平底鍋草莓蛋糕
材料：
【蛋黃麵糊】
低筋麵粉40g
蛋黃2顆
草莓泥30g
橄欖油5g
【蛋白霜】
蛋白2顆
有機蔗糖8-10g （我放8克）
作法：
1.把蛋黃麵糊的材料全部加在一起拌勻備用。
2.蛋白加入糖打到濕性發泡(拉出的蛋白好像鳥嘴般的)。
3.把蛋白霜分2-3次加入蛋黃麵糊，以切入方式輕輕攪拌均勻。
4.平底鍋鋪上不沾烤布/紙並倒入拌好的麵糊,稍微抹平表面。
5.把鍋蓋蓋上，用最最小的火烘烤大約10分鐘，使用牙籤 插入蛋糕中央，拔出時牙籤不會沾附濕黏的麵粉亦表示已熟透。
備註：打開時小心鍋蓋蒸汽的水不要滴到蛋糕。
Strawberry cake （pan cook）
Ingredients:
[ Yolk batter ]
40g cake flour/ Low protein flour
2 egg yolks
30g Strawberry puree
5g Olive oil
[ Meringue ]
2 egg whites
8-10g Organic Cane Sugar ( I used 8g )
Steps:
1) In a mixing bowl, add in egg yolk, oil and strawberry puree, mix well then add in flour and mix till combined. Set aside.
2) Place the egg whites into a clean bowl and whisk till bubbly then add in sugar by 2 portions. Continue whisking until soft peaks form, approximately 2 minutes.
3) Transfer 1/3 of the egg whites to the egg yolk batter and mix well. Add the remaining egg whites and fold in gently.
4) Lay a non stick baking sheet / paper in a non stick pan, then pour in the batter.
5) Cover the pan with lid, bake under smallest fire for about 10 minutes, test by inserting a wooden stick and pull out clean.
P/S : Be careful when you open the lid to avoid water dripping onto the cake.
蛋糕切片後，也可以抹上果醬一起享用。
午餐：海底動物面
午餐：番茄白玉菇湯
食譜請按以上連接
For Recipe, please click the above link
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