成。



7 則留言:

  1. --恭喜--恭喜---新春大吉大利!
    台灣好玩嗎?
    香港好凍呀!
    [版主回覆02/19/2010 07:26:00]呢度無咁凍可惜日日落雨!

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  2. 唔用全麥粉又如何呢!
    [版主回覆02/19/2010 07:25:00]唔用全麥粉咪好似普通香蕉蛋糕囉!

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  3. 3333
    [版主回覆02/19/2010 07:25:00](Empty)

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  4. 用全麥粉做會健康D  
    [版主回覆02/24/2010 16:48:00](Empty)

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  5. I copied your recipe (but do away with the Baking Soda and Lemon Juice). The product is delicious. Thank you. By the way, Baking Powder and Baking Soda do the same thing (i.e. lifting substance). The difference is that "baking powder" can do the job by itself while " baking soda" needs an agent (and in this case, the lemon juice)
    [版主回覆02/24/2010 16:48:00]多謝你! 呢個蛋糕真係唔錯 我祇係照譜做,至於有何作用,真係無研究噃!

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  6. Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.
    [版主回覆02/24/2010 21:01:00]睇唔晒你啲字呀! 我知道兩者都係用嚟令蛋糕更鬆軟,實際兩者分別有多大我又不大清楚,我對烘焙仲有好多嘢要學呢!

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  7. 我終於買咗焗爐, 我會整呢個, 不過要等香蕉熟先得.
    [版主回覆04/20/2010 06:11:00]好囉,你終於都要做糕友啦!

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