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牛油蛋糕的两种做法，比一比才知道原来是这样！【ENG SUB】
大家好，我是小豪。今天我用同一个配方，分别用全蛋法和分蛋法，两种不同的做法来做牛油蛋糕，看一下有什么区别。
牛油蛋糕也叫磅蛋糕，之所以会叫磅蛋糕，是因为它主要的四种材料：黄油，鸡蛋，糖和面粉的分量相同，各是一磅。今天这个配方，四种材料都是120g。相信许多人不太吃甜，会做减糖。视频中就跟大家分享减糖应该怎样减。
Facebook page: https://www.facebook.com/Hao.sKitchen1125/
小豪每周都会跟大家分享一款美食或糕点的做法和秘密。点以下的链接订阅小豪厨房，并打开旁边的小铃铛，这样你就不会错过小豪发布的最新视频~
https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg?sub_confirmation=1
【材料】（模具：7cm*7cm*18cm方形模具）
牛油/黄油。。。120g
鸡蛋。。。3个（120g）
细砂糖/糖粉。。。80g
低筋面粉。。。120g
牛奶。。。20g
泡打粉。。。1/2tsp(2g)
香草精。。。1/2tsp(2g)
白醋/柠檬汁。。。1tsp(5g) ***分蛋法才需要
【烤法】
烤箱中层，180°C烤50分钟。最后10分钟可盖铝箔纸防止表面上色过深。烤完马上脱模放凉。
【烤箱】Cornell CEO-SE40L
【搅拌器】
Sharp EMS60WH
Khind HM300
【打蛋白霜参考视频】
https://youtu.be/3cKC8fXy7to（在视频最后附上了完整无删减无快速播放版）
https://youtu.be/2eoF3JAweGQ（专门视频详细解说版）
00:00 牛油蛋糕也叫磅蛋糕
01:22 全蛋法
04:02 分蛋法
07:08 比较
Hi everyone, this is Xiaohao. Today I used the same recipe to make butter cake in two different ways by the whole egg method and the separate egg method,. Let’s see what is the difference.
Butter cake is also called pound cake. The reason why it is called pound cake is because of its four main ingredients: butter, eggs, sugar and flour in the same amount, each weighing one pound. For today’s recipe, all four ingredients are 120g. I believe that many people do not eat too sweet and will reduce sugars. In the video, I will share with you how to reduce sugar.
【Ingredients】 (mold: 7cm*7cm*18cm square mold)
Butter/margerine. . . 120g
egg. . . 3 pieces (120g)
Caster sugar/ powdered sugar. . . 80g
Low-gluten flour/cake flour. . . 120g
Milk. . . 20g
Baking powder. . . 1/2tsp(2g)
Vanilla extract. . . 1/2tsp(2g)
vinegar/lemon juice. . . 1tsp(5g) ***Needed for egg separation method
【Roasting method】
Bake in the middle of the oven at 180°C for 50 minutes. The last 10 minutes can be covered with aluminum foil to prevent the surface from getting too dark. Remove from the mold immediately after baking and let cool.
【Oven】Cornell CEO-SE40L
【Hand mixer】
Sharp EMS60WH
Khind HM300
【
...
https://www.youtube.com/watch?v=934kGk-giJI
牛油蛋糕也叫磅蛋糕，之所以会叫磅蛋糕，是因为它主要的四种材料：黄油，鸡蛋，糖和面粉的分量相同，各是一磅。今天这个配方，四种材料都是120g。相信许多人不太吃甜，会做减糖。视频中就跟大家分享减糖应该怎样减。
Facebook page: https://www.facebook.com/Hao.sKitchen1125/
小豪每周都会跟大家分享一款美食或糕点的做法和秘密。点以下的链接订阅小豪厨房，并打开旁边的小铃铛，这样你就不会错过小豪发布的最新视频~
https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg?sub_confirmation=1
【材料】（模具：7cm*7cm*18cm方形模具）
牛油/黄油。。。120g
鸡蛋。。。3个（120g）
细砂糖/糖粉。。。80g
低筋面粉。。。120g
牛奶。。。20g
泡打粉。。。1/2tsp(2g)
香草精。。。1/2tsp(2g)
白醋/柠檬汁。。。1tsp(5g) ***分蛋法才需要
【烤法】
烤箱中层，180°C烤50分钟。最后10分钟可盖铝箔纸防止表面上色过深。烤完马上脱模放凉。
【烤箱】Cornell CEO-SE40L
【搅拌器】
Sharp EMS60WH
Khind HM300
【打蛋白霜参考视频】
https://youtu.be/3cKC8fXy7to（在视频最后附上了完整无删减无快速播放版）
https://youtu.be/2eoF3JAweGQ（专门视频详细解说版）
00:00 牛油蛋糕也叫磅蛋糕
01:22 全蛋法
04:02 分蛋法
07:08 比较
Hi everyone, this is Xiaohao. Today I used the same recipe to make butter cake in two different ways by the whole egg method and the separate egg method,. Let’s see what is the difference.
Butter cake is also called pound cake. The reason why it is called pound cake is because of its four main ingredients: butter, eggs, sugar and flour in the same amount, each weighing one pound. For today’s recipe, all four ingredients are 120g. I believe that many people do not eat too sweet and will reduce sugars. In the video, I will share with you how to reduce sugar.
【Ingredients】 (mold: 7cm*7cm*18cm square mold)
Butter/margerine. . . 120g
egg. . . 3 pieces (120g)
Caster sugar/ powdered sugar. . . 80g
Low-gluten flour/cake flour. . . 120g
Milk. . . 20g
Baking powder. . . 1/2tsp(2g)
Vanilla extract. . . 1/2tsp(2g)
vinegar/lemon juice. . . 1tsp(5g) ***Needed for egg separation method
【Roasting method】
Bake in the middle of the oven at 180°C for 50 minutes. The last 10 minutes can be covered with aluminum foil to prevent the surface from getting too dark. Remove from the mold immediately after baking and let cool.
【Oven】Cornell CEO-SE40L
【Hand mixer】
Sharp EMS60WH
Khind HM300
【
...
https://www.youtube.com/watch?v=934kGk-giJI
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汉
汉堡面包做法※柔软餐包※材料简单※brioche
▌开启字幕CC有中/英字幕 Turn on subtitles CC has Chinese/English subtitles
Or you can click the auto-translate to other languages, thanks!
RECIPE
▌材料 Ingredients
汉堡面包做法 Brioche Burger Buns Recipe：
300g 高筋面粉 Bread flour
30g 砂糖 Granulated sugar
3g 盐 Salt
3g 酵母 Yeast
180g 牛奶 Milk
20g 无盐黄油 Unsalted butter
▌步骤 Instructions
1. 高筋面粉，盐，酵母，砂糖和牛奶搅拌成团，视频中你看到我之后才下糖，原因是一开始我忘记放，所以你一开始就下糖就可以了
2. 揉面机揉面的时间不是固定的，需要根据面团状况调整。普遍的情况是面粉，盐，酵母，糖和牛奶先用1挡搅拌均匀即可，然后用3或4挡（中速）搅拌成团，以面团不粘盆壁为准，才加入黄油。黄油加入之后，用1挡搅拌至完全被吸收，这时候面团会很黏，一直搅拌到面团重新成团，然后转3或4挡搅打出膜。汉堡面包对筋膜要求不是很高，尽量光滑即可
3. 将面团揉出光滑面，第一次发酵1小时至双倍大
4. 发酵好的面团排气后均分8份，揉成小面团，休息20分钟
5. 休息后的小面团均匀排气，然后再次揉成小面团，2次发酵40分钟
6. 表面刷一层蛋液，送入预热好的烤箱中层，200℃烤10-12分钟
1. Stir high-gluten flour, salt, yeast, sugar and milk into a ball. In the video, you see me add sugar after. The reason is that I forgot to add it at the beginning, so you can add sugar at the beginning.
2. The kneading time is not fixed and needs to be adjusted according to the dough condition. The general situation is that the flour, salt, yeast, sugar and milk can be mixed with the 1st gear first, then the 3rd or 4th gear (medium speed) is mixed into a ball, and the butter is added only when the dough does not stick to the wall of the pot. After the butter is added, mix with 1st gear until it is completely absorbed. At this time, the dough will be very sticky. Keep stirring until the dough is re-formed, then turn to 3rd or 4th gear and beat the film. The hamburger bun is not very demanding on the fascia, just try to be as smooth as possible
3. Knead the dough to a smooth surface, ferment for 1 hour for the first time until it doubles in size
4. After the fermented dough is exhausted, divide it into 8 equal parts, knead into small dough, and rest for 20 minutes
5. After the rest, the small dough is evenly vented, and then kneaded into a small dough again, and fermented for 40 minutes twice.
6. Brush the surface with a layer of egg wash, put it into the middle layer of the preheated oven, bake at 200°C for 10-12 minutes
▌Tsp to Gram
1Tbsp 汤匙 = 15g
1Tsp 茶匙 = 5g
1/2Tsp 茶匙 = 2.5g
1/4Tsp 茶匙 = 1.25g
▌Egg size to Gram
AA = 70g and above
A = 65-70g
B = 60-65g
C = 55-60g
D = 55g and below
--------------------------------------
FACEBOOK
▶https://www.facebook.com/Hao.sKitchen1125/
YouTube订阅
▶https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg
- Refeeld x Project AER Blue Terrain
- Provided to YouTube by Label Worx Limited
- Watch: https://www.youtube.com/watch?v=dEoYXbBIa7g
--------------------------------------
章节标签：
00:00 开头
00:15 揉面团
02:09 第一次发酵
02:59 面包整型
05:02 第二次发酵
05:31 烘烤方法
06:15 材料配方
#汉堡包 #餐包 #汉堡面包 #面包 #小豪厨房 #Haoskitchen
...
https://www.youtube.com/watch?v=jUCp-uRXXQc
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椰
椰子戚风蛋糕︱椰香搭配芝士，甜与咸的微妙结合！coconut
大家好，我是小豪。今天我们来做椰子戚风蛋糕。中间搭配一点咸芝士，甜与咸的微妙组合绝对会让你意想不到。
Facebook page: https://www.facebook.com/Hao.sKitchen1125/
欢迎【按赞】或【留言】，也可以【订阅】我的频道，记得打开小铃铛接收最新视频的通知，这些都可以帮助我的频道成长，谢谢你们~
Please to 【Like】 or 【Leave a message】, or you can 【Subscribe】 to my channel, remember to turn on the small bell to receive notifications of the latest video, these can help my channel grow, thank you~
订阅： https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg
材料：【6寸戚风模具】
B级蛋。。。3个
椰子油。。。20g
稀释椰奶。。。80g（椰奶40g + 水40g）
低筋面粉。。。65g
细砂糖。。。45g
白醋/柠檬汁。。。3g（1/2tsp）
帕尔马芝士。。。适量
***椰奶和水的比例可以自行调整。喜欢椰香味浓一些，水就少放一些，总量维持80g就好。
烤法：烤箱中下层，150°C/50分钟。
【其他尺寸】
4寸模具：以上配方的材料乘以0.33，相同温度烤25-30分钟
7寸模具：以上配方的材料乘以1.33，烘烤温度和时间一样
8寸模具：以上配方的材料乘以1.66，烘烤温度和时间一样
***烘烤时间只是给你作为参考，还要根据你们家的烤箱脾气做调整。烤到最后，蛋糕表面摸起来干干的，用竹签插进去拔出来没有沾粘就表示熟了。还有沾粘就继续烤10分钟，直到烤熟为止。
Material: 【6 inch chiffon mold】
Grade B eggs. . . 3 pcs
Coconut oil. . . 20g
Dilute coconut milk. . . 80g (40g coconut milk + 40g water)
Low-gluten flour/cake flour. . . 65g
Caster sugar. . . 45g
Vinegar/lemon juice. . . 3g (1/2tsp)
Parmesan cheese. . . Right amount
***The ratio of coconut milk to water can be adjusted by yourself. If you like the coconut scent to be stronger, you should put less water and keep the total amount at 80g.
Baking method: middle and lower oven, 150°C/50 minutes.
【Other sizes】
4-inch mold: Multiply the material of the above formula by 0.33, and bake at the same temperature for 25-30 minutes
7-inch mold: multiply the material of the above formula by 1.33, the baking temperature and time are the same
8-inch mold: multiply the material of the above formula by 1.66, the baking temperature and time are the same
***The baking time is just for your reference, and it needs to be adjusted according to your oven temperament. At the end of the baking process, the surface of the cake feels dry to the touch. Use a bamboo stick to insert it and pull it out without sticking to indicate it is cooked. If there is stickiness, continue to bake for 10 minutes until it is cooked throu
...
https://www.youtube.com/watch?v=3QXDhJvAlBQ
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VIDEO
香
香蕉蛋糕简单做法︱少糖无泡打粉
大家好，我是小豪。今天我们来做香蕉蛋糕。这是一个非常简单的配方，少糖，没有添加泡打粉和苏打粉，纯粹靠打发的蛋糊来达到松软的口感。
小豪每周都会跟大家分享一款美食或糕点的做法和秘密。点以下的链接订阅小豪厨房，并打开旁边的小铃铛，这样你就不会错过小豪发布的最新视频~
https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg?sub_confirmation=1
配方：
（适合6寸蛋糕模具）
香蕉。。。130g
B级蛋。。。3个
黄糖。。。55g
牛油/菜油。。。50g
低筋面粉。。。110g
盐。。。一小撮（大约1g）
（适合8寸蛋糕模具）
香蕉。。。250g
B级蛋。。。5个
黄糖。。。110g
牛油/菜油。。。100g
低筋面粉。。。220g
盐。。。1/2tsp（大约3g）
烤箱170°C烤35分钟。
这款蛋糕也可以用蒸的方式，大火蒸35分钟。
Hello everyone, I am Xiaohao. Today we are going to make banana cake. This is a very simple recipe, less sugar, no baking powder and baking soda, and purely beaten egg batter to achieve a soft taste.
Xiaohao will share with you the recipes and secrets of a food or pastry every week. Click the link below to subscribe to Hao's Kitchen, and turn on the small bell next to it, so that you will not miss the latest video released by Xiaohao~
https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg?sub_confirmation=1
Recipe:
(Suitable for 6-inch cake mold)
Banana. . . 130g
Grade B eggs. . . 3 pcs
Brown sugar. . . 55g
Butter/vegetable oil. . . 50g
Low-gluten flour/cake flour. . . 110g
Salt. . . Abit (about 1g)
(Suitable for 8-inch cake mold)
Banana. . . 250g
Grade B eggs. . . 5pcs
Brown sugar. . . 110g
Butter/vegetable oil. . . 100g
Low-gluten flour/cake flour. . . 220g
Salt. . . 1/2tsp (about 3g)
Bake in the oven at 170°C for 35 minutes.
This cake can also be steamed for 35 minutes on high heat.
#香蕉蛋糕 #简单做法 #海绵蛋糕 #无泡打粉
...
https://www.youtube.com/watch?v=BU3r9nLpS1A
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VIDEO
简
简易杂果蛋糕，分蛋法，超级松软的圣诞必吃蛋糕※mixed
▌开启字幕CC有中/英字幕 Turn on subtitles CC has Chinese/English subtitles
Or you can click the auto-translate to other languages, thanks!
RECIPE
▌材料 Ingredients
酒渍杂果蛋糕 MIXED FRUIT CAKE：
2 B级蛋 GRADE B EGG
110g 低筋面粉 CAKE FLOUR
140g 杂果干 DRY MIXED FRUIT
90g 黄油 BUTTER
40g 黄油用砂糖 GRANULATED SUGAR FOR BUTTER
40g 蛋白霜用砂糖 GRANULATED SUGAR FOR MERINGUE
30g 覆盆子酒 RASPBERRY LIQUEUR
2g 泡打粉 BAKING POWDER
▌Tsp to Gram
1Tbsp 汤匙 = 15g
1Tsp 茶匙 = 5g
1/2Tsp 茶匙 = 2.5g
1/4Tsp 茶匙 = 1.25g
▌Egg size to Gram
AA = 70g and above
A = 65-70g
B = 60-65g
C = 55-60g
D = 55g and below
--------------------------------------
FACEBOOK
▶https://www.facebook.com/Hao.sKitchen1125/
YouTube订阅
▶https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg
Music – BTS Piano Music
--------------------------------------
章节标签：
00:00 前言 FOREWORD
00:25 分蛋 SEPARATE EGG
01:10 杂果干 MIXED FRUIT
01:34 低筋面粉 CAKE FLOUR
01:52 蛋白霜 MERINGUE
03:26 打发黄油 BEATING BUTTER
04:51 混合面粉和蛋白霜 MIXED FLOUR & MERINGUE
07:38 入模&烘烤 MOLDING & BAKE
08:14 出炉&脱模 DEMOLDING
#杂果蛋糕 #磅蛋糕 #牛油蛋糕 #圣诞蛋糕 #小豪厨房 #Haoskitchen
...
https://www.youtube.com/watch?v=t0nlrHezgcM
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【
【食谱比拼】我用两种配方制作了日式舒芙蕾芝士蛋糕，你猜哪个更好吃
▌开启字幕CC有中/英字幕 Turn on subtitles CC has Chinese/English subtitles
Or you can click the auto-translate to other languages, thanks!
RECIPE
▌BAKE WITH ANGUS【https://youtu.be/pmTo3fHK9uE】
100g 奶油奶酪 CREAM CHEESE
35g 无盐黄油 UNSALTED BUTTER
76g 牛奶 MILK
35g 低筋面粉 CAKE FLOUR
38g 蛋黄 EGG YOLK
78g 蛋白 EGG WHITE
40g 细砂糖 CASTER SUGAR
▌小高姐【https://youtu.be/SyM3jMFjess】
160g 奶油奶酪 CREAM CHEESE
35g 无盐黄油 UNSALTED BUTTER
60g 牛奶 MILK
25g 低筋面粉 CAKE FLOUR
2 大鸡蛋 LARGE EGG
40g 细砂糖 CASTER SUGAR
3g 白醋 VINEGER
▌Tsp to Gram
1Tbsp 汤匙 = 15g
1Tsp 茶匙 = 5g
1/2Tsp 茶匙 = 2.5g
1/4Tsp 茶匙 = 1.25g
▌Egg size to Gram
AA = 70g and above
A = 65-70g
B = 60-65g
C = 55-60g
D = 55g and below
--------------------------------------
FACEBOOK
▶https://www.facebook.com/Hao.sKitchen1125/
YouTube订阅
▶https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg
Music – Meditation Impromptu
--------------------------------------
章节标签：
00:00 前言 FOREWORD
00:40 ANGUS的食谱 ANGUS’S RECIPE
02:56 入模&烘烤 MOLDING & BAKE
03:39 第二次制作 SECOND TRIED
04:27 小高姐的食谱 SIS GAO’S RECIPE
06:16 入模&烘烤 MOLDING & BAKE
06:53 比较 COMPARISON
#日式轻乳酪蛋糕 #口感比较 #小高姐 #BakewithAngus #小豪厨房 #Haoskitchen
...
https://www.youtube.com/watch?v=K1xs1p51fTA
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牛
牛油蛋糕卡油的原因-│
牛油蛋糕卡油的原因
做牛油蛋糕老是失败，原来是忽略了这些步骤！
有许多小伙伴留言给我说他们在制作牛油蛋糕上遇到很多问题，蛋糕一直做不成功。因为我也不太清楚你们遇到的状况，所以我就做一期视频，尝试去分析和验证哪一些错误导致蛋糕失败。希望对你们有帮助。
牛油蛋糕也称磅蛋糕（Pound cake）。顾名思义，蛋糕的材料如面粉，牛油，糖和鸡蛋分量都是一磅，都一样多。但近些年盛行少糖健康饮食路线，所以大家都会在原食谱做减糖。磅蛋糕通常可以减去原食谱最多20%的糖。超过20%，牛油不容易打发，而且蛋糕口感也会比较干，因为糖本身有保湿作用。
订阅小豪厨房，這樣你就不會錯過簡單的美食與糕點做法哦～
https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg?sub_confirmation=1
欢迎收看最热门视频~
https://www.tubebuddy.com/quicknav/mostpopular/UCEG094M7Z_lQs59LtSVmVPg
材料: 一个小圆6寸蛋糕
牛油/黄油。。。120g
细砂糖/糖粉。。。80g
低筋面粉。。。120g
鸡蛋。。。2粒（大约120g）
牛奶。。。20g
泡打粉。。。2g
00:00 intro
01:26 失败的制作过程
03:40 分析失败的原因
04:17 重新做一次
07:20 失败的原因（一）
08:07 失败的原因（二）
08:35 失败的原因（三）
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https://www.youtube.com/watch?v=T6Yc2-ZVJqk
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红
红糖发糕怎样做才会开口大笑
本期视频跟大家分享红糖发糕的简单做法。发糕怎样做才会开花大？视频中也用了小实验来做个比较，希望对大家有帮助。
小豪每周都会跟大家分享一款美食或糕点的做法和秘密。点以下的链接订阅小豪厨房，并打开旁边的小铃铛，这样你就不会错过小豪发布的最新视频~
https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg?sub_confirmation=1
配方：（模具：宽7cm*高3cm小模具，可以做6-7个发糕）
【第一段】
普通面粉/中筋粉。。。100g
粘米粉。。。100g
红糖。。。60g
白糖。。。15g
热水。。。200g
泡打粉。。。14g（3tsp）
玉米油。。。16g
【第二段】
普通面粉/中筋粉。。。150g
粘米粉。。。50g
白糖。。。75g
热水。。。200g
泡打粉。。。14g（3tsp）
玉米油。。。16g
大火蒸20分钟。蒸熟后不需要焖可以直接出炉。
In this video, I will share with you the simple methods of making brown sugar fatt kueh. How to make it crack big(big smile)? A small experiment is also used in the video to make a comparison, I hope it will be helpful to everyone.
Xiaohao will share with you the recipes and secrets of a delicacy or pastry every week. Click the link below to subscribe to Hao’s Kitchen, and turn on the small bell next to it, so that you will not miss the latest video released by Xiaohao~
https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg?sub_confirmation=1
Recipe: (mold: 7cm wide*3cm high small mold, can make 6-7 cakes)
[First paragraph]
Plain flour/all-purpose flour. . . 100g
Rice flour. . . 100g
Brown sugar. . . 60g
Sugar. . . 15g
Hot water. . . 200g
Baking powder. . . 14g (3tsp)
Corn oil. . . 16g
[Second paragraph]
Plain flour/all-purpose flour. . . 150g
Rice flour. . . 50g
Sugar. . . 75g
Hot water. . . 200g
Baking powder. . . 14g (3tsp)
Corn oil. . . 16g
Steam on high heat for 20 minutes. After steaming, it can be open lid without stewing.
#红糖发糕 #发糕 #fattkoh #fattkuih
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https://www.youtube.com/watch?v=aUyip0nYp7k
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据
据说是有耐性才做得出来的蛋糕，希望他会喜欢❤无奶版，适合奶素人士【eng
Indonesia layer cake milk free version
400g marjerine/butter
130g powdered sugar
80g sweetened condensed almond milk**
15 grade B eggs
(15 egg yolk + 7 egg white)
160g plain/all purpose flour
100g granulated sugar
5g layer cake mix spices
1/2tsp baking powder
**sweetened condensed almond milk
200g unsweetened almond milk
20g granulated sugar
欢迎【按赞】或【留言】，也可以【订阅】我的频道，谢谢你们~
Please【Like】 or 【Leave a message】, or【Subscribe】 to my channel, Thank You~
订阅： https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg
【喜欢小豪也可以追踪以下站点哦】
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印尼千层蛋糕无奶版
400g 人造黄油/黄油
130g 糖粉
80g 浓缩甜杏仁奶**
15个B级鸡蛋
（15个蛋黄+7个蛋清）
160g 普通/中筋面粉
100g 砂糖
5g 千层蛋糕混合香料
1/2tsp 泡打粉
**浓缩甜杏仁奶
200g 无糖杏仁奶
20g 砂糖
推荐其他视频：
【摩卡蛋糕做法︱极致松软，巧克力和咖啡的完美结合！Mocha Chiffon Cake Recipe】
https://youtu.be/Nc9xtGXrijY
【爆浆蓝莓玛芬做法，小孩也可以轻松完成的蛋糕︱Blueberry Muffins Recipe】
https://youtu.be/gzuBP2KhRCc
【轻乳酪蛋糕和香兰居然那么和谐好吃！你一定要试试❤Pandan Cotton Cheesecake】
https://youtu.be/AZ2ugF8_n4I
【马来糕椰糖版，椰香浓郁，松软美味的传统糕点︱Steamed Malay Cake】
https://youtu.be/Ryqp8IX9yTk
【牛油蛋糕的两种做法，比一比才知道原来是这样！The two methods of butter cake are compared to know that it is like this! 】
https://youtu.be/934kGk-giJI
【tsp to g】
1tbsp=15g
1tsp=5g
1/2tsp=2.5g
1/4tsp=1.25g
【鸡蛋大小 egg size to g】
Size AA =70g and above
Size A =65-70g
Size B =60-65g
Size C =55-60g
Size D =55g and below
0:00 制作浓缩甜杏仁奶
0:56 前期准备
1:55 制作千层蛋糕
4:43 制作蛋白霜
6:31 烘烤方法
9:42 完整食谱
#小豪厨房 #Haoskitchen #蛋糕 #千层蛋糕 #印尼千层蛋糕
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https://www.youtube.com/watch?v=uxYclauZjB0
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南
南瓜蛋糕这样做，味道一定让你感到惊讶！※pumpkin
▌开启字幕CC有中/英字幕 Turn on subtitles CC has Chinese/English subtitles
Or you can click the auto-translate to other languages, thanks!
RECIPE
▌材料 Ingredients
南瓜蛋糕 PUMPKIN COTTON CAKE：
4 B级蛋 GRADE B EGG
70g 低筋面粉 CAKE FLOUR
80g 南瓜泥 PUMPKIN PUREE
45g 砂糖 GRANULATED SUGAR
35g 玉米油 CORN OIL
40g 水 WATER
5g 蛋糕香料粉 CAKE MIX SPICES
南瓜酱 PUMPKIN JAM：
400g 南瓜泥 PUMPKIN PUREE
25g 砂糖 GRANULATED SUGAR
30g 玉米油 CORN OIL
5g 蛋糕香料粉 CAKE MIX SPICES
▌步骤 Instructions
1. 南瓜蒸熟后压成泥，如果想要更细腻可以用机器打烂。
2. 将南瓜酱材料用小火炒至水分稍微收干，建议不要炒太干，然后放凉备用。
3. 分蛋，建议用冷鸡蛋，蛋黄不容易破，蛋清放冰箱冷藏备用。
4. 蛋黄中加入南瓜泥和玉米油，搅拌均匀。
5. 过筛低筋面粉，搅拌均匀。面粉吸水性有差异，南瓜泥含水量也不同，每次添加20g水调整浓稠度，直到类似视频中的浓稠度。
6. 蛋清加入砂糖，直接用中高速打发至湿性发泡即可，蛋白霜打得越硬，蛋糕开裂越严重，但是开裂并不影响蛋糕口感。
7. 模具里面垫烘焙纸/油布方便脱模，外面包铝箔纸防止渗水。
8. 蛋白霜和蛋黄糊快速拌匀，入模，震几下震出大气泡，送入预热好的烤箱下层，水浴法150℃/70-80分钟。
9. 出炉后马上脱模，搭配南瓜酱享用！
1. After the pumpkin is steamed, press it into a puree. If you want to be more delicate, you can use a machine to smash it.
2. Fry the pumpkin jam ingredients over low heat until the water is slightly dry. It is recommended not to fry too dry, then let it cool for later use.
3. To separate the eggs, it is recommended to use cold eggs, the yolks are not easy to break, and the egg whites should be refrigerated for later use.
4. Add pumpkin puree and corn oil to the egg yolk and mix well.
5. Sift the cake flour and mix well. The water absorption of flour is different, and the water content of pumpkin puree is also different. Add 20g of water each time to adjust the consistency until it is similar to the consistency in the video.
6. Add sugar to egg whites, and beat directly with medium and high speed until firm peak. The harder the meringue is beaten, the more serious the cracking of the cake will be, but the cracking will not affect the taste of the cake.
7. The inside of the mold is placed with baking paper/oil cloth for easy demoulding, and the outside is covered with aluminum foil to prevent water seepage.
8. Quickly mix the meringue and egg yolk paste, put it into the mold, shake it a few times to release large bubbles, and send it to the lower layer of the preheated oven, water bath method at 150 ℃ / 70-80 minutes.
9. Unmold immediately after baking and enjoy with pumpkin jam!
▌Tsp to Gram
1Tbsp 汤匙 = 15g
1Tsp 茶匙 = 5g
1/2Tsp 茶匙 = 2.5g
1/4Tsp 茶匙 = 1.25g
▌Egg size to Gram
AA = 70g and above
A = 65-70g
B = 60-65g
C = 55-60g
D = 55g and below
▌其他美味食谱 Other yummy recipe
豆腐做的蛋糕你吃过吗？无面粉，免烤箱，也不用打发鸡蛋※Tofu Cheesecake
https://youtu.be/tOb0ldWC-RY
芋香浓郁，怎么卷都不破的芋泥瑞士卷做法※Taro Swiss Roll
https://youtu.be/H25ym1xD75A
椰丝奶油蛋糕，好吃到酥松掉渣※How to make Coconut Butter Cake
https://youtu.be/MJQhNiillIM
简易英式司康，酥松好吃※Easy British Scones Recipe
https://youtu.be/I3ZN3biImig
巧克力古早蛋糕，世界上最好吃的配方※Chocolate Cotton Sponge Cake
https://youtu.be/FN0VDDK_Pbo
巧克力玛芬，极致浓郁※Rich and Easy Dark Chocolate Muffin Recipe
https://youtu.be/E80pty37IrQ
优格蛋糕做法，只有4种材料，简单美味※Yogurt Castella Cake Recipe
https://youtu.be/EQ9ger4zV3o
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章节标签：
00:00 前言 FOREWORD
00:18 南瓜酱 PUMPKIN JAM
01:45 蛋黄糊 EGG YOLK BATTER
03:49 蛋白霜 BEATING MERINGUE
04:51 混合入模 MOLDING
06:15 烘烤 BAKING
07:00 脱模 DEMOLDING
08:12 材料配方 FULL RECIPE
#南瓜蛋糕 #棉花蛋糕 #cottoncake #pumpkin #小豪厨房 #Haoskitchen
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https://www.youtube.com/watch?v=ktiqsWXjDyQ
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